Chocolate Popcorn Cupcakes
1 hr 20 min.
- For the cupcakes
- ½ cup butter
- ½ cup light brown sugar
- 2 eggs (beaten)
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- ¼ cup cocoa powder
- 7 Tbsps milk
- For the topping
- ⅔ cup Dark chocolate (chopped)
- For the popcorn topping
- 1 Tbsp sunflower oil
- 0.333 cup popping Corn
- ⅕ cup light brown sugar
- 2 Tbsps light corn syrup
- ¼ cup butter
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.
Beat in the eggs, gradually until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk.
Spoon into the paper cases and bake for 20-25 minutes until firm to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to cool slightly.
Drizzle the chocolate over the cakes.
For the popcorn topping: heat the oil in a large pan, sprinkle in the popping corn and swirl the pan to coat it evenly in oil. Cover with a tight-fitting lid; reduce the heat to low and as soon as the popping stops, remove from the heat.
Melt the butter in a pan, add the sugar and golden syrup and stir over a medium heat for 2-3 minutes until golden.
Pour the toffee over the popcorn. Cover the pan and shake to coat with the toffee sauce. Spoon on top of the cakes.