Candy Bar Cupcakes

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Both young and old will enjoy these tender double chocolate cupcakes topped with caramel and peanuts

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Steps

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Heat oven to 350f combine sugar , sour cream , butter and eggs in large bowl.

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Beat at medium speed , scraping bowl often , until smooth.

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Continue beating , gradually adding flour , water , baking soda , baking powder , salt and vanilla until smooth.

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Stir in chocolate chips , peanuts and unsweetened chocolate by hand until well mixed.

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Spoon 2 tablespoons batter into paper-lined muffin cups.

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Bake 20 to 25 minutes or until top springs back when touched lightly.

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Remove cupcakes from pans.

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Cool 10 to 15 minutes.

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Drizzle 1 teaspoon caramel topping onto each cupcake.

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Sprinkle with chopped peanuts.

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Ingredients

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sugar, sour cream, butter, eggs, all-purpose flour, water, baking soda, baking powder, salt, vanilla, semi-sweet chocolate chips, peanuts, unsweetened chocolate squares, caramel ice cream topping