In a medium saucepan over medium heat, add granulated sugar, stirring until it melts and becomes a golden amber color, about 8–10 minutes. Carefully mix in unsalted butter and heavy whipping cream, allowing it to bubble and blend until smooth. Remove from heat and let cool.

In a large bowl, combine warm water with instant coffee, ensuring it dissolves completely, for about 2 minutes. Melt chocolate chips in a microwave-safe bowl. Whisk in the coffee mixture, followed by eggs, oil, vinegar, and vanilla extract until smooth. Gently fold in the dry ingredients until just combined.

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Scoop cupcake batter into each liner, filling them about two-thirds full. Bake for 18–20 minutes, checking for doneness by inserting a toothpick that comes out with moist crumbs. Allow the cupcakes to cool completely in the pan on a wire rack.

In a large mixing bowl, beat together unsalted butter and peanut butter using an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar and heavy whipping cream, mixing on low until combined. Increase speed and continue to beat for another 2–3 minutes until the frosting is light and fluffy.

In a small saucepan, heat heavy whipping cream over medium heat until it begins to simmer. Pour the hot cream over chocolate chips in a heatproof bowl and let it sit for 2–3 minutes to melt. Stir gently until smooth and glossy.

Once cooled, use a cupcake corer or knife to gently remove the center of each cupcake. Fill each cavity generously with the cooled peanut caramel, then pipe on the peanut butter buttercream frosting. Drizzle the ganache over the top and finish with a sprinkle of chopped salted peanuts and pieces of Snickers bars.