CUPCAKES:

1/2 c sugar

1/4 c land o lakes cinnamon sugar butter spread

1/4 c buttermilk*

1 (1 oz) square unsweetened chocolate, melted

1 egg

1 tsp vanilla

1 c flour

1 tsp baking soda

1/4 tsp salt

1/4 c boiling water

FROSTING:

1/3 c land o lakes cinnamon sugar butter spread

1 (1 oz) square unsweetened chocolate, melted

2 c powdered sugar

2 tbs unsweetened cocoa

1/3 c whipping cream

decorator sprinkles, if desired

Heat oven to 350 degrees. Place foil or paper baking cups into 30 (1 1/4″) muffin pan cups. Set aside

Combine sugar and 1/4 cup cinnamon sugar butter spread in large bowl; beat at med speed until well mixed. Add buttermilk, 1 oz 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 tbs batter into each prepared muffin pan cups. Bake for 10-12 minutes or until toothpick inserted in center comes out clean. Cool completely.

Place 1/3 cup cinnamon sugar butter spread and melted chocolate in med bowl. Beat a med 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 tbs frosting; sprinkle with decorate sprinkles, if desired.

Yield: 30 mini cupcakes