To bake the cupcakes -

1. Preheat the oven to 180°C/160°C Fan/350ºF (gas mark 4).
2. Cream the butter and sugar together in a large bowl until the mixture is light and fluffy.
3. Next, add the eggs and the vanilla to the bowl and sift the flour and baking powder on top of it. Beat together thoroughly.
4. Now take two-thirds of the mixture and divide equally between 2 separate smaller bowls.
5. Add 4 tablespoons of the caramel to one of the bowls and stir it in. Sift the cocoa powder into the remaining bowl of cake mixture as well as adding the golden syrup. Combine well.
6. Working one bowl at a time, divide the mixture between the muffin cases - I use an American teaspoon (somewhere between a teaspoon and a dessert spoon) and you will need about a spoon of each flavour in every muffin case. Start with the caramel mixture (as it is the runniest), then the chocolate and then the vanilla.
7. Bake in the oven for 15-18 minutes until well risen and springy to the touch.
8. Allow to cool completely on a wire rack.

To make the icing -

1. Melt the chocolates and butter in the microwave until there are no solid bits left.
2. Beat in the eggs, then the icing sugar - I use my electric hand held mixer again for ease and speed. Finally, beat in the vanilla and water.
3. The icing will be too runny to work with now so let it chill in the fridge until it has thickened a little.

And finally, for the construction -

1. Use a sharp knife to cut out a small lid from each cake.
2. Now divide the caramel between the cakes and then pipe a swirl of chocolate icing on the top.
3. Finish with the cake lid and dust with icing sugar.