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Home > Recipes > Chocolate-Caramel Crumb Cupcakes

Chocolate-Caramel Crumb Cupcakes Recipe

Chocolate-Caramel Crumb Cupcakes

Find Similar Recipes:

Cupcakes x Frostings x HERSHEY’S Mini-Chips Semi-Sweet Chocolate Chips x HERSHEY’S Cocoa x
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Prep Time:
30 Minutes
Skill Level:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/2 cup Smucker's 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 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.

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