Outside-In Ginger & Caramel Cupcakes - Recipe

1/2 cup sweet butter, softened
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
3 tbsp. candied ginger, chopped
1/2 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, candied ginger 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