Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes, mix together the butter (or baking spread) and caster sugar until smooth, ideally with an electric mixer
Add the eggs and milk, and mix well
Add the self raising flour, cocoa powder and baking powder and whisk in
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with a couple of peanuts per cupcakes and some caramel sauce. You can do this using a spoon or put the caramel sauce into a small piping bag, snip the end off and pipe it in
To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
Pipe the salted caramel sauce over the buttercream, or drizzle it on with a spoon
Top with a mini Snickers bites that's been cut in half, or a Snickers bar that's been chopped up. And more chopped peanuts
Store in an airtight container in a cool place, eat leftovers within 3 days