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It’s crunch time.
Literally.
I have got less than twenty-four house till I leave on a 6:00am flight tomorrow morning. That means I need to be up and out of here by 3:00am for the hour and half drive down to Denver, where I then have to park the car and catch a shuttle to the airport.
So fun right?!
I finally decided to just stick with the fam and go to Oregon, so I am not just leaving for a week, I am leaving for the whole summer. This means it is total craziness right now.
Now I am trying to decide what to take with me. What do you guys think, should the ice cream maker make the trek? I am thinking it will be a sad summer without it, but then again I am going to a place where it snows in July.
I am going to be traveling for like 10 days in-total. South Carolina for a week, then back to Denver (not our house – DIA) to get in our parked and pre-loaded car and then drive out to Mt. Hood, Oregon. Therefore, I have been cranking out recipes like a mad person.
My kitchen it a complete disaster zone and the worker dudes from next door are my new best buds.
They really like my cooking and especially my treats. They had their fair share yesterday and it’s safe to say they were some dang happy workers!
Yes, I have been passing off cupcakes, dinners, snacks and appetizers to anyone and everyone I see.
But I have to say, the worker dudes were the most excited, so I liked them the best!
Here’s the deal. Since I am dead out of time I am just gonna let the pictures do the talking.
There is a lot of them.
Ten total.
The very best chocolate cupcakes, frosted with brown butter vanilla bean frosting, topped with brown butter, brown sugar vanilla bean popcorn and then drizzled all over with chocolate.
Yes, I am well aware these are insane.
Who puts popcorn on their cupcakes?
Me!
And trust me, you should too!
It’s so good, I promise!
Oh and if anyone’s looking food, you’re welcome any time.
Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes
Servings: 12 cupcakes
Calories Per Serving: 367 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cupcakes
- 1 cups 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
Brown Butter Vanilla Bean Frosting
- 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 teaspoon vanilla
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
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer or large mixing bowl combine the flour, cocoa powder, baking soda, salt and suger. Whisk to combine. In a small bowl add the milk, egg, canola oil and vanilla extract. Stir lightly and then add to the flour mixture. Beat until the ingredients are well combined and then add the warm coffee. Beat well, until the mixture is very smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before frosting.
- While the cupcakes bake make the frosting. Add 4 tablespoons butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from the heat and add the cream and brown sugar. Return to the heat and bring to a boil, boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Stir in the vanilla bean seeds and allow to cool for 15 minutes. Once cooled beat in the remaining softened butter. Add the vanilla and powdered sugar to the bowl and beat together until well combined.
- To make the popcorn. Preheat oven to 250°
- Pour popped popcorn onto a parchment lined baking sheet.
- Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes. Immediately remove from the heat and pour over the popped popcorn. Stir until evenly distributed. Sprinkle salt and brown sugar over the popcorn. Bake for 10 minutes. Baking helps the brown sugar and butter stick to the popcorn a litte better. Allow to cool before topping the cupcakes.
- To assemble the cupcakes: Frost the cupcakes using a knife and a good amount of frosting. Add a handful popcorn to each cupcake and use your hands to mold it together into a mound, making sure to push the popcorn into the frosting. Some will fall off, just do your best to keep most of the popcorn on the cupcakes. Drizzle the melted chocolate overtop the popcorn and place the cupcakes in the freezer for 5 minutes or let sit on the counter for 30 minutes so the chocolate can harden. Then eat!! These are best the very same day you make them.
The workers dudes are gonna be happy today!
These looks absolutely amazing! Having popcorns as toppings sounds a great idea!! 🙂
Just a quick question, u mentioned placing popcorn to bake in the oven.. do i need to cover them up with a foil or something? won’t they jump up while baking??
I’m pinning this cutie in my pinterest! 🙂
Cheers,
Carmen
Oh my, they look beautiful. The photographs are amazing, well done 🙂
Thank you!
These look amazing! I would love for you to link them up with me this week! http://www.livingbettertogether.com/2013/06/tgif-link-party-no-2.html
Thanks Rebecca!
I just made these! They are amazing! Thank you so much!
YES! So happy you leve them!
Seriously, just stop. Stop with these crazy, brilliant, beautiful delicious looking things you create!!! No, I lie, don’t stop!!! You. are. a. genius!!!!
Hehe! Thank you, Jocelyn!
Have safe travels Tieghan! I love Oregon – my parents have a place in Mapleton, near Eugene. I spent every other summer driving up and down the coast. 🙂
These cupcakes are THE BOMB!
Thank you, Dorothy!
Absolutely amazing, mouthwatering! I could eat this for breakfast right now (I’m in Australia).
Haha! Thank you so much, Eva!
Oh my gosh…I would LOVE to make these for my mom. She is obsessed with popcorn. This would be the PERFECT birthday treat for her. Plotting and planning now.
Haha! My mom is also obsessed with popcorn! Hope you both love these!!
Thanks Dani!
Wow, what a giant cupcake! It looks great Tieghan.
Thank you so much, Laura!
These look obnoxiously good! Have a blast on your trip 🙂
Haha! Thanks you so much, Nessa!
Ok seriously these are probably the most gorgeous cupcakes I have eve seen. I never in a million years would’ve thought to put popcorn on a cupcake and now I keep thinking WHY NOT!? And definitely bring the ice cream maker, I don’t have one and I am terribly sad about it.
HAha!! Thank you, Des! The ice cream maker is coming!
*drrooooooolllllllllll*….that’s all I have to say about that…delicious!
Happy Blogging!
Happy Valley Chow
Hah! Thank you!!
Oh my goodness these cupcakes are crazy! How does one eat it? I know, carefully, lol. Salty and sweet…totally makes sense. They look too gorgeous to eat though, with my sweet tooth, I’d marvel for 5 minutes and then dig in! Safe travels. 🙂
Thank you so much, Tina!
Popcorn on cupcakes?? You seriously just blew my mind with this one! I am pretty certain that these would make for the ULTIMATE sweet/salty combo!
Oh they do, trust me!!
Thanks Hannah!
WOW do these cupcakes look phenomenal! Definitely a Friday cupcake 🙂 By the way, have you considered having fellow food bloggers do guest posts on your blog during your trip? It helps! That way you don’t have to crank out so many recipes in so little time. Though I think that would disappoint your workers lol!
Haha! No, I have not thought about that. Thanks for the suggestion!
And thanks for the cupcake love!