CHOCOLATE CARAMEL CUPCAKES

Ellen Bales

By
@Starwriter

Another yummy recipe that is just slightly decadent. I could see getting carried away with these--bet you can't eat just one!
Recipe & photo: Great American Home Baking
05-30-14


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Serves:

18

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

4
bars (1.3 oz.ea.) milk chocolate-coated caramel
2 c
all purpose flour
2 large
eggs
½ c
granulated sugar
½ c
firmly packed light brown sugar
½ c
shortening
2 Tbsp
milk
1 tsp
baking powder
1 tsp
vanilla extract
½ tsp
salt

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy