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Chocolate Cupakes with Caramel Popcorn Towers

A party stopping cupcake!
Prep Time45 mins
Cook Time20 mins
Servings: 12
Author: Lisa@mummymade.it

Ingredients

Chocolate Cupcakes with Caramel Popcorn Towers

  • 130 grams 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

Caramel Popcorn Towers

  • 1/3 cup uncooked Popcorn unflavoured, unsalted
  • 1/2 to 1 serve Caramel - should be runny and warmed see recipe below
  • 1 cup Peanuts
  • Salt
  • 2 Tablespoons Coconut Oil for the tower construction

Caramel

  • 1 can Coconut Cream no need to drain or place in fridge
  • 1/2 Cup Maple Syrup
  • dash of salt
  • 2 teaspoons Vanilla Extract

Chocolate Frosting

  • 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

Chocolate

  • 1/4 cup Coconut Oil
  • 1/4 cup unsweetened Cocoa
  • 1 tablespoon Maple Syrup

Instructions

Chocolate Cupcakes with Caramel Popcorn Towers

  • 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.

Caramel Popcorn Towers

  • 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.

Caramel

  • 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.

Chocolate Frosting

  • 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

Chocolate

  • 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.

Notes

Adapted from Taste Magazine