Good early early Monday morning Everybody! Hope everyone enjoyed Halloween with the kids over the weekend. My Buzz Lightyear and Spiderman had a blast as usual!
Tell me I’m not the only one who has been pounding way too much of the kids’ Halloween candy this weekend. It’s everywhere! As if we haven’t had enough sweets, here’s some fancy little chocolate cupcakes to tempt your sweet tooth even more. I added more of those hard to find cinnamon chips to the cake batter…delish! The caramel butter cream frosting is flat out fabulous and completely dangerous I must add. Anyone have any luck finding cinnamon chips lately? Do share with all of us.
Take a peek and enjoy!
Double Chocolate Little Cinnamon Spice Cakes with Caramel Butter Cream
1 devils food cake mix
½ Cup oil
½ Cup water
8 oz sour cream
1 pkg chocolate pudding mix, 4 serving size
1 package cinnamon chips
20 soft caramels, like werthers or kraft
¼ Cup milk
2 egg yolks
¼ Cup powdered sugar
2 sticks softened butter
3 Cups powdered sugar
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat cake mix, oil, water, eggs, sour cream and pudding on medium speed for 2 minutes. Stir in cinnamon chips on low. Fill 24 traditional cupcake size cups ¾ full. Bake for 25-30 minutes or until toothpick comes clean from center. Remove and let cool completely.
2. Place caramels and milk into a medium saucepan over medium low heat until melted and smooth, stirring constantly. Remove from heat and cool for 10 minutes. Place egg yolks and powdered sugar into a stand mixer with the whisk attachment. Whisk until well combined. Slowly beat in melted caramel until well combined. Transfer to a covered bowl and refrigerate until chilled, a couple hours or overnight. When chilled, beat butter and caramel in a stand mixer until whipped. Slowly beat in powdered sugar until fluffy. Spread on cooled cupcakes and serve.