Chocolate Salted Caramel Cupcakes

Ingredients

• 12.3 oz caramel ice cream topping 
• 1 pkg chocolate cake mix (2-layer size)
• 3.9 oz jell-o chocolate flavor pudding instant divided
• 1 cup milk 
• 0.3 cup powdered sugar 
• 2 tsp sea salt 
• 2 oz baker's semi-sweet chocolate 
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• oven
• knife
• whisk
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
3. Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
4. Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP.
5. Spread frosting onto cupcakes; drizzle with chocolate.
6. Sprinkle with salt.