Line cupcake tin with cupcake papers. Mix all the ingredients according to the cake mix package. Pour half of the batter into the cupcake papers...insert one of the unwrapped carmel candies into the batter and then top with more batter just until holders are 3/4 full. Bake at 325' until done (normally 18 minutes)
While baking take the carmel ice cream topping and heat it in the microwave for about 30 - 45 seconds....you want the ice cream topping to be a little gooey...once cupcakes are out of the oven put them on a cooling rack...while they are still warm take a fork & dip it into the carmal topping and drizzle it back and forth across the cupcakes....I put wax paper under my racks to pick up any of the mess left with the carmel topping....Once cooled, peel liner off and ENJOY!!