• Preheat the oven to 350 degrees.
• Combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon in a bowl. Whisk together to fully combine the ingredients and break up any lumps.
• Add in eggs, oil, and buttermilk. Stir until almost combined. There should still be some clumps of flour throughout.
• Then stir in the cup of boiling water. Gently, stir in the water. Be careful! Some water may splash out on you while stirring!
• Line a cupcake dish with liners and fill about 2/3’s of the way full.
• Bake for about 18-20 minutes, until a toothpick inserted comes out clean.

Making the Frosting:

• Add butter to the bowl of a stand mixer and whip up on a medium-high speed, using the whisk attachment.
• When the butter looks fluffy and light, about 5-7 minutes, turn down the speed and begin to add in the powdered sugar, followed by a sprinkle of salt.
• Then, add in salted caramel liqueur. Beat on high speed for about 1-2 minutes to really incorporate some air into the frosting!
• Place a closed star tip into a piping bag and add in the frosting.
• I think this works best by holding the piping back more vertical versus at a 45-degree angle. Squeeze enough pressure to make a star in the center of the cupcake. Then using the same amount of pressure continue to pull the frosting around the center part swirling upwards to make a mountain.
• Drizzle a little bit of caramel and a pinch of flakey salt