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

Outside-In Chocolate Chip & 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
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

Outside In 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
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 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

Snickers Cupcakes - Recipe

For the cupcakes:
1 box devil's food cake mix
1/2 cup butter, softened
1 cup milk
3 eggs
1/2 cup mini chocolate chips

1. Preheat the oven to 350F. In a large bowl, mix all cupcake ingredients (except for chocolate chips). Beat with an electric mixer for 2-3 minutes. Fold in chocolate chips until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the filling:
14 oz. square caramel candies, unwrapped
1/2 cup evaporated milk
1 cup plain peanuts, chopped

2. In a small saucepan, heat caramels and evaporated milk over medium heat, stirring frequently until caramels are melted. Remove from heat and stir in chopped peanuts until evenly dispersed. Using a cupcake corer, make a hole in the center of each cupcake. Spoon some of the caramel filling into the hole of each cupcake until almost full.

For the frosting:
2 cups heavy whipping cream
2 tsp. vanilla extract
5 tbsp. white sugar
5 tbsp. cocoa powder

3. Pour all ingredients into a food processor fitted with the whipping blade. Beat on full speed for about 3 minutes until stiff peaks form. Frost each cupcake with a beveled spatula or piping bag. If you want to jazz up your cupcakes a little more, top them with some caramel syrup, chocolate syrup, chopped snickers or a mini snickers (halloween candy size).

Makes approximately 24 cupcakes