2Line(2) 12 cup muffins tins with paper liners or spray with nonstick cooking spray.
3In 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.
4Evenly divide the batter among the prepared pans.(in use a large cookis scoop from OXO to scoop my batter;it holds 3 tablespoons)
5Bake 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.
6Cool cupcakes throughly on wire rack.
7For 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.
8Begin 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.
9For the GLANCE: In a small saucepan over med.heat,warm the heavy cream until very hot,but not boiling.
10Place 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.
11Spoon 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.
12Top each cupcake with a Rolo.
13Store cupcakes in the refrigerate.Remove them to room temperature one hour before serving.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...