Ingredients
Method
Prepare Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely.
Prepare Topping and Ganache
- In a small bowl, mix the granulated sugar and ground cinnamon for the topping.
- In a saucepan, heat the heavy cream until it just begins to simmer, then pour over the chopped chocolate in a bowl.
- Let it sit for a few minutes, then stir until smooth to create the ganache.
Assemble Cupcakes
- Once the cupcakes are cooled, dip the tops in the ganache and then into the cinnamon sugar mixture.
- Let the ganache set before serving.
Nutrition
Notes
These cupcakes can be stored in an airtight container for up to 3 days.