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Chocolate Cupcakes with Penuche Filling

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Betty Crocker Kitchens
Updated Oct 29, 2012
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A layer of penuche creates frosted chocolate cupcakes reminiscent of a delicious mini layered cake.

Chocolate Cupcakes with Penuche Filling

  • Prep Time 40 min
  • Total 2 hr 40 min
  • Servings 24
  • Ingredients 9
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Ingredients

  • Reynolds™ Baking Cups

Cupcakes

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

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