|that is a Ghost goblet by the way not a snowman lol|
I thought this was such a cute and fun idea when i saw this recipe on the Rachael Ray site i haven't done many Rachael Ray recipes but this one came out great, as i was shooting the cupcakes they kind of looked like caramel apples. Since you actually add apples into the cupcake batter it makes them very moist. For the caramel topping i used those caramel bits you can find in the baking asile if you cant find them there should be tons of caramels since its the caramel apple season!
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 (i used a cheese grater)
1 1/2 cups caramel bits
1 tablespoon heavy cream
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.
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.
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.