Blond Brownie Caramel Cups
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|All purpose/Unbleached / self rising flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Caramels||20 , unwrapped|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Finely chopped nuts||1⁄2 Cup (8 tbs)|
Heat oven to 350°F.
Line 16 muffin cups with foil or paper baking cups.
Melt butter in medium saucepan over low heat.
Remove from heat; stir in brown sugar.
Add vanilla and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Add flour, baking powder and salt; blend well.
Stir in 1/2 cup chopped nuts.
Divide batter evenly into each lined muffin cup.
Bake at 350°F. for 16 to 20 minutes or until golden brown.
Meanwhile, in small saucepan over low heat, melt caramels with water; stir constantly until smooth.
Immediately after pans are removed from oven, place chocolate chips evenly into middle of each cupcake.
Spoon scant tablespoonful caramel over chocolate chips in each cup.
If necessary, stir additional water into melted caramels to maintain spoonable consistency.
Sprinkle 1/4 cup finely chopped nuts evenly over cupcakes.
Store in tightly covered container.