Chocolate-Caramel Crumb Cupcakes

One bite, and you'll taste the surprising creamy caramel filling in these lusciously rich cupcakes.

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Servings 18

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( 224 ) Ratings

224 Ratings

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Member Reviews ( 23 )

790a7ff2-4011-4c9e-bcc0-8a218e1e6487

Bake-Off® Contest 44, 2010

Carole Holt

Mendota Heights, Minnesota

ingredients 12
Prep Time 30 min
Total Time 1 hr 15 min

Ingredients

1/2: cup caramel ice cream topping

4: oz cream cheese (half of 8-oz package), softened

1: box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

1/4: cup Hershey’s® baking cocoa

2/3: cup Hershey’s® mini chips semi-sweet chocolate

1/4: cup packed brown sugar

2: tablespoons LAND O LAKES® Butter, softened

1/2: cup Fisher® Chef's Naturals® Chopped Pecans

1/3: cup packed brown sugar

1/3: cup Crisco® Pure Canola Oil

1/3: cup sour cream

3: LAND O LAKES® Eggs

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Directions

1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups (2 3/4x1 1/4 inches). In small bowl, beat caramel topping and cream cheese with wire whisk until smooth; set aside.
2 In large bowl, stir together brownie mix, cocoa and chocolate chips. Remove 2/3 cup brownie mixture to another small bowl; stir in 1/4 cup brown sugar, butter and pecans until crumbly.
3 To remaining brownie mixture, add 1/3 cup brown sugar, oil, sour cream and eggs; stir 50 strokes with spoon. Divide batter evenly among muffin cups. Spoon about 1 tablespoon caramel mixture onto center of batter in each cup. Sprinkle crumb mixture evenly over tops.
4 Bake 25 to 30 minutes or until toothpick inserted near edge comes out almost clean (center will be soft). Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 290
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 140mg; 140%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 1g 1% Sugars 26g 26% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

hannado

report Posted May. 25, 2011 12:30 PM

This recipe was excellent. A word of caution..do not over bake them. They won't look completely cooked but they are. And next time I am going to place less batter in the bottom, then add the filling as when you do it on the top, there is too much going on on the top.

tammymiller65

report Posted Apr. 7, 2011 7:37 PM

Have made these cupcakes twice now and everyone just loves them! They are a little time consuming, but they are worth it. They are very rich, so I may make them again and use the mini cupcake pan to make them smaller. One person told me that they were the best cupcakes that they had every had...and i agree!

tammymiller65

report Posted Apr. 7, 2011 7:37 PM

tammymiller65

report Posted Apr. 7, 2011 7:37 PM

tammymiller65

report Posted Apr. 7, 2011 7:37 PM