1) Preheat oven to 350 F. Line 36 mini (1 3/4-inch) muffin cups with paper baking cups.
2) Combine sugar, flour, baking soda, baking powder and salt in medium bowl; mix well. Beat 1/2 cup milk, oil and egg in large bowl at medium speed until well blended. Add sugar mix; beat 2 minutes. Add water; beat at low speed until well blended. (Batter will be thin.) Spoon evenly into prepared muffin cups. Bake 8 minutes.
3) Meanwhile, combine carmels and remaining 2 tablespoons milk in medium microwavable bowl. Microwave on high for 1 1/2 minutes; stir. Microwave at 30-second intervals until melted and smooth, stirring after each interval.
4) Spoon 1/2 teaspoon caramel sauce over each patially baked cupcake. Bake 4 minutes or until toothpick inserted near edges of cupcakes comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely.
5) Place chocolate chips in microwavable bowl. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals until chocolate is melted. Reheat remaining carmel sauce in microwave until melted; drizzle chocolate and carmel sauce over cupcakes. Top with decors, if desired.
Originally Submitted
5/25/2013
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