Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
If you do not have a decorating bag, you can use a resealable freezer or food-storage plastic bag. Simply snip a small opening at one bottom corner of the bag before piping frosting.
If you cannot find salted caramels, you can substitute regular caramels and sprinkle a small amount of fleur de sel sea salt or coarse sea salt on top of each.
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