Chocolate Caramel Cupcakes
  • 1 package (18-1/4 ounces) chocolate cake mix
  • 24 caramels
  • 3/4 cup semisweet chocolate chips
  • 1 cup chopped walnuts
  • Chocolate frosting
  • Additional walnuts, optional
  1. Prepare cake batter according to package directions.
  2. Fill 24 greased or 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.
  3. 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 inserted near the center of cake comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Frost with chocolate frosting. Sprinkle with additional nuts if desired. Yield: 2 dozen.
  4. Taste of home
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