Gourmet Cappuccino Cupcakes - Recipe

for the cupcakes:
2 oz unsweetened chocolate, chopped
1 cup cake flour
3/4 tsp. baking powder
1/2 tsp cinnamon
1 tsp espresso powder
3/4 cup whole/homo milk
1/2 cup unsalted butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract

1. Preheat the oven to 350F. Stir chocolate in a double boiled over low heat, until just melted. Remove from heat and set aside. Sift flour, baking powder, and cinnamon into a medium bowl. In a separate bowl, add the espresso powder to the milk to dissolve. In an electric mixer, or a large bowl, beat the butter and sugar until light and fluffy. Beat in the egg until well blended. Mix in the melted chocolate and the vanilla extract. Add the milk mixture and flour mixture, alternating additions on low speed in 4 increments, ending with the flour mixture. Beat until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes. Rotate pan in the oven and bake for an additional 10-12 minutes. Remove pan from the oven and cool cupcakes completely.

for the frosting:
1 cup + 2 tbsp cream cheese, room temperature
6 tbsp unsalted butter, room temperature
4 cups icing sugar
2 1/4 tsp cinnamon
2 1/4 tsp vanilla extract
2 1/4 tsp liquid coffee flavor

2. In an electric mixer, or large bowl, beat the cream cheese and butter on medium speed until creamy. In a separate bowl, sift the icing sugar and cinnamon together. Add the icing sugar mixture, one cup at a time, to the butter mixture on low speed until just incorporated. Add the vanilla extract and coffee flavor. Let the mixer run at low speed for 2-3 minutes, then increase to medium speed briefly, just until desired consistency is achieved. Frost each cupcake with a piping bag fitted with a large open star tip. Dust the top of each cupcake with additional cinnamon sugar, if desired.

Makes approximately 12 cupcakes