Thursday, September 1, 2011

Vanilla Cupcakes with Chocolate Cinnamon Buttercream

At my cousin's wedding this summer, we had the most amazing cupcakes!!  One of them appeared to be simply chocolate with chocolate frosting.  There was something special about these cupcakes, though!  A secret ingredient. . . CINNAMON!  They were chocolate cinnamon cupcakes!!!  I knew I had to figure out a way to make that wonderful buttercream frosting.  It's taken me a few tries but I think I finally have it perfected!  I decided to put the frosting onto a vanilla cupcake instead so the star is that delicious frosting!!  You've got to try these!!

The cupcake recipe was found online but I can't remember where because I scribbled the recipe onto a notepad!

 Gather dry ingredients (flour, soda, baking powder, and salt).  You will also need 1 egg at room temperature, 6 T. butter, 1c. sugar, 1 t. vanilla, and 1 c. of buttermilk (sour cream or yogurt would work too).

 Melt the butter.  Add in other wet ingredients.

 Add the dry ingredients.

 Mix with an electric mixer.   Pour batter into muffin pan lined with cupcake liners.  This recipe yielded 15 cupcakes.  The batter is a little on the thin side so I used my large measuring cup to fill the liners 2/3 full.

 Bake @ 350 degrees for 15-20 minutes.  Cool completely.


 Melt 2 oz. of unsweetened baking chocolate.  Allow to cool to room temperature.

 Beat butter in large bowl on medium speed until fluffy.

 Add in room temperature chocolate and vanilla.

 Add powdered sugar and cinnamon gradually.  Mix well after each addition.  Add 1-2 T. of heavy whipping cream.

 Whip frosting about 2-3 minutes until it is light and creamy! 

 I used a large coupler, 1M Swirl tip, and large disposable decorating bag to create the swirl on top of each cupcake!

Vanilla Cupcakes
1 1/4 c. all purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2. salt
6 T. butter, melted
1 c. sugar
1 egg, room temperature
1 t. vanilla
1 c. buttermilk, sour cream, or yogurt

Bake cupcakes @ 350 for 15-20 minutes.

Chocolate Cinnamon Buttercream
1/2 c. butter, softened
1 tsp. vanilla extract
2 oz. unsweetened baking chocolate, melted
2 t. cinnamon
2 cups powdered sugar
1-2 T. heavy cream

Melt unsweetened chocolate.  Remove from heat and allow cool to room temperature.  Beat butter in large bowl on medium speed until fluffy.  Add in vanilla and room temperature chocolate and mix well.  Add in powdered sugar and cinnamon gradually, mixing well after each addition and scraping sides and bottom of bowl.  Beat in whipping cream and whip frosting until light and creamy- about 2-3 minutes.

Shared on:

Wonka Wednesday Party


  1. I also want to add that I used a buttermilk substitution when making the vanilla cupcakes. I used 1 TBSP vinegar and enough milk to make 1 cup.

  2. I printed this. I am going to try it over the weekend I hope.

  3. Thanks for stopping by Danielle! I heart this frosting!!!!

  4. I made these on 12/7, and my family absolutely loved them!! Needless to say, they were all gone by the next morning. I am actually about to whip up another batch. In addition, I substituted cake flour for the all purpose flour.

  5. Shawty- Thanks for sharing! So glad you liked them!! I need to make some soon! I love this frosting!! Enjoy that second batch!!!

  6. We love these! I am making them again today using the sour cream and I added a full pod of a vanilla bean...anxious to see how they taste! Without the buttermilk the batter is more like dough LOL Maybe I should have added a splash of milk. We shall see! They are coming out of the oven NOW!

  7. Hope they came out well! I have been craving this frosting for a week! I need to make some!!!