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.
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.
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (16g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 41 (54%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0.6mg||0 %|
|Sodium 20.7mg||1 %|
|Potassium 54.5mg||1 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 8g|
|Protein 1.7g||2 %|
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Calories per serving: 76
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