Throwback- Mayan Chocolate Cupcakes

I made these for Carrie's birthday (April 12) and they were deeee-lish.

If you would like to have a happy party on your tongue, whip these up and feed your fancy!

[not my picture-- I forgot to take one!]

Mayan Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

Makes 18-20
For the cupcakes:
1 stick of butter, softened slightly
1 cup brown sugar, packed
1/2 cup white sugar
1 egg
1 cup buttermilk
1 tsp vanilla

1/2 tsp almond extract

3/4 cup cocoa powder (natural, non-Dutched)
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt

2 tsp cinnamon

For the frosting: (THIS is just to cover the top normally, double it if you want to pipe an insane amount on top of the cupcakes)
1 – 8oz bar of cream cheese (low fat is fine), at room temp
1 sticks of salted butter, softened slightly
1-2 cups powdered sugar

1-2 tsp cinnamon

1+ tsp vanilla

1.) Preheat oven to 325°. In a large bowl, cream together butter, brown sugar, and white sugar until well-combined. Add egg, almond extract and vanilla; mix until combined.

2.) In separate bowl, whisk together cocoa powder, flour, baking soda, salt, and cinnamon. Alternate adding dry ingredients and buttermilk to wet ingredients, mixing until just combined after each addition- beginning and ending with the dry ingredients (approx three additions of dry ingredients, and two additions of buttermilk).

3.) Line muffin tin with cupcake liners, and fill 2/3 of the way (I like to use a 4T scoop for cupcakes – it gives you a perfect, even amount every time). Bake for 18-20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out with just a few moist crumbs on it.

4.) While cupcakes are cooling, mix up frosting using a hand mixer or stand mixer. You can add more powdered sugar or cinnamon if you don’t think it’s sweet or cinnamon-y enough.

5.) Once the cupcakes have completely and totally cooled (45 minutes to an hour), frost them! You can use a piping bag and tip to make fancy swirls of frosting, or just slap the frosting on them with a good old butter knife. They are delicious either way!