CARAMEL CENTER CHOCOLATE CAKES

1 1/4 cup (2 1/2 sticks) butter
3/4 cups semisweet chocolate chips
4 medium eggs
1/2 cup sugar
3/4 cup flour
FOR THE CARAMEL FILLING:
12 caramel candies
1/4 cup evaporated milk, divided use

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

Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly.

Combine eggs and sugar in a large bowl. Beat with an electric mixer set 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 the prepared muffin cups two-thirds full.

Bake the cakes for 5 minutes. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup. Bake for 8 minutes longer. Invert cakes onto individual serving plates.

TO MAKE THE CARAMEL FILLING:
Combine caramels and 2 tablespoons evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted.

Stir remaining evaporated milk into remaining caramel mixtures. Serve with warm cakes.