1 1/2 cups (375 ml) all-purpose flour, sifted

1/2 teaspoon (2.5 ml) baking soda

1 pinch salt

1/2 cup (125 ml) milk

1/2 cup (125 ml) water

1/4 cup (60 ml) sugar

3/4 cup (180 ml) cocoa powder, sifted

1/4 teaspoon (1 ml) ground cinnamon

1/4 teaspoon (1 ml) cayenne

1/2 teaspoon (2.5 ml) ground Szechuan peppercorns

1 pinch ground cardamom

3/4 cup (180 ml) unsalted butter, softened

1 cup (250 ml) brown sugar

2 eggs

With the rack in the middle position, preheat the oven to 180°C (350°F). Place baking cups in a 12-cup muffin pan.

In a bowl, combine the flour, baking soda and salt. Set aside.

In a saucepan, bring the milk, water, sugar, cocoa powder and spices to a boil while whisking. Remove from the heat and let cool.

In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs one at a time, beating until creamy. With the mixer on low speed, add the milk mixture, alternating with the dry ingredients.

Divide among the muffin cups and bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Let cool. Remove from the muffin pan and let cool completely.

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