- 1¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- ½ cup canola oil
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
- 12 teapoons Pop Rocks, plus more for decoration
- Vanilla frosting
- Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Beat the eggs and sugar in a large bowl until light and golden, about 2 minutes. Add the oil, vanilla, and yogurt and beat until smooth. Gradually add the flour mixture and stir just until combined (do not overmix).
- Divide the batter evenly among the cups. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the tin for 5 minutes, then transfer to a baking rack to cool completely.
- Once the cupcakes have completely cooled, use a paring knife to cut a 1”-diameter circle out of the top of each one; set the circles aside. Using a finger or a teaspoon, hollow out a little cake from the center of each cupcake. Fill each cupcake with 1 teaspoon Pop Rocks. Then, return the reserved cutouts to the tops of the cupcakes so that the Pop Rocks are covered and surfaces of the cupcakes are smooth. Frost the cupcakes with vanilla frosting and decorate with an extra sprinkling of Pop Rocks. Serve immediately.
Note: Because Pop Rocks are activated by moisture, the longer the candy sits inside the cupcake (where dampness is trapped by cake and frosting), the weaker the “firecracker” effect will become. For this reason, if you wish to work ahead, it’s best to make the cupcakes and frosting in advance but wait to assemble the cupcakes until right before serving.