Chocolate Cinnamon Cupcakes

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Another classic! Chocolate cinnamon cupcakes!


English: Cinnamon

Cinnamon (Photo credit: Wikipedia)


  • 3/4 cup flour
  • 1/2 cup sugar
  • 2 TBSP. cocoa
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 1/2 tsp. vinegar
  • 1/2 tsp. vanilla



  • 3 TBSP. butter or margarine
  • 1 1/2 cup sifted powdered sugar
  • 1/4 tsp. cinnamon
  • Pinch of salt
  • 1 TBSP.. milk
  • 1/2 tsp. vanilla



Heat oven to 350 degrees F. Lightly coat 10 cupcake cups with nonstick cooking spray or use paper cupcake liners. Combine first 6 ingredients; mix well. Add water, oil, vinegar and vanilla. Stir until smooth. Fill cups half full with batter. Bake. for 18-20 minutes.

Icing: Melt butter in microwave on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt. Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir. Frost cooled cupcakes.

Using a high quality silicone mini donut pan will make sure your mini donuts don’t stick to the pan and pop right out while retaining their beautiful shape. Use the Belgoods Bakeware silicone mini donut pan to bake perfect mini donuts. The high quality silicone is naturally nonstick and does not have a chemical coating containing PFOA like most metal bakeware. Be sure to choose 100% BPA-free products made from 100% pure food grade silicone. Our pan is available here Cheaper brands often use plastic fillers. Fillers can compromise the quality and durability of silicone. You can test this yourself by doing the “pinch and twist” test. Just twist a bit of the silicone, if it turns whitish, it’s got plastic fillers. Pure silicone will retain its color.


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