Step 1

Preheat oven to a 210C. Lightly grease or line a tray of 12 cup with muffin paper cases.

Step 2

Sift flour and sugar into a bowl. Add combined egg, milk, topping and butter and stir gently until mixed.

Step 3

Half fill each paper case with mixture. Add a teaspoon of Top'n Fill caramel to each, then top with remaining batter.

Step 4

Bake for 18-20 minutes or until firm.

Step 5

Cool pans for 2 minutes, then turn onto wire rack to cool.

Step 6

Beat cream cheese until smooth and beat in remaining caramel. Spread over muffins, top with chocolate drops and icing sugar.