Salted Caramel Popcorn Mud Cakes Recipes

SALTED CARAMEL POPCORN MUD CAKES

Steps:

• Preheat the oven to 180 degrees/160 degrees fan forced and line ten 125ml (1/2 cup) muffin pans with paper cases.
• Microwave the chocolate, butter and hot water in a microwave safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla.
• Whisk in the combined flours,cocoa and egg until well combined. Divide the mixture evenly between the cases and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely, then spread a little chocolate frosting over each one.
• Combine the caramel popcorn and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the popcorn mixture and stir to combine. Set aside for about 3 minutes.
• While the popcorn mixture is still warm, spoon and shape mounds of it over the cakes. Set aside for 5 minutes to set.
• Warm the remaining caramel mixture over low heat and drizzle over the cupcakes along with melted chocolate to decorate.

CARAMEL MUD CAKE

Steps:

• Grease a deep 22cm round cake pan and line base with non-stick baking paper.
• Combine butter, chocolate, sugar, syrup and milk in a medium pan.
• Stir over low heat until chocolate is melted and sugar dissolved.
• Transfer mixture to a large bowl and cool for 15 minutes.
• Whisk in sifted flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a medium pan stir over low heat until chocolate is melted and mixture is smooth.
• Pour into a bowl and stand until a spreadable consistency.
• Spread ganche over top of cake and serve.