Chocolate Cup Cakes by Jim Eaton

Cup Cakes:

2 1/2 cups flour
1/4 cup cocoa powder
1/2 cup brown sugar
1/2 cup granulated sugar
1 stick of butter melted
3/4 cup milk
1/3 cup strong black coffee
1 egg
1/4 teaspoon salt
1 1/4 teaspoon baking soda

Preheat oven to 350 degrees F.  Mix the butter, sugars and eggs until combined.  Add in the dry ingredients and stir until well mixed.

Prepare the cupcake pans with liners - this recipe makes 18 standard cupcakes.  Fill each cupcake liner three quarters of the way full with batter.

Bake for 10 minutes and rotate the pan. Bake another 10 minutes or until a toothpick inserted into the cupcake comes out clean.

Cool on a cooling rack while you make the frosting


6 ounces dark chocolate
1/2 cup heavy cream
3 tablespoons butter
2 teaspoons cinnamon

Melt the chocolate and cream over a double boiler.  Stirring until chocolate is melted and combined into the cream.  Stir in the butter and cinnamon.  Place the icing in the refrigerator for 30 minutes.

Decorating the cupcakes:
Transfer frosting to a quart sized plastic bag.  Cut off the corner of the bag, creating a 1/3 inch hole to squeeze the frosting onto the cupcakes.  Using the bag, like a pastry bag, frost each cup cake.  Sprinkle chocolate chips onto the icing, if desired.