1 package spice cake mix or carrot cake mix
2 cups chopped peeled tart apples
20 caramels (unwrapped)
2 tablespoons milk
1/2 cup finely chopped pecans, toasted
12 wooden popsicle sticks

Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
Bake at 350 degrees F.
for 20 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a saucepan, melt the caramels and milk over low heat until smooth.
Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
Spread caramel over cupcakes.
Sprinkle with pecans.
Insert a wooden stick into the center of each cupcake.