The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.

Recipe via Kevin & Amanda ^[1]

Coffee Caramel Buttercream

5.5 oz (1/2 bag) Kraft Caramel Bits – I weighed mine, but I just measured it out and it’s exactly halfway between 3/4 cup and 1 cup over here.
1 tbsp instant coffee
1/4 cup heavy cream
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
2 tbsp milk
2 teaspoons vanilla extract

Stir instant coffee into heavy cream to dissolve. Over medium-low heat, cook caramel bits and heavy cream in a heavy-bottomed saucepan for 3-5 minutes until the caramel bits are completely melted, stirring constantly. Set aside to cool. Place the butter, sugar, milk, coffee caramel and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

Chocolate Pouring Sauce:

2/3 cups milk chocolate chips
2 tablespoons heavy cream
1/4 cup powdered sugar, sifted
4-5 tablespoons water, warm

Place chocolate and heavy cream in a glass or heat-proof bowl over set over simmering water. Let stand for 2-3 minutes without stirring to allow chocolate to melt. Whisk to combine, then add powdered sugar and whisk until smooth. Add water 1 tablespoon at a time, whisking thoroughly after each addition until pouring consistency is reached.

Recipe via Bakers Royale ^[2]

Cupcake Assembly

Preheat oven to 350. Grease and line muffin tins with cupcake liners. Fill each liner 2/3 full with cupcake batter. For STANDARD cupcakes, bake at 350 for 18-22 minutes. For MINI cupcakes, bake at 350 for 8-10 minutes. Pipe frosting onto cupcakes, and freeze for 10 minutes. Drizzle pouring sauce onto cupcakes and top with Heath Toffee Bits.