Dark Chocolate Cinnamon Cupcakes Recipe

Name: Dark Chocolate Cinnamon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 2 ounces bittersweet chocolate, chopped; 1/2 cup Dutch-processed cocoa powder; 2 tablespoons cinnamon; 3/4 cup unbleached all-purpose flour; 1/2 teaspoon baking soda; 3/4 teaspoon baking powder; 2 large eggs; 3/4 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon table salt; 1/2 cup sour cream

Servings: persons

8 tablespoons unsalted butter
2 ounces bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa powder
2 tablespoons cinnamon
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream

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.

682

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 8 tablespoons unsalted butter, 2 ounces bittersweet chocolate, chopped, 1/2 cup Dutch-processed cocoa powder, 2 tablespoons cinnamon, and more.

Yes, Dark Chocolate Cinnamon 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.

Dark Chocolate Cinnamon Cupcakes

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