halfbakedharvest3.7
Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes
The very best chocolate cupcakes, frosted with brown butter vanilla bean frosting, topped with brown butter, brown sugar vanilla bean popcorn and then drizzled all over with chocolate.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●saucepan
- ●baking sheet
- ●knife
📝 Preparation Steps
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 suger. Whisk to combine. In a small bowl add the milk, egg, canola oil and vanilla extract. Stir lightly and then add to the flour mixture. Beat until the ingredients are well combined and then add the warm coffee. Beat well, until the mixture is very smooth. 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.
egg1vanilla extract2 teaspoonsvanilla1 teaspoon
3
While the cupcakes bake make the frosting. Add 4 tablespoons 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. Return to the heat and bring to a boil, boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Stir in the vanilla bean seeds and allow to cool for ⏱️ 15 minutes. Once cooled beat in the remaining softened butter. Add the vanilla and powdered sugar to the bowl and beat together until well combined.
cup butter (softened, stick)1/2butter4 tablespoonsvanilla extract2 teaspoonsa vanilla bean (beans scraped out)1/2vanilla1 teaspoon
4
To make the popcorn. Preheat oven to 250°
5
Pour popped popcorn onto a parchment lined baking sheet.
6
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 the heat and pour over the popped popcorn. Stir until evenly distributed. Sprinkle salt and brown sugar over the popcorn. Bake for ⏱️ 10 minutes. Baking helps the brown sugar and butter stick to the popcorn a litte better. Allow to cool before topping the cupcakes.
cup butter (softened, stick)1/2butter4 tablespoons
7
To assemble the cupcakes: Frost the cupcakes using a knife and a good amount of frosting. Add a handful popcorn to each cupcake and use your hands to mold it together into a mound, making sure to push the popcorn into the frosting. Some will fall off, just do your best to keep most of the popcorn on the cupcakes. Drizzle the melted chocolate overtop 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!! These are best the very same day you make them.
Nutrition Facts
calories
367 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
43 g
sodium Content
677 mg
protein Content
3 g
cholesterol Content
55 mg
carbohydrate Content
56 g
saturated Fat Content
10 g
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