Chocolate Cupcakes with Penuche Filling
These cupcakes are to die for. Everyone who tries them absolutely loves the combination of the chocolate cupcake and the penuche frosting. I didn't cut the cupcakes in half because though pretty, it seemed to be an extra, messy and unnecessary step. I halved the wet ingredients in the frosting (the butter, brown sugar and milk mixture) and kept the same amount of powdered sugar. The first time I made them, I followed the frosting recipe exactly and it turned out to be more of a glaze. Perhaps if I had let the penuche mixture cool even longer than noted in the recipe (until it had become more of a caramel texture) it wouldn't have been so soupy. But halving the penuche mixture created a light and fluffy frosting that was just right (and fewer calories!). Everyone will be begging for more!