This is a tasty and versatile chocolate cinnamon muffin which quickly transforms itself into a cupcake with the additional of chocolate butter cream icing. We have used this recipe (with icing) as a birthday cupcake, but the muffin itself is a great, everyday treat. For a true gingerbread flavor, enjoy this recipe with the ginger, but it has a great cinnamon flavor without this ingredient as well. This is also a great recipe for experimentation. I find it to be very forgiving to substitutions.
I actually made hundreds of mini-muffins using this recipe to share with people as a magnesium-loaded muffin. The molasses, sucanat, and even the chocolate frosting all add to the magnesium content, making it a great excuse to eat a second one. 🙂
This is a bit extravagant and makes use of a refined sugar, but it is a great way to top these cupcakes on special occasions.
It will take ½ pound or less of the sugar to sweeten the frosting but your frosting will be very likely to melt with low sugar content. If the cupcakes are not going to be refrigerated for a while, you probably want to add about one pound of sugar to your frosting.
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