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These BBQ Hot Dog Cupcakes will surely be a hit on Father’s Day, July 4th, or any other get together where hotdogs will be served. These BBQ Hot Dog Cupcakes will bring smiles to the faces of the young and old alike.

BBQ Hot Dog Cupcakes

Cupcake Ingredients

2/3 cup unsalted butter, softened

1 2/3 cups sugar

3 eggs, room temp

2 cups flour

2/3 cup cocoa powder

1 1/4 tsp baking soda

1 tsp salt

1 1/3 cups  milk

Cupcake Directions

1.  Preheat oven to 350 degrees.

2. Line cupcake pan with paper liners.

3. Combine flour, baking soda, salt, and cocoa.

4. Cream butter with sugar until light and creamy.

5. Add one egg at a time, beating well after each addition.

6. Alternate the addition of the dry ingredients and milk with the creamed mixture.

7. Beat until smooth after each addition.

8. Scoop batter into lined cupcake tins.

9. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

10. Cool in cupcake tin for 10 minutes.

11. Remove from cupcake pan and cool on wire rack.

Frosting Ingredients

1 cup unsalted butter, softened

3/4 cup cocoa powder

3 cups powder sugar

3/4 cup heavy whipping  cream

Red & orange sprinkles

Hot Tamale candy

Frosting Directions

1. Beat the softened butter  until  its creamy.

2. Add cocoa and powder sugar alternately, mixing after each addition.

3. Mix well… add a small amount of heavy whipping cream after each addition if it doesn’t cream until it becomes creamy.

4. If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar, a 1/2 C at a time.

5. Take a large spoonful of frosting, turn the spoon upside down if the frosting stays on the spoon then it is done. If it drops off the spoon add more powdered sugar and mix well.

6. Spoon the frosting into a pastry bag with a frosting tip.

7. Frost the cupcakes with a smooth layer of frosting.

8. Using your fingertip dipped into a small dish of water… wet the frosted cupcake to “stick” your red and orange sprinkles to look like flames.

Royal Icing

1. Mix eggs, cream of tartar, almond extract, and powder sugar on medium speed for 4 minutes.

2. Add black gel food coloring… stir to blend well.

Decoration

1. Tape wax paper covering a cookie sheet .

2. Using a small pastry bag filled with the black royal icing and a #2 tip.

3. Using royal icing outline a BBQ grill.

4. Go over the outline of the grill with the black royal icing to reinforce the icing grill.

5. Allow to dry for 5-10 hours.

6. Cut the wax paper holding the completed BBQ grill into squares surrounding the image.

7.. Ensure the grills are dry, gently touch one of the images.

8. If the images are dry peel them off the wax paper and place on the frosted cupcake.

9. Draw “grill marks” on each “hot dog” (Hot Tamale) and place on top of the cupcake.