Preheat your oven to 350°F (175°C). Grease or line a cupcake pan with liners. Prepare the chocolate cupcake mix according to package instructions or your favorite homemade recipe. Fill each liner about two-thirds full with batter. Bake for 18-20 minutes until a toothpick comes out clean. Allow to cool completely.

In a mixing bowl, beat softened unsalted butter until creamy. Gradually add sifted confectioners' sugar and beat until smooth and fluffy for 3-5 minutes. If too thick, add milk or heavy cream until spreadable. Stir in vanilla extract.

Take one Brach’s caramel piece for each cupcake and mold into a cornucopia shape. Heat in the microwave for 5-10 seconds if firm. Form a small cone shape, pinching one end to create the point.

Once cooled, fill a piping bag with buttercream frosting. Pipe generous swirls of frosting on each cupcake from the outside in, creating a festive swirl.

Insert a molded caramel cornucopia into the frosting at the back of each cupcake, ensuring it stands upright for visual appeal.

Carefully place five fall-colored M&M candies on top of the buttercream, arranging them to represent the bounty spilling from the cornucopia.