1 package (18.25 oz.) chocolate cake mix
1/3 cup unsweetened cocoa powder
1 1/3 cups water
1 cup mayonnaise
In large bowl, combine cake mix and cocoa.
Add eggs, water, and mayonnaise; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.
Beat on medium speed 2 minutes.
Pour batter into prepared pan.
Bake 18-20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
1 cup (2 sticks) unsalted butter, softened
8 egg yolks
2 cups firmly packed brown sugar
1/4 teaspoon salt
1/4 teaspoon maple flavoring
2 cups finely chopped pecans
In medium saucepan, combine butter, egg yolks, brown sugar and salt.
Bring to a boil over medium heat, whisking constantly until thickened, about 10 minutes.
Remove from heat; stir in maple flavoring and pecans.
Transfer to medium bowl; cover surface with plastic wrap to prevent skin from forming.
Refrigerate 2 hours or until chilled.
Stir before using; chill cupcakes.
Refrigerate until ready to serve.
1/4 cup evaporated milk
1 teaspoon Pure Vanilla Extract
1/3 cup chopped peanuts
In medium microwavable bowl, combine caramels and evaporated milk; heat on medium heat, stirring occasionally, until caramels are melted.
Stir in vanilla.
Dip cupcake tops into caramel mixture; sprinkle with peanuts.
Friday, August 8, 2008