Chocolate Cupcakes with Buttery Toffee Popcorn
Additional ingredients to prepare cake mix per package directions
2 (10 oz.) packages buttery toffee popcorn with peanuts
PREPARE cake mix according to package directions, using water, oil and eggs, to make 24 cupcakes. Cool completely.
PLACE 1/3 cup frosting in small heavy-duty resealable plastic bag. Frost cupcakes with remaining frosting.
HEAT oven to 375°F. Spread 1 package popcorn on 15 x 10 x 1-inch baking pan. Top evenly with 12 marshmallows. Bake 4 to 5 minutes, until marshmallows are warm and slightly puffed. Press marshmallows to flatten slightly. Cool slightly, until cool enough to handle. Lift 1 flattened marshmallow and its surrounding popcorn with turner. Gently press popcorn into marshmallow, shaping into a loose mound. Place mound on top of cupcake. Repeat to top remaining cupcakes. Bake additional popcorn and marshmallows when ready to use.
MICROWAVE 1/3 cup reserved frosting 5 to 10 seconds, until slightly warm. Cut very small corner off bag. Drizzle lightly over popcorn-topped cupcakes.
Serving Size (1 of 24 cupcakes), Calories 340 (Calories from Fat 130), Total Fat 14g (Saturated Fat 3g, Trans Fat 1g), Cholesterol 25mg, Sodium 360mg, Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 33g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.