1 21 ounce 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)
Preheat the oven to 350 degrees 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.
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.
Per Serving: cal. (kcal) 348, Fat, total (g) 17, chol. (mg) 30, sat. fat (g) 4, carb. (g) 49, fiber (g) 1, pro. (g) 3, sodium (mg) 171, Other Carb () 4, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet