Cinnamon Chocolate Cupcakes with Cinnamon Frosting

Roopa

I tried experimenting with some different flavour combinations today. I made cinnamon chocolate cupcakes with a flour based icing. The cupcakes themselves were more brownie-like than cake-like, so it’s really about personal preference. Some people LOVED them, but others prefer a crumblier cake. The frosting – found in this book – is much less sweet than most buttercreams, which a lot of people really liked. I definitely have a bit of a sweet tooth, but I think the average person finds a lot of frostings too sweet. 

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CHOCOLATE CINNAMON CUPCAKES

  • 1 cup + 1 tbsp. flour
  • ¼ cup cocoa powder
  • ¾ tsp. baking soda
  • ½ tsp. baking powder
  • ½ cup sugar
  • ¼ tsp. sea salt
  • 1 tsp. cinnamon
  • 7/8 cup water
  • ½ tbsp. apple cider vinegar
  • 1 tsp. vanilla
  • 1 tbsp. apple sauce
  • 1 tbsp. oil

DIRECTIONS

  1. Preheat oven to 350F and line cupcake tin.
  2. Sift together flour, cocoa powder, baking soda, baking powder, sugar, sea salt, and cinnamon in a bowl (or mixer)
  3. Mix together wet ingredients in a separate bowl.
  4. Combine wet and dry ingredients. Don’t overmix. 
  5. Fill liners 2/3 high. Bake for 10 – 20 minutes, depending on liner size. These look a little different than most cupcakes, and also bake really quickly. 

CINNAMON FROSTING

  • ¾ cup granulated sugar
  • 2 tbsp. cup flour
  • ¾ cup milk
  • 2 tbsp. cream
  • ¾ cup (170g) unsalted butter 
  • ½ tsp. vanilla
  • 1 tsp. cinnamon

DIRECTIONS

  1. In a medium saucepan, whisk together flour and sugar.
  2. Add milk and cream and cook over medium heat.
  3. Stir mixture occasionally, and cook until mixture is boiling and thick (15 – 20 mins)
  4. Take mixture off heat and transfer to electric mixer bowl. Beat on high until cool. 
  5. Reduce speed and add butter. Once mixed, beat on higher speed until fluffy.
  6. Add vanilla and cinnamon and continue mixing. 
  7. If the frosting is too soft, refrigerate briefly and re-mix. If the frosting is too hard, heat over a pot of hot water and beat with a spoon. 

My first attempt at these cupcakes was my biggest baking disaster in recent memory: I forgot to add sugar. I suggest you don’t try that. It tasted quite impressively bad. 

Also, I didn’t find that the cinnamon came through very strongly in either the cupcake or the frosting. I would definitely increase it next time if I wanted to pass them off as cinnamon chocolate cupcakes. 


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