Dark Chocolate Cinnamon Cupcakes

• unsalted butter↗8 tablespoons
• bittersweet chocolate↗2 ounces

  chopped

• Dutch-processed cocoa powder↗1⁄2 cup
• cinnamon↗2 tablespoons
• unbleached all-purpose flour↗3⁄4 cup
• baking soda↗1⁄2 teaspoon
• baking powder↗3⁄4 teaspoon
• eggs↗2 large
• sugar↗3⁄4 cup
• vanilla extract↗1 teaspoon
• table salt↗1⁄2 teaspoon
• sour cream↗1⁄2 cup

Step-by-step instructions

1. 1

   Heat oven to 350 degrees. Line standard-sized muffin pan with baking-cup liners.

2. 2

   Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. 3

   Whisk flour, baking soda, cinnamon, and baking powder in small bowl to combine.

4. 4

   Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is thick.

5. 5

   Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. 6

   When the cupcakes have cooled, mix together a half teaspoon of cinnamon with 3 tablespoons powdered sugar. Sift a light coating of the mixture on top of the cupcakes. No frosting necessary.