The end of the semester is here. Its cold outside and my guinea pi--I mean ceramic class enjoys coffee. And by enjoy, I mean we are coffee fiends! Our coffee bar, however, is across campus. I don't know what they were thinking when they stuck it in the technology building instead of the art building.
I had a fairly difficult time trying to figure out what to bake for our last critique. I wanted something kind of warm. Something that went well with the season. I had recalled seeing this recipe on I♥cuppycakes and the thoughts and ideas eventually fell into place. Her original recipe did not have chocolate in it, however. But lately my thing is to add cinnamon into my hot chocolate (or coffee). Its just a great combination, IMO. If I ever host a brunch party, these WILL be in it.
And while I should be studying for finals, these just turned out too awesome and thus I could not wait to post it. They didn't take much time to make either. Really quite simple. Now I did have to fiddle with the recipe some. I'll explain this in the notes. Oh. I would also like to mention my birthday was last Sunday (Nov 30th) and my parents came barging in singing Happy Birthday (the Wednesday before) in the middle of my prepping for Thanksgiving. And then I squeed joyfully as my dad hauled in my beautiful stand mixer (now named Roberto)! Roberto is damn awesome! Anyway. Onward with the cupcakes!
This recipe makes roughly a dozen, though I got three extras out of it.
Cinnamon Chocolate Cupcakes
Originally from I♥cuppycakes.com
2 cups flour
1/2 cup cocoa powder
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
*2 eggs*
1 cup low-fat yogurt
2/3 cup brown sugar
2 Tbsp oil
2 Tbsp butter
1 tsp vanilla
1.) Preheat oven to 400°F. Whisk together your dry ingredients.
2.) Whisk together your eggs, yogurt, sugar, oil, butter, and vanilla in a seperate bowl.
3.) Slowly add dry to wet until all is moist, but not until its smooth.
4.) Add about two and a half Tbsp of batter to each regular cupcake cup. Pop into the oven and bake for about 15 minutes or until a tooth pick comes out clean.
Cinnamon Glaze
Originally from Alton Brown
1/8 milk (I used half heavy cream, half 2% milk)
1 tsp vanilla
1 tsp cinnamon
1 cup conffectioners sugar
1.) Combine milk, vanilla, and cinnamon in a small sauce pan over low heat until the mixture is warm.
2.) Whisk in your sugar until the mixture is well combined and remove from heat.
3.) Set a cooling rack on top of a baking sheet and dip cupcakes in one at a time into the warm glaze and set on the rack. Let sit for about 5 minutes before eating. Spoon on more glaze if needed.
Notes: Oh where to start... Well, I did half of the cupcakes without chocolate. So I had half the batter, and thus only used a 1/4 of a cup, but the half that did have chocolate were great. On that note, it also dried out my batter too much and I had to add some milk. Which also on that note, as I went to comment on the original recipe and its greatness, I realized that I had left out the eggs! However, even without the eggs, it was good. Also, I realized that one of those little cups of yogurt is only about half a cup. So I mixed in some sour cream. My batter was very thick (due to not having eggs). But all in all, turned out tasty. Tasty tasty. I want more. They remind me of Starbuck's top hole donuts!
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