Red Hot Cinnamon Chocolate Cupcakes

Products Used

Ingredients

  • Cinnamon Chocolate Cupcakes
  • 1 cup + 2 tablespoons all purpose flour*
  • 7 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon extract (optional)
  • 1/2 teaspoon salt
  • 1/2 cup water
  • Red Hot Buttercream Frosting
  • 2-4 tablespoons milk or heavy cream
  • 2 tablespoons Red Hots or Cinnamon Imperial candies
  • 3/4 cups (1 1/2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 6 cups sifted Dixie Crystals Confectioners Powdered Sugar
  • 1-2 drops pink gel food color
  • Heart sprinkles, optional
  • Heart shaped cupcake toppers, optional

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      Cinnamon Chocolate Cupcakes

      1. Heat oven to 325°F. Place baking cup liners into muffin tin and set aside.
      2. Sift together flour, cocoa powder, baking soda, and sugar. Set aside.
      3. In a bowl large enough to hold all ingredients, whisk egg and buttermilk until well combined. Add oil, vanilla, cinnamon extract, and salt; whisk smooth.
      4. Meanwhile heat water until hot.
      5. Add dry ingredients to buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments, while whisking batter smooth in between additions.
      6. Fill cupcake liners about 3/4 full and place in oven, bake for about 28-33 minutes or until center of cakes bounce back when lightly pressed with a finger or until an inserted toothpick comes clean.
      7. Let cool in muffin tins for 10 minutes, then cool completely on wire rack while preparing frosting.


      Red Hot Buttercream Frosting

      1. Heat milk in microwave safe bowl. Place cinnamon candies in milk and steep for 5 minutes.
      2. Cream butter until light and fluffy, about 3 minutes. Add vanilla extract and combine.
      3. Gradually add powdered sugar while mixer is on low, alternating with milk 1 tablespoon at a time. Add 1-2 drops pink gel food color. Scrape bowl well then whip until very light and fluffy, about 4-6 minutes.
      4. Prepare piping bag with 1M piping tip and fill with frosting. Pipe frosting onto cupcakes, top with sprinkles and heart-shaped cupcake topper.
      Dixie Crystals Insight

      Recipe developed by Terri Truscello Miller @LoveandConfections.

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