Prepare and bake cupcakes according to cake mix package directions. Allow cupcakes to cool completely. Using a melon baller or spoon, scoop out a little bit of the cake in the center of the cupcake. Fill each cupcake with about 1/2 to 1 tablespoon (depending on how much caramel you want) of the caramel syrup. Press some of the scooped cake over the syrup before frosting. Cover the top of the cupcake with the frosting (recipe below) and top with a drizzle of caramel sauce and caramel corn popcorn.