Chocolate Cupcakes with Buttery Toffee Popcorn Recipe

Name: Chocolate Cupcakes with Buttery Toffee Popcorn
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 dozen 24 cupcakes
Ingredients: 1 package Pillsbury™ Moist Supreme® Devil's Food Premium Cake Mix; Additional ingredients to prepare cake mix per package directions; 1 container Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting; 2 (10 oz.) packages buttery toffee popcorn with peanuts; 24 marshmallows

Ingredients

1 package Pillsbury™ Moist Supreme® Devil's Food Premium Cake Mix
Additional ingredients to prepare cake mix per package directions
1 container Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting
2 (10 oz.) packages buttery toffee popcorn with peanuts
24 marshmallows

PREP TIME 20m	COOK TIME 35m	TOTAL TIME 55m
YIELD 2 dozen 24 cupcakes

Instructions

Prepare cake mix according to package directions, using water, oil and eggs, to make 24 cupcakes. Cool completely.
Place 1/3 cup frosting in small heavy-duty resealable plastic bag. Frost cupcakes with remaining frosting.
Heat oven to 375°F. Spread 1 package popcorn on 15 x 10 x 1-inch baking pan.
Top evenly with 12 marshmallows. Bake 4 to 5 minutes, until marshmallows are warm and slightly puffed.
Press marshmallows to flatten slightly. Cool slightly, until cool enough to handle. Lift 1 flattened marshmallow and its surrounding popcorn with turner. Gently press popcorn into marshmallow, shaping into a loose mound.
Place mound on top of cupcake. Repeat to top remaining cupcakes. Bake additional popcorn and marshmallows when ready to use.
Microwave 1/3 cup reserved frosting 5 to 10 seconds, until slightly warm.
Cut very small corner off bag. Drizzle lightly over popcorn-topped cupcakes.