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Salted caramel popcorn mudcakes
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Decadent caramel popcorn mud cakes drizzled with extra caramel.
Ingredients:
  • 150g dark cooking chocolate, finely chopped
  • 100g butter, chopped
  • 125ml (1/2 cup) hot water
  • 215g (1 cup) caster sugar
  • 4.40 gm vanilla extract
  • 100g (2/3 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 453g ctn Chocolate Frosting
  • 175g pkt Lolly Gobble Bliss Bombs
  • 55g (1 ⁄3 cup) salted roasted peanuts, coarsely chopped
  • 500g pkt jersey caramels
  • 80ml (1/3 cup) thickened cream
  • Melted chocolate, to decorate
Instructions:
  • Preheat your oven to 180°C/160°C fan forced and place paper cases in ten 125ml (1/2-cup) muffin pans.
  • Combine chocolate, butter, and hot water in a microwave-safe bowl and microwave on high for 3-5 minutes until melted, stirring occasionally. Add sugar and vanilla, then mix in flour, cocoa, and egg until well combined.
  • Distribute the batter evenly into cupcake cases. Bake for 20-25 minutes or until a skewer comes out clean. Let the cupcakes cool on a wire rack, then frost with chocolate frosting.
  • In a large heatproof bowl, mix together the Bliss Bombs and peanuts. In a small saucepan over low heat, melt the jersey caramels and cream for 5 minutes until smooth. Pour two-thirds of the caramel mixture over the Bliss Bomb mixture and stir to combine. Let it sit for 3 minutes.
  • Once the Bliss Bomb mixture is still warm, carefully spoon and shape mounds over the cakes and allow them to rest for 5 minutes. Heat the remaining caramel mixture over low heat and then generously drizzle the warm caramel mixture and melted chocolate over the cakes.

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