Frito cupcakes?!?

Be sure to check out my updated version of the Frito Cupcake!

Another month, another cupcake hero theme. This month’s theme is cocoa powder with brownie points for anyone who uses Askinosie. I did recently upgrade from Hershey’s cocoa powder to Ghirardelli. I can definitely taste a difference between those two cocoa powders, so I’m sure if I upgrade even further, things will just keep getting better.

Anyways, back to the cupcakes. I present to you Frito Cupcakes. I’m sure you’re thinking “Frito what?!?” You heard me right, Frito Cupcakes. These little guys were inspired by Frito candy which has made me famous in our beer pong league. It’s the perfect combination of salty and sweet, chewy and crunchy. And, there’s just something about Frito’s. I don’t think I’ve ever met someone who didn’t love Frito’s. They have such a distinct flavor and crunch that makes them perfect for scooping up your favorite dip or salsa.
I’m still very new to making up my own recipes for baked goods. For cooking, I do it all the time. I just throw things in, taste and go from there. Baking is more scientific, so I usually bake a tiny batch of something, make adjustments and try again. Luckily with these guys, I loved how the first tiny batch came out. The other thing I struggle with is the measurements. I’m constantly just adding a little of this or that so it’s hard to write out recipes. I don’t know how people do it…

Frito Cupcakes – by ME! (Cupcake recipe from Laurie, Frosting recipe from I Like Cake) – this should make about 24 mini cupcakes
1 cup pretzels
1/2 cup Fritos
1/2 stick butter
1/4 cup brown sugar
3/4 cups unbleached white flour
1/6 cup unsweetened cocoa powder (=8 tsp)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup vegetable oil
1/2 cup cold water
1 teaspoons pure vanilla extract
1 tablespoons vinegar

Preheat oven to 375.

Crush pretzels and Fritos. You can use a food processor to chop, or just throw them in a ziploc bag and crush with your hands or a meat tenderizer. Put about a teaspoon of the crushed mixture into the bottom of the mini cupcake pan (I didn’t use liners).

Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for ~4 minutes.

Now, mix up the cupcake batter:
Sift together the flour, cocoa, baking soda, salt, and sugar in a large mixing bowl.

In a 2-cup measuring cup, measure and mix together the oil, water, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk.

When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter.

Working quickly, distribute the batter into the cupcake pan.

Bake for 10-14 minutes. Set the cupcakes on a wire rack for 10 minutes to cool in pan, then transfer to wire rack to cool completely.

For the PB Frito frosting
1 stick butter, room temperature (1/2 cup)
2 cups confectioner’s sugar
2 Tbsp. milk
1/2 cup peanut butter
Crushed Fritos

Beat the softened butter until creamy, then start adding the sugar and milk, alternately.

Mix in peanut butter. Mix in more or less Peanut Butter to fit your tastes.

Mix crushed Fritos into PB frosting until your desired chunkiness and flavor is reached. I did about a 1:1 frosting to Fritos ratio.

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15 Responses to “Brownie Pops”

  1. #
    cassandrasmom — May 12, 2009 at 2:25 pm

    The pops are so cute!! Love the colors you used to decorate them with.

  2. #
    Jen — May 12, 2009 at 2:27 pm

    Thanks! I just wanted something springy and fun.

  3. #
    Joelen — May 12, 2009 at 2:38 pm

    Looks adorable!!

  4. #
    bakinandeggs — May 12, 2009 at 2:45 pm

    These look amazing! Great job. I don’t know if I’d have the patience 🙂

  5. #
    Jen — May 12, 2009 at 3:05 pm

    It really helped to break it out into steps. And the help from Hubby was big. If I had to do all 80 of them myself, I probably would have given up half way through…

  6. #
    Molly Jean — May 12, 2009 at 3:30 pm

    Holy cow… 80 of them?! You’re a trooper!

    Those turned out great though!

  7. #
    Kerstin — May 12, 2009 at 3:42 pm

    They’re SO cute! I love all the different sprinkles you used!

  8. #
    Julie — May 12, 2009 at 4:55 pm

    Those are just too cute…and tempting!

  9. #
    Jennifer — May 13, 2009 at 6:36 pm

    Those are incredible!!! great job!!!

  10. #
    Ingrid — May 14, 2009 at 7:49 pm

    Very pretty! I’ve seen those brownie molds. I’m waiting to grab one when I get one of those 40% off coupons.

    Glad to hear your MIL had a wonderful party.

  11. #
    Nic — May 15, 2009 at 8:17 pm

    Very cute! These look great!

  12. #
    madebymel — May 17, 2009 at 12:44 am

    What a cute idea! I love all the bright colors!

  13. #
    Wendy — May 25, 2009 at 3:32 pm

    Lovely job! Thank you for posting my link. I like your color combination and the flower pots for displaying the brownie pops. Very creative!!

  14. #
    Lisa — January 13, 2010 at 11:35 pm

    Have you ever tried to freeze them after you dipped them in chocolate? I am thinking of making some for a wedding but wouldn’t have time to dip them on the day of the event.

  15. #
    Jen — January 14, 2010 at 1:11 pm

    Lisa, I have not done that for brownie pops before. But I have frozen cake balls which are also covered in chocolate. I would assume it would work just fine. You could always make a small batch to test it out. Definitely let me know how it goes!

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