Chocolate Cupcakes With Caramel Sauce And Popcorn

• 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

1. Preheat the oven to 350u0b0F. 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.
2. 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.
3. 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.
4. 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.

butter, heavy cream, milk, chocolate, eggs, flour, cocoa powder, baking powder, baking soda, buttermilk, salt, popcorn

Taken from recipes-plus.com/api/v2.0/recipes/20070 (may not work)