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A few Chocolate Cinnamon Mini Cakes topped with fluffy Caramel Buttercream next to a pile of caramel.
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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
Keyword caramel buttercream, chocolate cupcakes, easy chocolate cupcakes
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings 24 cupcakes

Ingredients

  • 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

Instructions

  • 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.