Ingredients

• 1 16-to-18-ounce box golden buttercake mix (plus required ingredients)
• 1 29-ounce can corn, drained (liquid reserved; corn reserved for another use)
• 1 4-ounce bar white chocolate, finely chopped
• 4 cups popcorn
• 2 cups cold heavy cream
• 3 tablespoons confectioners' sugar

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Instructions

1. Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Linetwo 12-cup muffin pans with paper liners. Divide the batter between the pans, filling each cup two-thirds of the way. Bake as directed; let cool completely.
2. Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes. Remove about 2 cups of the white chocolate popcorn and crush.
3. Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn.
4. Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Top with the remaining white chocolate popcorn.
5. Photograph by Anna Williams