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Cinnamon-Scented Devil's Food Cupcakes

  • 30servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30 2 1/2-inch-wide by

  2. 1 1/2-inch-high paper panettone molds

  3. Nonstick vegetable oil spray

  4. 2 2/3 cups all purpose flour

  5. 1 1/2 cups unsweetened cocoa powder

  6. 1 tablespoon ground cinnamon

  7. 1 1/2 teaspoons baking powder

  8. 1 1/2 teaspoons salt

  9. 1 teaspoon baking soda

  10. 3 1/2 cups sugar

  11. 1 1/4 cups freshly brewed coffee, cooled to room temperature

  12. 1 1/4 cups buttermilk

  13. 3/4 cup vegetable oil

  14. 2 large eggs

  15. 2 large egg yolks

  16. 1 tablespoon vanilla extract

  17. 1 1/4 cups (about 7 ounces) mini semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.

  2. Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.

  3. Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)

  4. Decorate cupcakes with mini roses up to 4 hours before serving.

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