1 3/4 cup strong brewed coffee, hot
147 g cocoa powder
1 3/4 hot milk
675 g all-purpose flour
3.5 tsp baking soda
3/4 + 1/8 tsp baking powder
1.75 tsp salt
2 tsp cinnamon
396 g unsalted butter, room temperature
3.5 cups sugar
7 eggs, room temperature
3.5 tsp vanilla extract
In a medium bowl, stir the coffee and cocoa powder together until dissolved. Stir in the milk. Set aside until cooled to room temperature.
Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees.
In a medium bowl sift together the flour, baking soda, baking powder, salt & cinnamon; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with remaining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.
Bake for 21 minutes. Allow to cool completely before frosting.
Chocolate Glaze
2/3 cup heavy cream
4 oz. bittersweet chocolate finely chopped
1 tbsp. light corn syrup
Place cream in a small saucepan over medium heat and cook until very hot but not boiling. Place chocolate and corn syrup in a small bowl then pour hot cream over mixture and stir until smooth.
Quickly dip cooled cupcake tops into glaze and allow the excess to drizzle back into the bowl. Allow glazed cupcakes to dry, about 40 minutes. Chocolate glaze will darken in color as it cools.
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