Double Chocolate Cinnamon Mini Cupcakes
Chocolate Mini Cupcake Recipes

Double Chocolate Cinnamon Mini Cupcakes

Chocolate, cocoa and cinnamon butter combine in these delicious petite cakes. Swirled chocolate cinnamon frosting makes these chocolate bites irresistible.

30
mini
20 min
PREP TIME
1 hr
TOTAL TIME

Ingredients

Cupcakes

1/2 cup sugar

1/4 cup Land O Lakes® Cinnamon Sugar Butter Spread

1/4 cup buttermilk  

1 (1-ounce) square unsweetened baking chocolate, melted

1 large Land O Lakes® Egg

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup boiling water

Frosting

1/3 cup Land O Lakes® Cinnamon Sugar Butter Spread

1 (1-ounce) square unsweetened baking chocolate, melted

2 cups powdered sugar

2 tablespoons unsweetened cocoa

1/3 cup Land O Lakes® Heavy Whipping Cream

 

Decorator sprinkles, if desired

How to make

  1. STEP 1

    Heat oven to 350°F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside.

  2. STEP 2

    Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in large bowl; beat at medium speed until well mixed. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Add boiling water; continue beating until smooth.

  3. STEP 3

    Spoon about 1 tablespoon batter into each prepared muffin pan cups. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely.

  4. STEP 4

    Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in medium bowl. Beat at medium speed until creamy. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy.

  5. STEP 5

    Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired.

Tip #1

To make ahead, bake cupcakes as directed; cool completely. Place unfrosted cupcakes in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare frosting as directed. Frost cupcakes.

Nutrition

100Calories
4Fat (mg)
15Cholesterol (mg)
75Sodium (mg)
17Carbohydrates (g)
1Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  November 12, 2012

I made these last year at Thanksgiving and they were such a hit! Everyone loved them and wanted the recipe for them. I thought they were really easy to make and frost. I can't wait to make these again this year.

— says Ashley
Helpful?
  February 06, 2012

I already made a review about how good these are. Using a tablespoon measure and 1.25 mini cup, this recipe made 36 cupcakes not 30, I made a double batch, it's an easy recipe to make, because the frosting recipe is enough to frost all 72. They freeze well, even frosted.,

— says Carolyn D.
Helpful?
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