One bite, and you'll taste the surprising creamy caramel filling in these lusciously rich cupcakes.
Bake-Off® Contest 44, 2010
Carole Holt
Mendota Heights, Minnesota
-
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 baking cocoa
-
2/3
-
cup mini chips semi-sweet chocolate
-
1/4
-
cup packed brown sugar
-
2
-
tablespoons butter, softened
-
1/2
-
cup chopped pecans
-
1/3
-
cup packed brown sugar
-
1/3
-
cup Crisco® Pure Canola Oil
-
1/3
-
cup sour cream
-
3
-
eggs
Steps
-
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.
-
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 PER SERVING
Serving Size: 1 Cupcake
- Calories
- 290
- Calories from Fat
- 130
% Daily Value
- Total Fat
- 15g
- 23%
-
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 140mg
- 6%
- Total Carbohydrate
- 35g
- 12%
-
- Dietary Fiber
- 1g
- 5%
- Sugars
- 26g
- Protein
- 3g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company
Bake-Off is a registered trademark of General Mills ©2011
© 2016 ®/TM General Mills All Rights Reserved