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Spiced Chocolate Cupcakes with Caramel Buttercream Recipe

Spiced Chocolate Cupcakes with Caramel Buttercream


  • 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 whipping cream, if desired*
  • 18 HERSHEY’S MINI KISSES Brand Milk Chocolates


  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.

    18 cupcakes