Cinnamon-Scented Devil's Food Cupcakes Recipe

Name: Cinnamon-Scented Devil's Food Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 2 1/2-inch-wide by 1 1/2-inch-high paperpanettone molds; Nonstick vegetable oil spray; 2 2/3 cups all purpose flour; 1 1/2 cups unsweetened cocoa powder; 1 tablespoon ground cinnamon; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 teaspoon baking soda; 3 1/2 cups sugar; 1 1/4 cups freshly brewed coffee, cooled to room temperature; 1 1/4 cups buttermilk; 3/4 cup vegetable oil; 2 large eggs; 2 large egg yolks; 1 tablespoon vanilla extract; 1 1/4 cups (about 7 ounces) mini semisweet chocolate chips

Servings: persons

30 2 1/2-inch-wide by 1 1/2-inch-high paperpanettone molds
Nonstick vegetable oil spray
2 2/3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/4 cups (about 7 ounces) mini semisweet chocolate chips

1
Preheat oven to 325F.
2
Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets.
3
Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl.
4
Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl.
5
Using electric mixer, beat egg mixture until blended.
6
Add dry ingredients.
7
Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes.
8
Stir in chocolate chips.
9
Spoon 1/4 cup batter into each paper mold.
10
Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes.
11
Transfer cupcakes to racks and cool completely.
12
Frost cupcakes with almond frosting.
13
(Can be made ahead.
14
Arrange cupcakes in deep disposable roasting pans.
15
Cover pans with foil.
16
Refrigerate up to 2 days, or store at room temperature 1 day.
17
Bring chilled cupcakes to room temperature before serving.)
18
Decorate cupcakes with mini roses up to 4 hours before serving.

2402

kcal

Calories

134

Fat

292

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 30 2 1/2-inch-wide by 1 1/2-inch-high paperpanettone molds, Nonstick vegetable oil spray, 2 2/3 cups all purpose flour, 1 1/2 cups unsweetened cocoa powder, and more.

Yes, Cinnamon-Scented Devil's Food Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon-Scented Devil's Food Cupcakes

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