Chocolate-Caramel Crumb Cupcakes


  • 1/2 cup caramel ice cream topping
  • 4 oz cream cheese (half of 8-oz package), softened
  • 1 box (19.5 oz) Pillsbury™ Chocolate Fudge Brownie Mix
  • 1/4 cup baking cocoa
  • 2/3cup mini chips semi-sweet chocolate
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/3 cup Crisco® Pure Canola Oil
  • 1/3 cup sour cream
  • 3 eggs


1 _ Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups (2 3/4x1 1/4 inches). In small bowl, beat caramel topping and cream cheese with wire whisk until smooth; set aside.

2 _ In large bowl, stir together brownie mix, cocoa and chocolate chips. Remove 2/3 cup brownie mixture to another small bowl; stir in 1/4 cup brown sugar, butter and pecans until crumbly.

3 _ To remaining brownie mixture, add 1/3 cup brown sugar, oil, sour cream and eggs; stir 50 strokes with spoon. Divide batter evenly among muffin cups. Spoon about 1 tablespoon caramel mixture onto center of batter in each cup. Sprinkle crumb mixture evenly over tops.

4 _ Bake 25 to 30 minutes or until toothpick inserted near edge comes out almost clean (center will be soft). Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. Serve warm or cool. Store covered in refrigerator.