I know we’re all going crazy over pumpkin-flavored-everything right now – and believe me, I am totally on board with that. But once in a while we need a different flavor profile for fall. And that flavor is chocolate. Honestly, what we really need in our lives is a chocolate season. And these cinnamon chocolate cupcake cups. And a vaccine for COVID.
We’re kind of needy. But whatevs, this year has been kah-razy 🤪 (shout-out to Tom Haverford!). But since there is no dedicated, exclusive chocolate season (maybe Valentine’s Day? But that’s only one day 😔) and it will be a while before we get the vaccine, I guess we will have to settle for some cinnamon chocolate cupcake cups.
Did I say ‘settle’? My bad. Because these cupcakes are anything but settling. They are the perfect ratio of cake to frosting, because y’all – this frosting is ahhhh-mazing. Plus the cup makes a perfect frosting holder so you don’t have to worry about it toppling off your sweet little cinnamon chocolate cupcake cup.
Plus, the addition of cinnamon makes them a little warm and cozy tasting – perfect for fall! They are very similar to one of my favorite desserts, Texas sheet cake. I just love that my state has its own cake. And now I’m curious, do other states have cakes named after them? I know there is baked Alaska…any others? If you can think of one, share it in the comments below!
Recipe and meal prep notes:
- You can make the cupcakes, frosting, and/or iced cupcakes ahead of time. Store each item, or the completed-frosted cupcakes, in the fridge for up to 1 week. The cupcakes are dense enough to stand-up to being iced and stored ahead of time. Allow frosting or frosted cupcakes to sit out for about 15 to 20 minutes before frosting the cupcakes/serving so that the frosting can soften a little bit.
- The reason these cupcakes form cups is because of the moisture level in the recipe – the baking soda causes the sides to rise quickly while the moisture pulls the middles down. All that to say, make sure you use white and brown sugar to maintain the correct moisture level or your cupcakes may not form into cups
- If you don’t have Greek yogurt you can sub in buttermilk. If you don’t have buttermilk, take 1/4 c of regular milk and stir in 1 t of vinegar or lemon juice, let it sit for 5 minutes and voila! Homemade buttermilk
Cinnamon Chocolate Cupcake Cups
For the Cupcakes
- 1/4 c butter softened
- 1/4 c vegetable shortening
- 1/2 c granulated sugar
- 1/2 c brown sugar
- 1 egg at room temp
- 1 t vanilla
- 1/4 c Greek yogurt
- 1 c flour
- 1/2 t baking soda
- 1/2 t salt
- 1/3 c cocoa powder
- 1/2 T cinnamon
For the Frosting
- 1/2 c butter softened
- 1/3 c cocoa powder
- 1/3 c milk
- 1 t vanilla
- 3 to 5 cups powdered sugar
To Make the Cupcakes
- Preheate the oven to 350. Spray a muffin tin with cooking spray and set aside. DO NOT use cupcake liners, your cupcakes won't be tall enough for them.
- In a large mixing bowl with electric beaters or with a stand mixer, cream together butter and shortening. Add in sugars and cream until combined. Add in egg and beat until combined. Add in vanilla and Greek yogurt, cream together until combined.
- In a medium bowl whisk together the flour, baking soda, salt, cocoa powder, and cinnamon. Add to the butter mixture all at once and stir until just combined – be careful not to over stir.
- Using a 1/4 measuring cup, scoop the batter evenly into the 12 muffin cups. Bake in the oven for 18 to 20 minutes. Your cupcakes should have indentations in the middles (see the photo above). Remove from the oven and remove from the pan and place on a cooling rack. Allow them to cool completely.
To Make the Frosting
- Once the cupcake cups have cooled, in a large bowl with an electric mixer, or in a stand mixer, cream the softened butter. Add the cocoa powder, milk, and vanilla and cream together until blended.
- Working one cup at a time, add the powdered sugar until your frosting reaches your preferred frosting consistency. If you like runnier frosting go for it – the cupcake cups will hold it in (until you take a bite!). I used 4 cups total for my frosting, but some folks prefer a really thick, dry-ish frosting (hence the 3 to 5 cups).
- Once your frosting is make, pipe or spread some in to each cupcake cup. Top with sprinkles or chopped nuts, if desired. Enjoy!
If you make these cinnamon chocolate cupcake cups…
Please share your results – leave a comment below and post a photo on Instagram with #braisedinakitch for a chance to be featured in my Instagram stories!