Melt the dark chocolate and pour it onto a lined baking tray to create a 2-3mm thick layer of chocolate. Sprinkle popping candy all over it and leave to set at room temperature
Pre-heat your oven to 160C Fan/350F/Gas Mark 4, line a large cupcake or muffin tray with cupcake cases
In a pan on a low heat melt together the butter, soft brown sugar, black treacle and golden syrup. Don't let the mixture boil. Black treacle and golden syrup are very sticky so put the pan on your scales and measure them directly into it
In a large bowl stir together the oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and salt
Pour the warm treacle mixture into the oat mixture and combine the ingredients
In a small bowl beat the eggs and milk. Add it to the cupcake batter, mixing in well
Transfer the batter into a jug and divide it between the cupcake cases
Bake the cupcakes on for 25 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully
Make the buttercream by mixing the butter on it's own for a few minutes, then add the icing sugar and caramel extract and mix together until smooth. If it is too thick, add the milk and mix in. Pipe it onto the cupcakes using a piping bag and nozzle
Using a sharp knife, slice the chocolate into shards and stick it into the buttercream
Store in an airtight container in a cool place, eat leftovers within 3 days