[X]

Home > Recipes > Chocolate Caramel Cupcakes

Chocolate Caramel Cupcakes Recipe

Chocolate Caramel Cupcakes Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

A few baking staples are all you need to throw together these chewy delights from Bev Spain. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. "We like them with ice cream," Bev writes from her home in Bellville, Ohio.

[X]

Rate Chocolate Caramel Cupcakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Caramel Cupcakes Recipe

Prep: 20 min. Bake: 15 min.

Yield: 24 Servings

20 15 35

Ingredients

1 package chocolate cake mix (regular size)
24 caramels
3/4 cup semisweet chocolate chips
1 cup chopped walnuts
Chocolate frosting and hot caramel ice cream topping
Additional walnuts, optional

Directions

Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 minutes or until top of cupcake appears set.
Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15-20 minutes longer or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting and drizzle with ice cream topping. Sprinkle with additional nuts if desired. Yield: 2 dozen.

Originally published as Chocolate Caramel Cupcakes in Quick Cooking March/April 2002, p15

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chocolate Caramel Cupcakes

Chocolate Caramel Cupcakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Oct. 03, 2011 by mary camille

I made a caramel filling that was perfect to fill a cupcake and stayed firm enough not to soak into the cupcake but soft enough that when you bit into the cupcake you got a nice soft, creamy caramel center. I used 24 caramels, 1/3 cup of half and half, 1/4 cup of Eagle Brand Sweetened condensed milk, a tblsp. of butter and placed on low heat until all was melted and smooth. For my use, I wanted to spice it up so used a little cayenne pepper and some fresh ginger paste and it was delish with just a touch of "heat". This recipe worked very well for me. See what you think! p.s. do NOT bring to a boil under any circumstances, just heat until all is melted and smooth! Cam

Reviewed on Apr. 05, 2011 by KInlow

Thanks for that review....because of it I am going to try carmel icecream topping in the center since I want to make these tonight and take them to school tomorrow afternoon. I'll let you know how that works.

Reviewed on Mar. 11, 2011 by Lonjean

I thought that this was very good .. However when the caramel cooled down inside the cakes it turned really hard .. how do you fix that one?