Preheat oven to 350 degrees Farenhegiht and line a muffin tin with cupcake liners.
In a large bowl, mix together yellow cake mix, melted butter, Rise London Fog Nitro Earl Grey Tea and eggs. Beat mixture for 4 minutes then spoon mixture into prepared muffin tin, filling about ¾ of the way.
Bake cupcakes for 20-25 minutes or until an inserted toothpick comes out clean. Allow the cakes to cool then gently remove them from the tin.
While the cupcakes are cooling, prepare tapioca pearls according to package instructions. Once tapioca pearls are done coat in D’vash Date Syrup and set aside.
Next, hollow out the top of each cupcake by using the fat end of a piping tip. Spoon one spoonful of boba balls into the center of each cupcake.
Cover the boba with a scoop of frosting, using a medium size cookie scoop. Smooth with a mini offset spatula, then create a little crater in the center of the frosting. Spoon another spoonful of boba in the center of the frosting. The crater serves as a barrier so the boba stays on top of the cupcake.
Serve immediately! The boba will harden the next day so do not assemble until ready to serve.