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Chocolate Caramel Corn Cupcakes Recipe

Chocolate Caramel Corn Cupcake Photo

Soooo, question: Is putting popcorn on cupcakes weird? Oh.

What about if it’s caramel corn? Covered in chocolate? Yes. I thought that might be acceptable.

Lately, I am eating a lot of caramel corn. It’s like a phase. I go through these weird phases where I eat something CONSTANTLY, then I get so sick of it, I don’t want to see it again for like a year. But of course, I don’t update my husband, so then one evening he’ll ask, "can I get you something? Want some caramel corn?" and I’ll be all offended and yell things like, "that was over a month ago!! You don’t even know me!!"

Chocolate Caramel Corn Cupcakes Picture

Then I realize that he left the room because he knows that there is no reasoning with a crazy person.

Anyways.

For right now, these are my new favorite cupcake. Chocolate cake, rich caramel-y frosting, and crunchy caramel corn, all topped with a gorgeous chocolate ganache.

Eat these in front of your enemies. It’ll make them super jealous.

Chocolate Caramel Corn Cupcakes Picture
Chocolate Caramel Corn Cupcake Photo

Chocolate Caramel Corn Cupcakes Recipe

Kristan Roland
Chocolate caramel corn cupcakes?!? It doesn’t get much tastier than this!
4.56 from 18 votes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 24 1 cupcake
Calories 396 kcal

Ingredients
  

  • 1 box Moist Deluxe Cake Mix – Dark Chocolate Fudge
  • 3/4 cup Corn Oil
  • 3/4 cup Milk
  • 4 medium Egg
  • 1/2 cup Butter salted
  • 1 cup Brown Sugar
  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Pure Vanilla Extract
  • 5 cups Powdered Sugar
  • 4 ounces Semisweet Chocolate finely chopped
  • 1/2 cup Heavy Cream
  • 1/4 cup Light Corn Syrup
  • 1 package Chocolate Pudding Mix

Instructions
 

  • Preheat oven to 350. Line 24 muffin tins with liners.
  • In the bowl of a mixer, combine cake mix, pudding mix, oil, milk, and eggs. Beat on low speed for 1 minute. Increase speed to medium and beat for about 2 minutes. Fill muffin tins about 2/3 full, and bake cupcakes for 12 – 15 minutes or until center springs back when lightly touched. Remove and let cool on wire racks.
  • Prepare ganache: In a microwave safe bowl, combine cream and chopped semi-sweet chocolate. Microwave for about 1 minute, stopping every 15 seconds to stir well. Once the chocolate is melted and the mixture is smooth, stir in the corn syrup and set aside to cool and thicken.
  • Prepare frosting: In a medium saucepan, melt butter over medium heat. Add brown sugar and cream and bring to a boil, stirring constantly. Boil for one minute, still stirring. Remove from heat and add vanilla. Pour mixture in bowl of mixer and beat with wire whisk attachment for about 30 seconds, to cool slightly. Add powdered sugar slowly, with the mixture on low speed. Increase speed to high and whip until a thick frosting is formed.
  • Frost cupcakes generously. Top with caramel corn and prepared ganache.

Notes

You can use Caramel Corn for garnish (I bought a box of Crunch N’ Munch).

Nutrition

Calories: 396kcalCarbohydrates: 57gProtein: 2gFat: 18gSaturated Fat: 6gSodium: 37mgSugar: 39g
Keyword Baking, Chocolate, Cupcakes, Desserts
Tried this recipe?Let us know how it was!
Chocolate Caramel Corn Cupcake Photo

Chocolate Caramel Corn Cupcakes Recipe

Kristan Roland
Chocolate caramel corn cupcakes?!? It doesn’t get much tastier than this!
4.56 from 18 votes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 24 1 cupcake
Calories 396 kcal

Ingredients
  

  • 1 box Moist Deluxe Cake Mix – Dark Chocolate Fudge
  • 3/4 cup Corn Oil
  • 3/4 cup Milk
  • 4 medium Egg
  • 1/2 cup Butter salted
  • 1 cup Brown Sugar
  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Pure Vanilla Extract
  • 5 cups Powdered Sugar
  • 4 ounces Semisweet Chocolate finely chopped
  • 1/2 cup Heavy Cream
  • 1/4 cup Light Corn Syrup
  • 1 package Chocolate Pudding Mix

Instructions
 

  • Preheat oven to 350. Line 24 muffin tins with liners.
  • In the bowl of a mixer, combine cake mix, pudding mix, oil, milk, and eggs. Beat on low speed for 1 minute. Increase speed to medium and beat for about 2 minutes. Fill muffin tins about 2/3 full, and bake cupcakes for 12 – 15 minutes or until center springs back when lightly touched. Remove and let cool on wire racks.
  • Prepare ganache: In a microwave safe bowl, combine cream and chopped semi-sweet chocolate. Microwave for about 1 minute, stopping every 15 seconds to stir well. Once the chocolate is melted and the mixture is smooth, stir in the corn syrup and set aside to cool and thicken.
  • Prepare frosting: In a medium saucepan, melt butter over medium heat. Add brown sugar and cream and bring to a boil, stirring constantly. Boil for one minute, still stirring. Remove from heat and add vanilla. Pour mixture in bowl of mixer and beat with wire whisk attachment for about 30 seconds, to cool slightly. Add powdered sugar slowly, with the mixture on low speed. Increase speed to high and whip until a thick frosting is formed.
  • Frost cupcakes generously. Top with caramel corn and prepared ganache.

Notes

You can use Caramel Corn for garnish (I bought a box of Crunch N’ Munch).

Nutrition

Calories: 396kcalCarbohydrates: 57gProtein: 2gFat: 18gSaturated Fat: 6gSodium: 37mgSugar: 39g
Keyword Baking, Chocolate, Cupcakes, Desserts
Tried this recipe?Let us know how it was!
Recipe Rating