Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes
Indulging in a cupcake that combines the rich flavors of chocolate, the subtle nuttiness of brown butter, and the delightful crunch of popcorn is a true treat for the senses. The Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes are the perfect dessert for any occasion, offering a playful twist on traditional chocolate cupcakes by incorporating a surprising yet delicious popcorn topping. As you dive into this recipe, you’ll discover how easy it is to create a dessert that not only looks stunning but also provides a burst of flavors in every bite.
Why This Recipe Is Reliable
This recipe is crafted with simple ingredients that are easy to find, and the steps are straightforward, making it perfect for both novice bakers and seasoned pros. The combination of brown butter and vanilla bean creates a depth of flavor that elevates the chocolate cupcakes, while the popcorn adds an unexpected crunch. Each component is designed to complement the others seamlessly, ensuring a delightful experience from the first bite to the last.
What Goes In
To create these delectable cupcakes, you will need the following 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)
Setup & Equipment
Before you dive into baking, gather the following equipment:
- Muffin tin: To hold the cupcake liners.
- Mixing bowls: For combining your dry and wet ingredients.
- Whisk: To ensure your mixtures are smooth.
- Rubber spatula: For folding ingredients and scraping bowls.
- Oven: Preheat to ensure even baking.
- Microwave or double boiler: For melting the chocolate and butter.
Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes, Made Easy
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
Step 2: Prepare the Muffin Tin
Line a muffin tin with cupcake liners. This will make for easy removal and add a charming touch to your cupcakes.
Step 3: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This can take about 2-3 minutes. The air incorporated into the mixture will give your cupcakes a nice texture.
Step 5: Add the Egg and Vanilla
Incorporate the egg and 2 teaspoons of vanilla extract into the butter-sugar mixture, mixing until well combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk and canola oil. Start and end with the dry ingredients. Finally, mix in the hot brewed coffee until just combined. Be careful not to over-mix.
Step 7: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Prepare the Brown Butter Frosting
In a small saucepan, melt 1/2 cup of butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
Step 9: Mix the Frosting Ingredients
In a mixing bowl, combine the browned butter with heavy cream, packed brown sugar, powdered sugar, and the scraped seeds from the vanilla bean. Beat until smooth and creamy.
Step 10: Prepare the Sugared Popcorn
In a separate pan, melt 4 tablespoons of butter. Add the air-popped popcorn, kosher salt, brown sugar, and 1 teaspoon of vanilla. Toss to coat the popcorn evenly.
Step 11: Assemble the Cupcakes
Once the cupcakes are cooled, frost them generously with the brown butter frosting. Top each cupcake with a handful of the sugared popcorn. Drizzle melted chocolate over the popcorn for an extra delicious touch.
Dietary Customizations
If you’re looking to modify this recipe, consider the following options:
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-free: Use dairy-free butter and plant-based milk alternatives.
- Lower sugar: Reduce the sugar in the frosting or use a sugar substitute.
- Vegan: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based ingredients for butter and milk.
Little Things that Matter
Here are a few tips to ensure your Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes turn out perfectly:
- Make sure your butter is softened, but not melted, for the best texture.
- Allow the cupcakes to cool completely before frosting to avoid melting the frosting.
- Use high-quality cocoa powder and chocolate for richer flavor.
- Experiment with different toppings like sprinkles or caramel drizzle for variety.
Storage Pro Tips
If you have leftovers (which is rare!), store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze the unfrosted cupcakes for up to 3 months. Just thaw them completely before frosting and serving.
Common Qs About Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes
Can I use regular butter instead of brown butter?
While you can use regular butter, the brown butter adds a unique, nutty flavor that elevates these cupcakes to another level. It’s worth the extra step!
What if I don’t have a vanilla bean?
If you don’t have a vanilla bean, you can substitute with more vanilla extract. Use 1 tablespoon of vanilla extract in place of the vanilla bean seeds.
Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance. Just be sure to frost them on the day you plan to serve them for the best texture and flavor.
What type of coffee should I use?
Use a strong brewed coffee for the best flavor. A dark roast works wonderfully, but feel free to use what you have on hand.
What to Make After This
Once you’ve enjoyed your Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes, why not try your hand at these delightful recipes?
That’s a Wrap
With these Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes, you’re not just baking, you’re creating a memorable experience. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these cupcakes promise to impress with their unique flavor combination and delightful presentation. Enjoy the process, share with friends, and relish every bite!
Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Incorporate the egg and 2 teaspoons of vanilla extract into the butter-sugar mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and canola oil, starting and ending with the dry ingredients. Mix in the hot brewed coffee until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- In a small saucepan, melt 1/2 cup of butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a mixing bowl, combine the browned butter with heavy cream, packed brown sugar, powdered sugar, and the scraped seeds from the vanilla bean. Beat until smooth and creamy.
- In a separate pan, melt 4 tablespoons of butter. Add the air-popped popcorn, kosher salt, brown sugar, and 1 teaspoon of vanilla. Toss to coat evenly.
- Once the cupcakes are cooled, frost them generously with the brown butter frosting. Top with a handful of the sugared popcorn and drizzle melted chocolate over the popcorn.
Notes
- Ensure your butter is softened, but not melted, for the best texture.
- Allow cupcakes to cool completely before frosting to avoid melting.
- Use high-quality cocoa powder and chocolate for richer flavor.
- Experiment with different toppings for variety.
