Go Back
Bird's-eye view of a chocolate cupcake topped with peanuts, caramel, and popcorn.

Super Bowl Cupcakes

Chocolate cupcakes filled with peanuts and caramel, coated in dark chocolate, and topped with caramel popcorn.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

Cupcakes

  • 2/3 cup sugar 133g
  • 2/3 cup all-purpose flour 83g
  • 1/4 cup unsweetened cocoa powder 21g
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk 120ml
  • 1/4 cup vegetable oil 60ml
  • 1 teaspoon vanilla extract

Filling

  • 3/4 cup peanuts 102g, chopped
  • 1/3 cup salted caramel sauce 80ml

Chocolate Coating

  • 10 oz dark chocolate melting wafers 283g

Popcorn Topping

  • 5 cups popcorn 40g
  • 1 cup peanuts 136g
  • 1/2 cup salted caramel sauce 120ml, plus 2-3 tablespoons more if needed

Instructions
 

Cupcakes

  • Preheat Oven and Prep Pan:

    Heat oven to 350°F (175°C). Insert paper liners into a cupcake pan.

  • Whisk Dry Ingredients:

    Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a bowl, whisking well.

  • Mix Wet Ingredients:

    Add egg, milk, oil, and vanilla. Beat on medium speed for 2 minutes.

  • Fill Cupcake Liners:

    Portion batter into liners, filling slightly above halfway (under 2/3 full) to prevent domed tops.

  • Bake and Cool Cupcakes:

    Bake for 20-25 minutes until a toothpick inserted in the center emerges clean. Let cupcakes cool in the pan to room temperature.

  • Core Cupcakes:

    Using a cupcake corer or a sharp knife, remove the center of each cupcake to form a cavity. Trim the removed tops and set aside.

Filling

  • Fill with Caramel Peanuts:

    Mix chopped peanuts with 1/3 cup caramel sauce. Spoon the mixture into each cavity, pressing down firmly. Replace the tops and press to adhere.

  • Chill Cupcakes:

    Chill cupcakes for 1 hour in the refrigerator, or freeze for 10 minutes.

Chocolate Coating

  • Melt Chocolate:

    Melt chocolate wafers following package instructions.

  • Coat Cupcakes in Chocolate:

    Remove liners. Submerge each cupcake in melted chocolate, using two forks to turn and fully coat. Place on a wire rack or parchment-lined tray to set.

Popcorn Topping

  • Mix Popcorn Mixture:

    In a large bowl, combine popcorn, 1 cup peanuts, and 1/2 cup caramel sauce (add extra if desired).

  • Drizzle and Top with Popcorn:

    Pour leftover melted chocolate into a zip-top bag and cut a small corner. Drizzle chocolate over each cupcake, then attach a small cluster of popcorn and drizzle again. Repeat with remaining popcorn and chocolate.
Keyword best cupcake recipe, cupcake cakes, cupcake designs, cupcake flavors, cupcake ideas, cupcake recipes, super bowl cupcakes