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1
Preheat oven to 350u00b0F. Line cupcake tray with paper liners.
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2
Make cupcake batter using cake mix, water, eggs, and oil, prepared according to package instructions. Fill 12 to 18 cupcake liners with 1/4 cup batter only. Do not overfill.
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3
Bake for about 18 to 20 minutes. Insert a toothpick in the center; when it comes out clean, cupcakes are ready.
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4
Let cool. Using the end of a wooden spoon, poke 3 or 4 holes on each cupcake.
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5
For the caramel filling, in a bowl, combine sweetened condensed milk with caramel sauce. Use a piping bag or a Ziploc bag (cut/ snip off corner), pour sauce on each hole. Set aside.
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6
Make frosting by combining flour with milk in a saucepan. Stir and whisk continually until mixture is really thick.
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7
Let this thick mixture cool completely, place in fridge for 10 minutes. When mixture cools, cream together butter and sugar, until well combined. Add vanilla and mix in until incorporated well. Add in thickened milk and flour mixture, mix on low for about 30 seconds. Turn mixer to high and mix until frosting is light and fluffy, similar to whipped cream consistency.
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8
Place frosting into a piping bag or just a Ziploc bag (snip off end). Beautifuly pipe frosting on each cupcake. Top off with crushed Heath bar pieces.
