Caramel Apple Cupcakes

This cupcake was so easy to make!  It has been sampled and I have been told it is yummy.  I made them in less then 1 hour from start to finish!  I am allergic to apple but I really wanted to make them.  I accidently licked my finger and a benyadryl later I am loopy and feeling sleep; but the cupcakes are still good :).  So here goes...

Caramel Apple Cupcakes

Source: adapted from America's Best Recipes

1 (18.25-ounce) package spice cake mix
2 large eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
35 caramels
1/4 cup evaporated milk or heavy cream (or regular milk)
1/2 cup chopped pecans
24 wooden craft sticks

1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.

2. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.  (They will be very light and pale)

3. Meanwhile, combine caramels and milk in a medium saucepan over very low heat; stir 4 minutes or until smooth. It's very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.

4. Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners; immediately sprinkle with pecans, pressing in slightly. Insert a wooden stick into center of each cupcake. Store covered in an airtight container. It's best to serve the cupcakes the same day that you add the caramel topping. Caramel will soften if kept at room temperature for too long so store in the refrigerator until ready to serve then let come to room temperature to let caramel soften up a bit.

Makes 20-24 cupcakes.

My advise is to keep them in the fridge or eat them right away.  The caramel topping will sink into the cupcakes and all over the wrapper and then you move them you will be tempted to lick your fingers.  If you do lick them and have an allergy you will need benadryl :)