1. Preheat oven to 200°C/ 180°C fan forced. Line 12-hole (1/3-cup/80mL) muffin pan with paper cases.
2. Sift flour, NESTLÉ Baking Cocoa and baking powder into a large bowl. Stir in sugar; make a well in the centre. In a large jug combine melted butter, milk and egg. Stir into dry ingredients until just combined.
3. Spoon half the mixture into the muffin pans, dividing evenly into cases. Place a tablespoonful of NESTLÉ Caramel Top ’n’ Fill on top. Spoon over remaining muffin batter.
4. Bake for 15 minutes or until muffins spring back when touched lightly in centre. Stand for 5 minutes; lift out onto a rack to cool. Serve dusted with icing sugar if desired.