Vanilla cupcakes with two types of chocolate chips AND a layer of delicious sticky caramel, with melted chocolate and Popcorn Shed Pop’n’Choc popcorn on top! WOWWEE! Quadruple Chocolate!

chocolate popcorn cupcakesChocolate popcorn cupcakes




14 cupcakes


Only 1.5 hours!



200 g butter (room temperature)

130 g white granulated sugar

4 eggs (room temperature)

200 g plain flour

100 ml semi-skimmed milk

50 g dark chocolate chips

50 g milk chocolate chips

1 tsp vanilla flavouring

1 tsp baking powder

Pinch of salt


Sticky caramel

75 g white granulated sugar

25 g butter

3 tbsp semi-skimmed milk



100 g milk chocolate

40 g Pop’n’Choc popcorn (or your favourite flavour!)



Electric mixer

Big bowl

Cupcake tray

Cupcake cases

 Chocolate popcorn cupcakes

Chocolate popcorn cupcakes



Preheat your oven at 180 degrees.

Whisk the butter for two to three minutes using an electric mixer, until the mixture is soft and smooth. Make sure you do this in a big bowl.

When the butter is soft, add the sugar and the vanilla flavouring and mix until all sugar has dissolved and the mixture is smooth again.

Now add the eggs to the mixture, one by one. Make sure the first egg is completely mixed in before adding the next one.

Mix the flour, baking powder and salt together. Sift this mixture into the bowl and mix until the mixture is smooth and creamy looking.

Now, whisk in the milk to make the mixture lighter and fluffier. I added about 100 ml, but I recommend starting with less and seeing how the batter turns out before adding more.

Lastly, use a spatula to stir the chocolate chips through the mixture. You can use the electric mixer to do this, but you’ll risk beating the air out of the batter, which is not something you want to happen to your fluffy cupcakes.

Put some cupcake cases in the cupcake tray and fill them with batter for around 2/3 of the case.

Bake the cupcakes for about 25 minutes.

After baking, let them cool down completely.

 Chocolate popcorn cupcakes

Chocolate popcorn cupcakes

Sticky caramel

Make this while your cupcakes are baking in the oven.

Pour the sugar in a small pan, preferably with a heavy bottom.

Put the hob on medium heat and see how the sugar slowly becomes caramel. IMPORTANT: do not stir the caramel with a spoon, but swirl the pan around instead. This will keep the caramel from crystalizing.

When all the sugar is dissolved and the caramel is turning golden brown, add the butter. Stir (yes, now you may!) to mix the butter into the caramel.

When the butter has melted completely, turn off the hob and add the tablespoons of milk. Whisk the milk through the caramel. Careful! The mixture will start to boil a bit more.

Let the mixture cool down a bit and pour it into a bowl. Let it cool down further until you need it again.

 Chocolate popcorn cupcakes

Chocolate popcorn cupcakes


Start this last part of the recipe when the cupcakes are baked and cooled down and your caramel is at room temperature.

Use a knife to cut a small hole in the cupcake. Put a thin layer of caramel in this hole. If the caramel is a bit too firm, put it in the microwave for about 15 seconds to make it easier to handle.

Press as much popcorn in the caramel as possible.

Melt the milk chocolate au-bain-marie and use a spoon to pour some over the cupcakes.

Top with more popcorn for an extra crunchy finish.


 Chocolate popcorn cupcakes

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