Caramel salted chocolate cupcakes

Thank god fall is finally here. I love Starbucks Pumpkin spice latte & their Caramel salted cupcakes. While I personally don't think pumpkin cupcakes sound that good, I thought the salted caramel did.

These were very moist, they have a great balance of caramel, chocolate and bit of salt.

Ingredients:
¾ cup sour cream
4 eggs
½ cup water
½ cup oil
Box of devils food chocolate cake mix
1 small box instant chocolate pudding

Filling:
16oz Marzetti (halved)

Buttercream-3 1/4 cup confectioners’ sugar
1 cup butter, softened
Marzetti caramel (remaining caramel)
1 T Sea Salt

Preheat the oven to 350 - Beat the sour cream, eggs, water, & oil together in a large bowl until mixed - Add cake mix & pudding mix - Place batter in cupcake cups - Bake for 20 minutes -When the cupcakes are done, allow them to cool - Remove center part and fill with caramel- Add the top of the removed piece of core cake on top of caramel.

For the frosting-
Beat the butter until it’s creamy - On low speed; add the powdered sugar until well blended - Add the caramel - Turn mixer on high until blended – Load into a pastry bag & pipe on to cooled cupcakes

Melt 1/2 a cup of chocolate chips in a microwave - Spread out melted chocolate on wax or foil sheet - Freeze for 10 minutes - Remove from freezer and break into pieces - Sprinkle a few pieces of salt on the cupcakes and top off with broken chocolate piece.