INGREDIENTS
1 box devil’s food cake mix
1 package of Jello instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
1 1/2 cup mini chocolate chips
FOR THE SALTED CARAMEL BUTTERCREAM
15-20 caramel candies, unwrapped
3-4 tbsp heavy cream
2 sticks unsalted butter, room temperature
1 1/2 tsp kosher salt, divided
4 cups powdered sugar, divided
INSTRUCTIONS
Get full recipe >> Salted Caramel Chocolate Cupcakes @ tablefortwoblog.com