CHOCOLATE CARAMEL CUPCAKES

Name: CHOCOLATE CARAMEL CUPCAKES
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18
Cuisine: American
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

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 votes0

Comments:

10 Comments

Serves:

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

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

Line 18 muffin cups with paper liners.
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.)
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.
Divide the batter evenly among the prepared muffin cups, filling each about half full.
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.