A few hours before you are ready to bake, combine the orange zest and the sugar in bowl. This will let the orange flavor infuse into the sugar.
With a fork, whisk flour, baking powder and baking soda in a bowl.
Beat butter, grated orange zest and sugar in a large bowl for 1 minute, until light and fluffy.
Beat in eggs and sour cream until blended.
Alternately fold in flour mixture and 2/3 cup of the cooled caramel mixture in three additions, beginning and ending with flour.
Fold the crushed hokey pokey into the batter. Depending on how much you crush the hokey pokey, your cupcakes will look more or less spotted when they are done baking. I used pretty big pieces, which was more sloppy looking but quite tasty (see the photo below). If you want a smoother look, chop your hokey pokey very finely.
Fill cupcake liners 3/4 full.
Bake at 350 F for 21 to 23 minutes or until toothpick comes out of cupcake clean.
Cool cupcakes in cupcake tins for 5 minutes. Remove cupcakes directly onto cooling rack and allow cupcakes to cool completely.
See frosting recipe below in this post