Chocolate-Caramel Crumb Cupcakes

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

By Pillsbury Kitchens

Updated March 25, 2014

Bake-Off® Contest 44, 2010

Carole Holt

Mendota Heights, Minnesota

Ingredients

1/2

cup caramel ice cream topping

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

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

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

eggs

Hide Images

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.