https://foodland.iga.com/Recipes/Detail/5196/
Yield: 2 dozen
| 1 | pkg. | (18-1/4 oz.) chocolate cake mix | |
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| 24 | caramels | ||
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| 3/4 | cup | semisweet chocolate chips | |
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| 1 | cup | walnuts, chopped | |
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| chocolate frosting | |||
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| optional: | |||
| additional walnuts | |||
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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 degrees for 7-8 minutes or until top of cupcake appears set. Gently press a caramel into each cupcake; sprinkle 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.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/5196/
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