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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
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3
Set aside.
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4
For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat.
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5
Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes.
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6
Set aside to cool slightly.
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7
For the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt.
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8
In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on high speed until light and fluffy, 2 to 3 minutes.
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9
Reduce the speed to medium and beat in the vanilla and eggs.
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10
With the machine running, in batches, gradually add the flour mixture to form a thick batter.
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11
Beat in the peanut butter.
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12
Place 3 tablespoons of batter in the bottom of each cupcake liner.
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13
Top with 1 tablespoon of the caramel mixture.
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14
Add 1/4 cup of batter on top of the caramel mixture.
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15
Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs.
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16
Cool for 5 minutes.
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17
Remove the cupcakes from the muffin tin and cool completely on a wire rack, about 1 hour (center of cupcakes will fall during cooling).
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18
For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth.
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19
Beat in the powdered sugar and milk until smooth and creamy.
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20
Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting.
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21
Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the cupcakes.
