Mix cake mix according to directions on the back of the Birch Benders pouch. If adding the protein, you will add it in with the mix and the extra water.
Split mixture into 12 cupcake liners. They should fill almost to the top.
Bake at 350° F for 20-22 minutes or until toothpick comes out clean. Don't overtake them or they will be dry.
While they are baking, make the date caramel filling. Combine the milk, sea salt, and dates in a blender. Blend until creamy. It might take a minute if you don't have a good blender but just keep blending. It's ok if there are some chunks in it still, you won't be able to tell.
Once the cupcakes are done, let them cool. Then make a hole in the center of each cupcake but don't go all the way through. I just use a straw or the bottom of a utensil. Make the hole 1/2-1 inch in diameter. I like mine on the bigger side so there is more room for the caramel.
Fill the holes with the date caramel. You can just spoon it in. I put the caramel in a ziplock bag and cut a small hole in the corner and just squeeze it in. If you have extra caramel, you can cover the tops as well.
Top with whipped cream and crushed up candy pieces.
