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Dear $$firstname$$, Register for the Taste of Home Recipe Finder to save your favorite cupcake recipes (and more). Click on the recipe or links below to save this week’s recipe to your online Recipe Box. We’ll be back next week with more sweet eats! P.S. When you're making Chocolate Caramel Cupcakes, you can chop walnuts, pecans and other nuts quickly and easily with the Nut Chopper from www.ShopTasteofHome.com. |
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Chocolate Caramel Cupcakes
A few baking staples are all you need to throw together these chewy delights from Bev Spain. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. "We like them with ice cream," says Bev from Bellville, Ohio. INGREDIENTS: 1 package (18-1/4 ounces) chocolate cake mix
DIRECTIONS: Prepare cake batter according to package directions. Fill 24 greased or paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 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 15-20 minutes longer or until a toothpick inserted near the center of cake comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Frost with chocolate frosting. Sprinkle with additional nuts if desired. Yield: 2 dozen. |
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