Caramel Apple Cupcakes

I saw this in the October issue of Every Day with Rachael Ray. I haven't made them yet, but they look like the perfect fall treat!

Ingredients:

• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 rome apples (about 1 pound), peeled and shredded
• 1 1/2 cups chewy caramel candies
• 1 tablespoon heavy cream

Directions:

1. Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Makes 12 servings

Black-Bottom Cupcakes

Makes 2 dozen
Prep Time 35 min
Cook Time 25 min

8       ounces cream cheese, at room temperature
2 1/2 cups sugar
          salt
1        large egg
6        ounces semisweet chocolate chips
2 1/4  cups of flour
1 1/2  teaspoons baking soda
1/4     cup plus 2 tablespoons unsweetened cocoa powder
1/3     cup plus 3 tablespoons vegetable oil
1 1/2  teaspoons apple cider vinegar
1 1/2  teaspoons pure vanilla extract

1. Preheat the oven to 350. Line two 12 cup muffin pans with paper or foil baking cups.  Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt.  Add the egg and mix well. Fold in the chocolate chips and set aside.

2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoons salt, the baking soda and cocoa powder.  Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.

3. Fill each baking cup two-thirds full wit the cake batter and top with 1 tablespoon of the cream cheese mixture.  Bake until the edges are firm to the touch, about 25 minutes.

Found in EveryDay with Rachel Ray, February 2007