Line(2) 12 cup muffins tins with paper liners or spray with nonstick cooking spray.
In the bowl of a stand mixer,fitted with the paddle attachment,or with hand mixer in a large bowl,beat together the cake and pudding mixes,sour cream,oil,beaten eggs,water,and vanilla until well combined and smooth.
Evenly divide the batter among the prepared pans.(in use a large cookis scoop from OXO to scoop my batter;it holds 3 tablespoons)
Bake for 18-22 min.,or until top is springy to the touch.A small divot may appear in the center of the cupcake,no worries though because you'll cover that frosting.
Cool cupcakes throughly on wire rack.
For the FROSTING:Cream the butter in the bowl of an electric or stand mixer.Add the vanilla extract,salt,and caramel syrup and combine well.
Begin adding sugar and mixing throughly,after each addition.After all of the sugar has been added and mixed throughly,give it to taste and decide if you want to add in more caramel syrup.For thicker frosting you can gradually add in a little more sugar.
For the GLANCE: In a small saucepan over med.heat,warm the heavy cream until very hot,but not boiling.
Place chocolate pieces in a heat safe bowl.Pour the hot cream over the chocolate and allow it to sit about 5 min.Whisk in the honey,corn syrup,and vanilla.Allow to cool for about 15 min.Do not let the glaze sit for too long or it will harden up before you spoon it over frosting.
Spoon the glaze on the tops of the frosted cupcakes,allowing it to drop the sides a little bit.Don't add too much glaze or it will drop all over your lines.
Top each cupcake with a Rolo.
Store cupcakes in the refrigerate.Remove them to room temperature one hour before serving.