CHOCOLATE CUPCAKES WITH PENUCHE FILLING
A layer of penuche creates frosted chocolate cupcakes reminiscent of a delicious mini layered cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and cool cupcakes as directed on box for 24 cupcakes--except add vanilla to batter.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Pour mixture into medium bowl; refrigerate 1 hour or until lukewarm, about 90°F.
- Beat powdered sugar into cooled brown sugar mixture with electric mixer on low speed until smooth. If filling becomes too stiff, stir in additional milk, 1 teaspoon at a time. If filling is too soft, cover; return to refrigerator 15 minutes to firm up.
- Remove Reynolds Baking Cups from cupcakes. Using serrated knife, cut each cupcake in half horizontally, being careful not to break either half. Place heaping 1 tablespoon filling on each cupcake base. Replace rounded cupcake tops. Pipe or spoon rounded 1 tablespoon frosting onto cupcake tops. Garnish with grated chocolate. Store in airtight container at room temperature.
Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 45 g, TransFat 0 g
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