Line cupcake pan with paper. Using a #16 blue scoop, deposit 1.5oz batter into each liner and bake until cake springs back lightly when touched. Let cakes cool completely and de-pan.
Wash and dry 12 apples, place sticks into apples and place into cooler. Using a heavy bottomed non-reactive pan (like stainless steel or copper), add 9oz sugar and 4oz water. Mix to combine then put on the heat never to mix again! No seriously, if you mix again you will have a crystallized mess. Cook the mixture until it becomes a golden caramel. VERY CAREFULLY add in 9oz heavy cream, swirling as you go- the steam will burn you so take care! Stir in 1tsp salt and gently bring back to a boil, continue to cook until the mixture reaches 250F on a candy thermometer. Plunge the bottom of the pan into an ice water bath to stop the cooking process, then place on a lined work station. Dip each apple into the caramel mixture, then into peanuts. Let cool completely.
Scoop out the center of each cupcake and pipe in apple filling. Place filled cupcakes into a decorative liner, ice with cream cheese icing and top with a prepared caramel apple.