Heat the oil in a large saucepan, then add the popcorn kernels and cover with a tight-fitting lid. Remove from the heat once almost all the kernels have popped, then set aside, keeping the lid on.
Heat the sugar with 2tbsp water over a medium heat and allow to melt without stirring, for around 5 minutes, tilting the pan now and again to help combine. Keep over the heat for a further 3 to 5 minutes, until the mixture turns a dark amber colour. Remove from the heat and stir in the cream and bicarbonate of soda. Mix with the popcorn, coating well in the sauce, divide between the cupcake cases and set aside to firm up slightly.
For the dip, melt the chocolate with the cream and maple syrup in a heavy-based pan over a gentle heat, then mix to combine. Serve the popcorn clusters on the side.
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