Cinnamon & Chocolate Chip Cupcakes with Chocolate Rum Frosting

A lot of times when trying to come up with a cupcake to make each week I'll start by thinking about what ingredients I already have in the house. This week I had some mini chocolate chips leftover from making ice cream. I thought about using them with a raspberry flavored cupcake but then decided I really wanted chocolate & cinnamon.

The flavor of these cupcakes is a bit like a muffin but the texture is lighter. The icing is rich with a more of a glaze-like texture than a buttercream would have. I decided to add rum to the icing because I knew its flavor would compliment the chocolate & cinnamon well, plus I had an open bottle on hand.

Cinnamon & Chocolate Chip Cupcakes

1/4 c + 2 T all-purpose flour
1/4 t baking powder
1/8 t salt
1/4 t cinnamon
3 T unsalted butter, room temperature
1/4 c + 1/2 T sugar
1/8 t vanilla
2 T milk
1 large egg whites

3 T mini chocolate chips

Preheat oven to 350 F. Prepare 4 muffin tins.

In a small bowl mix together the flour, baking powder, salt & cinnamon.

In a large bowl cream together butter & sugar until light & fluffy. Add vanilla & beat. On low speed add half the flour mixture until just blended. Add milk until blended. Add remaining flour & mix until just blended.

In another bowl beat the egg white until stiff, glossy peak appear, about 2 minutes. Gently fold 1/3 of the egg into the batter until combined. Add remaining egg & fold until combined. Fold in chocolate chips.

Divided equally among the muffin tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before frosting.

Makes 4 cupcakes

Chocolate Rum Icing

2 T unsalted butter
3 T Hersey's Special Dark Coca
1 cup powdered sugar
2 T milk
1/2 t rum

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk if too thick or more powder sugar if too thin. Stir in rum. Allow to cool before icing cucpakes.

Enough to frost 6 - 8 cupcakes