Cupcakes with popcorn

Ingredients:

• 1 package (450-500 g) of dry mix for golden butter sponge cake (+ necessary additional ingredients)
• 1 can (820g) of canned corn (drain the liquid into a separate container; set the corn aside for another use)
• 1 bar (100 g) white chocolate, finely chopped
• 4 cups popcorn
• 2 cups cold heavy cream
• 3 tablespoons powdered sugar

Preparation:

1. Preheat oven to 350°F (175°C). Mix the cake batter according to package directions, substituting corn syrup for the water. Line a 12-cup muffin tin with paper liners. Spread the batter evenly, filling each cavity two-thirds full. Bake according to package directions; let cool completely.
2. Meanwhile, place the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour the mixture over the popcorn in a large bowl; stir to coat completely, then refrigerate until set, about 10 minutes. Top with about 2 cups of chocolate popcorn and crush.
3. In a bowl with a mixer on medium-high speed, beat the heavy cream and powdered sugar until soft peaks form, about 2 minutes. Fold in the crushed popcorn.
4. Top each cupcake with 3 tablespoons of popcorn whipped cream. Top with the remaining white chocolate-covered popcorn.