Cinnamon Hard Candy Cupcakes

Learn how to make these traditional Christmas time, cinnamon infused hard candy treats! They’re even better when they’re sitting on top of decadent chocolate cinnamon cupcakes!


  • Cupcakes
  • 175 g (1 cup) plain (all-purpose) flour
  • 225 g (1 1/4 cups) caster (superfine) sugar
  • 50 g (13/4 oz) cocoa powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp fine salt
  • 175 g (6 oz) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 175 ml (6 fl oz) full-cream (whole) milk
  • 1 tsp cinnamon
  • Cinnamon Hard Candy
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • ½ cup water
  • 1 tsp red food colouring
  • 1 tsp cinnamon oil add another
  • ½ tsp of cinnamon oil for extra spicy
  • ½ cup powdered sugar
  • Frosting
  • 250g (1 cup) unsalted butter, softened
  • 250g (1 cup) icing (confectioners) sugar
  • 1 tsp cinnamon
  • 4 tbsp cocoa powder


  1. Cinnamon Hard Candy
  2. Add sugar corn syrup and water into a saucepan on medium heat. Bring to a gentle boil. Allow it to boil until it goes light golden in colour.
  3. Take off the heat and add cinnamon oil and red food dye. Carefully stir until well combined.
  4. Pour the mixture onto a baking tray lined with foil and allow to cool completely before breaking up. Dip in powdered sugar and set aside.
  5. Frosting
  6. Add your softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
  7. Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar, cocoa powder and cinnamon and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
  8. Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again.
  9. Cupcakes
  10. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line a cupcake tin with brown cupcake liners.
  11. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.
  12. Next, add the softened butter and continue mixing on low speed until the mixture reaches a crumbly, sand-like texture.
  13. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
  14. Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  15. Fit the end of a piping bag with a Wilton 6B tip, fill the bag with chocolate frosting and pipe a double bulb on top of each cupcake.
  16. Add cinnamon hard candy to finish.