Chocolate Cinnamon
Cupcakes
1 1/2 C baking cocoa 1 Tbsp Watkins Pure Ground Cinnamon
1 1/2 2 2/3 C all-purpose flour 1 tsp baking powder
tsp Watkins Organic Mediterranean Sea
Salt, ground
1 tsp baking soda
3 1/2 C sugar 1 1/4 C freshly brewed coffee, cooled to room
temperature
1 1/4 C buttermilk 3/4 C cooking oil
1 Tbsp Watkins All-Natural Baking
Vanilla
2 large eggs 2 large egg yolks
1 1/4 C mini chocolate chips, lightly
dusted with flour*
Watkins Sprinkles and Sugars,
optional
Directions
In a large bowl, sift flour, baking
powder, baking cocoa, cinnamon, salt, and baking soda. Combine sugar, coffee,
buttermilk, oil, vanilla, eggs, and egg yolks in another large bowl. Beat until
the egg mixture is blended. Add dry ingredients and beat on medium speed until
well blended, about 4 minutes. Stir in chocolate chips.
Heat oven to 325°F. Spoon batter into
cupcake papers, filling about 2/3 full. Bake until the center of the cupcake is
firm to the touch; about 26-28 minutes. Makes 3-4 dozen cupcakes or about 90
mini cupcakes (bake 20-22 minutes). If desired, frost with a simple vanilla
butter cream frosting with chocolate swirl topping. Decorate with Watkins
Sprinkles and Sugars if desired.
*Dusting chocolate chips lightly with
flour, helps the chocolate chips from going to the bottom of the bowl.
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