Chocolate Walnut Cupcakes with Chocolate Cinnamon Frosting

The Steps

Instructions

1. Preheat the oven to 350 and line a 12-cup muffin pan with liners.
2. Combine the flour, baking powder and salt in a small bowl, set aside. In another bowl, whisk together the cocoa powder, hot water and buttermilk, set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, about 1 minute. Add the eggs, one at a time, mixing between each addition, then add the vanilla extract.
4. Pour the flour and the cocoa mixtures into the bowl in thirds, alternating between the two and mixing until just combined between each addition.
5. Stir in the chopped walnuts, then scoop into the prepared pan. Bake for 20 minutes, or until a toothpick inserted comes out clean. Cool completely before decorating.
6. While the Cake bakes, make the decorations. Melt the white chocolate in the microwave on high for 1 minute and 30 seconds, stirring every 30 seconds to prevent burning.
7. Once the chocolate is melted, stir in the chopped walnuts, then spoon into diamond shaped molds. Level off the top with a flat-edged spatula then freeze for 20-30 minutes.
8. Make the frost by melting the dark chocolate chips in the microwave on high for 1 minutes and 30 seconds, stirring every 30 seconds to prevent burning. Set aside.
9. In a mixing bowl, beat the butter and powdered sugar until well combined. Add the melted chocolate, cinnamon and buttermilk, mix until well combined and fluffy. If the mixture is too thick, add more milk as needed.
10. Transfer the frosting to a piping bag and pipe onto each cupcake, topping them with chocolate diamonds.