Perfect chocolate cupcakes with salted caramel and popcorn. Honestly, it’s hard to resist at every stage of making them: licking the bowl with the batter, tasting the caramel, then the delicious frosting… Topped with popcorn (oh my!) and drizzled with extra caramel sauce. They taste like a million dollars and look even better. There wasn’t a single person who didn’t love them – even those who usually prefer savoury treats over sweets! They’re made for parties: the sponge is soft, moist and stays fresh for a long time, while the buttercream-cheese frosting holds up well even at room temperature. Completely irresistible :).
Makes 12 cupcakes.
Ingredients for the chocolate cupcakes:
- 100 g butter
- 110 g caster sugar
- 50 g light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 120 g plain flour
- 40 g cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 120 ml kefir or buttermilk
All ingredients should be at room temperature.
Cream the butter and both sugars until pale and fluffy. Add the vanilla, then the eggs one at a time, mixing well after each addition. Add the sifted flour, cocoa, baking powder and bicarbonate of soda, then pour in the kefir or buttermilk. Gently mix until just combined.
Line a 12-hole muffin tin with paper cases. Fill each case halfway.
Bake at 160°C for about 25 minutes, or until a skewer comes out clean. Cool on a wire rack.
Ingredients for the salted caramel:
- 1 cup sugar
- 4 tablespoons water
- 120 ml double cream
- 30 g butter
- a generous pinch of salt
Place the sugar and water in a saucepan and bring to the boil. Reduce the heat and cook until the sugar dissolves. Continue cooking (without stirring, just gently swirling the pan) until the syrup turns golden, then amber. Remove from the heat and carefully add the cream (it will bubble vigorously). Stir in the butter and salt, return briefly to the heat and cook for about 30 seconds. Cool completely.
Ingredients for the popcorn:
- a handful of popcorn kernels
- oil
- salt
Heat a thin layer of oil in a pan. Add a single layer of kernels, cover and cook until they begin to pop. Reduce the heat and continue until popping stops. Remove from the heat, season with salt and cool.
Ingredients for the salted caramel frosting:
- 125 g butter
- 180 g icing sugar
- 180 g cream cheese
- 80 g salted caramel (from above)
All ingredients should be at room temperature.
Beat the butter and icing sugar until pale and fluffy. Add the cream cheese and mix until smooth. Add the caramel and mix just until combined. Pipe the frosting onto the cooled cupcakes using a piping bag fitted with a large nozzle. Sprinkle with popcorn and drizzle with the remaining caramel. Chill for about 1 hour to set.
Store in the fridge. Remove 30 minutes before serving so the frosting softens.
Enjoy!
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