Chocolate Caramel Popcorn Cupcakes

Chocolate Caramel Popcorn Cupcakes

These beautiful moist chocolate cupcakes are delightful, and then add icing and a tower of caramel popcorn and you have party feature cupcakes. So delicious, and easier than you think.

Chocolate Caramel Popcorn Cupcakes

Prep time: 

Cook time: 

Total time: 

Serves: 12

Ingredients
  • 90g soft butter
  • 1 tsp vanilla essence
  • ½ cup castor sugar
  • 1 cup self-raising flour
  • ½ tsp bicarb soda
  • ¼ cup cocoa
  • 2 eggs
  • ½ cup milk
  • Icing:
  • 60g soft butter
  • 1 cup icing sugar
  • 1 tsp vanilla essence
  • 1-2 tbsp milk
  • Popcorn:
  • 1-2 tbsp oil
  • ¼ cup corn kernels
  • 50g butter
  • ½ cup honey
  • ½ cup brown sugar
  • ½ tsb bicarb soda
  • pinch salt
Method
  1. Preheat the oven to 160C and line a 12 hole muffin tray with patty cases. Cream the butter, sugar and vanilla, and add the eggs one at a time.
  2. In another bowl mix the flour, bicarb soda, cocoa and once ready add the butter/sugar mix and fold though, adding the milk too. Spoon into the patty cases just over half way and bake for 20 minutes.
  3. Icing:
  4. Beat the butter, vanilla and icing sugar together and as much milk as you need, remembering to add it in very small doses. Spread the icing over the cupcakes.
  5. Popcorn:
  6. In a large heavy duty saucepan with a lid, heat the oil and when hot add the corn kernels and replace lid. Shake gently on the stove for 2-3 minutes while the pops go. Listen for a gap of more than 5 seconds between popping and take off the heat. Tip popcorn into a large bowl for mixing.
  7. In another saucepan melt the butter, sugar, salt and honey on low until the sugar has dissolved. Turn up the heat to medium and boil the mixture for 2-3 minutes until it starts to clear, and then take off the hot plate and quickly add the bicarb soda and stir well. Pour over the popcorn and mix through thoroughly, and as it cools enough, on baking paper shape pyramid tops for the cakes and let cool. When set add to top of cupcake.
 

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