Chocolate Cupcakes with Cinnamon
12 servings
50 minutes
Chocolate cupcakes with cinnamon are an exquisite blend of rich cocoa and warm spicy notes that captivate the hearts of sweet lovers. Their origin is linked to American cuisine, where cupcakes became a symbol of home comfort and creativity. The addition of cinnamon and dried cherries makes them particularly aromatic and adds a slight tartness that harmonizes with the sweetness of chocolate. The delicate texture of the batter and airy meringue create a perfect combination. These cupcakes are ideal for cozy evenings, festive events, or simply enjoying the moment. They can be served with coffee or hot chocolate to highlight their rich flavor. This dessert is not only delicious but also aesthetic – decorated with cream, it looks like a small work of art that is impossible to resist.
1
Melt chocolate with butter in a water bath. Remove from heat and add cream.
- Dark chocolate 85%: 200 g
- Butter: 60 g
- Cream 20% fat: 100 ml
2
After obtaining a homogeneous mass, add an egg, sugar, vanillin, cinnamon, baking soda, baking powder, and dried cherries. Mix everything thoroughly.
- Chicken egg: 1 piece
- Sugar: 150 g
- Vanillin: pinch
- Ground cinnamon: 1 teaspoon
- Baking soda: pinch
- Baking powder (raising agent): 1 teaspoon
- Dried cherries: 50 g
3
While stirring, add flour to the dough.
- Wheat flour: 250 g
4
Pour the prepared dough into molds (fill about 3/4 full). Bake at 180 degrees for 25 minutes.
5
You can make the cream to your liking. I made a protein cream: beat 3 egg whites for three minutes, adding a pinch of salt. While continuing to beat, add 250 g of powdered sugar and beat for another 3 minutes. Decorate with cream when the baked goods cool down.
