Scroll through for a bonus Photo Gallery step-by-step for Caramel-Stuffed Chocolate Muffins with Sea Salt

Kathy Whyte/ WNBF New

Chocolate-Chocolate Chip Muffin (Prep. Time: about 1 hour.  Makes about 12 muffins)

2 C. cake flour

1 Tb. baking powder

½ tsp. salt

½ C. granulated sugar

1 egg, beaten

1 C. milk

¼ C. vegetable oil

1 tsp. vanilla extract

½ C. cocoa

1 C. mini chocolate chips (* for bonus recipe, skip chocolate chips. Add 12 Rolo candies and add about 1/2 Tb. coarse sea salt)

Preheat oven to 400 degrees.  Place cupcake papers in muffin tins.  Combine flour, baking powder, salt, cocoa, and sugar.  Make a well in the center of the dry ingredients. Add egg, milk and oil to the well and mix lightly with a fork to combine into a lumpy batter.  Fold in chocolate chips.  Use an ice cream scoop to spoon batter into lined muffin cups, filling about ¾ full. Bake 15-20 minutes until toothpick inserted in the center of one of the middle muffins comes out clean.

Mix together about ¾ C. powdered sugar with a little milk to form a glaze.  Once the muffins cool to room temperature, drizzle the glaze over the top and quickly sprinkle with a few extra mini-chocolate chips.  The glaze will act like glue to make the chips stick to the top.

Continue reading for the bonus step-by-step photo instructions for Caramel-Stuffed Chocolate Muffins with Sea Salt.

Start with the basic chocolate muffin recipe ingredients with Rolo candies and sea salt added to make this Foodie Friday recipe extra-special.