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Salted caramel popcorn mudcakes


  • 150g dark cooking chocolate, finely chopped
  • 100g butter, chopped
  • 125ml (1/2 cup) hot water
  • 215g (1 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 100g (2/3 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 1 egg
  • 453g ctn Betty Crocker Chocolate Frosting
  • 175g pkt Lolly Gobble Bliss Bombs
  • 55g (1 ⁄3 cup) salted roasted peanuts, coarsely chopped
  • 500g pkt jersey caramels
  • 80ml (1/3 cup) thickened cream
  • Melted chocolate, to decorate


  • Step 1 - Preheat oven to 180°C/160°C fan forced and line ten 125ml (1/2-cup) muffin pans with paper cases.
  • Step 2 - Microwave chocolate, butter and hot water in a microwave-safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla. Whisk in combined flour, cocoa and egg until well combined.
  • Step 3 - Divide the mixture evenly among cases. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely. Spread a little chocolate frosting over each cake.
  • Step 4 - Combine the Bliss Bombs and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the Bliss Bomb mixture and stir to combine. Set aside for 3 minutes.
  • Step 5 - While the Bliss Bomb mixture is still warm, spoon and shape mounds over the cakes. Set aside for 5 minutes to set. Warm remaining caramel mixture over low heat. Drizzle caramel mixture and melted chocolate over cakes.

Recipe Ingredient

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