Dark Chocolate Cinnamon Cupcakes

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Total Time
35mins
Prep
15 mins
Cook
20 mins

I got this wonderful recipe from neverbashfulwithbutter.blogspot.com

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Ingredients

Nutrition

Directions

  1. Heat oven to 350 degrees. Line standard-sized muffin pan with baking-cup liners.
  2. 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.
  3. Whisk flour, baking soda, cinnamon, and baking powder in small bowl to combine.
  4. 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.
  5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
  6. 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.
Most Helpful

3 5

This recipe was OK - I did 2 tablespoons of cinnamon instead of 4. Also, don't leave the cupcakes in the oven for longer than 15 minutes - they will burn!! They will rise a lot too. Overall, the taste was ok. Not amazing, but ok.

Love this recipe - I adapted to gluten free and aside from a little cracking which should be fixed by tweaking the oven temp, they are the lightest and most moist GF cupcakes I have made. The batter is unusual in that it is like a heavy mousse but it cooks beautifully and the flavour is divine. (Oh I used vanilla paste which I think gave them a little bit of extra somethin somethin). Once filled and iced no one would know these are gluten free which is the ultimate in GF baking.