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Chocolate Cupcakes with Penuche Filling
Chocolate Cupcakes with Penuche Filling
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Prep Time:
40 minutes
Total Time:
2 hours 40 minutes
Penuche-topped chocolate cupcakes with layers of flavor, a treat like mini cakes.
Ingredients:
  • Reynolds™ Baking Cups
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 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:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with Reynolds Baking Cups. Prepare cupcake batter as instructed on the box for 24 cupcakes, but remember to enhance the flavor by incorporating vanilla into the batter.
  • In a 2-quart saucepan, melt butter over medium heat. Add brown sugar and bring to a boil while stirring constantly. Reduce heat to low and let it boil for 2 minutes. Stir in milk, bring to a boil, then remove from heat. Transfer the mixture to a medium bowl and refrigerate for about 1 hour until lukewarm, around 90°F.
  • Use an electric mixer on low speed to blend the powdered sugar into the cooled brown sugar mixture until smooth. Add additional milk, 1 teaspoon at a time, if the filling is too stiff. If the filling is too soft, cover and place in the refrigerator for 15 minutes to firm up.
  • Peel off the Reynolds Baking Cups from the cupcakes. Slice each cupcake in half carefully using a serrated knife. Add a generous tablespoon of filling on each cupcake base. Put back the rounded tops of the cupcakes. Top each cupcake with a tablespoon of frosting using a piping bag or spoon. Sprinkle grated chocolate on top for garnish. Keep the cupcakes in a sealed container at room temperature.

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