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Ingredients
- 1 21-oz. package fudge brownie mix
- 15 miniature-size chocolate-coated caramel-topped nougat bars with peanuts, or 15 dark chocolate-covered mint creams
- Canned vanilla frosting
- Small multicolored decorative candies (optional)
Directions
- 1. Preheat the oven to 350 degree F. Line fifteen 2-1/2-inch muffin cups with paper bake cups. Prepare the fudge brownie mix according to package directions. Spoon 1 tablespoon of the batter into each paper bake cup. Place a miniature-size candy bar or mint cream in each cup. Divide the remaining batter among the cups.
- 2. Bake in the preheated oven for 22 minutes. Let cool in pans on a wire rack. Cupcakes may dip slightly in center. Frost with vanilla frosting and, if desired, sprinkle with decorative candies. Makes 15 cupcakes.
- Test Kitchen Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the unbaked extras until the first ones finish baking.
- Nutrition facts
- Servings Per Recipe 15 cupcakes
- Calories 348; Total Fat (g)17; Saturated Fat (g)4; Cholesterol (mg) 30; Sodium (mg) 171; Carbohydrate (g) 49; Fiber (g) 1; Protein (g) 3; Vitamin A (DV%) 0; Vitamin C (DV%) 0; Calcium (DV%) 0; Iron (DV%) 0; Other Carbohydrates (d.e.) 3.5; Fat (d.e.) 3; Percent Daily Values are based on a 2,000 calorie diet
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 15 servings | |
| Calories 116 | |
| Calories from Fat 12 | 10% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 26.58g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.09g | 0% |
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