Salted Caramel Popcorn Mud Cakes
photo by Noo8820
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
10 cupcakes
ingredients
- 150 g dark chocolate, finely chopped
- 100 g butter, chopped
- 1⁄2 cup hot water
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 2⁄3 cup plain flour
- 1⁄4 cup self-raising flour
- 1⁄4 cup cocoa powder
- 1 egg
- 453 g better crocker chocolate frosting
- 175 g caramel coated popcorn (LollyGobble Bliss Bombs)
- 1⁄3 cup salted peanuts, coarsely chopped
- 500 g jersey caramels
- 1⁄3 cup thickened cream
- melted chocolate, to decorate
directions
- Preheat the oven to 180 degrees/160 degrees fan forced and line ten 125ml (1/2 cup) muffin pans with paper cases.
- Microwave the chocolate, butter and hot water in a microwave safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla.
- Whisk in the combined flours,cocoa and egg until well combined. Divide the mixture evenly between the cases and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely, then spread a little chocolate frosting over each one.
- Combine the caramel popcorn and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the popcorn mixture and stir to combine. Set aside for about 3 minutes.
- While the popcorn mixture is still warm, spoon and shape mounds of it over the cakes. Set aside for 5 minutes to set.
- Warm the remaining caramel mixture over low heat and drizzle over the cupcakes along with melted chocolate to decorate.
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RECIPE SUBMITTED BY
Noo8820
Adelaide, 0
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