This is the cake I did on the final day of my fondant and gum paste class. I wanted to do something with the fall theme and this is what I came up with. I took it to work to share with my co workers and they loved it. I am quite happy with the way it turned out, but already know a few things I would do different next time. 
Chocolate cupcake with dark chocolate frosting decorated with a gold star fondant
Lemon Poppy seed with orange zest buttercream and a Callie Lilly. This is the flower I learned how to make this past Tuesday in the gumpaste/fondant class I am taking. 
White cupcake with buttercream icing topped with a daisy
White cupcake with chocolate buttercream topped with a primrose made of royal icing
Lemon poppy seed cupcake, lime zest buttercream, tipped off with peeled lime
Lemon poppy seed cupcake, lemon icing, sprinkled with shimmery white specks.
White cupcake, buttercream icing, red apple blossoms.
My island in the kitchen covered with cupcakes. It took about 8 eight hours of time to construct and bake all the cupcakes and when I was finished I was like a giddy child. I was so excited and proud of my work. I can defiantly see improvement. 
This is a picture of a cupcake display with two types of cupcakes, the peanut butter/chocolate and carrot cake with cream cheese pictured above. My son took these pictures and also set up the display, he is eight and loves helping out-- sometimes.
Ingredients
For the Cupcakes:
For the Brittle:
For the Frosting:
Directions
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.
Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.
