The Kernel

Chocolate Sea Salted Popcorn Cupcakes

Featuring: LesserEvil’s Dark Chocolate + Himalayan Pink Salt Popcorn
Photos and Recipe By: Mikyla Meckelson, Flax & Sugar

 

Calling all chocolate lovers! These classic vegan chocolate cupcakes are fluffy, mega-chocolatey, and topped with the smoothest, silkiest vegan chocolate buttercream. Topped with our Dark Chocolate + Himalayan Pink Salt Popcorn, you get the perfect mix of salty and sweet.

CHOCOLATE CUPCAKE INGREDIENTS:

 

CHOCOLATE BUTTERCREAM INGREDIENTS:

INSTRUCTIONS:

  1. Preheat the oven to 350°F and line a cupcake/muffin tin with 12 liners. Line a second one with 3 more and set aside. 
  2. In a small bowl, combine ground flaxseeds and warm water and set aside for 5 min to form a vegan “egg”.
  3. In a medium bowl, whisk together flour, ground popcorn, cocoa powder, salt, baking powder, and baking soda, and set aside.
  4. In a large bowl, whisk together the oil and granulated sugar. Wicks in flaxseed egg, vanilla extract, and then add milk.
  5. Add the dry ingredients to the wet ingredients, mixing until they are just combined.
  6. Pour the batter into the cupcake liners, filling each ⅔ full.
  7. Bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean. Leave them in the pan for 5 minutes then transfer to a cooling rack to cool completely.

 

CHOCOLATE BUTTERCREAM INSTRUCTIONS:

  1. In the bowl of a standing mixer, beat butter and vegetable shortening together.
  2. Add in the powdered sugar, ½ cup at a time. Start with 21/2 cups, then add in the cocoa powder. If the buttercream is too thin, you can add in more powdered sugar. If it’s too thick, add in ½ tablespoon of milk until desired consistency is reached.
  3. Fill a piping bag with frosting and use a large tip to frost each cupcake. Top with more LesserEvil Dark Chocolate Popcorn & Himalayan Pink Salt. Enjoy!