Caramel Apple Cupcakes

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.