Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1/2 cup salted caramel sauce store-bought or homemade
- 1 batch of salted caramel buttercream frosting recipe below
- 1 cup popcorn, popped and cooled
Instructions:
Preheat your oven to 350F 175C and line a muffin tin with cupcake liners
In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt
Set aside
In another bowl, cream together the softened butter and granulated sugar until light and fluffy
Beat in the eggs one at a time, then stir in the vanilla extract
Add the dry ingredients mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the dry mixture
Stir in the hot water until the batter is smooth and well combined
Fill each cupcake liner about 2/3 full with the batter
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely
Once the cupcakes are completely cool, use a cupcake corer or a knife to create a small hole in the center of each cupcake
Fill each hole with a teaspoon of salted caramel sauce
Prepare a batch of salted caramel buttercream frosting and pipe it onto the cupcakes using a piping bag and your desired tip
Top each cupcake with a handful of popped and cooled popcorn
Drizzle a little extra salted caramel sauce over the popcorn for added flavor and decoration
Serve and enjoy
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