Thursday, December 4, 2008
Calling all caramel fans--this is the treat for you! Emma made these chewy treats for us one night for Family Home Evening and we fell in love with how fun and unique they were. The chewy caramel topping was the perfect topping to the brownie base!
1/2 cup chopped pecans (we only had walnuts)
1 cup prepared or homemade chocolate frosting
1/2 cup coarsely chopped pecans, toasted (we used walnuts)
1 -2 Tbs. whipping cream
Preheat oven to 350°. Line muffin pan cups with paper baking cups.
Prepare brownie batter as directed on package. Stir in chopped pecans.
Spoon batter into prepared muffin cups, filling 2/3 full. Bake 18 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes. Remove cupcakes to racks; cool completely.
Spread frosting over cooled cupcakes; top with toasted pecans.
Combine caramels and 1 tbs. cream in small saucepan. Cook and stir over low heat until caramels are melted and mixture is smooth. Add additional cream if necessary to thin mixture.
Spoon caramel decoratively over cupcakes. Store at room temperature up to 24 hours or cover and refrigerate for up to 3 days before serving. Makes about 24 cupcakes (or 54 mini cupcakes).