we heart valentines.

14 Feb

My gift to you:

Cupcakes!

And a not-too-mushy love song:

Crazy-In-Love (with these) Cinnamon-Chocolate Cupcakes

The cupcake is super light and fluffy so the powerful combo of coffee and chocolate won’t leave you gasping for water. And the cinnamon-vanilla icing is to die for!

The cupcake recipe is from Cooks Illustrated via PinkParsleyCatering and the icing recipe is from the bookdCupcakes Galore by Gail Wagman.

Cupcakes:

3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 Tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Frosting:

1 stick unsalted butter
2 ¼ cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon cinnamon

Preheat the oven to 350 and line a muffin pan with cupcake liners. Finely chop 3 oz dark chocolate... Yum.

Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture. Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full.

Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

Frosting: Cream butter and sugar together until light and fluffy. Add milk, vanilla, cinnamon, and food coloring (if using) and continue beating until frosting is of a good spreading consistency (add more sugar or milk to adjust). The chocolates are made of piped nutella.

[PRINTABLE PDF]


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One Response to “we heart valentines.”

  1. Beth Ann Locke February 14, 2011 at 11:26 am #

    Yum! Gotta try these… 🙂 Nice cupcake papers… did you use them freestanding or in a cupcake pan?

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