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Cinnamon Devil's Food Cupcakes

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“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, Kittencal's Bakery Buttercream Frosting/Icing with a teaspoon of almond extract added in to it but you can use your favorite frosting recipe to top these cupcakes”
READY IN:
40mins
YIELD:
40-45 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 325 degrees.
  2. Prepare regular muffin tins and line with paper liners.
  3. In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
  4. 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. Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
  6. Stir in the mini chocolate chips.
  7. Spoon the batter evenly between the prepared muffin tins.
  8. Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
  9. Transfer the cupcakes to racks and cool completely before frosting.

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