The other day I was trying to come up with a BLT cupcake after seeing something on one of the cooking shows I watch. Dwight asked what I was doing and I said “thinking outside the box”. His response “how about some nacho cupcakes?”. At first I was thinking that there was no way I could do that. Seriously, nacho cupcakes? Anyways, my mind started churning and I couldn’t stop thinking about how I could make nacho cupcakes. Was I going to make them sweet or was I going to go in the savory direction? After writing down lot’s of ideas, thinking way to many hours on it and finally taste testing different recipes (also using Dwight as my taste testing guinea pig) I finally nailed it when I was told “Now that’s a nacho cupcake”.
The batter is sweet and spicy. Partly from going in the sweet cornbread direction and also from making candied jalapenos. Oh yeah, candied jalapenos. Yup, I went there!
Not that I’m biased or anything, but you could totally eat these without the “frosting” or other toppings. They are still really really good.
The “frosting” I made has a crème fraiche base . I combined crème fraiche, cream cheese and finely grated monterey jack cheese. I could have stopped there, but of course I didn’t. As most people know, I can’t control myself in the kitchen. To make these much more nacho like, I then topped the cupcake with a tortilla chip, diced tomatoes and finally, those candied jalapenos.
These cupcakes are tasty, whimsical and unique. Take them to your next foot ball party and be remembered for forever.
- 1 1/2 cup white cornmeal
- 1/2 cup plus 2 tablespoons of pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar
- 1 cup of buttermilk
- 1/2 cup of milk
- 2 eggs
- 1/4 cup chopped candied jalapenos
- 1/8 cup chopped chives
- pinch of salt
- 1/4 cup creme fraiche
- 1/4 cup whipped cream cheese
- 1/4 cup of finely grated monterey jack
- 12 tortilla chips
- 1 small tomato, small dice
- candied jalapenos
- Pre-heat the oven to 375F
- Combine the dry ingredients in a bowl and mix to get the "lumps" out. You can sift it to but it's not really necessary.
- In a separate bowl combine the wet ingredients and beat/whip until combined.
- Combine the wet and dry ingredients and mix well. Add in the candied jalapenos, chives and a pinch of salt.
- Spray your cupcake pan with non-stick spray. You don't want to use liners because you don't get the crispy outside. Pour the batter into the pan filling to the top.
- Bake for about 20 minutes.
- While the cupcakes are baking, mix together the creme fraiche, cream cheese and monterey jack cheese.
- Once the cupcakes are removed from the oven and cooled, spread the icing on them and garnich with the toppings.