This delicious chocolate popcorn cupcake recipe is a easy dessert recipe that both adults and kids will love. With that tasty crunch of Cobs popcorn blended with the sweetness of chocolate you have an award winning combination.
Base
Ingredients
1/2 cup coconut oil, melted
1/4 cup coconut sugar
1/4 cup desiccated coconut
1 cup hazelnut meal or almond meal
1/3 cup rolled oats
2 tablespoons cacao
Method
Pre-heat oven to 180°C or 160°C fan forced. Line a standard 12-hole muffin tin with muffin cases
Combine base ingredients in a medium bowl and divide evenly between prepared muffin cases. Gently press into cases to flatten
Bake for 10 minutes, remove from oven and cool
Filling
Ingredients
1 cup nut butter of choice
1/2 cup coconut oil, melted and slightly cooled
3 tablespoons agave nectar
1 teaspoon vanilla extract
4 cups Cobs Sea Salt Popcorn
Method
Combine all filling ingredients in a medium bowl. Pour over cooled bases pressing in gently to secure
Topping
Ingredients
2 tablespoons coconut oil, melted and cooled
1-2 tablespoons Cacao
Method
Add topping ingredients to a small bowl and whisk to combine
Using a spoon, drizzle over the top of the popcorn then place in the fridge for 1 hour or until set
