Shelly's Recipe

CHOCOLATE-CARAMEL CRUMB CUPCAKES

Category: Cupcakes

1/2 cup caramel ice cream topping
4 oz. cream cheese (half of 8-oz. pkg), softened
1 box (19.5 oz.) chocolate fudge brownie mix
1/4 cup cocoa
2/3 cup mini chips semi-sweet chocolate
1/4 cup packed brown sugar
2 tbsp butter, softened
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/3 cup oil
1/3 cup sour cream
3 eggs

Preheat oven to 350. 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 tbsp 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.