How To Make Double Chocolate Cinnamon Mini Cupcakes

This is the way to make DOUBLE CHOCOLATE CINNAMON MINI CUPCAKES

Chocolate, cocoa and cinnamon butter combine in these delicious petite cakes. Swirled chocolate cinnamon frosting makes these holiday bites irresistible. Cupcakes: 1/2 cup sugar 1/4 cup  Cinnamon Sugar Butter Spread 1/4 cup buttermilk * 1 (1 ounce) square unsweetened chocolate, melted 1  All-Natural Egg 1 teaspoon vanilla 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup boiling water   Frosting: 1/3 cup Cinnamon Sugar Butter Spread 1 (1 ounce) square unsweetened chocolate, melted 2 cups powdered sugar 2 tablespoons unsweetened cocoa 1/3 cup whipping cream Decorator sprinkles, if desired Heat oven to 350°F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside.Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in large bowl; beat at medium speed until well mixed. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Add boiling water; continue beating until smooth. Spoon about 1 tablespoon batter into each prepared muffin pan cups. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely. Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in medium bowl. Beat at medium speed until creamy. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy. Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired. Yield: 30 mini cupcakes * Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes. Cooks Tip: To make ahead, bake cupcakes as directed; cool completely. Place unfrosted cupcakes in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare frosting as directed. Frost cupcakes. Preparation time: 20 minutes; Total time: 1 hour. Nutrition (1 mini cupcake): 100 Calories, 4g Fat, 15mg Cholesterol, 75mg Sodium, 17g Carbohydrate, 1g Dietary Fiber, 1g Protein.     BON APPETITE! :)