Barbecue Grill Cupcakes
Author: 
 
Ingredients
  • ♥ for the cupcakes:
  • 3 oz. semi sweet chocolate chips
  • 1 ½ cups hot brewed coffee {if you absolutely cannot have coffee, substitute hot water}
  • 3 cups sugar
  • 2 ½ cups all-purpose flour
  • 1 ½ cups unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 ¼ tsp salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 1½ cups well-shaken full fat buttermilk
  • 2 tsp vanilla
  • for the barbecue:
  • gummy candy of different colors and tooth pick
  • mike and ike or gummy hotdog for the hotdogs
  • tootsie roll for the steak
  • royal icing and black food color
Directions
  1. Preheat the oven to 300ºF.
  2. Add chocolate chips to the hot coffee to let it melt.
  3. Meanwhile, Into a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  4. In another large bowl or in the bowl of a stand mixer, beat eggs until thickened slightly, and lemon colored, about 3 minutes in a stand mixer, or 5 minutes with a hand mixer. Stir the chocolate mixture until all the chocolate is melted and combined.
  5. Slowly add the oil, vanilla, buttermilk and chocolate mixture, beating until combined well.
  6. Add a quarter of the dry mixture then blend until incorporated, then add another ¼ and combine, and repeat until all of the dry ingredients are just incorporated. Scrape down the sides of the bowl and blend again just until that is all incorporated.
  7. Mixture will be like a thick liquid. Prepare cupcake tins with liners.
  8. Pour batter into cupcake liners filling about half to ⅔rds of the way full. Don’t overfill. These rise quite a bit. Bake for about 28-32 minutes.
  9. If the center still looks caved in, or wet in the middle, they are not done. The top should look slightly rounded. They are done when they pass a toothpick test. But don’t test them until they look rounded. If you do, they could cave in or fall and never rise again.
  10. Don’t open the oven till they have been in for 28 minutes or so, or until they look done. Keep in mind the oven temperature is lower than in most recipes, so they take longer. This is especially true when using the higher amount of oil. Also when you prepare the batter, use it right away.
  11. Cool on wire racks.
  12. For the grill, I used the instant royal icing mix. I mixed just ¼ cup of royal icing mix with a tsp of water and a few drops of black food color so it would turn gray. I piped it in like a grill and let it dry.
  13. While drying, I cut up my gummies using a scissors and skewered it in a toothpick. I molded my tootsie roll to resemble a steak. For the grill marks in the steak and hotdog, I used an ediple pen. You can also use the black food color. Just dip a toothpick in it and draw small lines.
  14. When “the grill” is already dry, I assembled the barbecue, steak and hotdog on top of the cupcakes.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2013/01/barbecue-grill-cupcakes/