Double Chocolate Cinnamon Mini Cupcakes

Name: Double Chocolate Cinnamon Mini Cupcakes
Prep time: 20 min
Total time: 1 h
Yield: 30 mini cupcakes
Ingredients: Cupcakes; 1/2 cup granulated 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 extract; 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

Chocolate, cocoa and Cinnamon Sugar Butter Spread combine in these delicious petite cakes. Swirled chocolate cinnamon frosting makes these holiday bites irresistible.

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20 min

Prep Time

1 hr

Total Time

30 mini cupcakes

Ingredients

Cupcakes

¹/₂ cup granulated 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 extract

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

*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.

How to make

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.
STEP 2

Combine granulated sugar and 1/4 cup Cinnamon Sugar Butter Spread in bowl; beat at medium speed until well mixed. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed. Add boiling water; continue beating until smooth.
STEP 3

Spoon about 1 tablespoon batter into each prepared muffin pan cups. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Cool completely.
STEP 4

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

100 Calories

4 Fat (g)

15 Cholesterol (mg)

75 Sodium (mg)

17 Carbohydrates (g)

1 Dietary Fiber

1 Protein (g)

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