Chocolate Cupcakes With Caramel Sauce And Popcorn - cooking recipe

Ingredients

4 oz butter
3/4 cup heavy cream
1/4 cup milk
7 oz dark chocolate, coarsely chopped
2 None eggs
1 cup + 4 tbsp sugar
2 1/4 cups all purpose flour
1 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 cup buttermilk
1/2 tsp sea salt
5 oz microwaveable popcorn

Preparation

Preheat the oven to 350\u00b0F. Melt the butter in a saucepan. In a second pan bring 1/4 cup of cream and the milk to a boil and stir in the chocolate until it melts. Beat the eggs with 1 cup of sugar for 5-8 mins until they're thick and creamy and stir in the melted butter. Mix the flour, cocoa, baking powder and baking soda in a bowl. Combine the flour mixture with the egg mixture, in portions, alternating with the buttermilk. Stir in the melted chocolate.
Cut 12 (5 x 8 inch) squares of parchment paper and press them into the wells of a 12-muffin pan. Divide the cake mixture evenly between the wells and bake for about 25 mins.
For the caramel sauce: caramelize 4 tbsp of sugar in a saucepan over medium to high heat until it's golden-brown. Pour in 2/3 cup of cream and simmer for 10 mins. Season it with the sea salt.
Cook the popcorn according to package directions in a microwave. Leave the cupcakes to cool in the oven and serve them decorated with the caramel sauce and the popcorn.