Ingredients for Dark Chocolate Cinnamon Cupcakes
- Unsalted Butter
- Bittersweet Chocolate
- Dutch Processed Cocoa Powder
- 1 teaspoon ground cinnamon (plus 1/2 teaspoon for dusting)
- Unbleached All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 cup (200g) granulated sugar
- Vanilla Extract
- Table Salt
- 1/2 cup (120ml) sour cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Dark Chocolate Cinnamon Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Dark Chocolate Cinnamon Cupcakes
- Preheat oven to 350°F (175°C). Line a standard-sized muffin tin with paper liners.
- In a medium heatproof bowl, combine 1/2 cup (113g) unsalted butter, 6 ounces (170g) dark chocolate (chopped), and 1/4 cup (30g) unsweetened cocoa powder.
- Place the bowl over a saucepan of barely simmering water (double boiler). Stir frequently until butter and chocolate are melted and the mixture is smooth.
- Remove from heat and set aside to cool until just warm to the touch.
- In a small bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon baking powder.
- In a medium bowl, whisk together 2 large eggs.
- Add 1 cup (200g) granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to the eggs. Whisk until well combined.
- Add the cooled chocolate mixture to the wet ingredients and whisk until just combined.
- Gradually add about one-third of the dry ingredients to the chocolate mixture, whisking until combined.
- Stir in 1/2 cup (120ml) sour cream until just combined. Then, gradually add the remaining dry ingredients and whisk until the batter is thick.
- Divide the batter evenly among the muffin liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool completely in the muffin tin before dusting with cinnamon sugar.
- To make the cinnamon sugar: Whisk together 1/2 teaspoon ground cinnamon and 3 tablespoons powdered sugar.
- Sift the cinnamon sugar lightly over the cooled cupcakes.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
50g
Fat
33g
Carbs
7g
