Preheat oven to 325 degrees.

In a large mixing bowl, combine cake mix, pudding mix, eggs, water, and melted butter.

Mix until smooth, but don’t overmix.

Scoop batter directly into oven-safe baking cups, filling about halfway.

Bake until centers spring back lightly and a toothpick comes out with a few moist crumbs (usually 15-18 min)

Let cakes cool completely.

Make buttercream by whipping butter until fluffy, then slowly adding powdered sugar, cream, vanilla, and salt.

Pipe a lower swirl of frosting if using lidded cups.

Dip cake cup down into a bowl of nonpariels for the viral “dot cake” look.

Add lids and tie with twine