Make and share this Salted Caramel Popcorn Mud Cakes recipe from Food.com.
Provided by Noo8820
Categories Dessert
Time 55m
Yield 10 cupcakes
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 961.4, Fat 38.3, SaturatedFat 16.8, Cholesterol 54.3, Sodium 397.5, Carbohydrate 151.9, Fiber 13.5, Sugar 80, Protein 17
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