Spiced Chocolate Cupcakes with Caramel Buttercream

Surprise! There's a cayenne kick hiding in these fudgy brownie cupcakes smothered in a delightful caramel and whipped cream frosting.

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Servings 18

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( 14 ) Ratings

14 Ratings

5 Stars

4 Stars

3 Stars

2 Stars 11%

1 Stars 21%

Member Reviews ( 6 )

82b0a7c2-f3bc-4713-83ac-ccf61c5152df

Bake-Off® Contest 45, 2012

Lori Falce

Osceola Mills, Pennsylvania

ingredients 13
Prep Time 30 min
Total Time 1 hr 30 min

Ingredients

1: box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

1/2: cup Crisco® Pure Canola Oil

1/4: cup water

1: teaspoon McCormick® Pure Vanilla Extract

1/4: teaspoon McCormick® Cayenne Pepper

3: LAND O LAKES® Eggs

2 1/2: teaspoons McCormick® Ground Cinnamon

1/4: cup granulated sugar

3/4: cup LAND O LAKES® Butter, softened

3/4: cup Hershey’s® caramel syrup

3: cups powdered sugar

1/4: cup heavy whipped cream, if desired*

18: Hershey's® Mini Kisses® milk chocolates

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Directions

1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, stir brownie mix, oil, water, vanilla, cayenne and eggs 50 strokes with spoon. Divide batter evenly among cups. In small bowl, mix 2 teaspoons of the cinnamon and granulated sugar. Sprinkle evenly over batter in cups.
2 Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3 In large bowl, beat butter, 1/2 cup of the caramel syrup and remaining 1/2 teaspoon cinnamon with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. *For softer frosting, add whipping cream 1 tablespoon at a time for desired spreading consistency. Frost cupcakes; drizzle each with scant teaspoon caramel syrup. Top each cupcake with 1 milk chocolate candy. Store covered in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 210mg; 210%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 1g 1% Sugars 47g 47% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 8%;

Exchanges:

1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

suzyq61

report Posted Nov. 30, 2012 4:29 PM

These are wonderful!! I baked them for the guys at work and they asked for more!(which is a first) Had a lot of frosting left over, probably enough for another 18 brownie cups, will probably make only half the frosting next time or make more brownie cups. Although I must say the frosting is unbelieably delicious! I just might use the left over for a cake! I WILL be making these again!! Thanks for the recipe!!

sisterwoman

report Posted Jul. 21, 2012 1:37 PM

The best cupcakes I've made according to my son, grandson and husband. Here's the thing - no one expects the "punch" of flavor you get with these.

NHerres

report Posted May. 4, 2012 11:38 AM

These are the best cupcakes I've had in a long time. The frosting is scrumptious. The next time I bake them I am going to use a little sea salt on top of half of them instead of the cinnamon sugar. A friend and I really love the chocolate covered caramels with sea salt and think this would be an excellent adaptation of the recipe.

JaneWPLL

report Posted Apr. 18, 2012 2:39 PM

I didn't expect a big difference from these. Chocolate cupcakes are chocolate cupcakes, right? But that cayenne makes a real difference. Wow! Not too much, but I don't think I'll ever make brownies without a pinch of cayenne again. And the frosting was so so so good.

JMNDad

report Posted Jan. 30, 2012 7:35 PM

Really like the crusty/sugary tops and the frosting rocks.