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

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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.