Caramel Apple Cup Cake on a stick
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Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 20 minutes or until a wooden toothpick inserted in center comes out clean; remove to a wire rack to cool.
Meanwhile, combine caramels and milk in a medium saucepan over low heat; stir 4 minutes or until smooth.
Spread caramel mixture over cupcakes; immediately sprinkle with peanuts, pressing in slightly. Insert a wooden stick into center of each cupcake. Store covered in an airtight container.