Description
Delicious chocolate cupcakes filled with caramel and topped with popcorn.
Ingredients
Scale
- 2/3 cup sugar
- 2/3 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- ¾ cup peanuts – chopped
- 1/3 cup salted caramel sauce
- 5 cups popcorn
- 1 cup peanuts
- ½ cup salted caramel sauce (plus 2–3 tablespoons more if needed)
- 10 oz. dark chocolate melting wafers
Instructions
- Preheat the oven to 350 F. Line cupcake pan with paper liners.
- In a bowl whisk together dry ingredients: sugar, flour, baking soda, baking powder, salt, and cocoa powder.
- Add egg, milk, oil, and vanilla. Mix on medium speed for 2 minutes.
- Divide the mixture in cupcake liners. Fill just a little more than halfway full (less than 2/3 full). If you fill the liners too full, the cupcakes will overflow and have a mushroom top.
- Bake for 20-25 minutes or until the toothpick inserted in the center comes out clean.
- Leave the cupcakes in the pan to cool to room temperature.
- Using a cupcake corer or a sharp knife cut out the center of each cupcake to make room for the filling. Trim the tops and save for later.
- To make the filling stir together chopped peanuts and caramel sauce. Using a teaspoon, place the filling in the holes. Press the filling as much as you can and fill them generously. Place back the tops and press to seal.
- Place the cupcakes in the fridge for an hour, or in the freezer for 10 minutes.
- Melt chocolate wafers according to the package directions.
- Peel off the liners from cupcakes. Dip each cupcake in melted chocolate. Use two forks to rotate the cupcake in chocolate to cover completely. Transfer chocolate-covered cupcakes on a rack or onto a parchment paper-lined tray to set.
- In a very large bowl stir together popcorn, 1 cup peanuts, and 1/2 cup salted caramel sauce (add more caramel if needed).
- Transfer leftovers of melted wafers to a zip-lock bag and cut a small corner. Drizzle chocolate on top of cupcakes. Stick a small bunch of popcorn on top and drizzle with chocolate. Then add more popcorn and drizzle with chocolate again.
Notes
- Ensure the chocolate is melted completely for even coating.
- Adjust the amount of caramel based on desired sweetness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg