Surprise! There's a cayenne kick hiding in these fudgy brownie cupcakes smothered in a delightful caramel and whipped cream frosting.
Bake-Off® Contest 45, 2012
Lori Falce
Osceola Mills, Pennsylvania
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1
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box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
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2/3
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cup Crisco® Pure Canola Oil
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1/4
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cup water
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1
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teaspoon pure vanilla extract
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1/4
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teaspoon cayenne pepper
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3
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eggs
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2 1/2
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teaspoons ground cinnamon
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1/4
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cup granulated sugar
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3/4
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cup butter, softened
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3/4
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cup caramel syrup
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3
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cups powdered sugar
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1/4
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cup heavy whipped cream, if desired*
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18
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Hershey's® Mini Kisses® milk chocolates
Steps
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1
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, stir brownie mix, oil, water, vanilla, cayenne and eggs 50 strokes with spoon. Divide batter evenly among cups. In small bowl, mix 2 teaspoons of the cinnamon and granulated sugar. Sprinkle evenly over batter in cups.
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2
Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
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3
In large bowl, beat butter, 1/2 cup of the caramel syrup and remaining 1/2 teaspoon cinnamon with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. *For softer frosting, add whipping cream 1 tablespoon at a time for desired spreading consistency. Frost cupcakes; drizzle each with scant teaspoon caramel syrup. Top each cupcake with 1 milk chocolate candy. Store covered in refrigerator.
-
1
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, stir brownie mix, oil, water, vanilla, cayenne and eggs 50 strokes with spoon. Divide batter evenly among cups. In small bowl, mix 2 teaspoons of the cinnamon and granulated sugar. Sprinkle evenly over batter in cups.
-
2
Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
-
3
In large bowl, beat butter, 1/2 cup of the caramel syrup and remaining 1/2 teaspoon cinnamon with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. *For softer frosting, add whipping cream 1 tablespoon at a time for desired spreading consistency. Frost cupcakes; drizzle each with scant teaspoon caramel syrup. Top each cupcake with 1 milk chocolate candy. Store covered in refrigerator.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 17g
- 26%
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- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 120mg
- 5%
- Total Carbohydrate
- 34g
- 11%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 24g
- Protein
- 1g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 0 Fruit; 1 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 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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