In a large saucepan combine butter, chocolate, golden syrup and sugar over the heat until melted and combined. Ensure the sugar is dissolved.
Remove from the heat. Add the milk, stir and allow to cool for 10mins.
Stir through the flour.
Add the eggs and mix until combined.
Fill 24 cupcake liners evenly.
Drop in one jersey caramel lolly and bake until cooked through and golden.
Salted Caramel Sauce
In a saucepan heat the cream, butter, salt and dark brown sugar until the sugar has dissolved.
Increase the heat to high and boil the mixture whilst stirring constantly.
Continue to boil and stir until the mixture has reduced. This will take about 5 minutes.
To test if the sauce is ready drop some of the syrup onto the bench. If it cools to a gel consistency the sauce has reduced sufficiently.
Salted Caramel Frosting
Place the cream cheese in a mixer and beat until soft.
Beat the icing though the cream cheese mixture.
Add 300gm of the cooled caramel sauce to the mixer slowly. Continue to mix until combined. It doesn't matter if there are still flecks of caramel through the frosting.
Place the frosting into a piping bag with a large enough nozzle to allow for the flecks of caramel.
Place the piping bag in the fridge for 1/2 -1hour to achieve a good piping consistency.
Pipe the caramel frosting onto the cooled cupcakes.
Serving
When it's time to serve the cupcakes put the remainder of the caramel sauce in the microwave and heat for one minute, until just warm and pourable.
Serve the caramel sauce with the cupcakes and reserved Jersey caramels.