Big Top Cupcakes
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Big Top Cupcakes

Big Top Cupcakes

Devil's food cupcakes are iced in chocolate, then topped with crunchy, sweet caramel corn!

Servings: 81 servings
Cupcake Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
3 lb 8.00 oz
7 cups
Gold Medal™ Devil's Food Cake Mix (11112)
5 lb
1 box
Topping
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Ready-To-Spread Chocolate Fudge Icing (11215)
4 lb 8.00 oz
7 1/4 cups
Caramel popcorn
1 lb 8.00 oz
16 cups
Caramel topping
1 lb
1 1/3 cups
Chocolate sauce
1 lb
1 1/2 cups
  1. Prepare batter according to package directions.
  2. Deposit #16 scoop of batter into greased or paper-lined muffin cups.
  3. Bake as directed below and allow to cool completely.
  1. Convection Oven* | 300°F | 16-20 minutes
  2. Standard Oven | 350°F | 22-26 minutes
  3. *Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
  1. Heat chocolate icing in microwave until melted.
  2. Dip top of cooled cupcake in icing, then press into caramel corn (approx. 0.25 oz).
  3. Drizzle approx. 1/2 tsp each of caramel and chocolate sauce over cupcakes; serve.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
300
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
320mg
14%
Total Carbohydrate
50g
17%
Dietary Fiber
1g
6%
Sugars
10g
Protein
2g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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