PEPPERMINT CRISP TART CUPCAKES

Tennis biscuit base, topped with a caramel cupcake, caramel and peppermint crisp filling, caramel icing topped with crushed peppermint crisp and a teeny tiny tennis biscuit.
But like any cupcake you will have to make it a day before you serve them because they taste better and less sweet after it has sat for a while. They are very nice and do remind you a peppermint crisp tart.

Base:
1 pack Tennis biscuits, crushed
80 g melted butter
Cupcakes:
1 ½ cups cake flour
¾ cup brown sugar
2 teaspoons baking powder
½ cup milk
½ cup oil
2 eggs
½ cup caramel
1 teaspoon vanilla essence
pinch of salt
Caramel Buttercream:
150 g butter, room temperature
300 g icing sugar, sifted
1 teaspoon vanilla essence
1 tablespoon cream
¼ cup caramel
Filling and Topping:
4 crushed peppermint crisp, normal sized ones
¼ cup caramel
1 pack small Tennis biscuits

Preheat oven to 180°C.
Line muffin pans with cupcake casings.
Base:
Mix crushed Tennis biscuits and butter together.
Place about a tablespoon of this biscuit mixture in each casing and press down to create a compacted biscuit base. Set aside.
Cupcakes:
Mix all ingredients for cupcakes together until combined. Don’t over mix.
Pour onto biscuit bases until cups are about ¾ full.
Bake in preheated oven for 13 to 15 minutes until toothpick inserted comes out clean.
Let cool completely before icing.
Filling:
Cut a hole in each cupcake top.
Fill with 1 teaspoon caramel and 1 teaspoon crushed peppermint crisp chocolate. Replace top.
Caramel Buttercream:
Make icing by mixing all ingredients for buttercream together until light and fluffy.
Pipe onto cupcakes.
Topping:
Top with some more crushed peppermint crisp chocolate and a small tennis biscuit.