These delicious chocolate-cinnamon cupcakes can be topped in a variety of ways.
By Kathryn McLean
February is very much still winter according to the calendar and as far as the weather goes. We continue to experience days that get dark early – at least they feel that way – and cold mornings that don’t really warm up.
Snow is piled at the curb. At all the curbs. Sidewalks and paths are slushy or icy, and the wind is blowing cold every day. But midway through this (short!) month we have both Valentine’s Day and Family Day: the perfect opportunity to bake something sweet to share with friends or family. Or to treat yourself.
How about a batch of chocolate-cinnamon cupcakes? This is a quick, simple recipe for a dozen modest-sized cupcakes. They have a beautiful soft interior, and are not too sweet.The addition of cinnamon is subtle, but you can leave it out if you prefer classic chocolate.
And you can top these cupcakes any number of ways. Simply spread buttercream over each one. Enjoy them like that or go ahead and add sprinkles, smarties or other small candies. Or use a piping bag to add a swirl of icing.
You could also cut each cupcake in half, spread some jam in between and then top each with a sprinkle of icing sugar. Serve these on their own, alongside a warm drink or with a side of berries or ice cream.
Choose large-sized paper liners for these cupcakes. They are not very big, but I’ve found that medium-sized paper and/or smallish muffin trays are just not big enough. Don’t use jumbo-sized or the popular tall folded paper styles, as the cupcake papers will look empty once baked and it will be very difficult to add any icing.
This recipe is straightforward with no special ingredients or tools. The last time I made a batch I used just a mixing bowl and fork for mixing and they came together with no problem. So, if you wanted to share the task with anyone like kids for Family Day, it’s an easy project to do together.
Enjoy!
Basic Chocolate-Cinnamon Cupcakes
Ingredients:
½ cup soft (room temperature) butter
½ cup white sugar
2 eggs
1 cup + 2 tablespoons all purpose flour
4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
Pinch salt
¼ cup milk
Instructions:
Preheat the oven to 400F. Mix the butter and sugar together until smooth. Add the eggs and mix thoroughly.
Add the remaining ingredients except the milk. Stir until flour is mostly incorporated, then add the milk and stir until smooth.
Distribute the mixture between 12 muffin cups with a large spoon. It may look like there isn’t enough batter, but start with one spoonful of batter per cup and even them out if necessary once all the batter has been used. Remember the cupcakes will rise as they bake.
Bake for 14 minutes.
Enjoy them plain and warm from the oven or wait for them to cool and add icing or jam.