CINNAMON-SCENTED DEVIL'S FOOD CUPCAKES WITH ALMOND
Makes wonderful mini cup-cakes. Can be made 2 days ahead. Cover frosted cupcakes in deep disposable roasting pans with foil. Serve with any of Coeur d'Alene Cellars Syrahs.
2 2/3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled
1 1/4 cups buttermilk
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/4 cups (about 7 ounces) mini semisweet chocolate chips
1 1/2 cups unsalted butter, room temperature
5 1/4 cups powdered sugar
1 1/2 tablespoons whipping cream
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
6 drops yellow food coloring or other color
Preheat oven to 350 degrees. Lightly spray mini cupcakes. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occationally, about 4 minutes. Stir in chocolate chips.
Spoon batter 3/4 full into each mini cup. Bake 15 to 20 minutes or until puffed and center is just firm to touch. Transfer cupcakes to racks and cool completely.
Using electric mixer, beat butter until fluffy. Gradually beat in sugar, then cream and vanilla. Add almond extract and yellow food coloring, 1 drop at a time until desired shade is reached. Put in small zip-lock bag and squeeze little blobs on top of muffins.