Nutty Orange-Caramel Cupcakes

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding
• 1/2 cup MAXWELL HOUSE INTERNATIONAL CAFE Orange Cafe
• 1/2 cup oil
• 4 eggs
• 1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1/2 cup plus 4 tsp. water, divided
• 1 pkg. (14 oz.) KRAFT Caramel Bits, divided
• 1/2 cup PLANTERS Dry Roasted Peanuts, chopped

1. Heat oven to 350F.
2. Beat first 5 ingredients, 1 cup sour cream and 1/2 cup water in large bowl with mixer until blended.
3. Remove 1/2 cup batter; place in small bowl.
4. Spoon remaining batter into 24 paper-lined muffin cups.
5. Microwave 1 cup caramel bits and 1 Tbsp.
6. (3 tsp.)
7. of the remaining water in microwaveable bowl on HIGH 30 sec.
8. ; stir.
9. Continue microwaving until caramels are completely melted, stirring every 10 sec.
10. Add to reserved cake batter; mix well.
11. Stir in remaining sour cream.
12. Drop by spoonfuls over batter in muffin cups; swirl gently with knife.
13. Bake 24 to 28 min.
14. or until toothpick inserted in centers comes out clean.
15. Cool in pans 10 min.
16. Remove to wire racks; cool completely.
17. Microwave remaining caramel bits and water in microwaveable bowl 30 sec.
18. ; stir.
19. Continue microwaving until caramels are completely melted, stirring every 10 sec.
20. Cool slightly.
21. Drizzle caramel mixture over cupcakes; sprinkle with nuts.
22. Let stand until caramel is firm.

yellow cake, oil, eggs, s, water, caramel bits, peanuts

Taken from www.kraftrecipes.com/recipes/nutty-orange-caramel-cupcakes-162644.aspx (may not work)