Pre heat oven to 350 degrees, and line a cupcake tins with paper liners.

Add the cake mix, water, oil, and eggs to a large mixing bowl and beat on high speed for 3 minutes.

Pour cupcake batter between 24 cupcake liners, when baking, make sure not to overfill the cupcake liners, as this can cause them to spill over and lose their shape. 

Bake cupcakes for 9-12 minutes until golden brown. A toothpick inserted into the center of a cupcake comes out clean.

Allow cupcakes to cool for 1 hour on a wire rack to room temperature. 

Cut the miniature twix bars in half.

Use the frosting tip to hollow out the center of the cupcakes, about ¼ inch deep.

Stir 1 tablespoon of the caramel into the frosting.

Use a spoon to add caramel to the hollowed center of each cupcake. Caramel will soak into the cupcake, and that’s what gives it the perfect flavor.

Add the caramel buttercream frosting to a piping bag equipped with the tip, and pipe frosting to top of the cupcakes.

Add a half of a mini Twix into the middle of the cupcakes.

Sprinkle some crushed Twix bars on top of each cupcake for an extra touch of elegance.

Store your cupcakes in an air tight container.