Cinnamon Scented Devils Food Cupcakes

• 30 2½“ x 1 ½” paper panettone molds (free standing cupcake cups)
• 2 T c. flour
• 1 ½ c. unsweetened cocoa powder
• 1 T cinnamon
• 1 ½ t. baking powder
• 1 ½ t. salt
• 1 t. baking soda
• 3 ½ c. sugar
• 1 ¼ c. freshly brewed coffee, cooled to room temp.
• 1 ¼ c. buttermilk
• ¾ c. vegetable oil
• 2 large eggs
• 2 large egg yolks
• 1 T. vanilla
• 1 ¼ c. mini chocolate chips

 Preheat oven to 325. Lightly spray insides of paper molds with nonstick spray; arrange on 2 large rimmed baking sheets. Combine flour, cocoa, cinnamon, baking powder, salt and soda into large bowl. Combine sugar, coffee, buttermild, oil, eggs, egg yolks and vanilla in another large bowl. Using mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.

Spoon (or pipe) ¼ c. batter into each paper mold. Bake cupcakes 1 sheet at a time until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.

Almond Buttercream Frosting

• 3 sticks unsalted butter, room temp
• 5 ¼ c. powdered sugar
• 1.5 T whipping cream
• ¾ t. vanilla
• 1 t. almond extract
• 6 drops yellow food coloring (optional: I don’t)

Beat butter in large bowl until fluffy. Gradually beat in sugar, then cream, vanilla, almond extract and coloring, if using. Pipe atop cupcakes.