Salted Caramel Popcorn Mud Cakes Recipe

Name: Salted Caramel Popcorn Mud Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g dark chocolate, finely chopped; 100 g butter, chopped; 1/2 cup hot water; 1 cup caster sugar; 1 teaspoon vanilla extract; 2/3 cup plain flour; 1/4 cup self-raising flour; 1/4 cup cocoa powder; 1 egg; 453 g better crocker chocolate frosting; 175 g caramel coated popcorn (LollyGobble Bliss Bombs); 1/3 cup salted peanuts, coarsely chopped; 500 g jersey caramels; 1/3 cup thickened cream; melted chocolate, to decorate

Servings: persons

150 g dark chocolate, finely chopped
100 g butter, chopped
1/2 cup hot water
1 cup caster sugar
1 teaspoon vanilla extract
2/3 cup plain flour
1/4 cup self-raising flour
1/4 cup cocoa powder
1 egg
453 g better crocker chocolate frosting
175 g caramel coated popcorn (LollyGobble Bliss Bombs)
1/3 cup salted peanuts, coarsely chopped
500 g jersey caramels
1/3 cup thickened cream
melted chocolate, to decorate

1
Preheat the oven to 180 degrees/160 degrees fan forced and line ten 125ml (1/2 cup) muffin pans with paper cases.
2
Microwave the chocolate, butter and hot water in a microwave safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla.
3
Whisk in the combined flours,cocoa and egg until well combined. Divide the mixture evenly between the cases and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely, then spread a little chocolate frosting over each one.
4
Combine the caramel popcorn and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the popcorn mixture and stir to combine. Set aside for about 3 minutes.
5
While the popcorn mixture is still warm, spoon and shape mounds of it over the cakes. Set aside for 5 minutes to set.
6
Warm the remaining caramel mixture over low heat and drizzle over the cupcakes along with melted chocolate to decorate.

1522

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 g dark chocolate, finely chopped, 100 g butter, chopped, 1/2 cup hot water, 1 cup caster sugar, and more.

Yes, Salted Caramel Popcorn Mud Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salted Caramel Popcorn Mud Cakes

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