Barbecue Hot Dog Cupcakes

This week we are focused on summer with these amazing Barbecue Hot Dog Cupcakes!

It is finally time to break out the barbecue and enjoy time outside! Plus Father's Day is coming up and these would make amazing Father's Day cupcakes!

BBQ Hot Dog Cupcakes

Last week we kicked off Cupcake Saturday with super fun Marvel Thor Cupcakes!

So cute and fun at the same time.

Make sure and check back each Saturday morning to see each of the new cupcakes we are sharing! So many amazing cupcakes coming up!

Cupcake Ingredients:

⅔ C unsalted butter, soft
1 ⅔ C sugar
3 eggs, room temp
2 C flour
⅔ C cocoa powder
1 ¼ teaspoon baking soda
1 teaspoon salt
1 ⅓ C  milk

Cupcake Directions:

-Preheat oven to 350 degrees.
-Line cupcake pan with paper liners.
-Combine flour, baking soda, salt, and cocoa.
-Cream butter with sugar until light and creamy.
-Add one egg at a time, beating well after each addition.
-Alternate the addition of the dry ingredients and milk with the creamed mixture.
-Beat until smooth after each addition.
-Scoop batter into lined cupcake tins.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool in the cupcake tin for 10 minutes.
-Remove from cupcake pan and cool on wire rack.

Frosting Ingredients:

1 C unsalted butter softened
¾ C cocoa powder
3 C powder sugar
¾ C heavy whipping  cream
Red & orange sprinkles
Hot Tamale candy

Frosting Directions:

-Beat the softened butter until  it's creamy.
-Add cocoa and powder sugar alternately, mixing after each addition.
-Mix well... add a small amount of heavy whipping cream after each addition if it doesn't cream until it becomes creamy.
-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar, a ½ C at a time.
-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.
-Spoon the frosting into a pastry bag with a frosting tip.
-Frost the cupcakes with a smooth layer of frosting.
-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:

-Mix eggs, cream of tartar, almond extract, and powder sugar on medium speed for 4 minutes.
-Add black gel food coloring... stir to blend well.

Decoration:

-Tape wax paper covering a cookie sheet.
-Using a small pastry bag filled with the black royal icing and a #2 tip.
-Using royal icing outline a BBQ grill.
-Go over the outline of the grill with the black royal icing to reinforce the icing grill.
-Allow drying for 5-10 hours. -Cut the wax paper holding the completed BBQ grill into squares surrounding the image.
-Ensure the grills are dry, gently touch one of the images.
-If the images are dry peel them off the wax paper and place on the frosted cupcake.
-Draw "grill marks" on each "hot dog" (Hot Tamales) and place on the cupcake.

How to make Barbecue Grilled Hot Dog Cupcakes perfect for Father's Day, Fourth Of July, Birthday Parties or just as a fun cupcake. Great summer picnic/barbecue treat! So fun to bake!

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

Barbecue Hot Dog Cupcakes

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Author: Tammilee Tips

Ingredients

• Cupcake Ingredients:
• ⅔ C Unsalted Butter soft
• 1 ⅔ C White Sugar
• 3 Eggs room temp
• 2 C All Purpose Flour
• ⅔ C Cocoa Powder
• 1 ¼ Teaspoon baking soda
• 1 Teaspoon Salt
• 1 ⅓ C Milk
• Frosting Ingredients :
• 1 C Unsalted Butter softened
• ¾ C Cocoa Powder
• 3 C Confectioners Powdered Sugar
• ¾ C Heavy Whipping Cream
• Red & orange sprinkles
• Hot Tamale candy

Instructions

• Cupcake Directions:
• -Preheat oven to 350 degrees.
• -Line cupcake pan with paper liners.
• -Combine flour, baking soda, salt, and cocoa.
• -Cream butter with sugar until light and creamy.
• -Add one egg at a time, beating well after each addition.
• -Alternate the addition of the dry ingredients and milk with the creamed mixture. -Beat until smooth after each addition.
• -Scoop batter into lined cupcake tins.
• -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• -Cool in cupcake tin for 10 minutes.
• -Remove from cupcake pan and cool on wire rack.
• Frosting Directions:
• -Beat the softened butter until its creamy.
• -Add cocoa and powder sugar alternately, mixing after each addition.
• -Mix well... add a small amount of heavy whipping cream after each addition if it doesn't cream until it becomes creamy.
• -If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar, a ½ C at a time.
• -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.
• -Spoon the frosting into a pastry bag with a frosting tip.
• -Frost the cupcakes with a smooth layer of frosting.
• -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:
• -Mix eggs, cream of tartar, almond extract, and powder sugar on medium speed for 4 minutes. -Add black gel food coloring... stir to blend well.
• Decoration:
• -Tape wax paper covering a cookie sheet .
• -Using a small pastry bag filled with the black royal icing and a #2 tip.
• -Using royal icing outline a BBQ grill. -Go over the outline of the grill with the black royal icing to reinforce the icing grill.
• -Allow to dry for 5-10 hours.
• -Cut the wax paper holding the completed BBQ grill into squares surrounding the image. -Ensure the grills are dry, gently touch one of the images.
• -If the images are dry peel them off the wax paper and place on the frosted cupcake.
• -Draw "grill marks" on each "hot dog" (Hot Tamales) and place on the cupcake.

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