Pillsbury Bake-Off Countdown: Spiced Chocolate Cupcakes with Caramel Buttercream
Friday, March 23, 2012 
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Clearly, Lori Falce of Osceola Mills, PA, is sort of a genius. Because she takes a chocolate-caramel cupcake, which is already a pretty perfect food, and makes it better in her recipe for Spiced Chocolate Cupcakes with Caramel Buttercream. As she puts it: "Surprise! There's a cayenne kick hiding in these fudgy brownie cupcakes smothered in a delightful caramel and whipped cream frosting".
NOM. Here's how you make 'em.
Spiced Chocolate Cupcakes with Caramel buttercream
Makes 18 cupcakes
- 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
- 1/2 cup Canola Oil
- 1/4 cup water
- 1 teaspoon vanilla Extract
- 1/4 teaspoon cayenne Pepper
- 3 eggs
- 2 1/2 teaspoons ground Cinnamon
- 1/4cup granulated sugar
- 3/4 cup butter, softened
- 3/4 cup Hershey’s® caramel syrup
- 3 cups powdered sugar
- 1/4 cup heavy whipped cream, if desired*
- 18 Hershey's® Mini Kisses® milk chocolates
- 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.
- 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.
- 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.
Reader Comments (1)
You want to know the best thing about this recipe? It looks impressive, but it's really no more difficult than mixing up boxed brownie mix. My sister could make it, and she can barely pour herself a bowl of cereal. But if you like to make homemade brownies, by all means, use your favorite recipe and just spike it with cayenne and top with the cinnamon sugar.