Chocolate Caramel Stuffed Cupcakes

Preparation

Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Mix in the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until combined.
Stir in the boiling water until the batter is smooth.
Pour the batter into each cupcake liner, filling them about 2/3 full.
Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.
Core the cooled cupcakes and fill with caramel sauce, then replace the tops.
Beat the softened butter until creamy and blend in cocoa powder and powdered sugar, adding milk until smooth.
Frost the cupcakes with the chocolate frosting.
Drizzle additional caramel sauce over the frosted cupcakes.
Serve at room temperature.