A delicious cinnamon & chocolate flavored cupcake created for Divine by The Prohibition Bakery in New York.
By Prohibition Bakery
Divine “Love Me” Cupcakes
Prep Time: 35 minutes
1/2 cup coffee
1/2 cup butter
1/3 cup Divine cocoa powder
1/3 cup sour cream
1 cup flour
1 cup granulated sugar
3/4 TSP baking soda
1/2 TSP salt
1/4 TSP cinnamon
1/4 TSP chili powder
1/3 cup heavy cream
4 ounces Divine bittersweet chocolate
1 TBSP unsalted butter
1/2 cup of cinnamon liqueur
1/2 cup high ratio shortening (frans fat free, if possible)
1/4 cup cooled coffee
1 LB confectioners sugar
CakePreheat oven to 325 degrees
Heat coffee and butter in a saucepan until butter is melted, taking care not to boil contents. Once melted, whisk in cocoa powder.
In a mixing bowl, beat sour cream and egg until combined.
In another bowl, combine flour, sugar, baking soda, salt, cinnamon, and chili powder.
Add coffee, butter, cocoa powder mixture to mixing bowl gradually.
Slowly add dry goods to wet and beat until smooth.
In greased or lined cupcake tins, fill 2/3 way. Bake for 10 minutes and let cool on a cooling rack.
FillingAllow cream to simmer over medium heat until just bubbling. Do not let boil over.
Meanwhile, chop the bittersweet chocolate into chunks. When cream is heated, strain and pour over room temperature chocolate.
Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter.
While whisking, add in cinnamon liqueur until well incorporated.
Transfer to squeeze bottle and set aside.
FrostingWith paddle attachment, whip together confectioners sugar and shortening until crumbly.
Add coffee and beat until smooth and fluffy.
AssemblyWhen cupcakes are cool, use a small pastry tip to core out the center.
Fill the cupcakes with the cinnamon liqueur ganache, using a squeeze bottle.
Frost the cupcakes to your liking.
Garnish A little edible gold leaf is beautiful for a special occasion, but a little shaved Divine chocolate also looks and tastes wonderful.