1-1/4 (2-1/2 sticks) butter
3/4 cup flour
3/4 cup semisweet chocolate chips
1/2 cup sugar
1/4 cup evaporated milk, divided
Preheat oven to 325℉ 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 2/3 full. Bake the cake 5 minutes. Meanwhile, combine caramels and 2 Tbs. Evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 tsp. of caramel mixture into each muffin cup. Bake for 8 minutes longer. Invert cakes onto individual serving plates. Stir remaining evaporated milk into remaining Carmel mixture. Serve with warm cakes.