I don't think that I've ever posted two recipes in a row, but these cupcakes are just too wonderful not to share right now. The frosting is very distinct and not overly sweet. It makes a nice, thick, bakery quality buttercream that perfectly compliments the texture of the cake. I did luck into a few specialty ingredients, but they aren't difficult to substitute for easier to find versions. This recipe was originally vegan, and is incredibly easy to change back if you'd prefer it that way.
For the cupcakes you need:
1 cup milk (or soy/rice/almond milk)
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup unsalted butter (or vegetable oil)
1 tsp vanilla extract
1 cup flour
1/3 cup cocoa powder- minus 1 Tbsp
1 Tbsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
Preheat oven to 350° F, and line muffin pan with 12 liners. Whisk together the milk and vinegar, and let sit for a few minutes while you melt your butter. Add melted butter, sugar, and vanilla extract to milk mixture, and beat until frothy. In a separate bowl sift together flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Slowly add to liquid mixture, beating until well incorporated, but with a few lumps remaining.
Fill liners 3/4 full, and bake for 18-20 minutes. Remove from oven and allow to cool completely before frosting. Makes 12 cupcakes.
For the frosting you need:
1 cup unsalted butter at room temperature (Earth Balance or vegetable shortening for vegan version)
2 cups powdered sugar, sifted
2 Tbsp milk (soy/rice/almond)
1 Tbsp vanilla extract
1/4 tsp vanilla powder, or the scrapings from one whole vanilla bean
Using a stand mixer, electric beaters, or one hell of a strong arm- beat all ingredients until well incorporated and fluffy. Double checking to make sure that cupcakes are fully cooled- frost liberally using a butter knife or pastry bag.
Keep away from chubby kitties.