Chocolate Cupcakes (Caramel and Peanut Butter)

It was my dad's Birthday, so I made some cupcakes to take to the cemetery. I pulled out a trusty Duncan Heinz Devil's Food mix. I added peanut butter chips (1 c.) to half the batter and added cut up caramels to the other half. I frosted them with caramel frosting.
They were good. This mix never lets me down because it rises well and stays very moist. I will say I liked the peanut butter ones best and think a peanut butter frosting would be very tasty here. The caramels fell to the bottom of those cakes and made for a gooey bottom but still tasted good.
Here's the frosting recipe:
*6 TBSP butter
*9 TBSP milk (or cream or half and half - I used 1/2 milk, 1/2 cream)
*1 1/2 c. brown sugar
*1 1/2 tsp. vanilla
*3 c. powdered sugar

Melt the butter in a saucepan over medium heat. Add the milk and brown sugar and bring to a boil. It will start bubbling something fierce, so make sure you put it in a medium (or bigger) saucepan and keep stirring for 1 minute. Remove from heat and pour into your mixing bowl (careful, it's hot!).
Mix in 1 c. of the powdered sugar and keep mixing until it cools a bit. Add the remaining powdered sugar and whip. This will be pretty thin...resist the temptation to thicken it with more sugar! Either use it as a drizzle (Bundt cake?) or let it cool a bit more before frosting. I usually frost cupcakes with a piping bag and decorating tip because it is easier for me.
Also, ever since my nephew and I made these, I've been making pretty much everything (including this chocolate treat) into mini cupcakes and the kids at the party were happy about that.