Chocolate-Caramel Crumb Cupcakes
Ingredients
- 1/2 cup Smucker's Caramel Ice Cream Topping
- 4 oz. cream cheese (half of 8-oz. package) , softened
- 1 box Pillsbury Chocolate Fudge Brownie Mix (19.5 oz.)
- 1/4 cup HERSHEY'S 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 EGGLAND'S BEST eggs
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. 18 cupcakes.
Related Products
HERSHEY'S Cocoa
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