Cinnamon Mocha Cupcakes
Cupcakes
Frosting
Ingredients:
Ingredients:
3/4 cups all purpose flour
1/2 cup sugar
1/6 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup half and half
1/4 cup canola oil
1 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1 teaspoon instant espresso powder
1/2 cup butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
(dissolved in 1/8 cup water)
To make the cupcakes:
Preheat the oven to 350 degrees. Like a cupcake pan with 8 cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, cinnamon and salt. In a separate bowl, whisk together half and half, oil, vinegar, vanilla and espresso powder. Pour the wet mixture into the dry mixture and whisk until combined.
Fill the cupcake liners 2/3 full with batter. Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out dry with a few crumbs cinging to it. Let the cupcakes cool.
To make the frosting:
Using a stand mixer or hand mixer, beat butter until smooth. With the mixer running on low, add the powdered sugar and vanilla, and beat to incoroporate. Add 1 teaspoon of espresso liquid at a time, until it reaches desired consistancy and espresso flavor. Increase speed to high and beat for 2 more minutes until light and fluffy.
To assemble the cupcakes:
Pipe or spread a layer of frosting on the cupcakes. Dust with cinnamon and/or garnish with chocolate curls.