sincerely yours, dena

Bake sale at work again….

24 Kraft caramels
1 cup semisweet chocolate morsels
1 batch batter for browine cupcakes
1 batch Ganache Glaze Frosting
2/3 cup pecan halves

1. Preheat oven to 350F. Place paper liners in all wells of tow 12 cup cupcake tins.
2. Chop 12 of the caramels into 1/4 inch dice. If the caramel is sticky, spritz your knife with nonstick cooking spray. Fold chopped caramels and chocolate morsels into the cupcake batter. Divide batter evenly among cupcake wells. Bake for about 25 mins or until toothpick inserted in center shows many moist crumbs. Cool pans on racks for 5 mins then remove cupcakes to cooling racks to cool completely.
3. Melt remaining 12 caramels in microwave. Drizzle melted caramel over tops of cupcakes using a fork. Sprinkle with some of the nuts while caramel is still sticky. Drizzle ganache with fork or tsp over all and top with remaining nuts. Chill cupcakes briefly until caramel and ganache are set. Cupcakes are now ready to serve.

Taken from A Baker’s Field Guide to Cupcakes