Popcorn Topped Chocolate and Peanut Butter Cupcakes
It's hard to resist a cupcake and even more so when they're both filled and topped with a generous amount of frosting. And if the combination of chocolate and peanut butter happens to be your jam then you'll absolutely swoon over this recipe. But, not only are these rich, Brooklyn blackout style chocolate cupcakes, and not only are these filled to capacity with peanut butter frosting, and not only are they crowned with both peanut butter and chocolate frosting but, these are popcorn topped chocolate and peanut butter cupcakes. Why? Because even the most perfect cupcake needs an extra crunch and you all know that popcorn is our favorite crunch.
Popcorn Topped Chocolate and Peanut Butter Cupcakes
Rich, Brooklyn blackout style chocolate cupcakes, filled to capacity with peanut butter frosting, crowned with both peanut butter and chocolate frosting and topped with popcorn.
To make the cupcakes, cream together the canola oil the granulated sugar, using a stand or hand mixer. Beat in the eggs, one at a time and then the buttermilk, vanilla extract and sour cream.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa, baking soda, baking powder and salt. Alternate adding the dry ingredients and the hot water to the batter and mix just until combined.
Line two 8-cup muffin tins with liners and fill each to about 3/4 full. Bake for 20 to 25 minutes or until a toothpick, inserted in the center, comes out clean. Allow to cool completely before frosting.
To make the chocolate frosting, add the softened butter, unsweetened cocoa powder, powdered sugar and salt to a bowl. Beat until fully combined, adding 1 to 2 tablespoons of heavy cream as needed. You can do this with a stand or hand mixer.
To make the peanut butter frosting, add the softened butter, creamy peanut butter, powdered sugar and salt to a bowl. Beat until fully combined, adding 1 to 2 tablespoons of heavy cream as needed.
Fit two piping bags with large tips (we used the Wilton 1M size) and fill one with the chocolate frosting and the other with the peanut butter frosting.
Insert the peanut butter frosting tip into the cupcakes and fill till it reaches the top, then add an additional mound on top of the cupcake. Next, top each cupcake with a swirl of the chocolate frosting. Pile popped popcorn on top of each cupcake and serve. Wrap and refrigerate any leftover cupcakes.
Recipe Note
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