Makes 12
Caramel Popcorn Cupcakes are the kind of dessert that instantly steals the show. Soft, chocolatey cupcakes are topped with a swirl of silky caramel icing and crowned with crunchy caramel popcorn for a playful finishing touch. The combination of fluffy cupcake, creamy caramel and crisp popcorn creates a sweet treat that’s equal parts decadent and fun. Perfect for parties, celebrations or whenever you feel like baking something a little extra special.
Pre-heat oven to 160 C, and line a 12 hole cupcake tray with cupcake cases.
In a medium bowl whisk the self raising flour, sieve over the cocoa, add the salt and whisk again to combine, then set aside.
In the bowl of an electric mixer, beat the butter, sugars and vanilla until light and fluffy.
Beat in the eggs one at a time. Then add the half the flour and cocoa, and half the milk and slowly mix until combined. Then add the remaining flour mix and milk and mix until just combined on a slow speed.
Spoon the mixture evenly amongst the cupcake cases, filling so the cases are about 3/4 full.
Bake for 20 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Remove the cupcakes from the tray and allow to cool on a wire rack.
Bake for 20 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Remove the cupcakes from the tray and allow to cool on a wire rack.
Add the store bought caramel (with a pinch of salt if not already salted caramel), and beat until combined.
Using a piping bag or zip lock bag with a hole cut in the corner, pipe icing on each cupcake so they have a decent dome of icing each. Use a spatula or flat bladed knife to smooth out the icing so it covers the cupcake more evenly but is still quite thick.
Decorate with the store bought caramel popcorn so each dome of icing on each cupcake is covered in popcorn.
Best served the day they are made as the popcorn will loose its crunch after a day or so.
