Chocolate Cupcakes with Caramel Popcorn Tower
What’s a party without cake? It’s a sacrilege!
What’s a cupcake without frosting and a popcorn tower? Boring!
These Chocolate Cupcakes with Caramel popcorn Tower were featured in a recent magazine and were a request from a friend.
The challenge was to healthify a chocolate, caramelly treat…so of course I used chickpeas!
This is a simple cupcake recipe but feel free to use this one
for a richer flavour, or use this recipe
and make into cupcakes instead of a cake.
It’s the tower that makes these cupcakes super impressive!
Chocolate Cupakes with Caramel Popcorn Towers
A party stopping cupcake!
- 130grams Chickpeas, canned and drained
- 1/4 cup Coconut Flour
- 1/2 Cocoa
- 4 teaspoons Baking Powder
- 1 teaspoon Bicarb soda
- Dash of salt
- 4 Eggs, separated
- 1/2 cup Maple Syrup
- 4 teaspoons Vanilla Extract
- 4 tablespoons Milk of Choice
- 1 serve chocolate frosting (recipe below)
- Additional caramel (left over from the Popcorn Towers) and melted chocolate (recipe below) for decoration
- 1/3 cup uncooked Popcorn (unflavoured, unsalted)
- 1/2 to 1 serve Caramel - should be runny and warmed (see recipe below)
- 1 cup Peanuts
- 2 Tablespoons Coconut Oil (for the tower construction)
- 1 can Coconut Cream (no need to drain or place in fridge)
- 1/2 Cup Maple Syrup
- dash of salt
- 2 teaspoons Vanilla Extract
- 1 large ripe Avocado (or 2 small ones)
- 1 Tablespoon Vanilla Extract
- 1/4 cup Cocoa, unsweetened
- 1/4-1/3 cup Maple Syrup
- 1-2 tablespoons Whipped coconut cream (or normal coconut cream)
- 1/4 cup Coconut Oil
- 1/4 cup unsweetened Cocoa
- 1 tablespoon Maple Syrup
- Pre-heat oven to 180C/370F
- Place drained chickpeas in blender and purée.
- To the blender, add coconut flour, cocoa, baking powder, baking soda and salt. Blend on high until ground into a fine mixture (30seconds to 1 minute)
- To a mixing bowl with the whisk attachment on high, add the eggs whites until frothy.
- Slowly add the maple syrup then vanilla extract whilst whisking on medium/high.
- Add the blended mixture (chickpeas etc) and whisk in on low for 1 minute. You may need to scrape the sides of the bowl during this step to ensure it is combined properly.
- Turn the whisk on medium and add milk, until the mixture is fluffy.
- Place 12 cupcake liners in muffin tray and spray liners with oil spray.
- Divide mixture evenly between liners. They will be quite full but that's ok; the cupcakes don't rise a lot.
- Bake for 16 -18 minutes, or until cooked through.
- Remove from oven, and allow to cool.
- Spread a small amount of frosting over each cupcake.
- Remove the wrappers from the popcorn towers and place on top of each cupcake.
- Drizzle caramel and melted chocolate over each cupcake tower.
- Preheat oven to 150°C
- Cook popcorn according to instructions (I do mine in a saucepan).
- Place popcorn and nuts in saucepan and add caramel, 1 spoonful at a time.
- Stir to coat, and continue to add caramel until the popcorn and nuts are all coated.
- Add salt to taste.
- Spread the mixture evenly over an oven tray.
- Put in oven for 5 minutes, remove and toss, then return to the oven for a further 5 minutes.
- This process dries the caramel for easier handling.
- To make the towers; melt coconut oil in a saucepan over a low heat.
- Add the caramel popcorn and stir to combine.
- Scoop spoonful's into mini cupcake cases and place in refrigerator until set.
- Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring mixture to boil, then reduce to medium heat.
- Allow the mixture to simmer until slightly thickened and dark golden in colour. Stir regularly to prevent burning.
- This will take 15-25 minutes, depending on your stove top.
- Add vanilla and continue to cook on medium heat for another 2 minutes.
- The caramel will be dark golden in colour and delicious.
- This recipe requires the caramel to be slightly runnier than normal.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.
- Remove pip from Avocado and spoon the pulp into a blender.
- Add vanilla, cocoa and maple syrup and blend until thoroughly mixed.
- Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
- Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.
- Add whipped coconut cream and whisk until fluffy (2-3 minutes).
- Store in fridge until ready to use
- Over a very low heat, melt Coconut oil in a saucepan.
- Add maple syrup and stir
- Add Cocoa and whisk to combine.
- Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
- Place in lined dish and freeze until set.
- Store in freezer.
Adapted from Taste Magazine
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