Butter Caramel Cupcakes

Directions

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   1.
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   Take about 50-60 small paper cups and in each one put one almond, hazelnut or similar or one dried sour cherry or cranberry.
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   2.
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   Melt chocolate and butter.
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   3.
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   In each paper cup add just enough chocolate mixture to cover the fruit.
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   Leave to cool.
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   4.
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   Caramelize the sugar until light brown.
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    5.
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    In caramelized sugar add the ground nut and stir a little.
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    6.
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    Pour this mixture in a tin, in which you added a bit of water and leave to cool.
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    7.
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    After the caramel is cooled, crumble it and blend it until nice and powdery.
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    8.
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    Whisk the butter for a few minutes, and add the caramel.
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    9.
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    Top every cupcake with this mixture and leave to cool.