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Chocolate Caramel Cupcakes

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Total Time
Prep: 20 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Bev Spain

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

You only need a few baking staples to throw together these gooey delights. 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. —Bev Spain, Belleville, Ohio

Test Kitchen Approved

Chocolate Caramel Cupcakes

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Yield: 2 dozen
Prep: 20 min
Cook: 15 min
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Ingredients

  • 1 package chocolate cake mix (regular size)
  • 24 caramels
  • 3/4 cup semisweet chocolate chips
  • 1 cup chopped walnuts
  • Chocolate frosting and hot caramel ice cream topping
  • Additional walnuts, optional
Text Ingredients

Directions

  1. Prepare cake mix batter according to package directions for cupcakes. Fill 24 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.
  2. 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 comes out clean.
  3. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting and drizzle with ice cream topping. Sprinkle with additional nuts if desired.

Nutrition Facts

1 cupcake (calculated without frosting and toppings): 212 calories, 10g fat (2g saturated fat), 24mg cholesterol, 195mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 3g protein.
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