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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8 Responses to “Vegan chocolate / banana / caramel cupcakes”

  1. #
    1
    Joelen — February 12, 2009 at 9:45 pm

    Oh my! These look fabulous!!!

  2. #
    2
    Elizabeth — February 12, 2009 at 11:40 pm

    I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!

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    3
    Koo-Bean Cuisine — February 20, 2009 at 12:17 am

    These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!

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    4
    Jodi — February 21, 2009 at 12:08 am

    I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!

  5. #
    5
    foodess — February 21, 2009 at 7:13 pm

    Wow, those look over-the-moon good!

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    6
    Amy Kingman — August 27, 2009 at 7:17 pm

    I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!

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    7
    Lexi — September 4, 2009 at 5:45 pm

    Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.

    These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.

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    8
    Me — August 16, 2010 at 12:46 am

    They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com

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