cinnamon chocolate cupcakes with cinnamon buttercream frosting

I started this food blog in January, and within days found so many other wonderful food blogs out there. One of them, theflourbag, caught my eye quickly, and if you click on this link you’ll see why. Once I showed my daughter the blog post with the amazing photos of the cinnamon chocolate cupcakes, she got to work! I think the first batch was made the next day, and she’s made them again since. It’s been less than a month since we found this recipe, and we’ve already made them twice! They are that good. Really.

Many thanks to Melodie from theflourbag. I’ve been trying to get in touch with her but haven’t been successful. I want her to know how thankful we are for this recipe! And I want you all to know she gets full credit for these delicious cupcakes. We changed nothing. The recipe is perfect as is.

Enjoy!

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Cinnamon Chocolate Cupcakes

1 1/2 sticks butter at room temperature

1 1/4 cups sugar

2 eggs

2 tablespoons vanilla extract

2 teaspoons cinnamon

1 cup buttermilk

1/2 cup sour cream

1 3/4 cups all purpose flour

1 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Heat oven to 350F.

Line cupcake pan with paper liners.

Cream butter and sugar until light and fluffy. Lower the speed and add eggs, vanilla, and cinnamon.

In a separate bowl, whisk together buttermilk and sour cream. Set aside.

In another bowl, sift flour, cocoa, baking soda, and salt.

Add buttermilk mixture and sifted mixture to creamed butter mixture. Beat until combined (do not over beat).

Using an ice cream scoop (or soup ladle or other scooping instrument of your choice), divide into cupcake tins, being careful to be consistent in size.

Bake 20 to 24 minutes or until a toothpick comes out clean. Let cool for 10 minutes, and then release from the pan and set on rack to cool.

Makes 24 cupcakes.

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Cinnamon Buttercream Frosting

1 stick butter, softened
4 ounces cream cheese
2 teaspoons cinnamon
1 cup powdered sugar
1 tablespoon vanilla

Whip butter, cream cheese, and cinnamon together.

On low speed, slowly incorporate powdered sugar.

Add vanilla.

You can spread with a spatula onto cooled cupcakes, or pipe with a piping bag. *Note: We used a plastic zipper bag with the corner cut off, and it worked well.

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One response to “cinnamon chocolate cupcakes with cinnamon buttercream frosting

  1. thank you for your kind compliments! i’ve been rather busy and not blogged lately (as I’m sure is obvious)… plus making lots of cupcakes isn’t all that great for my diet ;). So glad you enjoyed the recipe 🙂 Thank you again for your kind comments and credit!

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