Instructions

1. Preheat the oven to 350 F. Line cupcake pan with paper liners.
2. To make the cupcakes in a bowl whisk together dry ingredients: sugar, flour, baking soda, baking powder, salt and cocoa powder.
3. Add egg, milk, oil and vanilla. Mix on medium speed for 2 minutes.
4. Divide the mixture in cupcake liners. Fill just a little more than halfway full (less than 2/3 full). If you fill the liners too full, the cupcakes will overflow and have a mushroom top.
5. Bake 20-25 minutes or until the toothpick inserted in the center comes out clean.
6. Leave the cupcakes in the pan to cool to a room temperature.
7. Using a cupcake corer or a sharp knife cut out the center of each cupcake to make the room for the filling. Trim the tops and save for later.
8. To make the filling stir together chopped peanuts and caramel sauce. Using a teaspoon place the filling in the holes. Press the filling as much as you can and fill them generously. Place back the tops and press to seal.
9. Place the cupcakes in the fridge for an hour, or in the freezer for 10 minutes.
10. Melt chocolate wafers according the package directions.
11. Peel off the liners from cupcakes. Dip each cupcake in melted chocolate. Use two forks to rotate the cupcake in chocolate to cover completely. Transfer chocolate covered cupcake on a rack or on parchment paper lined tray to set.
12. In a very large bowl stir together popcorn, 1 cup peanuts and 1/2 cup salted caramel sauce (add more caramel if needed).
13. Transfer leftovers of melted wafers in a zip-lock bag and cut of small corner. Drizzle chocolate on top of cupcake. Stick a small bunch of popcorn on top  and drizzle with chocolate. Then add more popcorn and drizzle with chocolate again.