​For the Caramel Layer

• 2 cups white chocolate chips
• 2 Tablespoon butter
• 3/4 cup Dulce de Leche
• 1/2 cup marshmallow cream

​For the Coffee Layer

• 2 teaspoons instant coffee
• 1 teaspoon hot water
• 1/2 cup sweetened condensed milk
• 2 cups white chocolate chips
• 2 Tablespoons butter
• 1/2 cup marshmallow cream

For the Topping

• 1/4 cup dark chocolate chips
• 1/2 teaspoon shortening

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• • 3/4 cup apple cider
• • 3/4 cup unsalted butter
• • 1 can (5 ounce) evaporated milk
• • 3 cups granulated sugar
• • 1 bag (12 ounce) white chocolate chips
• • 3/4 cup dried apple, finely diced
• • 1 teaspoon vanilla
• • 1 teaspoon cinnamon
• • 1/2 teaspoon nutmeg
• • 1/4 teaspoon all spice
• • 1/4 cup Dulce De Leche

 Prep Time: 15 minutes
 Cook Time: 22 minutes
 Total Time: 37 minutes
 Servings: 20

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• 1 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs
• 1/2 tablespoon pure vanilla extract
• 2 teaspoons caramel extract
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon apple pie spice
• 3/4 teaspoon salt
• 1/2 cup heavy cream
• 1/2 cup full-fat sour cream
• 1 1/2 cups Granny Smith finely diced apples
• 1/4 cup all-purpose flour

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• 6 tablespoons unsalted butter, at room temperature
• 2/3 cup vegetable shortening
• 8 ounces cream cheese, at room temperature
• 5 teaspoons ground cinnamon
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons caramel extract
• 4 cups powdered confectioner's sugar
• pinch salt

Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners; set aside.
In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes. Add eggs, one at a time. Increase speed to medium and continue to beat about 3 minutes, whipping down the sides of the bowl with a spatula.
Beat in vanilla extract, caramel extract, salt, baking soda, baking powder, apple pie spice, and cinnamon. Scrape down the sides of the bowl and continue to beat about 1 minute.
Slowly beat in heavy cream. Beat in flour, a little at a time. Beat in sour cream until incorporated. Scrape down sides of the bowl, beat for a few more seconds.
Mix 1/4 cup all-purpose flour with finely diced apple then beat apple mixture into cupcake mixture.
Spoon batter about 1/2 full. Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Allow to cool completely before frosting.
TO MAKE THE FROSTING
Beat softened butter, vegetable shortening, cinnamon, and confectioner's sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla and caramel extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.
Refrigerate frosting for about 30 minutes. Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Top with cinnamon sugar apple, below.
TO MAKE THE CINNAMON SUGAR APPLE TOPPING
Use the small side of a melon baller to make apple circles.  Coat in cinnamon sugar then place on top of frosted cupcakes.

* 1/2 Cup graham cracker crumbs
*1/3 Cup melted butter
*1/4 Cup sugar
*3 1/4 Cup milk (divided)
* 1 Large tub Cool Whip (divided)
* 1- 3.4 oz. box instant butterscotch pudding
*1- 3.4 oz. instant vanilla pudding
* Caramel syrup  

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