adapted from Sally's Baking Addiciton
Yield: 20-22 cupcakes
Cupcakes
1 box Devil's Food Cake Mix
1 small box Chocolate Fudge Instant Pudding Mix
4 eggs
1/2 cup vegetable oil
1/2 cup milk (I didn't have any milk so I used half and half.)
1 cup sour cream
1 cup chocolate chips (dusted with flour)
Salted Caramel Frosting
1/2 cup (1 stick) unsalted butter
1 cup dark brown sugar
1/4 tsp salt
1/3 cup heavy cream
2-3 cups powdered sugar, sifted
20 pretzel twists, whole or crushed
Make the frosting first: Melt the butter in a small saucepan over low heat. Once melte, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and allow to cool. Beat in powdered sugar, one cup at a time, until desired consistency is reached.
Make the cupcakes: Preheat over to 350 degrees F. Line two 12-cupcake pans with liners. Set aside.
Using a mixer beat together the cake mix, pudding mix, eggs, oil, milk, sour cream on medium.speed. Beat until well combined about 2 minutes.
Stir in the chocolate chips.
Scoop the batter evenly into cupcake liners. I used 1/4-1/3 cup per liner.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin to a rack to cool.
Once cool, frost the cupcakes with the salted caramel frosting and garnish with a pretzel twist or crushed pretzels.