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. MORE+ LESS-

Bake-Off® Contest 45, 2012

Osceola Mills, Pennsylvania

box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix

2/3

cup Crisco® Pure Canola Oil

1/4

cup water

teaspoon pure vanilla extract

1/4

teaspoon cayenne pepper

eggs

2 1/2

teaspoons ground cinnamon

1/4

cup granulated sugar

3/4

cup butter, softened

3/4

cup caramel syrup

cups powdered sugar

1/4

cup heavy whipped cream, if desired*

Hershey's® Mini Kisses® milk chocolates

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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.