What do you make when you’re invited to a birthday BBQ in the summer?
“Hot Off the Grill Cupcakes,” of course!
I came across this idea in my latest issue (August/September) of Taste of Home magazine, and I thought it was just the cutest idea! The original decoration is shown on a brownie, rather than a cupcake, and topped with candies. However, I had some buttermilk I wanted to use up, so I opted to go with my Chocolate Cherry Coke Float Cupcakes (minus the icing & cherry buttercream) as the building block instead. I love the springy texture of this chocolate cake, and it’s quickly become my go-to recipe for using up leftover buttermilk. I never have complaints when I give away cupcakes to all our neighbors & friends, either!
To make these oh-so-hot treats, you’ll need the following:
- 2 dozen cupcakes (or brownies, as the original idea suggests)
- 1 can store-bought chocolate frosting (omit if using brownies)
- orange icing sugar
- 72 pieces Hot Tamales candy
- black royal icing (piping consistency)
As the cupcakes baked, I began to wonder if they wouldn’t look a little funny. After all, brownies bake up with a crusty, flaky top that looks rugged. Cupcakes – especially these! – bake up with perfect little domes. I wasn’t so sure the decoration would like “right” on the plain cupcake surface. Not only that, but what’s a cupcake without frosting?!