Pecan Pie–Filled Chocolate Cupcakes

Prep Time: 40 Minutes • Start to Finish: 2 Hours 10 Minutes • Makes 24 cupcakes

• Cupcakes
• 1 box Betty Crocker SuperMoist devil’s food or other flavor cake mix
• Water, vegetable oil and eggs called for on cake mix box
• Pecan Pie Filling
• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• 2 tablespoons cornstarch
• ¾ cup light corn syrup
• ¼ cup butter melted
• ½ teaspoon salt
• 2 eggs, slightly beaten
• 1 cup chopped pecans, toasted*
• 1 teaspoon vanilla
• Spiced-Cream Frosting
• 3 teaspoons unflavored gelatin
• ¼ cup cold water
• 3 cups heavy whipping cream
• ⅔ cup powdered sugar
• 1½ teaspoons vanilla
• Garnish, if desired
• ½ teaspoon ground cinnamon
• 24 candied pecans

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

2 Meanwhile, in 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and 1 teaspoon vanilla. Let stand 10 minutes. Refrigerate 1 hour or until thickened.

3 In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute. Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about 15 minutes, stirring frequently, until cooled to room temperature.

4 In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and 1½ teaspoons vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.

5 With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut ¼-inch opening diagonally across bottom corner of bag; fit ½-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve.

6 Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.

*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

1 Cupcake: Calories 420; Total Fat 26g (Saturated Fat 12g, Trans Fat 0.5g); Cholesterol 95mg; Sodium 270mg; Total Carbohydrate 40g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, 1 Other Carbohydrate, 5 Fat Carbohydrate Choices: 2½

Tip To make candied pecans, melt 1½ teaspoons butter in 7-inch skillet over low heat. Stir in 1½ teaspoons sugar. Add pecans; turn pecans several times to coat with sugar mixture. Candied pecans can also be purchased at the grocery store; look for them in the bulk section or with the snack nuts.