Preheat your oven to 180°C and line a cupcake tray with paper liners.

For the caramel, place the sugar in a saucepan and gently heat until completely melted and a light amber colour – do not stir excessively, as this will cause the mixture to crystallise. Instead, gently push the sugar around the pan occasionally to help everything melt evenly. Add the butter and whisk until smooth, then slowly whisk in the cream – be careful as the mixture will steam and bubble vigorously. Simmer for 1 minute, then remove from the heat and stir in the salt. Once slightly cooled, decant into a glass jar and set aside to cool.

For the cupcakes, whisk together the eggs, milk and oil until combined, then mix in the cake mix to form a smooth batter. Divide between the cupcake liners and bake for 20-25 minutes until cooked through when tested with a skewer. Place the cupcakes on a wire rack to cool.

For the buttercream, beat the butter and peanut butter with an electric mixer until soft and smooth. Incorporate the sifted icing sugar in two batches, mixing well between each addition, to form a smooth icing. Add in a splash of milk or cream to reach your desired consistency.

Cut cavities in the middle of your cupcakes using an apple corer and fill with caramel – you don’t want the caramel to be hot or too runny as it’ll absorb into the cake. Frost the cupcakes with peanut butter icing, drizzle with extra caramel and finish with a chunk of peanut brittle.

Tips: The caramel can be made a day in advance. Store in the fridge, and gently heat in the microwave to soften if necessary.

To make your own peanut brittle, place 1/4 cup roasted salted peanuts in a single layer on a tray lined with baking paper or a silicone mat. Gently melt 1/2 cup castor sugar in a saucepan until liquid and amber in colour, then immediately pour in a thin layer over the nuts. Leave until completely cool and break into pieces. The brittle will become sticky and start to melt over time, so it’s best to use it immediately.