Quicky & Easy Salted Caramel Cupcakes

About 12 Hostess Sea Salt Caramel Cupcakes, unwrapped (or any flavor cupcake) 2 sticks butter, at room temperature 1 Tbsp vanilla ¼ cup cocoa powder About 5 cups powdered sugar ¼ cup milk, if needed Chocolate-caramel candies, for garnish

In a large bowl of a stand mixer, cream together the butter, vanilla and cocoa powder with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. Add in the milk only if the frosting is too thick and pasty. Pipe the frosting high onto the Hostess Cupcakes. Garnish with a chocolate-caramel candy. Serve immediately.