Chocolate caramel corn cupcakes?!? It doesn't get much tastier than this!
1 box moist deluxe cake mix - dark chocolate fudge
3/4 cup corn oil
3/4 cup milk
4 medium eggs
1 package chocolate pudding mix
1/2 cup butter, salted
1 cup brown sugar
1/2 cup heavy whipping cream
1 teaspoon pure vanilla extract
5 cups powdered sugar
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1/4 cup corn syrup
Preheat oven to 350. Line 24 muffin tins with liners.
In the bowl of a mixer, combine cake mix, pudding mix, oil, milk, and eggs. Beat on low speed for 1 minute. Increase speed to medium and beat for about 2 minutes. Fill muffin tins about 2/3 full, and bake cupcakes for 12 - 15 minutes or until center springs back when lightly touched. Remove and let cool on wire racks.
Prepare ganache: In a microwave safe bowl, combine cream and chopped semi-sweet chocolate. Microwave for about 1 minute, stopping every 15 seconds to stir well. Once the chocolate is melted and the mixture is smooth, stir in the corn syrup and set aside to cool and thicken.
Prepare frosting: In a medium saucepan, melt butter over medium heat. Add brown sugar and cream and bring to a boil, stirring constantly. Boil for one minute, still stirring. Remove from heat and add vanilla. Pour mixture in bowl of mixer and beat with wire whisk attachment for about 30 seconds, to cool slightly. Add powdered sugar slowly, with the mixture on low speed. Increase speed to high and whip until a thick frosting is formed.
Frost cupcakes generously. Top with caramel corn and prepared ganache.