Chocolate Cupcakes with Penuche Filling

Chocolate Cupcakes with Penuche Filling

A layer of penuche creates frosted chocolate cupcakes reminiscent of a delicious mini layered cake.

Prep Time

40

Minutes

Total Time

2:40

Hrs:Mins

Makes

24

cupcakes

Reynolds™ Baking Cups
Cupcakes
1
box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.
The word penuche comes from a Mexican word meaning "raw sugar" or "brown sugar." It is used to describe a fudgelike candy made from brown sugar, butter, milk or cream and vanilla.
It's important to refrigerate the cooked brown sugar mixture to lukewarm (about 90°F). This will give you the proper consistency when the powdered sugar is beaten in.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 340
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 230mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 0g,
    • Sugars 45g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.