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1
For the cupcakes:
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Preheat oven to 350 F. Put paper liners into three 12-count cupcake pans (recipe makes roughly 30 cupcakes).
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In a large mixing bowl, combine the cake mix, pudding mix, 4 eggs, oil, coffee, and yogurt. Use a mixer and beat on low speed for 1 minute. Then beat on medium speed for 2 minutes. Batter will be thick. Set aside.
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4
In another mixing bowl, beat the cream cheese, sugar, and vanilla until creamy. Add the egg, pumpkin, salt, and cinnamon and mix until fully blended.
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5
Fill cupcake liners half full with chocolate cake batter. Top with 1 tablespoon of the cheesecake batter. Bake at 350 F for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove pans from the oven and let cupcakes cool completely on a wire rack.
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In a small saucepan combine the chopped white chocolate and heavy cream. Heat on low until melted and smooth. Remove pan from the heat and let the mixture cool to room temperature.
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In a large mixing bowl, combine the butter, cooled chocolate and vanilla. Beat until creamy. Slowly add the powdered sugar and cinnamon until all is mixed in. Beat on high until light and fluffy.
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8
Pipe frosting onto cupcakes and sprinkle with the Cinnabon topping. Keep refrigerated when not being served. Best served at room temperature.
