Chocolate Caramel Brownie Cupcakes

• 2 oz. BAKER'S Unsweetened Chocolate
• 1/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup flour
• 1/2 cup chopped PLANTERS Pecans
• 1/2 cup caramel ice cream topping

1. Heat oven to 350F.
2. Microwave unsweetened chocolate and butter in medium microwaveable bowl on HIGH 1 min.
3. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
4. Stir in sugar.
5. Add eggs and vanilla; mix well.
6. Blend in flour.
7. Stir in nuts.
8. Spoon into 10 paper-lined muffin cups.
9. Bake 28 to 30 min.
10. or until toothpick inserted in centers comes out with fudgy crumbs.
11. (Do not overbake.)
12. Cool in pan 10 min.
13. Remove to wire racks; cool completely.
14. Drizzle with caramel topping just before serving.

s, butter, sugar, eggs, vanilla, flour, pecans, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/chocolate-caramel-brownie-cupcakes-174420.aspx (may not work)