Valentine’s Day is right around the corner! Are you ready? Do you have dessert planed for you and your sweetie(kids)? No worries… I have got you covered! How about some Dark Chocolate Cupcakes with Dark Chocolate Cinnamon Butter Cream? What says romance more than dark chocolate and the spice of cinnamon? If you ask me, not much. This recipe was posted for the first time on Tuesday on Sew Bittersweet Designs, when my best friend let me invade her blog for a day for her Valentine’s Day Showcase. You should definitely check out all the amazingly creative women she is featuring! Now let’s make some cupcakes!
First off let’s talk cocoa powder. I love dark chocolate and was so excited too come across this deliciousness. Thank you Hershey’s!
You can of course use any brand, or type of cocoa powder you choose, this is just the one I like.
You will want to preheat your oven to 350 degrees F.
First we are going to cream together the butter, brown sugar and sugar.
I use my trusty KitchenAid stand mixer, but a hand mixer will work just fine.
Mix them until they are fully combined and look something like this.
In a separate bowl, combine the rest of the dry ingredients.
Mix with a spoon until combined. Should look something like this.
Set this aside.
To the butter and sugar mixture add your eggs, oil, warm water and vanilla. I like to crack my eggs into my glass measuring cup with my oil, that way if there are any shell pieces they are easy to get out.
Mix until fully combined. Your mixture should now look something like this.
Now it is time to add in your dry ingredients. This is best done 1/2 cup at a time. Mix between each addition. Once all mixed, your batter should look like this.
It should should be thick, but still fall off your mixer’s paddle.
For this batch I used a Wilton brand heart-shaped silicone mold pan, and Wilton brand silicone heart-shaped cupcake molds. They look like this:
I filled the small heart molds about 2/3 full and the cupcake molds to the line on the inside. Here they are before baking:
Then I sprinkled the tops with some pretty nonpareils,
If you use small molds like my blue one, or mini-muffin tins, it will take 7-10 minutes and normal size cupcakes will take 10-15 minutes, or until a toothpick inserted in center of cupcake comes out clean.
Remove from oven and allow to cool completely before frosting.
While you are waiting for your cupcakes to cool, let’s get started on the frosting. First you want to cream together the butter and the shortening.
Sift your powdered sugar. I used 2 cups for mine.
Beat until fluffy. Once it looks like this
add your cinnamon extract, cocoa powder and milk, and mix completely. Start with 3 tablespoons of milk. If you want a thinner butter cream, add more. (3 was perfect for mine) It should look something like this
From here you can either spread on your frosting onto your yummy cupcakes, pipe it on nice and pretty.
Here are my cooled cupcakes…
And here they are all dressed up!
And what would making cupcakes be without a little helper?
Dark Chocolate Cupcakes with Dark Chocolate Cinnamon Butter Cream
Preheat oven to 350 degrees F
For the cake:
1/4C packed brown sugar
3/4 granulated sugar (or superfine sugar)
1/3C veggie oil
1.5tsp baking powder
1tsp cinnamon powder
1C cocoa powder (I used dark chocolate)
1C warm water
For the Frosting:
1/2C(8Tbsp)unsalted butter (softened)
1/2C(8Tbsp) shortening (room temperature)
2-3 cups powdered sugar
3/4C cocoa powder
1/4tsp cinnamon extract
Makes 18-24 standard cupcakes. I got 12 standard size and 24 mini hearts out of my batter. Bake minis 7-10 minutes. Standard size 10-15 minutes.
I hope you enjoy your cupcakes. Thank you for reading. Thank you again Melissa for letting me share my recipe. I hope you all have a wonderful Valentine’s Day!