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Homemade Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes photo
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Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes

Indulge in a chocolate cupcake topped with creamy vanilla bean frosting and crunchy sugared popcorn!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cupcakes, Vanilla
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1/2 cup strong brewed coffee (hot)
  • 1/2 cup butter (softened, stick)
  • 1/3 cup heavy cream
  • 1/2 cup packed brown sugar
  • 1 1/2 cups powdered sugar
  • 1/2 of a vanilla bean (beans scraped out)
  • 2 teaspoons vanilla
  • 3 cups air-popped popcorn
  • 4 tablespoons butter
  • 2 teaspoons kosher salt
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips (melted)

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to make removing the cupcakes easier once they are baked.
  • In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This will create a uniform base for your cupcakes.
  • In another bowl, beat together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
  • Add the egg and 2 teaspoons of vanilla extract to the butter and sugar mixture. Mix until well combined.
  • Slowly add in the milk, canola oil, and hot brewed coffee to the mixture. Stir until everything is thoroughly combined and smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Pour the batter into the prepared muffin tin, filling each liner about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • In a mixing bowl, beat together the softened butter and packed brown sugar until creamy. Add in the heavy cream, powdered sugar, scraped vanilla bean seeds, and 2 teaspoons of vanilla extract. Beat until fluffy and well combined.
  • In a small saucepan, melt the 4 tablespoons of butter over medium heat. Stir in the kosher salt and brown sugar until melted and combined. Add the air-popped popcorn to the pan and toss to coat evenly with the butter mixture. Let it cool for a few minutes, then set aside.
  • Once the cupcakes have cooled completely, use a piping bag to swirl the vanilla bean buttercream frosting on top of each cupcake. Generously top with the sugared popcorn, pressing down slightly to help it adhere.
  • Melt the chocolate chips in a microwave-safe bowl until smooth. Drizzle the melted chocolate over the cupcakes for an elegant finish.

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Cupcake liners
  • Muffin Tin
  • Cooling Rack

Notes

  • These cupcakes freeze beautifully! Store them in an airtight container for up to 3 months.
  • Experiment with flavored popcorn for a unique twist on the topping.
  • If the frosting is too runny, add more powdered sugar until you reach the desired consistency.