Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting

246 Flares 246 Flares ×

Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting (2) Salty sweet things are so addictive. Why is that? They should be illegal or something. Seriously, they’re dangerous.

Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting (10) So the other day I couldn’t decide between chocolate cupcakes or caramel corn. I knew that I wanted to make cupcakes sometime soon because I have somehow managed to never post a recipe for chocolate cupcakes, but I have also been dying to make caramel corn since like September 1st. It’s just that time of year, you know?

Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting (3) Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting (6) It’s really not a good thing when you can’t make these kind of decisions because you know what happens? You end up with something crazy excessive and way overindulgant.
Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting, Take these cupcakes for example. Not only are they topped with the world’s most addictive frosting but then they are piled high with caramel corn and drizzled with chocolate.  They’re so good that they’re almost sinful. Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting (5)

Yep, these are the kind of thing that you have to try and hide from yourself. The recipe makes plenty of caramel corn for the cupcakes plus more, so after you’ve piled as much on the cupcakes as you can there is enough to share and cause you to slap your own hands to keep from eating it all yourself. Like I said, dangerous.

Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting (7) Caramel corn is such a festive fall favorite around here and it goes so well with chocolate. You’ve gotta try these.

Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting (8)

Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting

Prep Time: 1 hour, 20 minutes

Cook Time: 40 minutes

Total Time: 2 hours

Yield: 18 cupcakes

Ingredients

    For Caramel Corn:
  • 9 cups popcorn (popped popcorn)
  • 1 cup plus 2 tablespoons butter
  • 2 cups brown sugar
  • 1/2 cup half & half
  • 1 1/2 teaspoons salt
  • 1 teaspoon soda
  • 1 teaspoon vanilla
  • For Chocolate Cupcakes:
  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 2/3 cup buttermilk
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup cocoa powder
  • 1 cup flour
  • For Salted Caramel Frosting:
  • 1/2 cup (1 stick) butter, at room temp
  • 1/2 cup dulce de leche or caramel sauce
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 5-6 cups powdered sugar
  • 100g semi-sweet dark chocolate + 2 tablespoons butter (optional for drizzling on top)
  • rock salt for topping (optional)

Instructions

  1. Start by making the caramel corn. Preheat oven to 200 degrees F (95 C) and check popcorn for small kernals, half-popped pieces and/or burnt pieces. Grease a large baking pan very well and pour popcorn in. Combine butter, sugar, salt, and half & half in a medium to large saucepan and bring to a boil over medium heat.
  2. Boil for 5 minutes stirring constantly and scraping sides occasionally. Remove from heat and stir in vanilla and soda (it will foam). Pour over popcorn and gently stir to coat all pieces. Bake for about 1 hour stirring every 15 minutes. Remove from oven and allow to cool.
  3. Now the cupcakes. Preheat oven to 350° F (180° C) and Combine butter and sugar in large mixing bowl and beat until smooth. Then add buttermilk. Beat in eggs, salt, vanilla, baking powder, and baking soda. Mix in cocoa powder and flour and stir until smooth.
  4. Line cupcake pans with paper liners or grease well with oil. Pour batter into each cup until it is about 3/4 full. Bake for 20 - 25 minutes until toothpick comes out clean.
  5. Last make the frosting. Beat butter until smooth then add caramel, milk, salt, and vanilla. Add powdered sugar a little at a time (unless you want to look like a yeti) until frosting is thick enough for topping cupcakes.
  6. To assemble cupcakes, fill pastry bag with frosting and pipe on cupcakes or simply spread frosting with knife. Top with caramel corn then, if desired, drizzle with chocolate and sprinkle with salt.
http://gringalicious.com/chocolate-caramel-corn-cupcakes-with-salted-caramel-frosting/

Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting (9) Chocolate Caramel Corn Cupcakes with Salted Caramel Frosting.

Related posts:

Comments

  1. Olivia says

    Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your website address on the post! Hope this is okay, thanks 🙂 x

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *