50 CALORIE CUPCAKES RECIPES

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CHOCOLATE-CARAMEL CRUMB CUPCAKES RECIPE - PILLSBURY.C…



Chocolate-Caramel Crumb Cupcakes Recipe - Pillsbury.c… image

One bite, and you'll taste the surprising creamy caramel filling in these lusciously rich cupcakes.

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 18

Number Of Ingredients 12

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
2/3 cup 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 290 , CarbohydrateContent 35 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Cupcake, SodiumContent 140 mg, SugarContent 26 g, TransFatContent 0 g

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