I got a hankering to mix up a batch of cupcakes this morning, so I looked around the Epicurious website. These fellers got rave reviews there and I figured, what the heck, I had all the ingredients (with only a couple of substitutions). The folks at Lesley’s work liked these when I took them in this afternoon. They are my guinea pigs. They will eat anything sweet and free.
Lesley thought the frosting had too much almond extract and would have preferred an extra teaspoon of vanilla instead.
Cinnamon-Scented Devil's Food Cupcakes with Almond Frosting
Nonstick vegetable oil spray
2 2/3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
1 teaspoon white vinegar if using Dutch process cocoa
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon 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 tablespoon vanilla extract
1 1/4 cups (about 7 ounces) mini semisweet chocolate chips
12 ounces cups 3 sticks unsalted butter, room temperature
1 pounds powdered sugar
2 tablespoons whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 325°F. Line 4 dozen half cup cupcake pans with paper liners. Lightly spray insides with nonstick spray. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla and vinegar, if using, 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. This is a very liquid batter.
Spoon a scant 1/3 cup batter into each paper mold. Bake cupcakes until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.
Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)