A layer of penuche creates frosted chocolate cupcakes reminiscent of a delicious mini layered cake.
Chocolate Cupcakes with Penuche Filling
- Prep Time 40 min
- Total 2 hr 40 min
- Servings 24
- Ingredients 9
Ingredients
- Reynolds™ Baking Cups
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 teaspoon vanilla
Filling and Garnish
- 1 cup butter or margarine
- 2 cups packed brown sugar
- 1/2 cup milk
- 4 cups powdered sugar
- 1 oz grated semisweet baking chocolate, if desired
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds 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.
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Step2Meanwhile, 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.
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Step3Beat powdered 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.
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Step4Remove Reynolds 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.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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