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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

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.
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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