Wednesday, May 11, 2005

Chocolate Butterscotch Pudding Cupcakes

Chocolate Butterscotch Pudding CupcakesChocolate Butterscotch Pudding Cupcakes

1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup unsweetened cocoa, sifted
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
2/3 cup canola oil
2 large eggs
2/3 cup butterscotch pudding
1/4 cup toffee bits
1/4 cup mini chocolate chips

Preheat oven to 350

In a large bowl, whisk together flour, brown sugar, cocoa powder, baking soda and salt.

In a medium bowl, whisk together buttermilk, oil and eggs. Pour into the dry ingredients and mix just until combined.

Divide about half of the mixture between the wells of a 12 cup muffin tin lined with paper cups. Dollop pudding evenly among the muffin tins. Evenly sprinkle the tops with the toffee bits. Scoop remaining batter over the top - evenly scatter the mini chocolate chips on top.

Bake until the tops of the cupcakes spring back when lightly pressed in the center, about 20 to 30 minutes. Remove and let cool for 5 minutes before turning the cupcakes out onto a wire rack to cool completely.

Makes 12 cupcakes.

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