Buttery Brown Sugar Popcakes
INGREDIENTS
24 small food-safe silk or paper fall leaves
24 caramel truffles Godiva®
24 cake pop sticks
Buttery Brown Sugar Cake batter
1 box yellow cake mix or butter flavor
1 package vanilla instant pudding mix
4 eggs
1/3 cup sour cream
1/3 cup softened butter
2/3 cup milk
1 cup packed brown sugar
Caramel Frosting
1 cup butter
2 cups packed brown sugar
1/2 cup milk
4 cups powdered sugar
24 caramel truffles Godiva®
24 cake pop sticks
INSTRUCTIONS
Buttery Brown Sugar Cake batter
Preheat oven to 350°F. Spray two 8-inch round pans with nonstick spray for baking; set aside.
In a large mixing bowl combine cake mix, pudding mix, eggs, sour cream, butter, milk, and brown sugar. Beat at medium speed for 4 minutes.
Caramel Frosting
In a large saucepan melt butter over medium heat. Stir in the brown sugar. Heat to boiling, stirring constantly. Stir in the milk. Heat to boiling; remove from heat. (If you are short on time, substitute 2 16-ounce cans of caramel frosting for the Caramel Frosting recipe.)
Assembly
Preheat oven to 350°F. Line 24 cupcake cups with paper liners. Divide Buttery Brown Sugar Cake batter among cupcake cups. Bake until a cake tester inserted in center of cupcake comes out clean, 18 to 22 minutes. Remove cupcakes from pan. Cool completely on a wire rack.
To make cakepops, place the canned caramel frosting in a small microwave-safe bowl. Heat for 1 minute, then stir. Insert a stick into each truffle. Dip each truffle in the thinned canned frosting. Turn upright and insert into a piece of Styrofoam®. Allow to set up completely, about 30 minutes.
Place Caramel Frosting into a pastry bag fitted with a large round tip (or, place frosting in a plastic bag with a corner snipped off). Pipe frosting onto cupcakes. Insert a truffle pop into each cupcake.Top each cupcake with a leaf.
