Preheat your oven to 350°F (175°C). Line a 24-count muffin tin with cupcake liners.

In a large mixing bowl, whisk together all-purpose flour, coconut sugar, unsweetened cocoa powder, baking soda, and salt until free of lumps.

Pour in the unsweetened almond milk, plain Greek yogurt, melted coconut oil, and vanilla extract into the dry mixture. Stir gently until smooth.

Divide the batter among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.

Remove the cupcakes and cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Use a corer or knife to create a small well in the center of each cooled cupcake.

In a bowl, combine date syrup, almond butter, lemon juice, and sea salt. Stir until smooth; fold in chopped roasted peanuts.

Fill each cupcake well with the caramel mixture.

Beat together softened butter, powdered sugar, cream cheese, and heavy cream until fluffy. Chill for an hour.

Pipe the frosting onto each cupcake, adding chopped Snickers bars, melted dark chocolate, and caramel sauce on top.