Caramel Corn Cupcakes

Caramel Corn Cupcakes

Yield: Makes 12 cupcakes

Ingredients

    Easy Chocolate Cupcake:
  • 1 cup all-purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ¾ cup milk
  • 1/3 cup canola oil
  • 1 tsp. vanilla
  • 1 egg
    Dark Chocolate Buttercream Frosting:
  • 6 Tbsp. butter, softened
  • ¾ cup cocoa powder
  • 2 2/3 cup powdered sugar
  • 1/3 cup milk
  • 1 tsp. vanilla
    Caramel Corn:
  • 8 cups popped popcorn
  • ⅛ cup light corn syrup
  • ¼ cup butter, melted
  • ½ cup brown sugar
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt
  • ¼ tsp. vanilla extract
    Garnish:
  • ¼ cup chocolate fudge topping
  • ¼ cup caramel topping

Instructions

  1. Easy Chocolate Cupcake: Preheat oven to 350 degrees. Prepare muffin tins with paper liners and set aside.
  2. In large mixing bowl, stir together flour, sugar, cocoa powder, soda, baking powder, and salt. Add milk, oil, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Add egg, beating 2 minutes more.
  3. Spoon into 12 muffin cups. Bake for 20-25 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes and remove the cupcakes from the pan. Cool completely before frosting.
  4. Dark Chocolate Buttercream Frosting: In mixing bowl, cream the butter. Add the cocoa and powdered sugar alternately with milk; mixing well. Blend in vanilla. Beat to spreading consistency adding more milk if needed.
  5. Caramel Corn: Preheat oven to 250 degrees. Prepare rimmed baking sheet with cooking spray.
  6. Combine corn syrup and brown sugar in saucepan; simmer over medium low heat to syrup consistency. Bring to a slow boil for 5 minutes without stirring. Remove from heat. Stir in baking soda, salt, and vanilla. Pour over popcorn and toss to evenly coat.
  7. Transfer to prepared baking sheet and bake uncovered for 50 minutes, stirring every 10 minutes. Cool. Break up clumps.
  8. To assemble: Frost cooled cupcakes with Dark Chocolate Buttercream Frosting. Top each cupcake with ¼ cup caramel corn. Garnish cupcakes with 1 teaspoon each of fudge sauce and caramel sauce drizzled over the top.
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