Instructions

For the Cupcakes:

1. Preheat oven to 350 degrees.
2. Line cupcake tins with 20 liners.
3. In a large mixing bowl add the cake mix, pudding mix, oil, eggs and water.
4. Mix until light and fluffy; fold in toffee bits.
5. Fill cupcake liners two-thirds full,.
6. Bake 20 to 23 minutes or until a wooden toothpick inserted into the center comes out clean.
7. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
8. When cupcakes are completely cooled slice in half horizontally.

NOTE: You may have to trim some around the top edges to fit into the jar.

1. Drop half a cupcake into an half pint jar; add 1 tablespoon of dulce de leche and 3 apple pie filling apples.

TIP: If the caramel is too thick (take it out of the can) pop it in the microwave 30 seconds to help drop it into the jar. I heated it enough to pour into a squeeze bottle, let it cool enough so it wasn't steaming hot and squeezed into the jar.

1. Add another half a cupcake, dulce de leche and pie filling.
2. Top with the last half cupcake, frosting and sprinkle with toffee bits.

For the Cinnamon Cream Cheese Frosting:

1. In a medium mixing bowl cream together the cream cheese and butter.
2. Whip in the vanilla and cinnamon.
3. Add confectioners' sugar ONE cup at a time.