Meat Lovers Cupcakes Recipes

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MEAT-LOVER'S CUPCAKES



Meat-Lover's Cupcakes image

This is a quick and easy recipe that is good for any kind of get together. Whether it's a small family get together, or a game-day blow out, these are sure to delight food lovers of all ages. For the sauce I like to use stone-ground Dijon mustard. Feel free to experiment with different types of mustard, each one changes the flavor of the sauce. Regular yellow mustard makes the sauce slightly sweeter.

Provided by zerostar

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 teaspoon vegetable oil, or as needed
1 cup ketchup
¼ cup Dijon mustard
¼ cup brown sugar
1 tablespoon Worcestershire sauce
3 pounds ground beef
2 cups milk
8 ounces shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)
1 ½ cups bread crumbs
2 eggs, beaten
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 tablespoon chili powder
1 ½ teaspoons paprika
½ cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block), or to taste

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.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 25.3 g, Cholesterol 127.1 mg, Fat 26.8 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 11.6 g, Sodium 898.4 mg, Sugar 12.1 g

MEATLOAF CUPCAKES



Meatloaf Cupcakes image

These look like a little cupcake with the meat inside of a muffin pan and mashed potato icing. My kids eat these up quickly.

Provided by Karen

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 pound ground beef
1 cup crushed saltine crackers
½ cup chopped onion
½ cup chopped green bell pepper
⅓ cup milk
1 egg
1 tablespoon Worcestershire sauce
2 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon seasoned salt
½ cup ketchup
½ cup brown sugar
4 cups mashed potatoes
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.
  • Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.
  • Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
  • Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups.
  • Top each 'cupcake' with mashed potatoes and Cheddar cheese.
  • Continue baking until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 489 calories, Carbohydrate 53.7 g, Cholesterol 100 mg, Fat 20.5 g, Fiber 3.1 g, Protein 22.7 g, SaturatedFat 9.3 g, Sodium 1121.5 mg, Sugar 20.4 g

COCONUT CUPCAKES



Coconut Cupcakes image

This wonderful recipe is from The Baker's Dozen Cookbook. A must-try for coconut lovers! Even those who claim they dislike coconut will adore there cute cupcakes. Decorate with coconut nougatine sticks.

Provided by WaterMelon

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter, softened (1 1/2 sticks)
1 cup sugar
3 large eggs, lightly beaten
1/2 cup canned unsweetened coconut milk (not coco lopez)
1/2 teaspoon vanilla extract
1 cup unsweetened flaked coconut (3 oz, you can also use half coconut flakes, half almond flakes)

Steps:

  • Preheat oven to 350F.
  • Grease and flour sixteen medium (2 3/4 inch) muffin cups, tap out excess flour, or line them with cupcake liners.
  • Sift flour, baking powder and salt together onto a piece of wax paper; set aside.
  • Beat butter on medium speed until lighter in color. Add sugar in a steady stream, then stop the mixer to scrape down the bowl.
  • Return to medium speed and beat until mixture is very light in color and texture, stopping occasionally to scrape down the bowl.
  • Add the slightly beaten egg (ensure it's at room temperature) a tablespoon at a time. If mixture looks curdled, stop, increase mixer speed to high and beat until mixture looks smooth and shiny again.
  • In 3 additions, add flour mixture, alternating with 2 additions of coconut milk. (flour-milk-flour-milk-flour) After each addition, scrape down the sides and beat until smooth.
  • Beat in vanilla extract with the final addition of coconut milk.
  • Using a rubber spatula, fold in the coconut flakes and almonds (if using).
  • Spoon the batter into prepared cups, filling them about 2/3 full. Sprinkle the top with some toasted almond flakes, if desired.
  • Bake for 20 mins, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
  • Transfer the pan to a wire rack, cool for 10 mins. Remove cupcakes from the pan and cool completely on wire rack, top side up.
  • If using the nougatine sticks: Just before serving, poke two nougatine sticks into each cupcake in a crisscross fashion.

Nutrition Facts : Calories 230.7, Fat 14.6, SaturatedFat 10.2, Cholesterol 62.5, Sodium 76.5, Carbohydrate 23.1, Fiber 1.2, Sugar 13, Protein 3

CHIP LOVER'S CUPCAKES



Chip Lover's Cupcakes image

Making chocolate chip cookies is a challenge with three teenagers who are always grabbing the dough to "sample." Their love of cookie dough inspired the recipe for these cupcakes that adults will enjoy, too. -Donna Scully, Middletown, Delaware

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 package white cake mix (regular size)
1/4 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons sugar
1/3 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips
BUTTERCREAM FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4-1/2 cups confectioners' sugar
4 tablespoons 2% milk, divided
1-1/2 teaspoons vanilla extract
1/4 cup baking cocoa
18 miniature chocolate chip cookies

Steps:

  • Prepare cake batter according to package directions; set aside. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in flour and confectioners' sugar until blended. Fold in chocolate chips. , Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. , Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting. , Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie.

Nutrition Facts :

ULTIMATE COOKIES AND CREAM LOVERS CUPCAKES



Ultimate Cookies and Cream Lovers Cupcakes image

Not for people watching their waistline but the ultimate cookies and cream experience in a cupcake form.

Provided by Topher

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon extract (almond, chocolate, or vanilla)
10 Oreo cookies, coarsely chopped
1/2 cup shortening
1/2 cup butter
3 1/2 cups confectioners' sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup milk
5 Oreo cookies, finely mashed

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!

Nutrition Facts : Calories 511.6, Fat 26.5, SaturatedFat 9.1, Cholesterol 23.9, Sodium 296.2, Carbohydrate 68.3, Fiber 1.5, Sugar 52.8, Protein 3.3

TRUFFLE LOVER'S CUPCAKES



Truffle Lover's Cupcakes image

Two-ingredient ganache is the ultimate topper for cupcakes enhanced with extra chocolate and liqueurs.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 8

3/4 cup miniature semisweet chocolate chips
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
3 tablespoons hazelnut or orange-flavored liqueur
1/3 cup whipping cream
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups.
  • Bake as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Immediately prick holes in tops of cupcakes with toothpick. Brush about 1/2 teaspoon liqueur over each cupcake. Cool completely, about 30 minutes.
  • In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand 10 minutes. Dip tops of cupcakes in ganache. Top with miniature chocolate chips, grated orange peel or ground hazelnuts, if desired. Store loosely covered.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 12 g, TransFat 0 g

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