Prepare to embark on a culinary adventure that will tantalize your taste buds and redefine dessert expectations! Imagine a cupcake that seamlessly blends the rich, decadent world of chocolate with the unexpected crunch of buttery popcorn – a treat so extraordinary, it'll make your dessert-loving heart skip a beat. These aren't just cupcakes; they're a gourmet experience that transforms ordinary baking into an art form, combining the nostalgic comfort of movie-night popcorn with the sophisticated elegance of brown butter and vanilla bean.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1/2 cup popcorn kernels
- 1/2 cup brown butter
- 1/2 cup granulated sugar
- 1 cup flour
- 1/2 cup cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp vanilla bean paste
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare brown butter by melting butter in a light-colored saucepan over medium heat. Cook until butter turns golden brown and develops a nutty aroma, stirring occasionally. Remove from heat and let cool.
- Pop the popcorn kernels using a stovetop method or air popper. Set aside to cool and lightly salt if desired.
- In a large mixing bowl, sift together flour, cocoa powder, and granulated sugar until well combined.
- In a separate bowl, whisk together eggs, buttermilk, vanilla bean paste, and cooled brown butter until smooth.
- Gradually fold wet ingredients into dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in half of the prepared popcorn, reserving some for topping.
- Divide batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack.
- Once completely cooled, top each cupcake with remaining popcorn and optionally dust with powdered sugar or drizzle with melted chocolate.
Tips
- Brown Butter Magic: The key to incredible flavor is patience when browning butter. Use a light-colored pan to easily monitor the color change and prevent burning.
- Popcorn Precision: Ensure your popcorn is completely cooled before folding into the batter to maintain its crispy texture.
- Mixing Mastery: When combining wet and dry ingredients, use a gentle folding technique. Overmixing can lead to tough, dense cupcakes.
- Even Baking: Use an ice cream scoop or measuring cup to distribute batter evenly, ensuring uniform cupcake sizes.
- Cooling is Crucial: Allow cupcakes to cool completely before topping to prevent soggy popcorn and maintain optimal texture.
- Optional Elegance: For a professional finish, use a sifter to dust powdered sugar or drizzle melted chocolate in an artistic pattern.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
