Make frosting: Place chocolate chips in a large bowl. Heat heavy whipping cream until it boils, then pour it over the chocolate chips. Let sit for one minute, then whisk until smooth and chocolate has melted. Chill for at least 4 hours, or until mixture has thickened and is completely cool.

Once the mixture is cool (it won’t be firm but the top will set and the mixture will be cold), beat with a hand mixer until a frosting forms. The mixture will lighten in color and stand by itself. Chill until ready to use.

Cut out a small piece of the center of each cupcake. Fill with about 1 teaspoon caramel sauce and then replace the piece of cupcake.

Frost each cupcake with the chocolate ganache frosting. Top with half a mini Twix.

Store loosely covered in refrigerator for up to 2 days.