Cinnamon-Fragrant Rich Chocolate Cupcakes


Cupcakes are big in our corner of the world.  I often drive past Georgetown Cupcake on my way to work, Sprinkles has a shop in Georgetown, and my favorite coffee haunt – Baked and Wired – features a mouth-watering range of “cake-cups.”   Though I prefer the Baked and Wired creations, the tourists wrap around the block to sample Georgetown Cupcakes.   The lines are so long, they actually employ people to keep the lines in order and somewhat entertained.  In fact, my daughter once worked at GC, and when she was assigned to door duty, we jokingly called (all 5’1” of) her “the cupcake bouncer.”

Yes, yes, while it is possible to line up with crowds of tourists in Georgetown to obtain a delicious cupcake, I would suggest this recipe as a fantastic alternative. We’ll continue Bourbon and Brown Sugar’s week of cakes with the recipe from Shannon’s very first friend in DC – Heather.  They met at a “Tri Delt” gathering shortly after Shannon moved to DC post-college, she later introduced Shannon to her husband, and they have been dear friends ever since.

(In case you missed the story earlier in the week, a group of friends submitted cake recipes to me over the last few weeks to be collected into a surprise birthday gift… I couldn’t help but bake and photograph a number of them to share.)

Heather is an amazing cook… she is always arriving with fabulous dishes to share at gatherings, and doing cool foodie things like making limoncello from scratch, or infusing vodka with cranberries.  And she has secured an honored place in House Morell history for taking care of our beloved cat when we moved to London years ago.

Her cinnamon-infused cupcakes were truly amazing – I loved the hint of cinnamon in the rich chocolate… and the creamy almond frosting was a dreamy touch.  Oh, and the recipe makes quite a generous quantity – plenty to share with friends.  (Let me tell you, they disappear quickly!)

Really, why bother braving the crowds when you have a recipe like this in your arsenal?

Thanks Heather!

Cinnamon-Fragrant Rich Chocolate Cupcakes

  • Servings: 36 cupcakes
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recipe by Heather

2 2/3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon ground cinnamon
1 1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups fresh brewed coffee, cooled to room temp
1 1/4 cups buttermilk
3/4 cups vegetable oil
2 large eggs
2 egg yolks
2 tablespoon vanilla extract
1 1/4 cups mini semisweet chocolate chips

Almond Butter Cream frosting
3 sticks unsalted butter, room temp
5 1/4 cups powdered sugar
1 1/2 tablespoon whipping cream
1 teaspoon almond extract
3/4 teaspoon vanilla extract
toasted sliced almonds for garnish

Preheat oven to 325. Lightly spray insides of paper cupcake holders. Sift flour, cocoa, cinnamon, baking powder, salt and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another bowl. using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally about 4 minutes. Stir in chocolate chips.

beat butter in large bowl until fluffy. Gradually beat in sugar then cream, vanilla and almond extract. Frost cooled cupcakes, sprinkle with toasted almonds.

Spoon 1/4 cup batter into each paper cup. bake until puffed and center is just firm to touch, about 22 minutes. Cool completely.

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