Cinnamon Devil's Food Cupcakes

Description: This makes a huge amount of cupcakes, I am sure that you could freeze some and frost them later. I made these recently and baked them in fancy foil muffin liners, and took them to a senior's home, they were enjoyed by the residents and the staff, everyone wanted this recipe! I frosted these with my buttercream frosting, recipe#80118 with a teaspoon of almond extract added in to it but you can use your favorite frosting recipe to top these cupcakes

Ingredients:

• 2 2/3 cups all-purpose flour
• 1 1/2 cups cups unsweetened cocoa powder
• 1 tablespoon cinnamon
• 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 to room temperature
• 1 1/4 cups buttermilk
• 3/4 cup oil
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon vanilla
• 1 1/2 cups miniature semisweet chocolate chips

Steps:

1. Set oven to 325 degrees.
2. Prepare regular muffin tins and line with paper liners.
3. In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
4. In a extra large bowl combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla; beat well with an electric mixer until thoroughly combined (about 2-3 minutes).
5. Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
6. Stir in the mini chocolate chips.
7. Spoon the batter evenly between the prepared muffin tins.
8. Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
9. Transfer the cupcakes to racks and cool completely before frosting.