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You are here: Home / Cupcake / Chocolate Popcorn Halloween Cupcakes

Chocolate Popcorn Halloween Cupcakes

October 28, 2016 by Marisa 23 Comments

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I’ve got a fun afternoon project involving cupcakes, frosting, popcorn and lots of sprinkles! Say hello to Chocolate Popcorn Halloween Cupcakes!

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!

Orange chocolate popcorn on a baking sheet.

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.

Decorating cupcakes with orange chocolate popcorn.

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.

Orange chocolate popcorn on top of cupcakes.

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.

Decorated cupcakes with popcorn and sprinkles.

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

Decorated cupcakes with popcorn and sprinkles.
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Chocolate Popcorn Halloween Cupcakes

These moist and over the top delicious, Chocolate Popcorn Halloween Cupcakes are so incredibly fun and easy to put together. A perfect Halloween treat.
Course Cupcake
Cuisine American
Keyword chocolate, cupcakes, Halloween, popcorn
Servings 12
Author Marisa

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

Partially adapted from The Hummingbird Bakery Cookbook
Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!

 

Filed Under: Cupcake, Dessert Tagged With: chocolate, cupcake, dessert, frosting, halloween, popcorn, sprinkles

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Reader Interactions

Comments

  1. blankJasmine S.

    October 28, 2016 at 10:03 am

    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 πŸ™‚

    Reply
    • blankMarisa

      October 28, 2016 at 10:20 am

      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 πŸ™‚

      Reply
  2. blankpblevitt

    October 28, 2016 at 11:38 am

    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!

    Reply
    • blankMarisa

      October 28, 2016 at 11:41 am

      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

      Reply
  3. blankJess

    October 28, 2016 at 3:03 pm

    What a cute recipe! I love the contrasting textures of the soft cake with the popcorn. Sweet and Salty goodness. Good job!

    Reply
    • blankMarisa

      October 29, 2016 at 12:04 am

      I too love sweet and salty, thanks so much Jess?

      Reply
  4. blanksugarlovespices

    October 28, 2016 at 7:24 pm

    They are adorable and so fun to make! What a great, super delicious idea you had combining chocolate cupcakes, chocolate frosting, popcorn and sprinkles!

    Reply
    • blankMarisa

      October 29, 2016 at 12:00 am

      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 ?

      Reply
  5. blankanotherfoodieblogger

    October 28, 2016 at 8:57 pm

    Well aren’t those fun and festive, Marissa!

    Reply
    • blankMarisa

      October 28, 2016 at 11:53 pm

      They sure bring a smile to everyone’s face! Thanks Kathryn ?

      Reply
  6. blankAnna

    October 28, 2016 at 11:13 pm

    These are great, Marisa! And look so yummy! πŸ™‚

    Reply
    • blankMarisa

      October 28, 2016 at 11:49 pm

      Hi Anna, yes it’s a fun and delicious treat. Thanks so much?

      Reply
  7. blankthefoodblognet

    October 29, 2016 at 1:51 am

    Super cute!

    Reply
    • blankMarisa

      October 30, 2016 at 4:15 pm

      Thank-you so much?

      Reply
  8. blankmaria

    October 30, 2016 at 9:33 pm

    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 πŸ™‚

    Reply
    • blankMarisa

      November 1, 2016 at 6:29 pm

      Yes, they were extremely fun to make and equally fun to eat! Thanks Maria πŸ™‚

      Reply
  9. blankCulinary Race

    November 1, 2016 at 1:57 pm

    Love this idea!! My kids would be all over these. Bookmarking for next year!

    Reply
    • blankMarisa

      November 1, 2016 at 6:26 pm

      Thanks so much, I am glad you like them! Your kids will certainly get a kick out of them. πŸ™‚

      Reply
  10. blankLynz Real Cooking

    November 1, 2016 at 7:07 pm

    So cute and yummy

    Reply
  11. blankChgoJohn

    November 2, 2016 at 1:37 am

    Well, these certainly are smile-inducing, Marisa. I bet your guests’ eyes light up when they see these cupcakes. Mine certainly would. πŸ™‚

    Reply
    • blankMarisa

      November 2, 2016 at 8:39 am

      They certainly brighten up our day and bring out our inner child, thanks John.

      Reply
  12. blankannie@ciaochowbambina

    November 5, 2016 at 6:34 pm

    Wow! These are adorable!! I bet you’re very popular when you make these! Especially with the kiddos!

    Reply
    • blankMarisa

      November 6, 2016 at 12:35 am

      Hi Annie, they sure bring on huge smiles to both kids and adults alike! Thanks for your lovely comment πŸ™‚

      Reply

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