1 cup (250 mL) sugar
2/3 cup (160 mL) cocoa powder
1-1/4 cups (310 mL) whipping cream
1/4 cup (60 mL) brewed coffee or water
1-1/3 cups (330 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2/3 cup (160 mL) Semisweet chocolate chips
2 tbsp (30 mL) brewed coffee or 1 tbsp (15 mL) vanilla extract
Pinch ground cinnamon
1-1/4 cups (310 mL) Real whipping cream, divided
Cinnamon hearts (optional)
Preheat oven to 350 °F (180 °C). Line a 12-cup muffin pan with large-size paper liners.
In a large bowl, whisk together sugar and cocoa. Gradually whisk in cream until blended; whisk in coffee and egg. Without stirring, add flour, baking powder, baking soda and salt; stir until batter is smooth and blended.
Spoon into prepared muffin cups. Bake for about 25 minutes or until tops spring back when lightly touched. Let cool completely.
In a heatproof bowl set over a saucepan of hot, not boiling water, melt chocolate chips with coffee, cinnamon and 1 tbsp of the cream; stir until smooth. Let cool slightly.
In a large, chilled bowl, whip remaining cream to soft peaks. Fold one-quarter into chocolate mixture until blended; beat chocolate mixture into remaining cream. Chill until stiff.
Peel paper from cupcakes; cut each cake in half crosswise. With a spatula or piping bag, spread or pipe frosting over bottom cake layers. Top with cake tops and decorate with remaining frosting and cinnamon hearts (optional).
Recipe adapted from dairygoodness ca