Salted-Caramel Chocolate Cupcakes

1. 1

   Heat oven to 350 degrees F.

2. 2

   Prepare cake batter as directed on package, substituting sour cream for 1/2 cup of the water.

3. 3

   Stir in chopped chocolate.

4. 4

   Bake as directed on package for 24 cupcakes.

5. 5

   Cool in pan 10 min.

6. 6

   Remove from pan to wire racks; cool completely.

7. 7

   Meanwhile, microwave 18 caramels, 2 Tbsp.

8. 8

   water and salt in microwaveable bowl on HIGH 30 sec.

9. 9

   ; stir.

10. 10

    Microwave 30 sec.

11. 11

    more; stir.

12. 12

    Continue microwaving and stirring in 10-sec.

13. 13

    increments until caramels are completely melted.

14. 14

    Cool 10 min.

15. 15

    Add half the caramel sauce to COOL WHIP in medium bowl; stir gently until blended.

16. 16

    Repeat with remaining caramel sauce.

17. 17

    Refrigerate 30 min.

18. 18

    Spread cupcakes with COOL WHIP mixture, adding about 2 Tbsp.

19. 19

    to each.

20. 20

    Melt remaining caramels with remaining water; cool 5 min., then drizzle over cupcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.