Salted Caramel Popcorn Mud Cupcakes
Prep time
Cook time
Total time
These semi-homemade impressive-looking cupcakes would be the perfect dessert for a party; chocolate mud cupcakes are coated in chocolate frosting and topped with a mound of peanutty caramel popcorn.
Recipe type: Dessert
Serves: 10
  • 150g dark cooking chocolate, finely chopped
  • 100g butter, chopped
  • 125ml (1/2 cup) hot water
  • 215g (1 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 100g (2/3 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder, sifted
  • 1 egg
  • 453g tub Betty Crocker Chocolate Frosting
  • 175g package Lolly Gobble Bliss Bomb popcorn
  • 55g (1/3 cup) salted roasted peanuts, coarsely chopped
  • 500g package jersey caramels
  • 80ml (1/3 cup) thickened cream
  • Melted chocolate, to decorate
  1. Preheat oven to 180C/160C fan-forced and place 10 cupcake liners in a cupcake tin.
  2. Put about 1-inch of water in a saucepan and bring to barely a simmer; place chopped chocolate, butter and hot water in a heatproof bowl and place this bowl over the simmering water, being sure the bowl does not touch the water. Stir until melted and smooth; remove from heat. If the bowl isn't very big, transfer the melted chocolate to a larger bowl to mix in the rest of the ingredients.
  3. Add sugar and vanilla to melted chocolate; stir well. Whisk in flours, sifted cocoa powder and egg until well combined.
  4. Divide mixture evenly between cupcake liners. Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack and cool completely.
  5. Spread a layer of frosting on top of each cupcake.
  6. Combine the popcorn and peanuts in a large heatproof bowl.
  7. Place caramels and cream in a small saucepan over low heat for 5 minutes, stir until melted and smooth. Pour two-thirds of the caramel over the popcorn and stir to combine. Set aside for 3 minutes.
  8. While still warm, grab a handful of the popcorn mixture and shape it into sort of pyramid-shaped mounds (this will be very, very messy). Carefully place them on top of the frosted cupcakes. Leave to set for 5 minutes.
  9. Warm remaining caramel mixture to soften and drizzle it, and the melted chocolate, over the popcorn mounds. I found this was easier if I put the caramel and chocolate in piping bags/Ziploc bags to drizzle, as it was easier to control how much came out!
I used Lindt 70% chocolate for the cupcakes and drizzling and Werther's Chewy Caramels for the caramel mixture.
Recipe by sweetest kitchen at