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Chocolate Cupcakes with Buttery Toffee Popcorn



Makes 24 cupcakes


It’s all shimmer and shine for the New Year with these amazing cupcakes topped with buttery toffee popcorn. A standout dessert for any celebration to ring in the New Year!


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



1.Prepare cake mix according to package directions, using water, oil, and eggs, to make 24 cupcakes. Cool completely.

2.Place 1/3 cup frosting in small heavy-duty resealable plastic bag. Frost cupcakes with remaining frosting.

3.Heat oven to 375 degrees. Spread 1 package popcorn on 15” x 10” x 1” 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.

4.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.


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