Preheat the oven to 160°C (fan) and line a 12-hole cupcake baking tray with cases.
Pour the Cake Angels Cake Mix into a large mixing bowl. Add the eggs, oil and water, and mix everything together until combined.
Divide the mixture equally between the cupcake cases, filling each one two-thirds full.
Bake for 18 minutes until risen and a toothpick inserted into the middle comes out clean. Leave to cool on a wire rack.
Once cool, use a teaspoon or corer to remove the middle of each cupcake and fill with salted caramel sauce.
Now make the buttercream by first beating the butter until soft, pale and fluffy. Beat in half the icing sugar to combine. Now beat in the remaining icing sugar, cocoa powder and milk until the buttercream is smooth. Lastly, add the boiling water and fold it into the buttercream to make it silky smooth, light and creamy.
Spoon the buttercream into a piping bag fitted with a large star nozzle.
Pipe tall swirls of buttercream on top of each cupcake, starting with a dot in the middle and then piping in a circular motion spiraling inwards and upwards.
Scatter the Cake Angels chocolate strand sprinkles from the Chocoholic mix over the cupcakes, then place three Mini Eggs on top. For a pretty finish, place three Cake Angels star sprinkles from the Carnival mix next to the Mini Eggs.
Serve and enjoy! The cupcakes will keep in a baking tin, at room temperature, for up to 3 days.
We'd love to see your divine creations! Share them with us using #naturalrebellion on social media.