You can find the recipe I used for the caramel apple cupcakes here on the Cupcake Bakeshop blog.
Here are my step by step images...
Wash and core 2 Granny Smith apples. Place them into a baking dish at 350 degrees for about 30 mins or until tender.
Remove them from the oven. Once they've cooled enough for you to handle, remove the peel and smash the apple with a fork or masher. Measure out 1 cup of the mashed apple and set aside.
Mix all of the dry ingredients into a large bowl.
Mix all of the wet ingredients into another bowl.
Add the apples to the wet ingredients.
Now, add the wet ingredients into the dry ingredients.
Stir the mixture to combine, then scoop into muffin cups about 3/4 of the way full. Bake the cupcakes at 350 for 30 minutes or until a toothpick comes out clean.
While the cupcakes are cooling, measure out the ingredients for the cream cheese filling.
Beat the butter, then add the cream cheese and vanilla.
Add the powdered sugar slowly, scraping the bowl in between.
Once the cupcakes are cool, cut a cone out of the center.
Cut the excess off of the cone.
Fill the cupcake with a scoop of the frosting. You don't need a lot here, just enough to fill the cavity.
Place the top back on and begin to prepare the caramel.
Follow the directions for the caramel carefully and take care to not burn yourself! This is some hot stuff!
When you're finished, hurry and frost the cupcakes. I chose to pour it on top of each cupcake with a small scoop rather than actually frost mine. Decorate them as you like, nuts, coconut, candy, etc. and put your stick in!
I found I can only eat 1/2 of a cupcake at a time, so make sure you have someone to share these treats with!
click here to find the felt caramel apple tutorial!