CINfully Delicious Chocolate Cupcakes

These snickerdoodle-inspired chocolate cupcakes are topped with a delightful cinnamon buttercream frosting. Garnish with cinnamon sugar or cocoa.


2 dozen cupcakes

Cake Ingredients

1 (18.25 ounce) package chocolate cake mix
1 cup milk
3 eggs
1/2 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon cinnamon sugar, or as needed

Cinnamon Buttercream Frosting Ingredients

1/2 cup butter
1/2 cup butter-flavored shortening
1 pinch sea salt
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
3 cups confectioners' (powdered) sugar
1/4 cup milk
2 cups confectioners' sugar, or more as needed


Preheat oven to 350°F (177°C). Prepare muffin pans by placing 24 paper baking cups in the cavities.

In a large mixer bowl, beat together the chocolate cake mix, 1 cup milk, eggs, 1/2 cup melted butter, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract with an electric mixer on low speed until moist. Beat for 2 more minutes on medium speed. Fill each muffin cup about 2/3 full. Sprinkle the cupcakes with cinnamon sugar.

Bake in the preheated oven 15 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire cooling rack.

In a medium bowl, cream together 1/2 cup butter and shortening until smooth. Stir in sea salt, 1 teaspoon vanilla extract, 1 tablespoon cinnamon, cocoa powder, and 3 cups confectioners' sugar. Stir in milk. Mix in 2 more cups confectioners' sugar or as needed until desired consistency is achieved. Spread the frosting on the cooled cupcakes.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 15 minutes

Nutritional Information

Amount per serving: Calories: 320; Total Fat: 16.4 g; Cholesterol: 48 mg; Sodium: 260 mg; Total Carbs: 43 g; Dietary Fiber: 0.8 g; Protein: 2.6 g

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