Chocolate Fudge Cupcakes with Salted Caramel Frosting

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.