Whisk together eggs, buttermilk, and vanilla until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until just combined. Scrape down the bowl and beat on medium for another 20 seconds.

Fill each liner 2/3 full (using a large cookie scoop to transfer the batter makes this a quick and easy process).

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla, salt if needed, and caramel sauce and beat until well combined.

To make your cupcake filling, combine 1/2 cup frosting with 1/2 cup peanut butter and 2 tablespoons of caramel and stir to combine. Transfer to a small piping bag or ziplock.

Once the cupcakes have cooled, you're ready to core them. This can be done with a cupcake corer, the back end of a large piping tip, or a plastic knife.

Transfer filling into cored cupcakes - I used a small piping bag, but a spoon would work.

Now you're ready to decorate! Transfer your frosting to a large piping bag, and pipe in large swirls onto your cupcakes. Unwrap mini Snickers bars and cut each in half; place onto each cupcake with the cut end showing. (I thought the cupcakes looked cooler when the inside of the Snickers bar was visible on the top).

Decorate each frosting swirl with a drizzle of caramel, chopped peanuts, sprinkles, and halved Snickers bar - and you're done! Enjoy!