Chelsea’s Chocolate Cinnamon Cupcake Recipe


I wanted to share a little festive cheer and some of my favourite bloggers with you in the run up to Christmas and first up is the magnificent Chelsea. She’s an absolute hoot of a human whose blog I’ve read since I entered this strange little online world (this one time I also met her in the real world and can confirm she’s just as hooty there too). Love in Modern Life is my first stop when I’m looking for a ruddy good book recommendation or for someome to articulate exactly what I was thinking but better.

Turns out she bakes too – chocolate cinnamon cupcakes no less – and then balances them artfully on classic looking books like a pro.


When Michelle offered the chance to write a quest post for her marvellous slice of the internet, I couldn’t believe my luck. Then, I was stumped. Michelle writes about so many amazing things so I didn’t really know what angle to come in on. I was eating some cake while deciding, and that got me to thinking – cake is awesome, I gotta write about cake. So here it is, my recipe for chocolate and cinnamon cupcakes.

70g unsalted butter
170g plain flower
250g caster sugar
50g cocoa powder
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
210ml whole milk
2 large eggs

330g icing sugar, sifted
1/2 tsp cinnamon
110g unsalted butter
40ml whole milk

Preheat the oven to 170c (Gas mark 3) and line the muffin tins with cases.

Mix together the butter, flour, sugar, cocoa powder, baking powder, cinnamon and salt together until they form a crumb-like consistency.

In a jug, mix together the milk and eggs by hand. After turning the mix down to a slow speed, gradually pour half of the liquid into the crumb mixture until it’s all combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Once any lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined. This paragraph was not sponsored by the word ‘gradually’.

Spoon the mixture into the muffin cases and then bake in the oven for 25-30 minutes or until the sponge bounces back when lightly touched. Leave them to cool slightly before removing from the tin and place on a wire rack to cool completely. They might look tasty and chocolatey, but don’t say I didn’t warn you about the molten hotness.

While the cakes are cooling, mix together the icing sugar, cinnamon and butter together on a slow speed until it’s all combined. Then, pour in the milk and once it is all incorporated, turn the mixture up to a high speed and beat the frosting until light and fluffy.

Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake – then gently smooth over with a palette knife.

And there you have it, some glorious cupcakes with the perfect amount of cinnamon which is just perfect at this time of year. Or any time of the year, actually.

Come on over to Love in Modern Life if you’d like to see more cake – there’s also book reviews, lifestyle posts and things along those lines. I’m really selling it, right?

Homemade Dog Treats: The Cheddar Edition
The Joy of Roasting