I get e-mails from Hershey's about new recipes and decided to look through a couple of them. When I came across to "Chocolate Caramel Crumb" Cupcakes, would you think to just keep going? Absolutely not!
I am going to get straight to the point here, not only did I say this to myself but I heard it from a few more that "These are the best I/you have made so far". Are you ready for the recipe so you can get right on this!?
For the cupcakes:
- 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
I did not use the brands suggested, but I did use the Pillsbury brand brownie mix. I already felt like I was kind of cheating using the brownie box mix so I decided to go above and beyond and instead of using caramel ice cream topping, I made my own caramel! If you would like to see how I made the caramel, check back @ my caramel apple cupcake post! ;)
Also, I am not crazy for nuts, so I took out the chopped pecans and put in toffee bits! (There's the toffee I wanted!)
Now, for the directions:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In a small bowl, beat caramel topping and cream cheese with wire whisk until smooth; set aside. (I used my kitchen aid)
- In a 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 toffee until crumbly.
- 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. (Next time I make these, I am definately putting more than 1 tbsp of this mixture in the center, it was to die for!)
- 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.
Plop the caramel/cream cheese mixture right in the middle!
Crumb mixture on top.
All baked up! Don't they look amazing!
Now, as you see, the recipe above comes with no frosting..who wants a cupcake without frosting!?
I will say, the dollop of cream cheese mix in the middle does make these pretty good plain, but I knew that I still wanted frosting. I chose to put on top some cream cheese almond buttercream.
So gooey!
Ah, complete :)
I partied @
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Those look amazing! I love the caramel filling. Thanks for sharing on Crazy Sweet Tuesday. :)
ReplyDeleteOh wow I need to make these. I also love cupcakes..I've been baking quite a while and at quite a few bakeries. Unfortunately I don't have any on my blog yet but I do have a cookie and brownie recipe. Mmm I loooove sweets! Happy Baking~
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