Dark Chocolate Cinnamon Cupcakes
Indulge in the perfect blend of rich, decadent chocolate and fragrant spice with these Dark Chocolate Cinnamon Cupcakes. This recipe takes traditional chocolate cupcakes up a notch with the addition of warm, aromatic ground cinnamon and premium dark cocoa powder, creating a flavor profile that’s irresistibly bold and complex. The batter, infused with vanilla and studded with melty dark chocolate chips, bakes into moist, tender cupcakes that are both comforting and luxurious. A touch of optional cinnamon sugar on top adds a subtle crunch and extra warmth, making these cupcakes ideal for cozy gatherings, holiday treats, or a simple yet sophisticated dessert. With a quick 20-minute prep time and straightforward steps, this recipe is perfect for bakers of all levels looking to impress with an elegant twist on a classic favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.67 cup unsweetened cocoa powder (dark cocoa preferred)
- 1.25 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 2 pieces large eggs
- 0.5 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 0.5 cup boiling water
- 0.75 cup dark chocolate chips
- 2 tablespoons cinnamon sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to ensure tender cupcakes.
Carefully stir in the boiling water, a little at a time, until the batter is smooth. Note: The batter will be thin; this is normal.
Fold in the dark chocolate chips gently, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs.
Remove the pan from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
If desired, sprinkle the tops of the cooled cupcakes with cinnamon sugar for an extra touch of flavor and presentation.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 29.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
