Spiced Chocolate Cupcakes with Caramel Buttercream Recipe
Surprise! There's a cayenne kick hiding in these fudgy brownie cupcakes smothered in a delightful caramel and whipped cream frosting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pillsbury.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Hand mixer
- Saucepan
- Cooling rack
- Piping bag
- Cake tester
Ingredients
- 1 box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
- 2/3 cup Crisco® Pure Canola Oil
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cayenne pepper
- 3 eggs
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup granulated sugar
- 3/4 cup butter, softened
- 3/4 cup 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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