Double Chocolate Little Cinnamon Spice Cakes with Caramel Butter Cream

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!

A few Chocolate Cinnamon Mini Cakes topped with fluffy Caramel Buttercream next to a pile of caramel.

Double Chocolate Little Cinnamon Spice Cakes with Caramel Buttercream

Rich chocolate cupcakes packed with spicy cinnamon chips and topped with a fluffy caramel buttercream.
Course: Dessert
Cuisine: American
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings: 24 cupcakes
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  • 1 devils food cake mix
  • ½ cup oil
  • ½ cup water
  • 4 eggs
  • 8 oz sour cream
  • 1 pkg chocolate pudding mix 4 serving size
  • 1 package cinnamon chips
  • frosting
  • 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


  • 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.
  • 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.
Keywords: caramel buttercream, chocolate cupcakes, easy chocolate cupcakes


We got some good laughs at my 3 year old who crashed sitting up on the way home. This kid will sleep about anywhere!

Have a great week everyone! See you soon with some easy weeknight dinners!

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84 Responses
  1. Mom2three

    I just found your blog this afternoon. This looks so delicious!!! Way too pretty and yummy looking to be cupcakes. I want to try these and the French Toast dessert. Looks Way too sinful! Thanks for posting! Can’t wait to see your next creation.

  2. Cinnamon

    Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia.

    Cassia has a chemical called coumarin which could be toxic.

    Please click the link below to read more.

  3. Joie de vivre

    Wow, those do look good. I too have been having too much of the kids Halloween candy!

  4. Satisfying my Sweet Tooth

    You have such a cute family. I love it when my kids are so tired they fall asleep at the dinner table even! Quick question…it doesn’t look like you used a normal muffin tin but I love how the cupcakes look. What kind of pan did you use?

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