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

Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes

These Sugared Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes are a delightful treat, combining rich chocolate with a crunchy popcorn topping!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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 large 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
For the Sugared Popcorn:
  • 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)

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Oven
  • Microwave or Double Boiler

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.
  3. In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
  5. Incorporate the egg and 2 teaspoons of vanilla extract into the butter-sugar mixture, mixing until well combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.