3/4 cup packed brown sugar
2 lightly beaten eggs
2 tbsp. instant coffee granules
1 tbsp. boiling water
2 2/3 cups self-rising flour
1/2 cup milk
4 tbsp. mini chocolate chips1/2 cup soft caramels
Preheat the oven to 350F. In a medium bowl, beat the butter and sugar until pale and creamy. Add the eggs slowly. In a small bowl, dissolve the coffee in the water. Beat the coffee into the butter mixture. Add the flour, chocolate chips and milk and beat until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Push 1 or 2 caramels into the center of each cupcake and place pan in the oven. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and serve warm.
Makes approximately 12 cupcakes
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