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1 (18 1/4 oz.) pkg. chocolate cake mix 24 caramels 3/4 c. semi-sweet chocolate chips 1 c. chopped walnuts chocolate frosting additional chopped walnuts (to garnish) Prepare cake mix by directions on box. Fill 24 paper-lined muffin tins, 1/3 full; set remaining batter aside. Bake at 350 degrees for 7 to 8 minutes or until top of cupcake appears set. Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15 to 20 minutes longer or until toothpick inserted near center of cupcake comes out clean. Cool 5 minutes. Remove from pans to wire racks to completely cool. Frost with chocolate frosting. Sprinkle with additional nuts. Makes 24. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |