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Chocolate Caramel Cupcakes

You only need a few baking staples to throw together these gooey delights. 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 Spain, Belleville, Ohio
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    2 dozen


  • 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


  • 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.
Nutrition Facts
1 cupcake (calculated without frosting and toppings): 212 calories, 10g fat (2g saturated fat), 24mg cholesterol, 195mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 3g protein.

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  • mary camille
    Oct 3, 2011

    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

  • KInlow
    Apr 5, 2011

    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.

  • Lonjean
    Mar 11, 2011

    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?

  • moresea
    Jun 14, 2007

    No comment left

  • Anonymous
    Jun 5, 2007

    No comment left

  • lmvcj2
    May 20, 2007

    No comment left