Meat Lovers Cupcakes Recipes

MEAT-LOVER'S CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners.
• Whisk ketchup, Dijon mustard, brown sugar, and Worcestershire sauce together in a bowl until sugar dissolves. Cover the bowl with plastic wrap and refrigerate until sauce is chilled, about 30 minutes.
• Knead ground beef, milk, 8 ounces Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika together in a large bowl until well-mixed. Fill prepared muffin cups with meat mixture, pressing down to remove any air pockets.
• Cook in the preheated oven for 15 minutes. Spread chilled sauce over each meatloaf 'cupcake'; return muffin pans to the oven and cook until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.

CHERRY CUPCAKES

Steps:

• Preheat oven too 350F.
• Grease muffin tins.
• In a large mixing bowl mix cake mix, pudding mix, eggs, oil and cherry juice with a whisk until well incorporated.
• Using 2 soup spoons, fill each muffin tin half way with chocolate cake mix batter.
• Using a small teaspoon add 3 cherries from the can of pie filling. You want to add these to the centre of the cupcake so they bake inside and offer a secret surprise!
• Add another spoonful of cake batter to each muffin. Be sure to spread the cake batter over the cherries so they are not exposed.
• Bake cherry cupcakes in the oven for 20 minutes.
• Let cupcakes cool for at least an hour. Once cool gently remove each cupcake and place on a wire rack.
• Using a frosting spatula, spread vanilla and/or chocolate icing onto each cupcake.
• Top each cupcake with a Maraschino cherry and serve with ice cream.

ULTIMATE COOKIES AND CREAM LOVERS CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
• In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
• In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
• Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
• Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
• Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Transfer to a wire rack to cool completely.
• Frosting:.
• While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
• Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
• Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
• Frost the cupcakes and serve!