Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper bake cups. Coat bake cups with cooking spray. Set aside. In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
In a small bowl whisk together buttermilk, granulated sugar, brown sugar, oil, egg and vanilla. Add buttermilk mixture to flour mixture; whisk just until combined.
Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake 14 to 16 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
Meanwhile, in a bowl beat cream cheese, softened, with a mixer on medium until smooth. Beat in vegetable oil spread. Beat in caramel ice cream topping and vanilla until smooth. Cover and chill at least 4 hours or up to 24 hours before spreading or piping on cupcakes.
To serve, spoon Caramel Frosting over cooled cupcakes, using about 1 tablespoon frosting for each cupcake. If desired, add two or three drops chocolate syrup to top of each cupcake; using a toothpick, carefully swirl chocolate syrup through frosting. Store frosted cupcakes in refrigerator.
Tips: If using a sugar substitute, choose Splenda® Sugar Blend to substitute for the granulated sugar, and Splenda® Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to ¼ cup granulated sugar and ¼ cup brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 168 calories, 19 g carbohydrate, 5 g total sugar.