Sasha's Kitchen: Chocolate Cinnamon Jack O'Lantern Cupcakes with Maple Buttercream

Time for my halloween cupcakes!  I had originally planned on making these pumpkin cupcakes with maple buttercream, but was craving something chocolate.  I used a recipe in one of my cupcake books, Julie Hasson's 125 Best Cupcakes to make a nice cinnamon spiced cupcake (a mexican chocolate cupcake, I suppose) that's the perfect spicing for fall.  It was also a lovely complement to the maple buttercream that I made using my maple extract.  I made two batches of the buttercream.  I dyed one batch orange using gel food color to spread on the cupcakes.  I dyed the second batch black/grey and green, for the faces and the stems.  I'm not planning on carving a pumpkin this year, but these jack'o lanterns are just as good for the halloween spirit.  Happy Halloween! Note: no eggs are used in the recipe, but the balsamic vinegar activates the baking soda and helps the cupcakes rise.  The vinegar evaporates and has no taste.

Chocolate Cinnamon Cupcakes
1 1/2 cups flour
1/2 cup unsweetened Dutch process cocoa powder
1/2 tsp ground cinnamon (I used about 3/4 of a tsp)
1/2 tsp baking soda
pinch salt
1 cup granulated sugar (less than the original recipe calls for)
3/4 cup strong brewed coffee
1/2 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract
2 T balsamic vinegar

Mix together the dry ingredients (flour, cocoa, salt, baking soda and cinnamon) in a small bowl.  In a large bowl, whisk together the sugar, coffee, coil, vanilla and almond extract.  Mix in the flour mixture until smooth.  Mix in the balsamic vinegar.  Scoop batter into 12 lined cupcakes in a silicon cupcake tray.    Fill 3/4 of the way full.  Bake for 25-30 minutes in an oven preheated to 350 until a toothpick comes out clean.  Cool completely before frosting.

Maple Buttercream (I made two batches of the recipe below)
1 1/2 stick of unsalted butter
2 cups confectioner's sugar
2 T maple syrup
1 tsp maple extract

Beat the buttercream ingredients until smooth before frosting.  Enjoy!