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chocolate caramel cupcakes

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

yield 18 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For chocolate caramel cupcakes

  • 4
    bars (1.3 oz.ea.) milk chocolate-coated caramel
  • 2 c
    all purpose flour
  • 2 lg
    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

  • 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.
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