Add delicious extras to brownies with this Chocolate Caramel Brownie Cupcake recipe from Kraft. Our recipe is loaded with chocolate, pecans, and caramel.
What You Need
Original recipe yields 10 servings
2 oz. BAKER'S Unsweetened Chocolate
1/4 cup butter
1 cup sugar
1 tsp. vanilla
1/2 cup flour
1/2 cup chopped PLANTERS Pecans
1/2 cup caramel ice cream topping
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Let's Make It
Heat oven to 350°F.
Microwave unsweetened chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs and vanilla; mix well. Blend in flour. Stir in nuts.
Spoon into 10 paper-lined muffin cups.
Bake 28 to 30 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool in pan 10 min. Remove to wire racks; cool completely. Drizzle with caramel topping just before serving.
With their built-in portion control, these Chocolate, Caramel & Nut Brownie Cupcakes make a great treat!
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.