Chocolate-Caramel Crumb Cupcakes

Ingredients:

•	1/2 cup Smucker's® Caramel Ice Cream Topping
•	4 oz cream cheese (half of 8-oz package), softened
•	1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
•	1/4 cup Hershey’s® baking cocoa
•	2/3 cup Hershey’s® mini chips semi-sweet chocolate
•	1/4 cup packed brown sugar
•	2 tablespoons LAND O LAKES® Butter, softened
•	1/2 cup Fisher® Chef's Naturals® Chopped Pecans
•	1/3 cup packed brown sugar
•	1/3 cup Crisco® Pure Canola Oil
•	1/3 cup sour cream
•	3 EGGLAND’S BEST eggs

Directions:

1	Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups (2 3/4x1 1/4 inches). In small bowl, beat caramel topping and cream cheese with wire whisk until smooth; set aside.
2	In large bowl, stir together brownie mix, cocoa and chocolate chips. Remove 2/3 cup brownie mixture to another small bowl; stir in 1/4 cup brown sugar, butter and pecans until crumbly.
3	To remaining brownie mixture, add 1/3 cup brown sugar, oil, sour cream and eggs; stir 50 strokes with spoon. Divide batter evenly among muffin cups. Spoon about 1 tablespoon caramel mixture onto center of batter in each cup. Sprinkle crumb mixture evenly over tops.
4	Bake 25 to 30 minutes or until toothpick inserted near edge comes out almost clean (center will be soft). Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. Serve warm or cool. Store covered in refrigerator.
	Bake-Off is a registered trademark of General Mills ©2010
	Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033
	®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
	Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
	Eggland's Best is a registered trademark of Eggland's Best, Inc.