Cooking time: 20 minutes
Makes: 12
A chocolate cupcake topped with chocolate caramel icing and popcorn
Ingredients:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
50g Cocoa powder
2 Eggs
Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar
½tsp Vanilla extract
150g Chocolate caramel spread
Decoration:
Chocolate popcorn
Method:
1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs, cocoa powder and flour and carry on whisking until fully combined.
2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.
3. While your cupcakes are cooling its time to make the buttercream. Cream the butter into a large bowl whilst gradually adding the icing sugar. Cream until light and fluffy. Add the vanilla and chocolate caramel spread, stir well. Place the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe 7 dots on each cupcake and top them with popcorn.
There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x
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