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For the cupcakes:
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs; lightly beaten
3/4 cup warm water
1 teaspoon of vanilla
For the frosting:
3 sticks butter; room temperature
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
2/3 cup caramel syrup
1 pound confectioners’ sugar
For garnish:
24 rolos
chocolate sprinkles
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1st Keep
 andijtrautman85
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