Salted-Caramel Chocolate Cupcakes

• 1 pkg. (2-layer size) devil's food cake mix
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, finely chopped
• 30 KRAFT Caramels, divided
• 1/4 cup water, divided
• 1/4 tsp. salt
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package, substituting sour cream for 1/2 cup of the water.
3. Stir in chopped chocolate.
4. Bake as directed on package for 24 cupcakes.
5. Cool in pan 10 min.
6. Remove from pan to wire racks; cool completely.
7. Meanwhile, microwave 18 caramels, 2 Tbsp.
8. water and salt in microwaveable bowl on HIGH 30 sec.
9. ; stir.
10. Microwave 30 sec.
11. more; stir.
12. Continue microwaving and stirring in 10-sec.
13. increments until caramels are completely melted.
14. Cool 10 min.
15. Add half the caramel sauce to COOL WHIP in medium bowl; stir gently until blended.
16. Repeat with remaining caramel sauce.
17. Refrigerate 30 min.
18. Spread cupcakes with COOL WHIP mixture, adding about 2 Tbsp.
19. to each.
20. Melt remaining caramels with remaining water; cool 5 min., then drizzle over cupcakes.

cake mix, s, chocolate, caramels, water, salt

Taken from www.kraftrecipes.com/recipes/salted-caramel-chocolate-cupcakes-183425.aspx (may not work)