Double Chocolate Cinnamon Cupcakes Recipe by: GlutenFree
Ingredients: server 22 to 24cakes
2 ½ cups gluten free all purpose flour blend of choice
¼ cup unsweetened dark cocoa powder
1 cup sugar
1 tablespoon instant espresso powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon chipotle chili powder
3 large eggs
¾ cup + tablespoons neutral vegetable oil
¾ cup milk of choice
1 teaspoon pure vanilla extract
1 cup semisweet mini chocolate chips
¼ cup gluten free sprinkles
CHOCOLATE GANACHE
2 cups semisweet chocolate chips
1/3 cup milk of choice
Procedures:
Preheat oven to 350 degree F. place liners in two 12 count muffin tins.
In a large bowl, whisk together flour blend, cocoa powder, sugar, espresso powder, baking powder, baking soda, cinnamon, salt and chipotle chili powder until combined.
In a medium bowl, whisk together eggs, oil, milk and vanilla until blended. Add wet ingredients to flour mixture and stir until batter is smooth. Fold in mini chocolate chips.
Scoop batter into prepared muffin tins, filling each cup half full.
Place cupcakes in preheated oven and bake 15 to 17 minutes or until a toothpick comes out with a few crumbs. Cupcakes should spring back when pressed gently on top. (overbaking cupcakes dries them out).
Cool cupcakes in pans a few minutes. Then transfer to a rack to cool completely before topping with chocolate ganache.
To make chocolate ganache, place chocolate chips and milk in double boiler over low heat. Melt just until mixture is smooth. Remove from heat and cool 10 minutes. Stir gently without creating air bubbles.
Gently dip the top of each cupcake into ganache, rocking cupcake from side to side to make sure the entire top is coated. Lift cupcake out of ganache and let excess chocolate drip back into the bowl. In one motion, flip cupcake back upright and place it on a cooling rack. Immediately top with sprinkles. Let topping set 30 minutes before serving. Best served the same day they’re frosted. end
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