Chocolate Caramel Cupcakes

“These delightful cupcakes, topped with a creamy, caramel-flavored icing, are a great addition to any party! ”

Ingredients

3/4 cup (11/2 sticks) unsalted butter, softened, divided
3/4 cup granulated sugar
3/4 cup all-purpose flour
2 tablespoon unsweetened cocoa powder
2 large eggs
3 tablespoon milk, divided
11/2 cups confectioners’ sugar
2 tablespoon caramel sauce
1 teaspoon vanilla extract
6 vanilla caramels
Chocolate sprinkles

Preparation

Step 1

Preheat oven to 375°F. Line a 12-cup muffin pan with muffin cups.

Cream together 7 tbsp. butter and the granulated sugar in a large bowl until light and fluffy. Sift in the flour and cocoa. Add the eggs and 2 tbsp. milk. Beat with an electric mixer set on low speed until smooth.

Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in centers comes out clean, about 15 minutes. Place the pan on a wire rack to cool.

Place the remaining butter in a medium bowl. Sift in the confectioners’ sugar. Add the caramel sauce, vanilla and remaining milk. Beat with an electric mixer set on low speed until smooth. Chop the caramels into small pieces. Swirl the icing evenly over each cupcake. Top with the caramel pieces or sprinkles. Serve.

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