Ingredients

• 1  21-oz. pkg. fudge brownie mix
• 15  miniature-size chocolate-coated caramel-topped nougat bars with peanuts, or 15 dark chocolate-covered mint creams
•   Canned vanilla frosting
•   Small multicolored decorative candies (optional)

Directions

1. Preheat the oven to 350 degrees F. Line fifteen 2-1/2-inch muffin cups with paper bake cups. Prepare the fudge brownie mix according to package directions. Spoon 1 tablespoon of the batter into each paper bake cup. Place a miniature-size candy bar or mint cream in each cup. Divide the remaining batter among the cups.

2. Bake in the preheated oven for 22 minutes. Let cool in pans on a wire rack. Cupcakes may dip slightly in center. Frost with vanilla frosting and, if desired, sprinkle with decorative candies. Makes 15 cupcakes.

Test Kitchen Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the unbaked extras until the first ones finish baking.