Cinnamon Devil's Food Cupcakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This makes a huge amount of cupcakes, I am sure that you could freeze some and frost them later. I made these recently and baked them in fancy foil muffin liners, and took them to a senior's home, they were enjoyed by the residents and the staff, everyone wanted this recipe! I frosted these with my buttercream frosting, Kittencal's Bakery Buttercream Frosting/Icing with a teaspoon of almond extract added in to it but you can use your favorite frosting recipe to top these cupcakes Ingredients:
2 2/3 cups all-purpose flour |
1 1/2 cups cups unsweetened cocoa powder |
1 tablespoon cinnamon |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 teaspoon baking soda |
3 1/2 cups sugar |
1 1/4 cups freshly brewed coffee, cooled to room temperature |
1 1/4 cups buttermilk |
3/4 cup oil |
2 large eggs |
2 large egg yolks |
1 tablespoon vanilla |
1 1/2 cups miniature semisweet chocolate chips |
Directions:
1. Set oven to 325 degrees.
2. Prepare regular muffin tins and line with paper liners.
3. In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
4. In a extra large bowl combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla; beat well with an electric mixer until thoroughly combined (about 2-3 minutes).
5. Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
6. Stir in the mini chocolate chips.
7. Spoon the batter evenly between the prepared muffin tins.
8. Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
9. Transfer the cupcakes to racks and cool completely before frosting.
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