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Chocolate cupcakes topped with dark chocolate buttercream frosting and golden buttery-sweet caramel corn drizzled with chocolate and caramel sauce – these festive fun-to-eat cupcakes will turn any occasion into a party!

Why try? Something new for the cupcake crowd—this recipe transforms ordinary chocolate cupcakes into something special, topped with caramel-covered popcorn, chocolate fudge sauce and gooey caramel.

Foodie Byte: Crunched for time? No worries. Simply switch out prepared caramel corn for the homemade caramel corn in this recipe.

Ingredients

• 12 chocolate cupcakes, prepared according to package directions
• 1 (16 oz.) can dark chocolate buttercream frosting, prepared
• 3 cups caramel popcorn (recipe link in “Additional Info”)
• 1/4 cup chocolate fudge dessert topping
• 1/4 cup caramel dessert topping

Preparation

1. Frost cooled cupcakes with the buttercream frosting.
2. Prepare Dark Chocolate Caramel Corn recipe according to directions through step 7, eliminating dark chocolate coating. (See link in "Additional Info")
3. Top each frosted cupcake with 1/4 cup caramel corn.
4. Drizzle 1 teaspoon each chocolate fudge sauce and caramel sauce over popcorn.