While some people are busy out shopping for chocolate Easter bunnies I’ve been busy making chocolate cupcakes.
This cupcake recipe is extremely tasty. The secret weapon inside the cupcake and icing? Cinnamon.
I think I’ll just let the pictures convince you these are worth making.
Chocolate Cinnamon Cupcakes
1/2 c. butter, softened
1 1/4 c. granulated sugar
2 eggs, room temperature
1/2 c. sour milk
1/2 c. hot water
1/4 c. semi-sweet chocolate chips, melted
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 heaping tbsp. cocoa
1 tsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. cinnamon
Preheat oven to 325 degrees. Line 1 dozen cupcake cups with paper liners.
In a large bowl, add butter, sugar, eggs, and melted chocolate chips. Mix until completely blended with electric mixer. Add baking powder, baking soda, salt, and cocoa; mix again. Add flour, milk and hot water; mix thoroughly. Add cinnamon and vanilla; beat again. You will notice batter will turn light and fluffy.
With a small ladle fill cupcake liners 2/3 full. Bake for 20-25 minutes, or until toothpick comes clean when inserted into the center of a cupcake. Remove from oven and cool on bakers rack.
For the frosting, make your favorite chocolate buttercream icing and add 1/4 tsp. of cinnamon. Frost cupcakes when completely cool.
These cupcakes are moist and tender. And they won’t last long – that’s a promise.