Butter Popcorn Cupcakes

Yes, you heard that right. Butter popcorn cupcakes. Not to toot our own horn here, but these are absolutely delicious! We are kind of obsessed with popcorn these days, and once we saw these recipe in the latest issue of the Food Network Magazine, we knew we had to make them for Olive&Ginger. The cupcakes, turned out extremely moist, and we loved the mix of sweet and salty that the popcorn covered in white chocolate gave to them! These are a must try for any cupcake lover!

Ingredients:

1 16-18 ounce box of golden butter cake mix (plus required ingredients) *we used butter pecan mix*

1 29 ounce can corn, drained (Keep liquid from can to use, do not need the actual corn)

1 4 ounce bar white chocolate, finely chopped

4 cups popcorn

2 cups cold heavy cream

3 tablespoons confectioners' sugar

Directions: (total time: 55 mins)

1. Preheat the oven to 350F. Prepare the cake batter as directed, substituting corn liquid for the water i the mix. Line two 12-cup muffin pans with paper liners. Divide the batter between the pans, filling each cup two-thirds of the way. Bake as directed; let cool completely.

2. Meanwhile, put the white chocolate in a microwave safe bowl and microwave in 15-second intervals, stirring until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about 10 minutes. Remove about 2 cups of the white chocolate popcorn and crush.

3. Beat the heavy cream and confectioners sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn.

4. Frost Each cupcake with popcorn whipped cream. Top with remaining white chocolate popcorn.

Sneaky dog, couldn't help himself.