Ingredients
-
2 2/3
-
1 1/2
-
1
-
2
-
1 1/2
-
1
-
3 1/2
-
1 1/4
-
1 1/4
-
3/4
-
2
-
2
-
1
-
1 1/2
-
Directions
Cinnamon Devil’s Food Cupcakes, This makes a huge amount of cupcakes, I am sure that you could freeze some and frost them later I made these recently and baked them in fancy foil muffin liners, and took them to a senior’s home, they were enjoyed by the residents and the staff, everyone wanted this recipe! I frosted these with my buttercream frosting, recipe#80118 with a teaspoon of almond extract added in to it but you can use your favorite frosting recipe to top these cupcakes
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Steps
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1
Done
|
Set Oven to 325 Degrees. |
|
2
Done
|
Prepare Regular Muffin Tins and Line With Paper Liners. |
|
3
Done
|
in a Bowl Sift Together Flour, Cocoa, Cinnamon, Baking Powder, Baking Soda and Salt. |
|
4
Done
|
in a Extra Large Bowl Combine Sugar, Coffee, Buttermilk, Oil, Eggs, Egg Yolks and Vanilla; Beat Well With an Electric Mixer Until Thoroughly Combined (about 2-3 Minutes). |
|
5
Done
|
Add in the Dry Ingredients; Beat on Medium Speed Until Blended, Scraping Bowl Occasionally (about 4 Minutes). |
|
6
Done
|
Stir in the Mini Chocolate Chips. |
|
7
Done
|
Spoon the Batter Evenly Between the Prepared Muffin Tins. |
|
8
Done
|
Bake For About 20-25 Minutes, or Until Puffed and the Center Is Just Firm to the Touch. |
|
9
Done
|
Transfer the Cupcakes to Racks and Cool Completely Before Frosting. |
