125g dark chocolate, chopped
1 cup water
125g butter, diced and softened
1¼ cups Chelsea Caster Sugar
3 extra large eggs
2 cups plain flour
1½ tsp baking powder
¼ cup cocoa

To Decorate
150g unsalted butter, diced and softened
250g Chelsea Vanilla Icing Sugar
3 tsp water
Popcorn
Caramel sauce or topping

1. Pre-heat oven to 150°C fan-forced. Place large cake cases into muffin pans.
2. Combine chocolate and water in a saucepan and heat gently until chocolate has melted. Allow to cool.
3. Place butter and Chelsea Caster Sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition.
4. Sift the flour, baking powder and cocoa. Gradually fold into the butter mixture until well combined. Add cooled chocolate mixture, beating until smooth. Spoon mixture between cake cases and bake for 30 mins. Remove to a cooling rack to cool completely.
5. For decoration; place butter in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add Chelsea Vanilla Icing Sugar and water until mix is smooth. Transfer to a piping bag with a round nozzle and pipe peaks on each cupcake. Decorate with popcorn and drizzle with caramel sauce.