• Chocolate Cupcake Directions
• Preheat oven to 350 degrees.
• Line cupcake tins with paper liners.
• Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
• Combine the eggs,milk, oil and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
• Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
• Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
• Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
• Allow to slightly cool before transferring to wire racks.

Sea Salt Buttercream Frosting Directions

• Beat powder sugar, butter and sea salt in a bowl.
• Incorporate the vanilla
• Add in the heavy whipping cream, and continue to mix until stiff peaks form.
• Scoop the frosting into a pastry bag with a large tip.
• Twist the open end of the pastry bag to push the frosting to the tip.
• Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
• Drizzle the caramel sauce and then sprinkle the Reese snack pack.
• sprinkle some of the remaining sea salt.