Chocolate cherry popcorn cakes recipe

Our chocolate cherry popcorn recipe is perfect little treat.
Six rich chocolate and dried fruit clusters nestled in vibrant cupcake liners—red, floral, and polka-dotted—sit on a plate. Packed with oats, chocolate, and chewy dried fruits, their textured surface looks indulgent and satisfying.

Key information


Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 6

Recipe difficulty rating: Easy

Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.

Ingredients

1 tsp vegetable oil

40g popping corn

1 small egg white

2 tsp cocoa powder

30g dried cherries (not glace cherries), chopped


How to prepare chocolate cherry popcorn cakes

  1. Heat the oil in a large lidded saucepan. Add the popping corn and cover. Heat over a medium heat shaking the pan while the corn pops. Take off the heat, tip the popcorn onto a plate and discard any un-popped corn. Allow to cool.
  2. Preheat oven to 180°C/160°C fan /gas mark 4. Put 6 paper cases into a muffin tray.
  3. Beat the egg white until stiff then beat in the cocoa powder. Stir in the popped corn and cherries. Spoon the mixture into the paper cases, pile it high and press the mixture down. Bake for 10 minutes then leave to cool in the tray. Enjoy with some fresh cherries.
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