Chocolate
cupcakes with Penuche Filling
A Betty Crocker recipe
Cupcakes
1 box Chocolate Fudge
Cake mix
1 teaspoon vanilla
Filling and Garnish
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
Directions
· Heat oven to 350°F. Grease and
flour muffin cupcake pan. Prepare mix as directed on box and add vanilla to the
batter. Cook and cool cupcakes
· 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.
· Mix 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 Cups from cupcakes pan. 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.
