Preheat oven to 350 degrees and place cupcake liners in mini cupcake pan. Mix all ingredients together until moist and well blended. Pour batter into prepared pan, filling them about 70% full (don't overfill or else they will create a dome that's is harder to frost.) Bake for 15 minutes. Cool for a few minutes in the pan and then invert pan on baking rack and let cupcakes cool completely.
Once cupcakes are cooled completely, use small tool to core the center of the cupcakes, being careful not to poke through the bottom (I would recommend using a small sharp knife to make a funnel shape in the center of the cupcake.You can also use a plastic straw to poke a hole and then wiggle it around to widen the opening. )
Caramel Filling
Place the caramel bits with 2 tbsp. of water in a microwave safe bowl and heat in microwave for 60-90 seconds at medium power. Whisk after after 60 seconds and again after 90 seconds. Heat a few more seconds, if necessary, whisking until fully melted and smooth. Fill cupcakes with warm caramel immediately. If caramel thickens before you are finished, microwave a for few more seconds. I used a small creamer pitcher to pour the melted caramel into the cored cupcakes. A liquid measuring cup would also work. Pour slowly because only a small amount is required. If you need more caramel filling, microwave the rest of the caramel bits as described above.
Ganache
Place chocolate chips in a large bowl. Heat cream on medium heat in a small saucepan until it just comes to a boil. Remove from heat and immediately pour over chocolate. Stir until completely mixed, smooth and glossy. Allow mixture to completely cool and set up. When you are able to spoon the ganache and it holds its shape, it is ready for piping or spreading onto cupcakes.
After applying ganache, top cupcakes with flower decorations or Rolo candy. Enjoy!