Preheat the oven to 180ºC. Line the shapes with paper shapes.

In a mixer, beat on medium speed the eggs and sugar until obtaining a homogeneous and creamy mixture.

Add the chocolate powder, the liquid caramel and mix for 2 to 3 minutes until well incorporated.

Reduce to minimum speed, add the flour mixed with the baking powder and beat until a very creamy and homogeneous mixture.

Place small portions of the cream inside the paper molds, sprinkle with the chocolate pieces and bake in the oven for about 20 minutes (time depends on the oven). Insert a toothpick into the middle of the cupcake and if the toothpick comes out dry the cupcake is done.

Remove the cupcakes from the oven, let them cool to room temperature and serve.