Chocolate Caramel Cupcakes
1 (18.25 ounce) box chocolate cake mix
24 caramels
3/4 cup semi-sweet chocolate chips
1 cup chopped walnuts
Chocolate frosting
Preheat oven to 350. Prepare cake batter as directed on package. Fill 24 greased or paper lined muffin cups one-third full. Set remaining batter aside. Bake for 7 to 8 minutes, or until tops of cupcakes appear set. Gently press 1 caramel into each cupcake. Sprinkle with chocolate chips and nuts. Top with remaining batter. Bake for 15 to 20 minutes, or until toothpick inserted into centers comes out clean. Cool for 5 minutes. Remove from pans to wire rack. Cool completely.. Spread with chocolate frosting.