Cinnamon Chocolate Cupcakes with Mocha Frosting

This frosting is AMAZING. Seriously, amazing. Like, if you do nothing else today, you should make this frosting. Doesn’t even need cupcakes, you could eat this frosting with a spoon . . . I may have done that with what was left after frosting the cupcakes.
I found the frosting recipe on the blog Kitchen Grrrls which you can check out here. This may be my new go to recipe for frosting, the consistency is the best It’s creamy, the perfect amount of sweetness and it looks very adaptable. In all the frostings I use I generally start with the margarine and shortening, but with this one you start with the powdered sugar. How novel!
I’ve been fighting a cold and when I get a cold I tend to want chocolate. There is something so very comforting about the deepness of chocolate. And with the addition of the cinnamon it is incredibly comforting. Also, cinnamon is supposed to be very good for you when you have a cold! Maybe not so much when it is buried in a cupcake, but I’m sure it is working just the same!
The cupcakes have a nice balance of fugey-ness (is that a word? I’m making it a word) and a good crumb. I tend to shy away from chocolate once the spring comes, I tend to trade it in for lighter textures and flavours. Lemon and lime, coconut and cold creamy desserts. I tend to want things that are quick and easy, things that don’t take too long to bake so that the kitchen doesn’t heat up too much. I’m going to enjoy these last days of cold weather and the cozy days that the weather brings. Cuddles on the couch, chocolate and lots and lots of tea.
Chocolate Cinnamon Cupcakes
 
1 1/2 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup canned coconut milk (mix well)
1/2 cup canola oil
2 tbl apple cider vinegar
1 tbl pure vanilla extract
Mocha Frosting
 
2 cups powdered sugar
2 tbl unsweetened cocoa powder
2 tbl vegan margarine
1/4 cup hot coffee
Pinch of salt
Directions
 
Pre-heat the oven to 350
Place holders in a cupcake tray
In a large bowl whisk together flour, sugar, cocoa, baking soda, cinnamon and salt
In a large measuring cup combine coconut milk, oil, vinegar, vanilla
Add wet to dry and mix until combined
Fill cupcake holders 2/3 full
Bake for 16-20min
Frosting Directions
 
Beat together all ingredients except for coffee
Add coffee gradually until desired consistency is reached
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