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Ingredients
| unsalted butter: 8 Tbl |
| bittersweet baking chocolate squares: 2 oz (chopped) |
| dutch cocoa: 1/2 cup |
| ground cinnamon: 2 Tbl |
| unbleached all-purpose flour (unsifted): 3/4 cup |
| baking soda: 1/2 tsp |
| baking powder: 3/4 tsp |
| eggs: 2 (large) |
| granulated sugar: 3/4 cup |
| vanilla extract: 1 tsp |
| Kosher salt: 1/2 tsp |
| sour cream: 1/2 cup |
Dark Chocolate Cinnamon Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Heat oven to 350 degrees. Line standard-sized muffin pan with baking-cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, cinnamon, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is thick.
- Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- When the cupcakes have cooled, mix together a half teaspoon of cinnamon with 3 tablespoons powdered sugar. Sift a light coating of the mixture on top of the cupcakes. No frosting necessary.