Recipe

Mexi - Late Cupcakes Recipe

	Jo_jo_ba / All my dishes 1 year, 9 months ago Adapted from Rebecca Rather's recipe, these are heady with cinnamon and good vanilla and deliciously tender with the buttermilk. The oats give these cakes a great texture without being overwhelming. Any garnish works well with this cake, I used a pla... More Prep:20m Cook:20m Servings:12	Jo_jo_ba
	spicy sweet chocolatey tender cakey unique savoury delicious

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Ingredients

1/3 cup butter

1/4 cup cocoa powder

1/3 cup water

1/2 cup granulated sugar

1/4 cup dark brown sugar

1 egg

1/4 cup buttermilk

2 tbsp vanilla

1 1/2 cups all purpose flour

1/2 cup rolled oats

1/2 tsp baking soda

1 tsp cinnamon

pinch cayenne pepper

pinch salt

Directions

Preheat oven to 350. Grease 12 muffin cups.

Melt butter and whisk in the cocoa.

Add water, stirring until smooth then remove from heat.

Stir sugar, eggs, buttermilk, and vanilla in until thoroughly blended.

Mix together flour, oats, baking soda, cinnamon, cayenne and salt.

Stir into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).

Fill tins almost all the way full.

Bake for 20 minutes.

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Comments

jo_jo_ba 1 year, 9 months ago said:
Amount Per Serving
Calories: 171.8
Total Fat: 5.7 g
Cholesterol: 30.3 mg
Sodium: 47.3 mg
Total Carbs: 28.1 g
Dietary Fiber: 1.4 g
Protein: 3.2 g