Duncan Hines® EPIC Salted Caramel Brownie Cupcakes
Minutes Prep time: 30
Minutes Total time: 60
Servings: 16
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 60
Servings: 16
Difficulty: easy
PAM® Baking Spray
1 pkg (32.16 oz each) Duncan Hines® EPIC Salted Caramel Brownie Kit
CRUST:
2 tablespoons unsalted butter, melted
2 teaspoons water
BROWNIE:
5 tablespoons unsalted butter, melted
2 eggs
2 tablespoons water
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 5 mg | 0 |
Carbohydrate | 45 g | 15% |
Cholesterol | 37 mg | 12% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 9% |
Calories | 295 kcal | 15% |
Sodium | 169 mg | 7% |
Protein | 3 g | 6% |
Saturated Fat | 6 g | 28% |
Sugars | 31 g | 3% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 16 muffin cups with baking spray.
CRUST: Stir together caramel crust mix, 2 tablespoons melted butter and 2 teaspoons water in a medium bowl until moistened. Divide evenly into muffin cups, about 1-1/2 tablespoons each. Press until firm.
Stir together brownie mix, eggs, 5 tablespoons melted butter and 2 tablespoons water in a large bowl until blended, about 50 strokes. Divide batter evenly into muffin cups on top of crust, about 2 tablespoons each.
Bake 24 to 26 minutes, until centers are set. Cool on wire rack 10 minutes. Run a knife around the edge of cupcakes to loosen if needed and remove cupcakes from pans. Cool completely.
Frost brownie cupcakes evenly with caramel frosting. Break pretzels into smaller pieces and decorate brownie cupcakes with pretzels and chocolates just before serving.
Duncan Hines® EPIC Salted Caramel Brownie Cupcakes