Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
In a large mixing bowl, combine the devil's food cake mix and instant chocolate pudding mix. Add the sour cream, vegetable oil, slightly beaten eggs, warm water, and pure vanilla extract. Mix until well combined and smooth.
Scoop the batter into the prepared muffin tin, filling each liner about 2/3 full. Gently press a frozen Snickers Miniature into the center of each cupcake batter.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
In a large mixing bowl, beat the room temperature unsalted butter and shortening together until creamy. Gradually add the confectioners sugar, mixing until smooth. Add the pure vanilla extract, caramel topping, and fine sea salt, mixing until well combined and fluffy.
Once the cupcakes have cooled completely, use a piping bag or a spoon to generously frost each cupcake with the caramel buttercream frosting.
Chop additional frozen Snickers Miniatures and sprinkle them on top of the frosted cupcakes. Drizzle extra caramel topping over the cupcakes for a beautiful finishing touch.
