CHOCOLATE CUPCAKES WITH PENUCHE FILLING

Chocolate Cupcakes with Penuche Filling image

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

Ingredients

Reynolds™ Baking Cups
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 teaspoon vanilla
1 cup butter or margarine
2 cups packed brown sugar
1/2 cup milk
4 cups powdered sugar
1 oz grated semisweet baking chocolate, if desired

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