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Toffee Popcorn Cupcakes

Published: Updated:

6 Reviews

Total Time
Prep Time
Bake Time
Serves 12
Serves 12

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.    

11 ingredients7 steps


    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.

      Ingredients for this step

      • Butter (unsalted) (50g)
      • Billington's Unrefined Light Muscovado Sugar (175g)
    3. Step 3

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

      Ingredients for this step

      • Egg(s) (free range) (3)
      • Allinson's Self Raising Flour (175g)
    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.


      Ingredients for this step

      • Fudge pieces (100g)
      • Soda water (6 tbsp)
    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.

      Ingredients for this step

      • Billington's Unrefined Light Muscovado Sugar (175g)
      • Butter (unsalted) (50g)
    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.

      Ingredients for this step

      • Butter (unsalted) (175g)
      • Silver Spoon Icing sugar (300g)
    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

      • 175gButter (unsalted) 
      • 175gBillington's Unrefined Light Muscovado Sugar 
      • 3Egg(s) (free range) 
      • 175gAllinson's Self Raising Flour 
      • 6 tbspSoda water 
      • 100gFudge pieces 
    • For the toffee sauce

      • 50gBillington's Unrefined Light Muscovado Sugar 
      • 50gButter (unsalted) 
    • For the frosting

      • 150gButter (unsalted) (softened) 
      • 300gSilver Spoon Icing sugar 
      • Toffee popcorn ((one bag)) 

    6 Baker Ratings

    Popcorn cupcakes are one of my fravriote cakes

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    Wow, these were easy to make and tasted delicious. I gifted some to family members and they loved them. Will definitely make these again.

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