CHOCOLATE CARAMEL CUPCAKES

By Ellen Bales
@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

Rating:

☆☆☆☆☆ 0 votes

Comments:

10 Comments

Serves:

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

How to Make CHOCOLATE CARAMEL CUPCAKES

Step-by-Step

1Line 18 muffin cups with paper liners.
2Place 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.)
3Combine 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.
4Divide the batter evenly among the prepared muffin cups, filling each about half full.
5Bake 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.