COOKIE BUTTER POPCORN CUPCAKES

It’s finally here, guys! IT’S BLOGIVERSARY WEEK!!!

This week is going to be AWESOME!!!

!!! More Exclamation Points !!!

You truly have no idea the cool stuff you’re in for, and I am so excited to be kicking off The Crumby Cupcake’s 1st Birthday Party by participating in Popcorn Week with some of the most amazing food bloggers out there!

Let’s get right to it – keep reading for my usual (abnormally long-winded) rambling, some fun facts about little ol’ me (twelve, to represent the twelve months I’ve been online!), a great popcorn lover’s giveaway (at the bottom of the post!), and plenty of drool-worthy photos of these Cookie Butter Popcorn Cupcakes!

Cookie Butter.

Fact #1. I fell in love with cookie butter on my first trip to Trader Joe’s. I’d heard of Biscoff before, but the idea of crushed up cookies in a peanut butter-style spread was somehow confusing to me. I like creative sandwiches, but I am and always will be a Nutella girl – after all, hazelnuts are still nuts, so it’s still semi-healthy.

Riiiiight.

Ironically enough, my cookie butter craze began while I was still a gym rat with my buddy Lara at The Healthy Fit Foodie. Fact #2. I’ve been lucky to have Lara as my blogging buddy from the start – she started HFF weeks after I launched TCC, and we have been lucky enough to enjoy lots of foodie events together over the past year!

(Shameful Fact #3. I’m really having a hard time getting back in to a gym regimen, in spite of my cheerleader/drill sergeant pushing me – I just can’t find the time to fit everything in to twenty-four hours. Luckily, now that Mr. Crumby and I work at the same place, which is conveniently in the same plaza as my gym, he wants to start hitting the weights again, too. Now she can motivate both of us!)

Ingredients

• For the Cookie Butter Popcorn
• 6 ounces white chocolate
• 3 Tablespoons cookie butter (Speculoos or Biscoff)
• 3/4 cup unpopped Bob's Red Mill popcorn (about 6 cups popped)
• Sea salt
• 1/2 cup crushed cookies (Speculoos or Biscoff)
• 1/2 cup sprinkles (optional, but festive)
• For the Cookie Butter Cupcakes
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 1/2 cup (1 stick) Churn84 unsalted butter, softened
• 3/4 cup brown sugar
• 2/3 cup cookie butter (Speculoos or Biscoff)
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• For the Whipped Chocolate Buttercream Frosting
• 1 cup (2 sticks) Churn84 unsalted butter, softened
• 3 cups confectioner's sugar, sifted
• 1/2 cup dark chocolate cocoa powder
• 1 1/2 teaspoons vanilla
• Pinch of salt
• 3 Tablespoons heavy whipping cream

Instructions

1. For the Cookie Butter Popcorn
2. Place unpopped popcorn kernels in a paper lunch bag. Fold top over twice and microwave for 2½ minutes. Pour in to a large bowl, removing unpopped kernels, and set aside.
3. In a metal bowl set over simmering water, melt white chocolate, stirring until smooth. Add cookie butter and stir until combined.
4. Pour hot cookie butter mixture over popcorn in bowl, sprinkle with sea salt to taste, and stir quickly but carefully to coat.
5. Spread wet popcorn on a baking sheet, and sprinkle crushed cookies and sprinkles liberally. Allow to dry for at least an hour.
6. For the Cookie Butter Cupcakes
7. Preheat oven to 350 degrees F. Line 2 standard cupcake pans with ~18 liners.
8. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
9. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown sugar on medium speed for 2 minutes, until fluffy.
10. Add vanilla, then eggs, one at a time, mixing until combined.
11. Alternate mixing in flour and buttermilk, beginning and ending with flour mixture, until just combined. Don't overmix.
12. Fill liners ⅔ full of batter. Bake 20-25 minutes, until toothpick inserted in the center comes out clean.
13. Cool in cupcake pans for 10 minutes, then remove to cooling rack. Cool completely before icing.
14. For the Whipped Chocolate Buttercream Frosting
15. In the bowl of a stand mixer fitted with a whisk attachment, whisk butter and confectioner's sugar for about 5 minutes on medium-high speed, until light in color and fluffy.
16. Turn off mixer and scrape the bowl, then add cocoa powder, vanilla, and salt. Blend on low for 30 seconds.
17. Add heavy whipping cream in, one tablespoon at a time, and mix until mostly combined.
18. Turn off the mixer and scrape bowl one more time, then whisk icing on high speed for 4-5 minutes, until super light and fluffy.
19. To compose cupcakes, ice each one using a butter knife or spatula, creating slightly domed sides, with a flat top. Top with cooled cookie butter popcorn, or just edge with more sprinkles.
20. by Erica

Recipe Notes
The popcorn recipe will make way more than you need for the cupcakes! But it's Popcorn Week, after all, so why not?!

thanks done share recipes to : https://thecrumbykitchen.com/cookie-butter-popcorn-cupcakes/

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