Cinnamon Chocolate Chip Cupcakes ~ A Guest Post by Willow of Blue Lace Daisy

When I posted my blobfish dare, challenging someone to Google Image Search a blobfish, it wasn’t long before I had a taker.  Willow of Blue Lace Daisy bravely accepted, and agreed to guest post on my blog.  I’m super excited to share her post with you, I know you’re going to love it!  So I’ll hand it over to her.

Hi, I’m Willow from Blue Lace Daisy!

I really wanted to make cupcakes the other day, so I decided to make mint chocolate chip cupcakes. Yum. I love anything mint chocolate chip. I mixed up the cupcake batter and the started to look for the peppermint extract. Nope. Couldn’t find it anywhere! (I know you’re supposed to check to make sure you have all your ingredients first. I never do this, which is sort of a problem.)

Anyway, I was able to find cinnamon, and since I’ve been making several spicy things lately….

I decided to make another one!

So, without further ado- Cinnamon Chocolate Chip Cupcakes!

Cinnamon Chocolate Chip Cupcakes–

Makes about 30 mini cupcakes

1 cup and 1 tablespoon all purpose flour

1 1/2 teaspoons baking powder

Pinch of salt

1/4 cup butter, room temperature

1/2 cup granulated sugar

2 eggs

1/2 cups milk

1 1/2 teaspoons vanilla

1 teaspoon cinnamon

1. Preheat oven to 350F. Line 30 mini muffin cups.
2. In a mixing bowl mix together flour, baking powder and salt, set aside.
3. Beat butter in electric mixer until fluffy.
4. Add sugar to the butter and beat on medium speed until combined.
5. Add eggs one at a time and beat on medium speed after each addition.
6. In a small bowl, combine the milk, vanilla, and cinnamon, set aside.*
7. Add flour mixture and milk mixture to the mixing bowl, beating well between each addition. Start and end with the flour mixture.
8. Divide batter among cupcake batter.
9. Bake 14-17 minutes.

*Note- the cinnamon may clump up and sink to the bottom of your bowl, but make sure you scrape it out when adding it to the butter mixture so that all cinnamon flavor is saved!

Crazy Cinnamon Frosting + A Magic Topping!

 Makes enough 🙂

1/2 cup butter, room temperature

1/4 cup heavy cream

1 3/4 cups powdered sugar

2 teaspoons cinnamon (or more! I eye balled it.)

1 teaspoon vanilla

1. Mix together butter and heavy cream. After awhile it will start to look like cottage cheese, and you might freak out, like I did, but trust me, it’s okay!

2. When it starts to look like this, start adding in the powdered sugar, 1/2 cup at a time.

3. When the powdered sugar is mixed in and the frosting is smooth and frosting consistency, then you can mix in the cinnamon and vanilla.

4. Pipe or spread onto your cupcakes and enjoy!

Well, I bet you thought I forgot about my “Magic Topping.” Nope. Here it is-

1 tablespoon ground flaxseed

1 teaspoon cinnamon

1. Mix together and sprinkle onto cupcakes!

You might think this is a little odd of a topping. But it’s really good, actually. I put it on yogurt, whipped cream and berries, on my chocolate mousse parfaits, etc. Or just eat it. Which is kind of weird.

Anyway, it’s still delicious. So are the cupcakes. YUMMY!!!

Thanks for letting me post here, Cogaroo!

You’re very welcome, Willow!  My dad went shopping for the ingredients and we’ll be making these soon.  I’ll be sure to post about then when we do.  Everybody, be sure to stop by Willow’s awesome blog!

Are you interested in guest posting?  Send me an email and we can discuss it further.  😉