Sugared Brown Butter Popcorn Chocolate Cupcakes

There’s something truly special about a dessert that combines all your favorite treats into one delightful package. That’s exactly what the Sugared Brown Butter Popcorn Chocolate Cupcakes offer! I remember the first time I decided to experiment with flavors by mixing rich chocolate, buttery popcorn, and a hint of sweetness that dances on your taste buds. It was a rainy afternoon, and I wanted to create something fun to enjoy while watching movies. Little did I know, these cupcakes would quickly become a family favorite! Each bite is an explosion of textures and flavors, where fluffy cupcake meets crunchy popcorn, all smothered in chocolate goodness.

As I gathered the ingredients, I felt a rush of excitement. The idea of incorporating brown butter into the batter added a nutty richness that perfectly complemented the sweetness of brown sugar and the smoothness of heavy cream. When you take that first bite of the Sugared Brown Butter Popcorn Chocolate Cupcakes, you’re greeted with a warm, comforting taste that feels like a hug. The fluffy texture of the cupcakes is perfectly contrasted by the crunchy popcorn topping, making every mouthful a delightful experience.

These cupcakes are perfect for gatherings, parties, or just a cozy night in. They’re not just a dessert; they’re a conversation starter! I love watching friends and family take their first bite, their eyes lighting up with joy. The unique combination of flavors is not something you find every day, and that’s what makes this recipe so special. Whether you’re celebrating a birthday or simply indulging in a sweet treat, the Sugared Brown Butter Popcorn Chocolate Cupcakes will leave everyone wanting more!

Ingredients Required for Sugared Brown Butter Popcorn Chocolate Cupcakes

Creating the Sugared Brown Butter Popcorn Chocolate Cupcakes begins with a simple yet harmonious blend of ingredients. Each element plays a crucial role in achieving the perfect flavor and texture. The use of all-purpose flour provides the foundation for the cupcakes, while cocoa powder gives them that rich chocolatey taste. Adding baking soda and baking powder ensures they rise beautifully. The brown sugar and granulated sugar bring sweetness, while butter adds richness. The *popcorn* topping is what makes these cupcakes unique, bringing in a delightful crunch!

• 1 cup all purpose flour – The staple ingredient that provides structure to the cupcakes.
• 1/2 cup cocoa powder – Adds a deep chocolate flavor, making these cupcakes irresistibly rich.
• 3/4 teaspoon baking soda – Helps the cupcakes rise, ensuring they’re light and fluffy.
• 3/4 teaspoon baking powder – Works hand in hand with baking soda for the perfect lift.
• 1/2 teaspoon salt – Balances sweetness and enhances the overall flavor profile.
• 1/2 cup sugar – Provides sweetness and helps create a tender cupcake.
• 1 egg – Binds the ingredients together, adding richness.
• 2 teaspoons vanilla extract – Infuses a warm, comforting flavor into the batter.
• 1/2 cup milk – Moistens the batter, creating a tender texture.
• 1/4 cup canola oil – Adds moisture and richness to the cupcakes.
• 1/2 cup strong brewed coffee – Enhances the chocolate flavor and adds depth.
• 1/2 cup butter – Used in both the batter and frosting, contributing to a rich flavor.
• 1/3 cup heavy cream – Adds richness to the frosting, making it creamy and smooth.
• 1/2 cup packed brown sugar – Sweetens the frosting while adding a hint of molasses flavor.
• 1 1/2 cups powdered sugar – Helps to create a light and fluffy frosting texture.
• 1/2 of a vanilla bean – Adds an intense and aromatic vanilla flavor to the frosting.
• 2 teaspoons vanilla – Extra flavoring, enhancing the sweetness of the frosting.
• 3 cups air popped popcorn – The star of the show, adding a crunchy topping to the cupcakes.
• 4 tablespoons butter – Used to coat the popcorn, giving it a rich flavor.
• 2 teaspoons kosher salt – Enhances the flavor of the buttery popcorn.
• 1/3 cup brown sugar – Caramelizes on the popcorn, adding sweetness and a lovely crunch.
• 1 teaspoon vanilla – To flavor the popcorn, ensuring every bite is delicious.
• 1/2 cup chocolate chips – Melted and drizzled over the popcorn for a decadent finish.

Making Sugared Brown Butter Popcorn Chocolate Cupcakes

Let’s dive into the delicious process of making the Sugared Brown Butter Popcorn Chocolate Cupcakes. This recipe is straightforward and fun, perfect for those who want to treat themselves or their loved ones to something special. You’ll start by crafting the cupcake batter, then moving to the delightful frosting and topping. Each step brings you closer to a mouthwatering result!

1. Preheat your oven to 350 degrees. This is an important step as it ensures that your cupcakes rise perfectly when they hit the heat. While the oven warms up, gather your bowls and measuring cups for the next steps.
2. In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 3/4 teaspoon of baking soda, 3/4 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well blended. This ensures even distribution of the leavening agents and salt throughout the batter.
3. In a separate bowl, add 1/2 cup of milk, 1 egg, 1/4 cup of canola oil, and 2 teaspoons of vanilla extract. Stir lightly to combine these wet ingredients, making sure the egg is well mixed.
4. Pour the wet mixture into the bowl with the dry ingredients. Beat the mixture until it’s well combined, about 1 to 2 minutes, until the batter is smooth and free of lumps. The texture should be thick yet pourable, an indication that it’s ready for the next step.
5. Now, add 1/2 cup of warm strong brewed coffee to the batter. This may sound unusual, but coffee enhances the chocolate flavor, making it richer. Mix it in until fully incorporated. You should notice a beautiful chocolatey aroma filling your kitchen!
6. Line a muffin tin with cupcake liners. Using a 1/4 cup measure, scoop the batter into each cup, filling them about two-thirds full. This allows space for the cupcakes to rise without overflowing.
7. Place the muffin tin in the preheated oven and bake for 15 to 18 minutes. You can check for doneness by inserting a toothpick; it should come out clean when they’re ready. Once baked, remove the tin and let the cupcakes cool completely on a wire rack.
8. While the cupcakes are baking, let’s make the frosting. In a small saucepan, melt 4 tablespoons of butter over medium heat. Keep whisking constantly until you see brown bits form at the bottom, which will take about 5 to 6 minutes. This is your brown butter, which will add a nutty flavor to the frosting!
9. Immediately remove the saucepan from heat and add 1/3 cup of heavy cream and 1/2 cup of packed brown sugar. Return the saucepan to the heat and bring it to a boil, cooking for one minute. Remove from heat and let cool for about 15 minutes.
10. Transfer the cooled mixture into a large mixing bowl. Stir in the seeds from 1/2 of a vanilla bean and beat in the remaining 1/2 cup of softened butter until the mixture is creamy and smooth. Gradually add 1 1/2 cups of powdered sugar, mixing until it’s well combined and fluffy.
11. Now, let’s prepare the popcorn topping. Preheat your oven to 250 degrees. Spread 3 cups of air-popped popcorn onto a parchment-lined baking sheet.
12. In a small saucepan, melt 4 tablespoons of butter over medium heat again. Whisk until brown bits form, about 5 to 6 minutes. Pour this over the popcorn and stir until the popcorn is evenly coated.
13. Sprinkle 2 teaspoons of kosher salt and 1/3 cup of brown sugar over the popcorn and toss to combine. Bake in the oven for 10 minutes, which helps the coating stick better. Let the popcorn cool before topping the cupcakes.
14. To assemble the cupcakes, frost each cupcake generously with the prepared frosting. Then take a handful of the popcorn topping and mold it onto each cupcake, pressing gently to help it stick.
15. Finally, drizzle 1/2 cup of melted chocolate chips over the popcorn. This adds a decadent finish! Place the cupcakes in the freezer for 5 minutes, or let them sit at room temperature for about 30 minutes to allow the chocolate to harden before serving.
16. Enjoy your Sugared Brown Butter Popcorn Chocolate Cupcakes fresh and warm for the best experience!

Change It Up

There’s always room for creativity in the kitchen, especially with a fun recipe like the Sugared Brown Butter Popcorn Chocolate Cupcakes. Here are some ideas to help you personalize your treats:

• Experiment with Different Toppings: Try using flavored popcorn like caramel or cheese popcorn for unexpected flavor combinations.
• Use Alternative Flours: For a gluten-free version, substitute the all-purpose flour with almond or coconut flour.
• Add Seasonal Flavors: Incorporate pumpkin spice for fall or peppermint extract for a wintery twist, making them suitable for holidays.
• Make Mini Cupcakes: Use a mini cupcake pan for bite-sized versions, perfect for parties or gatherings.
• Incorporate Fruits: Add fruit purees like raspberry or strawberry to the batter for a fruity burst in every bite.
• Adjust Sweetness: Feel free to reduce the sugar in the recipe if you prefer a less sweet cupcake.

Serving Suggestions

When it comes to enjoying your Sugared Brown Butter Popcorn Chocolate Cupcakes, the serving options are endless. Here are some delightful ideas to consider:

• Perfect for Parties: These cupcakes are a hit at birthday parties or casual gatherings. Their unique look and flavor will surely impress guests!
• Coffee Pairing: Serve alongside a hot cup of coffee or cappuccino for a perfect afternoon treat.
• Movie Night Treat: They make a fantastic addition to your movie night snacks, offering a sweet yet satisfying bite!
• Seasonal Celebrations: Enjoy these cupcakes during holiday celebrations like Halloween or Christmas, adding a festive touch to your dessert table.
• Picnic Delight: Pack these in a picnic basket for a fun outdoor dining experience. They travel well and are sure to be a crowd-pleaser.
• Decorative Touch: Consider adding fun sprinkles or edible glitter to the frosting for a more festive look, especially for special occasions!

FAQ

Conclusion

The Sugared Brown Butter Popcorn Chocolate Cupcakes are a delightful fusion of flavors and textures, making them a truly special treat. I encourage you to try making these cupcakes, as they will surely impress anyone who takes a bite. They’re not just desserts; they are a celebration of fun and creativity in baking. Enjoy every moment and every delicious bite!

Sugared Brown Butter Popcorn Chocolate Cupcakes

The ultimate treat for chocolate lovers, these Sugared Brown Butter Popcorn Chocolate Cupcakes combine rich chocolate cake with a surprising popcorn topping! Each cupcake is a delightful mix of textures and flavors, from the fluffy base to the crunchy sweet popcorn. Perfect for any occasion, these cupcakes are sure to impress!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup All Purpose Flour
• 1/2 cup Cocoa Powder
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup Sugar
• 1 Egg
• 2 teaspoons Vanilla Extract
• 1/2 cup Milk
• 1/4 cup Canola Oil
• 1/2 cup Strong Brewed Coffee hot
• 1/2 cup Butter softened, stick
• 1/3 cup Heavy Cream
• 1/2 cup Packed Brown Sugar
• 1 1/2 cups Powdered Sugar
• 1/2 of a vanilla bean Vanilla Bean beans scraped out
• 2 teaspoons Vanilla
• 3 cups Air Popped Popcorn
• 4 tablespoons Butter
• 2 teaspoons Kosher Salt
• 1/3 cup Brown Sugar
• 1 teaspoon Vanilla
• 1/2 cup Chocolate Chips melted

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Frying Pan
• Large Pot

Method

 

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer or large mixing bowl combine the flour, cocoa powder, baking soda, salt, and sugar. Whisk to combine.
3. In a small bowl, add the milk, egg, canola oil, and vanilla extract. Stir lightly and then add to the flour mixture.
4. Beat until the ingredients are well combined and then add the warm coffee. Beat well until the mixture is very smooth.
5. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before frosting.
6. While the cupcakes bake, make the frosting. Add 4 tablespoons of butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from the heat and add the cream and brown sugar.
7. Return to heat and bring to a boil, boil for one minute. Remove from heat and add to the bowl of a stand mixer. Stir in the vanilla bean seeds and allow to cool for 15 minutes.
8. Once cooled, beat in the remaining softened butter. Add the vanilla and powdered sugar to the bowl and beat together until well combined.
9. To make the popcorn, preheat oven to 250° and pour popped popcorn onto a parchment-lined baking sheet.
10. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes. Immediately remove from heat and pour over the popcorn.
11. Stir until evenly distributed. Sprinkle salt and brown sugar over the popcorn. Bake for 10 minutes.
12. Allow to cool before topping the cupcakes.
13. To assemble the cupcakes: Frost the cupcakes using a knife and a good amount of frosting. Add a handful of popcorn to each cupcake and use your hands to mold it together into a mound.
14. Drizzle the melted chocolate over the popcorn and place the cupcakes in the freezer for 5 minutes or let sit on the counter for 30 minutes so the chocolate can harden. Then eat!

Notes

• Tip 1: Store leftovers in an airtight container at room temperature for up to 2 days.
• Tip 2: You can freeze the unfrosted cupcakes for up to 2 months; thaw before frosting.
• Tip 3: Try using flavored popcorn like caramel or cheese for delicious variations.
• Tip 4: These cupcakes are best served at room temperature to enhance their flavors.
• Tip 5: Experiment with different types of chocolate for the drizzle for a new twist.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!