chocolate caramel cupcakes

How To Make chocolate caramel cupcakes

• 1

  Line 18 muffin cups with paper liners.
• 2

  Place the candy bars in a food processor and process until chopped. (Or you can use a large, sharp knife to cut the candy bars into small pieces, dipping the knife into hot water and wiping it off after every few cuts.)
• 3

  Combine the flour, eggs, granulated sugar, brown sugar, shortening, milk, baking powder, vanilla and salt in a large bowl. Beat with an electric mixer set on medium speed, scraping the bowl down once, for 2 minutes. Stir the candy bars into the batter.
• 4

  Divide the batter evenly among the prepared muffin cups, filling each about half full.
• 5

  Bake in a preheated 350º oven until a toothpick inserted in the center of a cupcake comes out clean, 15-20 minutes. Cool the cupcakes in the pan for 2 minutes, then transfer to a wire rack to cool completely. These don't need frosting.
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