CARAMEL BROWNIE BATTER CUPCAKES
THE INGREDIENTS
FOR THE CUPCAKES:
1 box devil's food cake mix
1/2 cup dry brownie mix
3 large eggs
1 stick of butter, melted
1 cup milk
FOR THE FILLING:
11 oz. bag of caramel bits
3 tbsp. heavy cream
FOR THE FROSTING:
2 sticks butter, room temperature
1/2 cup dry brownie mix
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
4 cups powdered sugar
1/2 cup shortening
1 jar salted caramel sauce
Brownie bits (optional)
THE PROCESS
- Bake your choice of brownies first so they have plenty of time to cool (you don't want to put hot brownies on top of a buttercream frosting).
- Preheat your oven to 350ºF and line your cupcake tins.
- Whisk together cake mix and brownie mix. Using a paddle attachment or traditional beaters, combine dry mix, butter, and milk. Mix for about 30 seconds.
- Add eggs one at a time, mixing well in between and scraping down your bowl as needed.
- Fill cupcake liners with about 1/4 cup batter. Bake for 18-20 minutes, or until tester comes out clean. Allow cupcakes to cool in pan for about 3 minutes, then move to rack to cool completely.
- Using a cupcake corer or knife, remove the center of each cupcake.
- In a microwave-safe dish, pour 3 tbsp. of heavy cream over 1 bag of caramel bits. Heat for 40 seconds and stir. Heat and stir at 15 second intervals until your ingredients are melted and well-combined. Allow 10-15 minutes to slightly cool.
- Using a piping bag with a circular tip, filled the center of each cupcake with caramel.
- In a large bowl, whisk together powdered sugar, cocoa, and brownie mix.
- Using a paddle attachment or traditional beaters, cream your butter. Add in dry ingredients and heavy cream a little at a time, beginning at a low speed and building up to high. Add in 1/2 cup shortening and beat on high until light and fluffy. Don't forget to scrape down the sides of your bowl to make sure all ingredients are well-incorporated.
- Frost with a piping bag and your favorite tip. Top with pieces of brownie, drizzle with caramel sauce, and enjoy!
