Mexi - Late Cupcakes
From jo_jo_ba 16 years ago
- 20 minutes to make
- Serves 12
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 plain buttercream and swirled it on up for effect!
Ingredients
- 1/3 cup butter shopping list
- 1/4 cup cocoa powder shopping list
- 1/3 cup water shopping list
- 1/2 cup granulated sugar shopping list
- 1/4 cup dark brown sugar shopping list
- 1 egg shopping list
- 1/4 cup buttermilk shopping list
- 2 tbsp vanilla shopping list
- 1 1/2 cups all purpose flour shopping list
- 1/2 cup rolled oats shopping list
- 1/2 tsp baking soda shopping list
- 1 tsp cinnamon shopping list
- pinch cayenne pepper shopping list
- pinch salt shopping list
How to make it
- 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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