Preheat the oven to 180˚C
Line a cupcake tin with paper cups
Place the Tennis Biscuits and melted butter in a food processor and pulse until well combined (if you don’t have a food processor, don’t worry, you can easily do this by hand)
Spoon approximately a tablespoon of the crumb mixture into each cup
Press down with your fingers to form a tightly packed cookie crumb base
Place all the cupcake ingredients in a mixing bowl and mix until well combined but be careful not to overmix the batter
Fill the cups approximately 3/4 full with the cupcake batter
Bakefor 13 – 15 minutes or until a wooden skewer comes out clean
Let the cupcakes cool down completely before filling and decorating
Place all the buttercream ingredients in a mixing bowl and whip until light and fluffy
Make holes in the cupcakes for the filling by scooping some of it out using a teaspoon, set aside the cut-outs for later
Fill each cupcake with a teaspoon of caramel and another teaspoon of crushed Peppermint Crisp and replace the cut-out on top of the filling
Pipe the buttercream onto the cupcakes using a piping bag and a star nozzle
Top the cupcakes with more crushed Peppermint Crisp and Mini Tennis Biscuits (or chunks of Tennis Biscuits)