• CupcakesPreheat the oven to 375 F. Line your cupcake pans with paper liners.
• In a large bowl, add in the 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup cocoa powder, 1 1/2 teaspoons baking soda, and 3/4 teaspoon salt. Whisk to combine.
• Add in the 2 large eggs, 1 cup buttermilk, melted 1/2 cup butter, and 1 tablespoon vanilla extract. Using a hand mixer, beat on low until the batter is smooth.
• Once smooth, stir in the 1 cup hot coffee with a spatula.
• Scoop the batter into 24 cupcake liners.
• Place into the oven and bake for 20 minutes or until done. Place a toothpick in the center of the cupcake and if it comes out clean, remove from the oven.
• Let the cupcakes cool completely. 

Caramel

• Unwrap the 11 ounce bag caramel squares and put in a medium microwave-safe bowl.
• Add in the 2 1/2 tablespoons heavy cream and place in the microwave. Microwave in 30-seconds. Stir after each time. Microwave until the caramel is smooth.
• After the caramel is melted, fold in the chopped 1/3 cup salted peanuts with a spatula.

Buttercream

• In a double boiler, add the 6 egg whites and 1 1/2 cups granulated sugar. Stir until the sugar is dissolved. This is when the egg whites reach about 115 degrees.
• Pour into a stand mixer bowl and whip with a whisk attachment on high. The meringue needs to come to stiff peaks. If you turn the whisk upside down and the peak stands straight up, you've reached the stiff peak stage.
• Add in the sifted 2 cups powdered sugar and mix until combined.
• Add the 3/4 cup shortening and 2 cups salted butter. Beat until it all comes together. It will thicken up at this point. If the mixture looks like it curdled, keep mixing. It will come back together.
• Add the 1 tablespoon vanilla and mix until combined. The frosting should be thick and creamy.
• Unwrap the 5 ounces caramel squares and put in a medium microwave-safe bowl.
• Add in the 2 tablespoons heavy cream and place in the microwave. Microwave in 30-seconds. Stir after each time. Microwave until the caramel is smooth. Let cool to room temperature. 
• Fold the caramel into the buttercream. 

Assemble

• Cut a hole into the centers of the cupcakes. Don't go to the bottom of the cupcake. Spoon in the caramel peanut mix. You can also add the caramel into a sandwich bag and pipe it into the holes that way.
• Add the caramel buttercream into a piping bag with a 1M piping tip or a 6B piping tip.
• Pipe swirls on top of the cupcakes. 
• Drizzle chocolate syrup on the top of each cupcake. 
• Add mini Snickers to the top of each cupcake.
• Sprinkle with chopped peanuts.
• Store in an airtight container.