Chocolate Cinnamon Cupcakes

I had tons of cinnamon cream cheese frosting leftover from Tuesday night's cupcakes. I wanted to use it before it went bad, so on the spur of the moment I decided to make Chocolate Cinnamon Cupcakes! I bought a book, Cupcakes by Susanna Tee, from Ross the other day for $4.99. I found a chocolate cupcake recipe that was paired with cream cheese frosting. I decided to add cinnamon to the batter and use my own cinnamon cream cheese frosting.... However, things did not turn out so well. I'm now starting to wonder if the price of the book reflects the limited number of recipes OR the quality of the recipes.

ingredients (that's cinnamon on top of the flour!)

the batter was REALLY thick, like brownie batter

Supposedly the recipe makes 18... I got 10

(9 here because I ate one already)

They were very dry. The tops were hard as a rock.

I ate one as soon as it came out of the oven, and it was delicious but almost impossible to eat because of the dryness. Needless to say, I did not waste my frosting on these. I'll use it on something else.

I noticed something was odd about this recipe when it used words like "scant" and "generous" instead of exact measurements. I also thought it was weird that it only called for 2 tbsp of milk. And WHAT THE CRAP kind of measurement is "scant 1 5/8"!!!! I'll post the recipe just in case someone wants to try it out or tweek it and make it better. I might make it again and change a few things.

MY NOTES: I added 1 1/2 teaspoons of cinnamon. I only got 10 cupcakes (AKA brick-cakes).

Chocolate Cinnamon Cupcakes
Makes 18 cupcakes

6 tbsp butter, softened, or soft margarine
1/2 cup superfine sugar
2 eggs, lightly beaten
2 tbsp milk
1/3 cup semisweet chocolate chips
scant 1 5/8 cups self-rising white flour
generous 1/4 cup unsweetened cocoa
1 1/2 tsp ground cinnamon (my own addition)

* Preheat the oven to 400°F/200°C. Put 18 paper baking cases in 2 muffin pans, or put 18 double-layer paper cases on a baking sheet.

* Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Add the milk, then fold in the chocolate chips. Sift in the flour and cocoa, then fold into the mixture. Spoon the batter into the paper cases and smooth the tops.

* Bake the cupcakes in the preheated oven for 20 minutes, or until well risen and springy to the touch. Transfer to a wire rack and let cool.