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
Batter
  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.
BAKE:
TEMP
TIME
Convection Oven*
300°F
16-20 minutes
Standard Oven
350°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
Finishing
  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

+−
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.

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