Chocolate-Caramel Crumb Cupcakes
4 oz cream cheese (half of 8-oz package), softened
1/4 cup baking cocoa
2/3 cup mini chips semi-sweet chocolate
1/4 cup packed brown sugar
2 tablespoons Butter, softened
1/2 cup Chopped Pecans
1/3 cup packed brown sugar
1/3 cup sour cream
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.
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.
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.
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.
Serving Size (1 cupcake), Calories 290 (Calories from Fat 130), Total Fat 15g (Saturated Fat 5g, Trans Fat g), Cholesterol 40mg, Sodium 140mg, Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 26g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.