Chocolate Cupcakes with Penuche Filling
A layer of penuche creates frosted chocolate cupcakes reminiscent of a delicious mini layered cake.
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
water, vegetable oil and eggs called for on cake mix box
1 teaspoon vanilla extract
Filling and Garnish Ingredients
1 cup butter or margarine
2 cups packed brown sugar
1/2 cup milk
4 cups confectioners' (powdered) sugar
1 ounce grated semi-sweet baking chocolate, if desired
Preheat oven to 350°F (177°C). Prepare muffin pans by placing 24 paper baking cups in the cavities.
Make and cool cupcakes as directed on box for 24 cupcakes — except add vanilla to batter.
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 (32°C).
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.
Remove paper 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.
Preparation Time: 40 minutes
Total Time: 2 hours 40 minutes
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/32°C). 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.
Store in airtight container at room temperature.
Amount per serving: Calories 340 (Calories from Fat 120), Total Fat 14 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 230 mg; Total Carbohydrate 53 g (Dietary Fiber 0 g, Sugars 45 g), Protein 2 g; Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choices: 3 1/2