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Double Chocolate Cinnamon Mini Cupcakes
 
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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

  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 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.

  3. 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.

  4. 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.

  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.

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