Double Chocolate Cinnamon Mini Cupcakes (Gluten-Free Recipe)

• 1/2 cup sugar
• 1/4 cup Land O Lakes Cinnamon Sugar Butter Spread
• 1/4 cup buttermilk*
• 1 (1-ounce) square unsweetened baking chocolate, melted
• 1 Land O Lakes Egg
• 1 teaspoon vanilla
• 1 cup Gluten-Free Flour Blend (see below)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup boiling water
• 1/3 cup Land O Lakes Cinnamon Sugar Butter Spread
• 1 (1-ounce) square unsweetened baking chocolate, melted
• 2 cups powdered sugar
• 2 tablespoons unsweetened cocoa
• 1/3 cup Land O Lakes Heavy Whipping Cream
• Decorator sprinkles, if desired

1. Heat oven to 350F.
2. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups.
3. Set aside.
4. Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in bowl; beat at medium speed until well mixed.
5. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed.
6. Add gluten-free flour blend, baking soda and salt; beat at low speed until well mixed.
7. Add boiling water; continue beating until smooth.
8. Spoon about 1 tablespoon batter into each prepared muffin pan cups.
9. Bake 10-12 minutes or until toothpick inserted in center comes out clean.
10. Cool completely.
11. Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in bowl.
12. Beat at medium speed until creamy.
13. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy.
14. Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired.
15. *Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.

sugar, cinnamon sugar butter, buttermilk, baking chocolate, egg, vanilla, flour, baking soda, salt, boiling water, cinnamon sugar butter, baking chocolate, powdered sugar, unsweetened cocoa, cream, sprinkles

Taken from www.landolakes.com/recipe/3300/double-chocolate-cinnamon-mini-cupcakes-gluten-free-recipe (may not work)