Imagine sinking your teeth into a decadent, moist chocolate cupcake with a hint of warm cinnamon that literally melts your midnight hunger away! These Late Night Snack Cinnamon Chocolate Cupcakes are not just a dessert—they're a rescue mission for your late-night cravings. Perfect for those moments when hunger strikes after dark, these cupcakes combine rich chocolate, subtle cinnamon warmth, and an irresistible softness that will make you forget all about raiding the refrigerator. Whether you're working late, studying through the night, or just need a delicious pick-me-up, these cupcakes are about to become your new best friend!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Whisk the dry ingredients until well combined and set aside.
- In a large mixing bowl, combine white sugar, brown sugar, and vegetable oil. Beat with an electric mixer until the sugars are well incorporated and the mixture becomes smooth and slightly fluffy.
- Add eggs one at a time to the sugar mixture, beating well after each addition. Mix in the vanilla extract and ensure all ingredients are thoroughly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Mix on low speed until just combined, being careful not to overmix.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove the cupcake tin from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the cupcakes can be frosted with chocolate or cinnamon buttercream, or enjoyed as is for a simple late-night treat.
Tips
- Use room temperature ingredients: Ensure eggs and buttermilk are at room temperature for smoother batter and more even baking.
- Don't overmix the batter: Mix just until ingredients are combined to keep cupcakes tender and light.
- Check doneness with the toothpick test: A few moist crumbs are perfect; completely clean means potential dryness.
- Cool completely before frosting: Warm cupcakes will make frosting slide right off.
- Store in an airtight container: These cupcakes stay moist for 2-3 days at room temperature.
- For extra indulgence, try adding a sprinkle of sea salt on top or a drizzle of melted chocolate after cooling.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: g
Cholesterol: 40mg
