Chocolate BBQ Cupcakes – Irresistibly Cute

Chocolate BBQ Cupcakes – Irresistibly Cute

 BBQ Cupcakes

BBQ Cupcakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

 These BBQ hot dog cupcakes couldn't be more cute.

Course: Desserts
Servings: 12
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
  • 1 tbsp white vinegar
  • 2 tsp vanilla extract
  • 6 tbsp olive oil
  • 4 cups icing sugar
  • 1 cup shortening
  • 1 tsp vanilla extract
  • 10-12 tsp milk depending how creamy you want it
  1. Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
  2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
  3.  In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
  4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
  5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
  6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
  1. Add all ingredients to a stand mixer. Start very slow at first until the icing sugar mixes with the shortening. Then mix on high until nice and creamy. If it isn't as creamy as you would like, add milk 1 tsp at a time until you get it the way you want it.

  2. Ice the cupcakes thinly and decorate with black royal icing and hot tamales.

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