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Chili-filled Cornbread Cupcakes with Sour-Cream Frosting

Ingredients:

  • 1 box Cornbread Muffin Mix (we used Jiffy Cornbread Mix)
  • 1 egg & 1/3 cup milk (per Muffin Mix Directions – may change according to mix used)
  • 1 can Chili

Directions:

  1. Prepare the Muffin Mix according to Mix directions. Preheat Babycakes Cupcake Maker. Line wells with paper liners (optional) and fill each with approximately 2 Tbsp of Muffin Mix. Bake approximately 4 minutes, or until tester inserted into middle of muffins comes out clean. Remove muffins and allow to cool completely.
  2. Once cooled, core each muffin (make sure not to go completely to the bottom). Heat chili to thin slightly. Fill each cored muffin with chili. Cool.
  3. Prepare frosting (recipe follows).  Frost cupcakes.

Frosting:

Ingredients:

  • 1 cup + 1 ½ Tbsp butter, softened
  • 1 cup sour cream
  • 6 tablespoons flour
  • ½ tablespoon lime juice (optional)
  • 1 tablespoon fresh cilantro, chopped fine (optional)

Directions:

  1. Mix sour cream and flour in a medium-sized bowl. Add butter and beat until fluffy. Add lime juice and cilantro and mix well.

Makes Approximately 12-16 Mini Cupcakes.

Tips:

  1. For easier coring, use a small melon scooper or the back-end of a turkey baster (squeeze ball removed).
  2. Add different spices or herbs to flavor frosting, such as chili spice, parsley. etc.
  3. Garnish cupcakes with different chili toppings, such as crushed Fritos, shredded cheddar cheese, pickled jalapeno slices, or diced onions.
  4. Save the cored pieces of muffin to use as a topping for chili or for extra flavor in stuffings, bread salads, etc.