Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
cup Libby’s™ 100% Pure Pumpkin (from 15 oz can)
1/2
cup water
1/3
cup vegetable oil
4
eggs
2
teaspoons pumpkin pie spice
2
containers Betty Crocker™ Rich & Creamy vanilla frosting
1/2
cup salted caramel sauce
24
Hershey’s Rolos® chocolates, unwrapped, quartered
1/2
cup coarsely chopped pecans, toasted
1/4
cup salted caramel sauce
Coarse sea salt, if desired
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
Bake 14 to 19 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In medium bowl ,mix frosting and 1/2 cup caramel sauce with spoon until well blended. Spoon frosting into large resealable freezer plastic bag; partially seal. Cut off bottom corner of bag. Pipe frosting on outside edge of cupcake and spiraling up toward center. Decorate with 4 Rolos™ pieces and 1 teaspoon pecans. Repeat steps to frost and decorate with each cupcake.
When ready to serve, drizzle 1/4 cup caramel sauce on cupcakes and sprinkle with sea salt, if desired. Store loosely covered at room temperature.
