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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract.
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4. Add cake mix and stir until smooth.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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6. Filling: In a sauce pan over medium-high heat, whisk the sugar until it turns into a dark amber color. Immediately add the butter and whisk quickly until it is melted. Once melted, remove from heat. Then whisk while adding your cream. Let cool.
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7. Chocolate Frosting: Beat butter for 2 minutes. Add cocoa, 2 Tbsp. milk and vanilla extract. Beat again. Slowly add in powered sugar until you reach your desired consistency, add more milk of needed.
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8. To assemble, cut little holes out of the tops of your cooled cupcakes, fill with caramel, cover the hole with buttercream, drizzle extra caramel over the top and finish with a Rolo.