1 1/4 c. butter (2 1/2 sticks)
3/4 c. semi-sweet chocolate chips
4 medium eggs
1/2 c. sugar
3/4 c. flour
12 caramel candies
1/4 c. evaporated milk, divided

Preheat oven to 325°F. Grease 12 muffin cups. Combine butter and chocolate chips in a double boiler. Cook, stirring continually until melted. Let stand to cool slightly. Combine eggs and sugar in a large bowl. Beat with an electric mixer at medium speed until thickened, about 5 minutes. Add flour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes. Fill muffin cups 2/3 full.

Bake cakes for 5 minutes.

Meanwhile, combine caramels and 2 tablespoons evaporated milk in double boiler. Cook, stirring continually until melted. Spoon 2 teaspoons of caramel mixture until melted. Spoon 2 teaspoons of caramel mixture into each muffin cup.

Bake 8 minutes, until melted.