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Chocolate Cupcakes with Penuche Filling

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Chocolate Cupcakes with Penuche Filling
  • Prep 40 min
  • Total 2 hr 40 min
  • Servings 24
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A layer of penuche creates frosted chocolate cupcakes reminiscent of a delicious mini layered cake.
May 25, 2018

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 teaspoon vanilla

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 1/2 cup milk
  • 4 cups icing sugar
  • 1 oz (28 g) grated semisweet baking chocolate, if desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups. Make and cool cupcakes as directed on box for 24 cupcakes--except add vanilla to batter.
  • 2
    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.
  • 3
    Beat icing 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.
  • 4
    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. Store in airtight container at room temperature.

Expert Tips

  • Tip 1
    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.
  • Tip 2
    It's important to refrigerate the cooked brown sugar mixture to lukewarm (about 90°F). This will give you the proper consistency when the icing sugar is beaten in.
  • Tip 3
    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.

Nutrition Information

340 Calories, 14g Total Fat, 2g Protein, 53g Total Carbs, 45g Sugars

Nutrition Facts

Serving Size: 24
Calories
340
Total Fat
14g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
45mg
Sodium
230mg
Total Carbs
53g
Dietary Fiber
0g
Sugars
45g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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