Preheat oven to 350 degrees. Line muffin tins with cupcake liners (we made 18 cupcakes). Reserve.

In a large bowl, beat eggs for 2-3 minutes on medium speed until they turn a pale yellow. Add in sugar and beat until well combined. Add in mayonnaise, rum, and vanilla and beat until mixture is well blended.

In a medium bowl whisk together flour, baking soda, baking powder, salt and cocoa powder. Add flour mixture in 4 additions; mixing well between additions.

Divide batter evenly between prepared pans filling 3/4 full. Bake at 350 for 17 - 20 minutes or until a cake tester comes out clean. Allow to cool in pans on wire racks for 5 minutes. Then remove from pans, transfer to cooling racks and allow to cool completely before frosting.

Combine unwrapped caramels, cream and sea salt in a microwave safe bowl. Microwave on high for 2-3 minutes, stirring at 1 minute intervals. Allow to cool to room temperature before combining with remaining ingredients.

In a medium bowl, beat butter until light and fluffy. Add in caramel sauce and rum and beat until smooth. Slowly add in confectioners sugar; mixing until combined and smooth in texture.

Fill a piping bag with frosting, topping each cupcake with a generous amount of salted buttercream frosting. Sprinkle each with chopped sugared pecans.