1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Make the Cupcake Batter:
   • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
   • In a large mixing bowl, combine the melted butter and granulated sugar, mixing until well combined.
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
3. Bake the Cupcakes:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Caramel Filling:
   • In a small saucepan over low heat, melt the caramel candies with the heavy cream, stirring constantly until smooth. Let cool slightly.
5. Fill the Cupcakes:
   • Once the cupcakes have cooled, use a small spoon or a cupcake corer to create a hole in the center of each cupcake. Fill each hole with the warm caramel filling.
6. Make the Caramel Frosting:
   • In a large bowl, beat the softened butter until creamy.
   • Add the caramel sauce and continue beating until smooth.
   • Gradually add the powdered sugar and sea salt, mixing until fluffy and well combined.
7. Frost the Cupcakes:
   • Pipe or spread the caramel frosting onto the filled cupcakes.
   • Drizzle with extra caramel sauce and sprinkle with a pinch of sea salt.

Tips:

• For a more decadent treat, drizzle melted chocolate over the frosted cupcakes.
• Serve slightly warm to enjoy the molten caramel center!