Double Chocolate Cinnamon Mini Cupcakes (Gluten-Free Recipe) Recipe

Name: Double Chocolate Cinnamon Mini Cupcakes (Gluten-Free Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/4 cup Land O Lakes Cinnamon Sugar Butter Spread; 1/4 cup buttermilk*; 1 (1-ounce) square unsweetened baking chocolate, melted; 1 Land O Lakes Egg; 1 teaspoon vanilla; 1 cup Gluten-Free Flour Blend (see below); 1 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup boiling water; 1/3 cup Land O Lakes Cinnamon Sugar Butter Spread; 1 (1-ounce) square unsweetened baking chocolate, melted; 2 cups powdered sugar; 2 tablespoons unsweetened cocoa; 1/3 cup Land O Lakes Heavy Whipping Cream; Decorator sprinkles, if desired

Servings: persons

1/2 cup sugar
1/4 cup Land O Lakes Cinnamon Sugar Butter Spread
1/4 cup buttermilk*
1 (1-ounce) square unsweetened baking chocolate, melted
1 Land O Lakes Egg
1 teaspoon vanilla
1 cup Gluten-Free Flour Blend (see below)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup boiling water
1/3 cup Land O Lakes Cinnamon Sugar Butter Spread
1 (1-ounce) square unsweetened baking chocolate, melted
2 cups powdered sugar
2 tablespoons unsweetened cocoa
1/3 cup Land O Lakes Heavy Whipping Cream
Decorator sprinkles, if desired

1
Heat oven to 350F.
2
Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups.
3
Set aside.
4
Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in bowl; beat at medium speed until well mixed.
5
Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed.
6
Add gluten-free flour blend, baking soda and salt; beat at low speed until well mixed.
7
Add boiling water; continue beating until smooth.
8
Spoon about 1 tablespoon batter into each prepared muffin pan cups.
9
Bake 10-12 minutes or until toothpick inserted in center comes out clean.
10
Cool completely.
11
Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in bowl.
12
Beat at medium speed until creamy.
13
Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy.
14
Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired.
15
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.

1157

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sugar, 1/4 cup Land O Lakes Cinnamon Sugar Butter Spread, 1/4 cup buttermilk*, 1 (1-ounce) square unsweetened baking chocolate, melted, and more.

Yes, Double Chocolate Cinnamon Mini Cupcakes (Gluten-Free Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Cinnamon Mini Cupcakes (Gluten-Free Recipe)

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