Guilt-less Desserts & Treats for your Family

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
Serves 12
A party stopping cupcake!
Prep Time
45 min
Cook Time
20 min
Prep Time
45 min
Cook Time
20 min
Chocolate Cupcakes with Caramel Popcorn Towers
  1. 130grams Chickpeas, canned and drained
  2. 1/4 cup Coconut Flour
  3. 1/2 Cocoa
  4. 4 teaspoons Baking Powder
  5. 1 teaspoon Bicarb soda
  6. Dash of salt
  7. 4 Eggs, separated
  8. 1/2 cup Maple Syrup
  9. 4 teaspoons Vanilla Extract
  10. 4 tablespoons Milk of Choice
  11. 1 serve chocolate frosting (recipe below)
  12. Additional caramel (left over from the Popcorn Towers) and melted chocolate (recipe below) for decoration
Caramel Popcorn Towers
  1. 1/3 cup uncooked Popcorn (unflavoured, unsalted)
  2. 1/2 to 1 serve Caramel - should be runny and warmed (see recipe below)
  3. 1 cup Peanuts
  4. Salt
  5. 2 Tablespoons Coconut Oil (for the tower construction)
  1. 1 can Coconut Cream (no need to drain or place in fridge)
  2. 1/2 Cup Maple Syrup
  3. dash of salt
  4. 2 teaspoons Vanilla Extract
Chocolate Frosting
  1. 1 large ripe Avocado (or 2 small ones)
  2. 1 Tablespoon Vanilla Extract
  3. 1/4 cup Cocoa, unsweetened
  4. 1/4-1/3 cup Maple Syrup
  5. 1-2 tablespoons Whipped coconut cream (or normal coconut cream)
  1. 1/4 cup Coconut Oil
  2. 1/4 cup unsweetened Cocoa
  3. 1 tablespoon Maple Syrup
Chocolate Cupcakes with Caramel Popcorn Towers
  1. Pre-heat oven to 180C/370F
  2. Place drained chickpeas in blender and purée.
  3. 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)
  4. To a mixing bowl with the whisk attachment on high, add the eggs whites until frothy.
  5. Slowly add the maple syrup then vanilla extract whilst whisking on medium/high.
  6. 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.
  7. Turn the whisk on medium and add milk, until the mixture is fluffy.
  8. Place 12 cupcake liners in muffin tray and spray liners with oil spray.
  9. Divide mixture evenly between liners. They will be quite full but that's ok; the cupcakes don't rise a lot.
  10. Bake for 16 -18 minutes, or until cooked through.
  11. Remove from oven, and allow to cool.
  12. Spread a small amount of frosting over each cupcake.
  13. Remove the wrappers from the popcorn towers and place on top of each cupcake.
  14. Drizzle caramel and melted chocolate over each cupcake tower.
Caramel Popcorn Towers
  1. Preheat oven to 150°C
  2. Cook popcorn according to instructions (I do mine in a saucepan).
  3. Place popcorn and nuts in saucepan and add caramel, 1 spoonful at a time.
  4. Stir to coat, and continue to add caramel until the popcorn and nuts are all coated.
  5. Add salt to taste.
  6. Spread the mixture evenly over an oven tray.
  7. Put in oven for 5 minutes, remove and toss, then return to the oven for a further 5 minutes.
  8. This process dries the caramel for easier handling.
  9. To make the towers; melt coconut oil in a saucepan over a low heat.
  10. Add the caramel popcorn and stir to combine.
  11. Scoop spoonful's into mini cupcake cases and place in refrigerator until set.
  1. Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
  2. Bring mixture to boil, then reduce to medium heat.
  3. Allow the mixture to simmer until slightly thickened and dark golden in colour. Stir regularly to prevent burning.
  4. This will take 15-25 minutes, depending on your stove top.
  5. Add vanilla and continue to cook on medium heat for another 2 minutes.
  6. The caramel will be dark golden in colour and delicious.
  7. This recipe requires the caramel to be slightly runnier than normal.
  8. When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.
Chocolate Frosting
  1. Remove pip from Avocado and spoon the pulp into a blender.
  2. Add vanilla, cocoa and maple syrup and blend until thoroughly mixed.
  3. Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
  4. Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.
  5. Add whipped coconut cream and whisk until fluffy (2-3 minutes).
  6. Store in fridge until ready to use
  1. Over a very low heat, melt Coconut oil in a saucepan.
  2. Add maple syrup and stir
  3. Add Cocoa and whisk to combine.
  4. Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
  5. Place in lined dish and freeze until set.
  6. Store in freezer.
Adapted from Taste Magazine
Adapted from Taste Magazine
Mummy Made.It - Gluten Free, Paleo Desserts

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