-
1
Preheat the oven to 350F Grease a sheet pan with nonstick spray.
-
2
Line 3 (12-cup) cupcake or muffin pans with paper cupcake liners.
-
3
FOR THE PEANUT BRITTLE:.
-
4
Combine the sugar, peanuts, and corn syrup in a saucepan.
-
5
Cook on medium heat until the mixture is golden in color.
-
6
Remove the saucepan from the heat.
-
7
Stir in the butter and baking soda.
-
8
Working quickly, spread the mixture onto the greased sheet pan.
-
9
Allow the mixture to cool slightly before using a spatula to spread the mixture out even further.
-
10
Once cooled a little more, stretch the candy out to be thin.
-
11
Once fully cooled, approximately 30 minutes, break the candy into small pieces.
-
12
You will not need all this brittle for the cupcakes.
-
13
The extra can be stored in a plastic storage container for snaking or a second batch of cupcakes!
-
14
FOR THE BUTTERMILK POUND CAKE:.
-
15
In a large bowl, beat together the sugar and butter until smooth.
-
16
Add the eggs, 1 at a time.
-
17
Scrape down the bowl and mix after each egg addition.
-
18
In a separate bowl, sift together the cake flour, all-purpose flour, baking powder, salt, and baking soda.
-
19
In a third bowl, mix together the buttermilk and vanilla extract.
-
20
Add the dry ingredients and buttermilk mixture to the butter-egg mixture, alternating between the dry and wet ingredients.
-
21
Fold in the chopped peanut brittle.
-
22
Using a medium-size ice cream scoop, scoop the batter into the prepared cupcake liners.
-
23
Add a layer of the mini chocolate shell candies.
-
24
Bake until the tops of the cupcakes lightly spring back when pressed and a toothpick inserted in the center comes out clean, about 20 to 22 minutes.
-
25
BUTTERSCOTCH CARAMEL:.
-
26
Warm the butterscotch topping, and then add the cream and salt, mixing until smooth.
-
27
Allow the mixture to cool, and then transfer to a disposable pastry bag fitted with a small tip and use to fill the cupcakes.
-
28
This is a little sticky and messy!
-
29
FUDGE ICING:.
-
30
In a food processor, blend the butter, sugar, cocoa and salt until smooth.
-
31
Add the corn syrup and vanilla extract.
-
32
Blend again, making sure to scrape the sides of the food processor.
-
33
Add the chocolate and pulse until completely combined.
-
34
It should be smooth and creamy.
-
35
CARAMEL CORN:.
-
36
Place the brown sugar, salt, butter, corn syrup, and vanilla extract into the microwave-safe container, and cook on HIGH power for 1 minute.
-
37
Remove and stir until smooth.
-
38
Place the container back in the microwave and cook again for another 2 minutes, or until the mixture is bubbling.
-
39
Remove the container from the microwave and stir in the baking soda.
-
40
It will foam up.
-
41
Spray a large stainless steel bowl with nonstick spray, and place the popcorn in it.
-
42
Pour the hot mixture from the microwave over the popcorn, and toss until evenly coated.
-
43
Spread the popcorn over a sheet try and move it around until it is all separated.
-
44
Allow the mixture to cool before layering on top of the fudge icing.
-
45
VANILLA BUTTERCREAM:.
-
46
In a bowl, whisk together the egg whites and sugar.
-
47
Heat them over a bain marie until hot and the sugar is melted.
-
48
Pour the hot egg white-sugar mixture into the bowl of an electric mixer and whisk on high until the mixture is cooled.
-
49
Switch to a paddle attachment.
-
50
With the mixer running on a medium-high speed, gradually add the softened butter until the frosting is thick, smooth and glossy.
-
51
Add the vanilla extract, and mix until combined.
-
52
FOR THE ASSEMBLY:.
-
53
Fill the cooled cupcakes with the BUTTERSCOTCH CARAMEL.
-
54
Spread the FUDGE ICING on top.
-
55
Sprinkle the CARAMEL CORN over the icing and top with a dollop of the VANILLA BUTTERCREAM.
-
56
Top the BUTTERCREAM with a Mini Chocolate Shell Candy.
