Daily Cupcake Recipe

Recipe for Wednesday, May 4th, 2011:
Cinnamon-Scented Devil’s Food Cupcakes with Almond Frosting

Recipe via Bon Appetit

Prep time: unknown
Bake time: 24 minutes

Serves: 30 cupcakes

Ingredients [Cupcakes]:

• Non-stick vegetable oil spray
• 2 2/3 cups all purpose flour
• 1 1/2 cups unsweetened cocoa powder
• 1 tbsp ground cinnamon
• 1 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 tsp 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 tbsp vanilla extract
• 1 1/4 cups (about 7 ounces) mini semi-sweet chocolate chips

Ingredients [Frosting]:

• 1 1/2 cups unsalted butter, room temperature
• 5 1/4 cups powdered sugar
• 1 1/2 tablespoons whipping cream
• 3/4 teaspoons vanilla extract
• 1 teaspoon almond extract
• yellow food coloring (~6 drops)

(A conversion table can be found here.)

Directions:

Preheat oven to 325 degrees F. Lightly spray insides of 30 paper molds with non-stick spray; arrange paper molds on 2 large rimmed baking sheets

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 large 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.

Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.

Make frosting: Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Mix almond extract into frosting. Mix in yellow food coloring, one drop at a time, until desired shade is reached. Frost cupcakes.