I’ve got a fun afternoon project involving cupcakes, frosting, popcorn and lots of sprinkles! Say hello to Chocolate Popcorn Halloween Cupcakes!
Who doesn’t love sprinkles, right! You can get right down funky with some Halloween sprinkles here by using as many or as little as you like.
If you are pressed for time, store bought cupcakes with frosting and even ready popped popcorn can be substituted in a pinch.
However if you prefer to prepare everything from scratch, here is a go to, no fail chocolate cupcake recipe from The Hummingbird Bakery Cookbook…a wonderful cookbook allowing you a little peak into their irresistible bakery!
The cupcake itself is light, moist and gets a lovely dark color and chocolate kick from the cocoa powder. Also, I topped it with a fluffy chocolate frosting, simply because I believe one can never have enough chocolate!
I substituted the whole milk for almond milk in this recipe as I rarely have cow’s milk on hand and used a large egg instead of a medium sized one as stipulated in the cookbook, (I always bake with large eggs) which did not compromise the recipe at all. Absolutely delicious!
How to make Halloween popcorn
There is some serious sweet and salty happening here so let’s begin!
I used 1/2 cup of kernels which yielded approximately 8 cups of popcorn.
Once popped, toss the popcorn with a dash of salt and few tablespoons of slightly cooled candy melts.
Divide the popcorn between 2 prepared cookie sheets lined with parchment paper and spread them out into a single layer.
Drizzle some more of the melted chocolate over the popcorn layers until you achieve the desired shade of orange.
Sprinkle the popcorn generously with Halloween sprinkles and then set aside till the candy melts harden.
How to Decorate Popcorn Cupcakes
When the popcorn mixture set and dried, break off into small pieces and start topping the frosted cupcakes from the bottom outer layer while working your way up.
Any gaps are easily covered with smaller pieces of popcorn by dipping them first into a little of the melted candy. This acts as glue and easily fills the empty spaces.
Consequently, …you won’t need all 8 cups of Halloween popcorn but I am leaving it in because, and trust me on this, as you are assembling these Chocolate Popcorn Halloween Cupcakes, you will also be greedily munching away on the sweet and salty popcorn.
Helpful tips for making Cupcakes with Popcorn
The chocolate cupcakes with the frosting can be made ahead of time, however I would prepare and assemble the popcorn as close to serving time as possible because the popcorn is at its crunchiest when freshly popped.
I have used many different brands of candy melts and realized that they do not all have the same consistency once melted. Therefore if you find that your melted candy is too thick for drizzling, simply stir in some vegetable oil to thin it out.
These cupcakes with chocolate popcorn are so much fun to make! I know you’ll enjoy them!
Other Halloween treats you’ll love:
Mini Brownie Bites with Cream Cheese Frosting.
Ossi Di Morto Bones of the Dead
Chocolate Popcorn Halloween Cupcakes
Ingredients
- CHOCOLATE CUPCAKES
- 3/4 cup plus 2 tablespoons all-purpose flour
- 2 1/2 tablespoons unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- a pinch of salt (I used fine sea salt)
- 3 tablespoons unsalted butter (softened)
- 1/2 cup almond milk or whole milk
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- CHOCOLATE ICING
- 2 1/3 cups icing sugar (sifted)
- 6 1/2 tablespoons unsalted butter (softened)
- 1/3 cup unsweetened cocoa powder (sifted)
- 2 tablespoons almond milk or whole milk
- HALLOWEEN POPCORN
- 8 cups popped plain popcorn
- Pink Himalayan Salt (for sprinkling on popcorn)
- Halloween sprinkles.
- 340 grams or 12 oz of orange candy melts
Instructions
- FOR THE CUPCAKES
- Preheat the oven to 325 degrees F.
- Combine the flour, cocoa, sugar, baking powder, salt and the softened butter in a large mixing bowl.
- Start beating on low speed just until everything is combined. It will have the appearance of coarse sand.
- In a small measuring bowl whisk together the milk, egg, and the vanilla together and then slowly pour half of this mixture into the flour mixture.
- Beat on low speed till combined then increase the speed to high speed. This will get rid of any lumps.
- Turn the mixer back down to slow speed and pour in the rest of the milk mixture.
- Continue to mix for a couple of more minutes until the batter looks smooth. Do now over mix.
- Scoop the batter in the prepared muffin pan, filling two thirds full.
- Bake in the preheated oven for about 20-25 minutes or until the cupcake bounces back when lightly touched. You can also test to see if it's done by inserting a toothpick in the center and if it comes back clean then they are ready.
- Let the cupcakes cool slightly in the pan then transfer them to a wire rack to cool completely, before icing.
- FOR THE CHOCOLATE ICING
- In a large bowl, beat together the icing sugar, softened butter and cocoa powder on low speed, just until it comes together.
- Add the milk, a couple of teaspoons at a time, while on low speed.
- Once the milk is fully mixed in, switch to high speed and continue to mix until the icing is light and fluffy. This should take about 5 minutes.
- The longer you mix the icing, you will note that the lighter and fluffier it becomes. YUMMY!
- When ready spoon the icing over the cupcakes or simply use a piping bag if you prefer.
- HALLOWEEN POPCORN
- Prepare 2 cookie baking sheets with silpat baking mats or parchment paper and set aside.
- Place the candy melts in a small microwaveable bowl or container.
- Melt on 50% power for 1 minute and then stir the candy melts very well.
- Return the candy melts to the microwave and continue to melt and stir at 15 to 20 second intervals.
- Sprinkle a few pinches of salt over the popcorn. (you can use any salt you prefer)
- Toss together the salted popcorn with a few tablespoons at a time of melted chocolate until you get the desired color. Make sure to toss very well.
- Divide the popcorn between the 2 prepared cookie baking sheets and spread them out evenly in one single layer.
- Drizzle more melted chocolate over the layers of popcorn and quickly sprinkle generously with your choice of Halloween sprinkles so that the sprinkles have a chance to adhere to the melted chocolate. (make sure to set aside a little of the melted chocolate to assemble the popcorn over the cupcakes)
- Let set till the chocolate hardens.
- Special note: You can thin the melted chocolate with vegetable oil, one teaspoon at a time, for easy drizzling.
- ASSEMBLING THE POPCORN
- Once the popcorn is set, break off into small pieces and strategically place over the iced cupcakes, starting at the outer part of the cupcake working yourself to the top.
- You can fill in any gaps with smaller pieces of popcorn by dipping them first in a little bit of melted chocolate (this will act as a glue) and then insert into the gaps.
Notes
Jasmine S. says
This is perfect for Halloween! We’re planning our Halloween potluck for Monday and I’ve been racking my brain for ideas – this is right up my alley 🙂
Marisa says
Hi Jasmine, they were so much fun to make! It may seem like a lot of steps but really not difficult at all. Have fun at your Halloween potluck 🙂
pblevitt says
These are seriously the most delightful Halloween treat I have seen! So creative, colorful and I am certain delicious. I will forward this recipe to my college age daughter for consideration. Brava!
Marisa says
Hi Paula, thank-you so much, that is very kind of you! I am sure she will find them quite fun to bake and decorate…they’re delightful bites xxx
Jess says
What a cute recipe! I love the contrasting textures of the soft cake with the popcorn. Sweet and Salty goodness. Good job!
Marisa says
I too love sweet and salty, thanks so much Jess?
sugarlovespices says
They are adorable and so fun to make! What a great, super delicious idea you had combining chocolate cupcakes, chocolate frosting, popcorn and sprinkles!
Marisa says
One can’t go wrong with popcorn and sprinkles and I have to say it takes a great deal of willpower while photographing these delicious treats….which I totally failed, lol ?
anotherfoodieblogger says
Well aren’t those fun and festive, Marissa!
Marisa says
They sure bring a smile to everyone’s face! Thanks Kathryn ?
Anna says
These are great, Marisa! And look so yummy! 🙂
Marisa says
Hi Anna, yes it’s a fun and delicious treat. Thanks so much?
thefoodblognet says
Super cute!
Marisa says
Thank-you so much?
maria says
What a fun post Marisa! I know of a few “kids” that would love to have such a special cupcake! Great photos! Thanks for sharing and Happy Halloween 🙂
Marisa says
Yes, they were extremely fun to make and equally fun to eat! Thanks Maria 🙂
Culinary Race says
Love this idea!! My kids would be all over these. Bookmarking for next year!
Marisa says
Thanks so much, I am glad you like them! Your kids will certainly get a kick out of them. 🙂
Lynz Real Cooking says
So cute and yummy
ChgoJohn says
Well, these certainly are smile-inducing, Marisa. I bet your guests’ eyes light up when they see these cupcakes. Mine certainly would. 🙂
Marisa says
They certainly brighten up our day and bring out our inner child, thanks John.
annie@ciaochowbambina says
Wow! These are adorable!! I bet you’re very popular when you make these! Especially with the kiddos!
Marisa says
Hi Annie, they sure bring on huge smiles to both kids and adults alike! Thanks for your lovely comment 🙂