How to make it

  • Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms only of 24 regular-size muffin cups with baking spray with flour.
  • In large bowl, beat cake mix, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 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 about 30 minutes or until lukewarm.
  • Beat powdered sugar into cooled brown sugar mixture on low speed until smooth. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
  • 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.

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    " It was excellent "
    momo_55grandma ate it and said...
    goota know these are delicous thanks
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