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Chocolate Caramel Corn Cupcakes

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Chocolate caramel corn cupcakes are a chocolate cupcake filled with caramel and topped with caramel-y, popcorn-y frosting; does life get any better?

pinterest image for chocolate caramel corn cupcakes with text overlay

photo of a frosted cupcake with more chocolate caramel corn cupcakes in the background

Did you guys have popcorn day at your elementary school?

We did and I’d forgotten all about it until these cupcakes. Turns out, when you grind popcorn in a food processor it smells an awful lot like that wonderful smell that meant third Friday of the month, which meant two things to my 8-year-old self: a paper bag of buttery, salty popcorn, and that tomorrow was SATURDAY!

I hated school back then. But I’ve always loved popcorn.

And never have I loved it as much as when I made frosting with it. I cannot claim credit for this incredible idea; the credit goes to The Dahlia Bakery Cookbook. Do you know this book? Gorgeous! And so is the bakery itself.

overhead shot of chocolate caramel corn cupcakes being filled with caramel

And so is this frosting! Caramel, butter, and popcorn. In frosting. Tom Douglas, I thank you. You are a prince among men.

The chocolate caramel corn cupcakes idea has been percolating in my brain ever since I got that book a few years back. I just couldn’t decide between a chocolate cupcake or a vanilla one. The age-old chocolate or vanilla dilemma always kills me. But if you lean vanilla then go ahead and use your favorite vanilla cupcake recipe.

I was leaning chocolate when I made these, obv, and was ready to finally get down to the caramel corn frosting business since caramel corn is kind of summery and I’m totally craving BBQs and beach days. (Why can’t I live in the moment and just enjoy spring?)

chocolate caramel corn cupcake with the cupcake liner peeling off

The frosting calls for air-popped popcorn but if you don’t have an air popper you can pop it on the stove. Just don’t use excess oil as overly oily popcorn won’t work well here. Then you grind the popcorn to a really fine powder in a food processor. This takes a while–keep going until it’s basically dust so you don’t have super-chunky frosting. And be SURE your caramel sauce is at room temperature or your frosting won’t come together properly.

Side note: Cookie hated the weird noise the food processor made at it was grinding the popcorn. She ran out of the kitchen so fast I thought she saw a squirrel out the window. But I guess not. (As soon as I stopped the food processor she ran back in to make sure I hadn’t dropped any more popcorn on the floor. She’s helpful like that.)

In the “I make these mistakes so you don’t have to” portion of today’s post, be sure the feed tube pusher thingy is actually in the feed tube of your food processor. Otherwise you’ll end up with popcorn powder all over your counter.

chocolate caramel corn cupcake split open to show the caramel filling

Yep, I eat my cupcakes with a fork. But only when I’m feeling fancy.

Happy Thursday, everybody! I hope your weekend includes some cupcakes—chocolate caramel corn cupcakes if you’re feeling summer-y!

Print
Chocolate Caramel Corn Cupcakes
Prep Time
20 mins
Cook Time
18 mins
Cooling time
2 hrs
Total Time
2 hrs 38 mins
 

Chocolate caramel corn cupcakes are filled with caramel and topped with caramel corn frosting!

Course: Dessert
Cuisine: American
Keyword: chocolate, cupcakes
Servings: 18
Author: Kelsie
Ingredients
Cupcakes:
  • 1 cup all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs + 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup strong brewed coffee cooled to room temperature
  • 1/2 cup whole milk at room temperature
  • about 6 tablespoons caramel sauce for filling
Frosting:
  • 2 cups air-popped popcorn from a scant 3 tablespoons popcorn kernels
  • 1 1/2 cups unsalted butter at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 to 4 cups powdered sugar
  • 1/2 cup caramel sauce at room temperature
  • 2 to 3 tablespoons whole milk or heavy cream as needed
  • store-bought caramel corn such as Cracker Jack for decorating, if desired
Instructions
Cupcakes:
  1. Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners and set pan aside.
  2. Sift the flour, cocoa powder, baking powder, and salt together in a medium mixing bowl. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugars together until light and fluffy, about 2 minutes on medium speed. Scrape down the sides and bottom of the bowl; turn mixer to low and beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla extract.
  4. Combine the coffee and whole milk in a glass measuring cup. With mixer on low, add the dry ingredients in three additions, alternating with the milk-coffee mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide batter evenly between prepared muffin cups, filling each about 2/3 of the way through. Bake for 18 to 20 minutes, until the cupcakes spring back when pressed gently with your fingertip. Allow to cool in muffin tins for 10 minutes, then remove to a wire rack to cool completely before filling and frosting.
Frosting:
  1. Place popcorn in the bowl of a food processor and process until it’s finely ground—this will take some time. Set aside.
  2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until creamy. Beat in salt and vanilla to combine. With mixer on low, gradually add 3 cups of the powdered sugar. Turn mixer to high and beat until very light and fluffy, 3 to 4 minutes. Beat in caramel sauce, then fold in the ground popcorn with a rubber spatula. If frosting is too thick, add a little milk to thin it. If it’s too thin, add additional powdered sugar.
  3. Once the cupcakes are completely cool, carefully cut a small hole about 1/2 inch deep in the middle of each. You should be able to pull a cupcake plug, of sorts, out when you cut the hole—keep these. (I used the wide end of a pastry tip for the hole but you can use a paring knife.) Spoon or pipe about 1 teaspoon of caramel sauce into each cupcake. Replace the cupcake plugs, a bit of cake trimmed off the bottom if necessary. Frost and decorate with caramel corn, if using. Serve and enjoy.

Cupcakes adapted from The Baker’s Manual
Frosting adapted from The Dahlia Bakery Cookbook

Comments

  3. I’ve never heard of a popcorn day at school, but I love it! I eat popcorn on the regular. Hubby is not a huge fan, so more for me….hehehe I love popcorn….and chocolate…and caramel…ok, I just love food.. There, I said it. But, duh, I guess I should….I do have a food blog, lol 😀 I’ve never heard of that recipe book, but I’ll have to check out. I’m happy that you have misadventures in the kitchen too….well, not happy per se, but happy that I’m not the only one who messes stuff up some times. You know what I say to that? Makes for a good story, right 😉 ? Eating your cupcake with a fork? You go girl! Wear dem fancy pants 😉 These look incredibly good and totally pinning for later. Have a great Easter!!

    Reply

    • Thank you so much Dawn! Yep, non-popcorn eaters are great in my book because I get to eat theirs :). Love the stuff! I think my favorite thing about blogging is learning that I’m not the only spiller/cake dropper/sometimes-space-cadet in the kitchen. You have a great Easter too! Happy weekend (almost)!

      Reply

    • Popcorn day was THE BEST! I have to say, mixing popcorn with cupcakes was a pretty good choice :). Thank you Cheyanne! Have a wonderful weekend!

      Reply

    • Thank you Lisa! Caramel corn is one of my favorite snacks–can you beat salty sweet? Not for me :). Have a great weekend!

      Reply

    • Yes! I’m so glad my dog loves popcorn because she always cleans the stray pieces off the floor :). Thank you Tandy! Have a great weekend!

      Reply

  9. We did have popcorn day in school, wow I forgot all about that. Popcorn frosting sounds deliciously dangerous. These chocolate caramel corn cupcake wouldn’t last 5 minutes around me.

    Reply

    • From reading through these comments it sounds like we’re the only lucky popcorn day kids :). These are definitely dangerous, and not to be make unless you have plenty of taste-testers around. Have a great weekend, Mary!

      Reply

  10. WHOAAAA what the heck never had popcorn day and would now like to rewind and go ask my teachers why this didn’t happen (we did have some cooking days though, and those were pretty awesome). anyways, these cupcakes sound ridiculously good, and have further convinced me that coffee and caramel belong together.

    Reply

    • Thank you Patrick! I’m already trying to think of more ways to use popcorn powder. I love the stuff! Have a great weekend.

      Reply

  12. We didn’t get Popcorn Day in elementary school; that would have been fun! This looks so decedent and delicious! Love the caramel centre and caramel popcorn frosting. I also like that you mixed in some strong coffee to enhance the chocolate flavour!

    Reply

    • I can’t bake anything chocolate anymore without making sure I have some coffee in there. It makes all the difference in the world! Have a great weekend, Marie!

      Reply

    • Thank you, Deb! Chocolate and caramel are so hard to beat :). I hope you get to have a baking session soon! Have a great weekend!

      Reply

  17. Kelsie, eating cupcakes with a fork is totally how I go about it:) These cupcakes though! I am sitting here in a hotel room with the fam, watching a movie and eating popcorn…I showed everyone your amazing creations…These will have to happen this weekend..and I’m already making your carrot cake/cheese cake recipe, I’ve promised…It will be a loaded Easter weekend!

    Reply

    • A weekend full of baked goods is definitely a good one :). Thank you Milena! I hope you guys have a fun and wonderful Easter! And let me know what you think of the cakes!

      Reply

  18. Kelsie, darling, it is 10 pm here. Looking at these cupcakes made me want to attack my PC monitor. Hehe! How decadent and mouthwatering. Too bad I will go to bed without having them.
    Wishing you a very delish Easter!

    Reply

    • Haha! Thank you Denise! I try not to read blogs in the evening for just that reason. . . I don’t like cravings I can’t feed :). Have a wonderful Easter!

      Reply

    • Thank you so much! I agree–it’s pretty hard to go wrong with caramel and chocolate :). Have a wonderful weekend!

      Reply

  20. Hey Fancy Girl – nice cupcakes! Cookie’s no fool either. I love the idea of these caramel corn cupcakes – what a great idea. Also love how you garnished them. I tend to be more of a chocolate girl myself, though vanilla calls my name too. Have a wonderful Easter my friend!!!! Hope it includes these cupcakes! xo

    Reply

    • Thank you Allie! I’m usually chocolate too, but sometimes vanilla just hits the spot :). Happy Easter to you and your family!

      Reply

    • Haha! Thank you Kelly! I didn’t have ice cream Fridays and I’m wondering why not. I’m thinking I’ll make today ice cream Friday to make up for it 🙂 Have a great weekend!

      Reply

  23. I never had popcorn day at school but I love popcorn! And I have that book! I actually visited the Dahlia Bakery when I was in Seattle to try the Coconut Cream Pie and it was so good. These cupcakes look delicious — there’s nothing like sweet and salty desserts!

    Reply

    • It’s such an amazing book right? Everything in it just looks SO GOOD! I haven’t had their coconut cream pie but I’m adding it to my list for the next time I’m up there. Thank you Marcie! Have a wonderful weekend 🙂

      Reply

    • Hooray for all things salty sweet! Nothing is better! The only thing that comes close is that salty popcorn day popcorn :). Have a great weekend, Lindsay!

      Reply

  27. What?! You had popcorn days as a kid?! I feel like my childhood has been cheated!!! I also do use a fork to eat cupcakes. I’m unfortunately still eat like a child (I’m super messy and drop crumbs all over), so I need utensils lol

    PS Chocolate. All. The. Way.

    Reply

  28. What a genius idea! Even if you can’t take full credit for the popcorn frosting concept, you can cake credit for these cupcakes. I love everything about ’em! I totally agree with you about going straight to craving summer days. As soon as winter is over, I’m in full-out summer mode…even though spring is just starting to sprung over here in New York. Also, I love that your dog’s name is Cookie. Also, I love that you blasted your counter with popcorn dust. I mean that’s something that not many people can say…it makes you unique, Kelsie! 🙂

    Reply

    • Hahaha! Thank you David! I never thought of it that way, but yeah, how many people can say they spent 15 minutes cleaning popcorn dust out of every nook and cranny in their kitchen? Let’s hear it for an early summer!

      Reply

  29. What a fun concept!! I loooove love love air popped popcorn, and of course who the heck doesn’t love a cupcake?! Sounds so good put together. Also, I 100% support your choice of chocolate – chocolate is always the way to go!! 🙂

    Reply

  32. Wow, what a neat recipe! These look spectacular. And I’ll bet taste better than that. 🙂 Thank you!

    Reply

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