1 1/4 cups (2 1/2 sticks) butter
3/4 c. semi-sweet chocolate chips
4 medium eggs
1/2 cup sugar
3/4 cup self-rising flour

Preheat oven to 325°F. Grease 12 muffin cups.

Combine butter and chocolate chips in a double boiler. Cook, stirring until chips are melted. Let this cool slightly.

Combine eggs and sugar in a large bowl. Beat until thickened, about 5 minutes. Add flour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy. Fill muffin tins 2/3 full.

Bake at 325°F for 5 minutes.

Caramel Topping:

12 caramel candies
1/4 cup evaporated milk, divided

Meanwhile, combine caramels and 2 tablespoons of evaporated milk. Cook until caramels are melted. Spoon 2 teaspoons into each muffin cup.

Bake 8 minutes longer. Stir remaining milk into remaining caramel mixture and serve over the warm muffins.