Frito Cupcakes

Thursday, April 14, 2011

Yes, you read that correctly – Frito cupcakes. I get a lot of crazy looks when I say I’m making Frito cupcakes… but don’t worry, they’re not scary at all.

If you were at Cupcake Camp last night, you may have had the chance to try these little babies yourself. I hope you enjoyed them as much as I did! You all know I’m a huge fan of the salty-sweet, chewy-crunchy combos. These cupcakes have it all. I’ll be doing a whole Cupcake Camp recap post next week so today I’m going to focus on these cupcakes.

I went with mini cupcakes, but these would be great full-sized as well. You can use your favorite chocolate cupcake recipe, but I definitely recommend this peanut butter frosting recipe. I first used it to make some chocolate peanut butter cupcakes and since then it’s been my go-to peanut butter frosting recipe. It’s so smooth and delicious.

Since I’m kind of crazy about having pretty smooth frosting, I only added the crushed up Fritos to the filling portion of the cupcake. If you didn’t want to go through the extra step of filling the cupcakes, you could just slather the Frito/PB frosting on top of your cupcakes and that would also be delicious.

One Year Ago: Oreo Cupcakes and Mini Chocolate Chip Cookie Dough Brownie Cupcakes
Two Years Ago: Spinach Pasta with Chicken Sausage, Mushrooms, Goat Cheese, and Tomato and Creme Brulee Cupcakes

Frito Cupcakes

Yield: 48 mini cupcakes

Ingredients:

For the Frito Cupcakes
1 batch mini chocolate cupcakes (recipe below)
1 batch peanut butter frosting (recipe below)
1 batch Frito filling (recipe below)
Fritos for garnish

For the Chocolate Cupcakes
1/4 cup + 2 Tbsp unsweetened Dutch-process cocoa powder
1/4 cup + 2 Tbsp hot water
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 teaspoons coarse salt
3/4 cups (1 1/2 sticks) unsalted butter
1 cup + 2 Tbsp sugar
2 large eggs, room temperature
1/2 Tbsp vanilla
1/2 cup sour cream, room temperature

For the Peanut Butter Frosting
1 cup powdered sugar
1 cup creamy peanut butter
5 Tbsp unsalted butter, at room temperature
1 tsp vanilla
1/4 tsp kosher salt
1/3 cup heavy cream

For the Frito Peanut Butter Filling
1 1/2 cups Frito Scoops
3/4 cup peanut butter frosting
3/4 tsp kosher salt

Directions:

To assemble Frito Cupcakes
Allow cupcakes to cool completely. Using the cone method, remove a cone off the top of the cupcakes. Discard the tops, or eat them, or freeze them to snack on later.

Fill the cupcake with the Frito filling.

Frost with peanut butter frosting and top with a Frito.

For the Chocolate Cupcakes
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter into lined cups, filling each three- quarters full. Bake, about 10-12 minutes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the Peanut Butter Frosting
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

Add the cream and beat on high speed until the mixture is light and smooth.

For the Frito Peanut Butter Filling
Put Frito scoops into a plastic bag and crush with your hands or by using a can of food.

In a small bowl, stir together frosting, crushed Fritos, and salt.

Chocolate Cupcakes Recipe from Martha Stewart
Peanut Butter Frosting Recipe from Ina Garten

Don’t forget about Bloggers Bake for Hope – Bloggers Bake. You Bid. 100% of proceeds go to Komen for a Cure. Register to bake by April 30th, come back for bidding May 4-6.

Cupcakes, Dessert

no comments »

31 Responses to “Salted Dark Chocolate Truffle Cookies”

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1

Eva @ Eva Bakes — May 3, 2013 at 8:29 am

Dark chocolate truffles in cookie form? Um, YES!!! I’ll take a dozen for myself and another dozen for later, please.
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2

Erica @ In and Around Town — May 3, 2013 at 10:52 am
Wow – these sound good! and I truly do not understand how people can just “not be into chocolate!” It is my favorite!
- beantownbaker — May 8th, 2013 @ 8:26 pm
  
  Yea, I really don’t get it either. Oh well, more for me!
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3

Rosie @ Blueberry Kitchen — May 3, 2013 at 12:38 pm
Oh wow, chocolate truffle cookies sound divine! These look ridiculously good! Love that they’re salted too!
- beantownbaker — May 8th, 2013 @ 8:27 pm
  
  I have been sprinkling salt on all of my cookies recently. It makes them much more adult and less super-sweet.
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4

Brooke Schweers — May 3, 2013 at 10:42 pm

Yum these look divine!
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5

tracy {pale yellow} — May 4, 2013 at 8:21 am
I’m always in need of a chocolate fix! I have several friends that claim they are not chocolate people, yet I find whenever I make something chocolate + salt, they are all over it!
- beantownbaker — May 8th, 2013 @ 8:28 pm
  
  I definitely find that people who claim they aren’t chocolate people rarely say no to any homemade baked goods. Chocolate or otherwise.
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6

Nutmeg Nanny — May 5, 2013 at 4:16 pm

Oh my! These look divine 🙂 I’d love to make these babies soon!
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7

Shannon — May 6, 2013 at 1:41 pm
these look amazing!! and how thick that batter is 🙂 love the sea salt!
- beantownbaker — May 8th, 2013 @ 8:29 pm
  
  The batter was basically ganache. You could have just made truffles from it directly.
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8

ErinsFoodFiles — May 6, 2013 at 4:15 pm

I love any and all things dark chocolate. These look so decadent!
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9

best friend rings — May 7, 2013 at 11:07 am
I’m curious to find out what blog platform you’re working with?
I’m having some minor security problems with my latest blog and I’d like to find something
more safeguarded. Do you have any suggestions?
- beantownbaker — June 10th, 2013 @ 12:56 pm
  
  I use WordPress
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10

Jane — May 13, 2013 at 6:55 pm

Wow! Those look so perfectly decadent! I’m practically drooling on my screen 😉
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11

Amy — May 16, 2013 at 9:29 pm
Just made these. Worried I didn’t bake them long enough… however they still tasted divine. Waiting to get the verdict from my husband on them.
- beantownbaker — June 10th, 2013 @ 12:11 pm
  
  I think underbaking these sounds like a great idea. I might have to do that next time.
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12

Rachita — June 4, 2013 at 11:09 pm
Since I’m trying this recipe for the first time, can I halve the entire recipe?
- beantownbaker — June 10th, 2013 @ 12:12 pm
  
  Sorry for not getting back to you sooner. I didn’t see this comment until now! I don’t see why you couldn’t make a half batch of these cookies. Did you try it? How did they turn out?
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13

Joan — June 9, 2013 at 10:08 am
These are the most amazing chocolate cookies I have ever made. Everyone with whom I have shared them have gone absolutly nuts and want the recipe. I do not wet my hands when rolling the cookies into balls—too messy. I just let my hands get sticky and rinse and dry them after making several balls. This is one of the best recipes on Pinterest.
- beantownbaker — June 10th, 2013 @ 12:13 pm
  
  Thanks for the kind words! So glad you enjoy these cookies. I was wondering if getting my hands wet actually helped with the messiness very much. Next time I’ll be sure to just go at it without dealing with the water.
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14

Rachita — June 18, 2013 at 9:31 am
Hey! I tried halving the recipe…but it melted while in the oven. Became runny & all of them just stuck together 🙁
I tried just one batch. Anything I can do to fix the remaining batter?
- beantownbaker — June 18th, 2013 @ 4:01 pm
  
  Interesting… How did you account for half of an egg? And is your baking powder past it’s expiration date?
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15

Rachita — June 18, 2013 at 11:42 pm
Ohh! Looks like I’ve added a lil too much egg. Damn! Any way I can fix the batter? Add more flour perhaps? Plz help!
- beantownbaker — June 19th, 2013 @ 7:12 am
  
  I’d add a little more flour to see if you can balance out the extra amount of egg in there.
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16

Rachita — June 20, 2013 at 6:49 am
I added 1/4 cup more flour & a teensy bit of baking powder to my messed up batter & they came out wonderfully! They’re so gooey & yumm that my husband & son (who never eats chocolate!) finished six cookies at one go!
Amazing recipe!! Thank you so much for your help, I appreciate it !
- beantownbaker — June 20th, 2013 @ 7:00 am
  
  Oh GOOD! So glad you were able to make them work. Aren’t they divine?
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17

Rachita — June 20, 2013 at 7:17 am
U bet! They are sinfully delicious! Sent some in my son’s snack pack & I have mommies calling for these cookies!
I’m officially ur No.1 fan now! 🙂
- beantownbaker — June 20th, 2013 @ 7:18 am
  
  Aww Thanks! 🙂
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18

Emily — June 27, 2013 at 6:59 am
Hi, I was wondering if I could put them in the freezer instead of the fridge for a shorter period of time? If so, how long should I put them in the freezer for instead of the fridge?
- beantownbaker — June 27th, 2013 @ 8:06 am
  
  Hm. You could definitely try it. I would think it’s still going to need an hour or so in the freezer since you want it to set up pretty well. Let me know how it turns out if you do.