Chocolate Caramel Cupcakes

Name: Chocolate Caramel Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 dozen.
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

TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD: 2 dozen.

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

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

1. 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.
2. 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.
3. 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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