Mix the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to mix until the mixture is lighter in colour. Stir in the chocolate and cream. Mix the flour, almonds and baking powder and stir into the mixture. Spoon the dough into the prepared muffin tin. Press one piece of caramel into each cake.
Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tray, leave to cool completely on a rack.
Beat together the double cream and all the ingredients up to and including the cinnamon using the whisk on a hand mixer for approx. 1 min. until the mixture becomes firm. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe onto the cupcakes, chill for approx. 30 mins.
Melt the reserved caramel with the cream in a pan, stirring constantly for approx. 2 mins., until it becomes a thick cream, allow to cool, and spread on top of the cupcakes.