Mexican Chocolate Cupcakes w/ Creamy Vanilla Frosting

This cupcake is Cinnamon, Spice, and Everything nice!
The frosting is amazingly light and fluffy. The subtle undertone of cinnamon is a nice way to mix up a traditional chocolate cupcake.

Mexican Chocolate Cupcakes

Adapted from chef Rebecca Rather
Rather Sweet Bakery & Café, Fredricksburg, TX


Yield: Makes 24 cupcakes

For cupcakes:
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt


Make cupcakes:

Put oven rack in middle position and preheat oven to 350°F. Line 24 cupcake cups with paper liners.

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat.

Use a stand mixer to mix sugar, eggs, buttermilk, and vanilla. Add cocoa mixture and mix until combined.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined.

Pour batter into liners and bake until a wooden pick or skewer comes out with a few crumbs adhering, 17 to 20 minutes. Transfer cupcakes to a cooling rack and allow to cool completely.

Creamy Vanilla Frosting

Adapted from: More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen

6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
3 1/2 cups confectioners sugar
3 teaspoons vanilla extract
Cinnamon for Garnish

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

Using a stand mixer with a paddle attachment, on the medium high speed, beat the butter for 3 minutes, until smooth and creamy. Gradually add the confectioners sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer, set a timer!). Use immediately.

Sprinkle the top of each cupcake with Cinnamon.