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50Total Time
30Prep Time
20Bake Time

Toffee Popcorn Cupcakes

6 Reviews

About the bake

These cupcakes not only look amazing but taste delicious too. Wow your friends with these beautiful cupcakes. This recipe was produced by Caroline Muspratt and features in the 2013 edition of  The Little book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.    

50Total Time
30Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a muffin tray with 12 paper cases.

  2. Step 2:

    Cream the butter and sugar together until creamy.

  3. Step 3:

    Add the eggs one at a time and mix well, then fold in the flour gently.

  4. Step 4:

    Add the fudge chunks and soda water and mix again. Spoon the mixture into each cake case so they are about two thirds full and bake for 20 minutes.


  5. Step 5:

    To make the toffee sauce, put the sugar and butter in a pan and heat until the sugar has dissolved. The sauce will turn a lovely caramel colour.

  6. Step 6:

    For the frosting, beat the butter, gradually add the icing sugar and mixing until quite stiff. Add half the toffee sauce mixture to the buttercream and mix in.

  7. Step 7:

    When the cakes have cooled, spread some toffee buttercream on top. Stick pieces of popcorn into the buttercream on each cupcake. Finally drizzle the rest of the toffee sauce on top.



  • For the cupcakes

    • 175g Butter (unsalted)
    • 175g Billington's Unrefined Light Muscovado Sugar
    • 3 Egg(s) (free range)
    • 175g Allinson's Self Raising Flour
    • 6 tbsp Soda water
    • 100g Fudge pieces
  • For the toffee sauce

    • 50g Billington's Unrefined Light Muscovado Sugar
    • 50g Butter (unsalted)
  • For the frosting

    • 150g Butter (unsalted) (softened)
    • 300g Silver Spoon Icing sugar
    •  Toffee popcorn ((one bag))

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