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CHOCOLATE CARAMEL CORN CUPCAKES

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Author: Lindsay Nathanson

Ingredients
  

CHOCOLATE CUPCAKES

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup coffee
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract

BUTTERCREAM

  • 1 lb (2 cups) room temperature butter
  • 5 egg whites
  • 1 cup sugar, divided
  • 1 1/2 teaspoons vanilla extract
  • water
  • candy thermometer

CARAMEL SAUCE

  • 1 cup sugar
  • 6 tablespoons water
  • 1/4 c heavy cream
  • 1/4 teaspoon salt

CHOCOLATE CARAMEL CORN TOPPING

  • Popcornopolis Caramel Corn
  • 1/2 cup or 3 oz. chocolate chips, melted
How to Make Carmel Corn Cupcakes
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Instructions
 

For the cupcakes:

  • Preheat the oven to 350°F, and place cupcake liners into cupcake pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  • On low speed add eggs, buttermilk, coffee, oil and vanilla.
  • Once everything is combined beat on medium speed for 1 minute.
  • Pour batter into cupcake liners 2/3 full.
  • Bake for 18-20 minutes, or until wooden toothpick inserted in center comes out clean..
  • Transfer pans to wire rack and let cool completely.

For the caramel :

  • Place sugar and water into a saucepan over medium low heat and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
  • Once sugar has dissolved increase heat to high.
  • At this point do not stir the mixture directly. Now and then, using the saucepan handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
  • After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine.
  • Transfer to a small bowl and set aside to cool.

For the buttercream:

  • In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
  • While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
  • Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
  • Once the sugar reaches 248 degrees, immediately add it to the egg white mixture. Mix on a high speed for 30 minutes.
  • After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
  • Add vanilla and room temperature caramel sauce. Mix until just combined.

For the topping:

  • Pipe a generous amount of buttercream on top of the cupcake.
  • Top the buttercream with a good amount of caramel corn.
  • Drizzle melted chocolate over the top.

Notes

*Makes 24 cupcakes