Candied Pepperoni Cupcakes

Candied Pepperoni Cupcakes

Candied Pepperoni Cupcakes

Created By: Kristen Oliphant

SERVINGS: 24 servings

INGREDIENTS
  • For the Candied Pepperoni
  • 15 to 20 HORMEL® Pepperoni
  • ½ cup brown sugar
  • ½ cup chopped pecans
  • ¼ teaspoon cinnamon
  • teaspoon cayenne pepper
  •  
  • For the Cupcakes
  • 1 box yellow cake mix
  • 1 (12-ounce) can soda
  • 1 tablespoon unsulphured molasses
  •  
  • For the Frosting
  • cup heavy whipping cream
  • cup sour cream
  • 8 ounces cream cheese
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla
For the Candied Pepperoni
Line baking sheet with parchment paper or foil; spray with nonstick cooking spray. Heat oven to 425°F. Line pepperoni out on the baking sheet, evenly spaced and not overlapping. In bowl, mix brown sugar, pecans and spices. Sprinkle evenly over pepperoni. Bake 5 to 6 minutes. Let cool completely.
 
For the Cupcakes
Heat oven to 350°F. Line 24 mini muffin cups with paper liners. Mix cake mix with soda and molasses. Using 1/3 cup measuring cup, pour mixture into baking cups. Bake 15 to 18 minutes, or until toothpick comes out clean from the center. Let cool.
 
For the Frosting
Beat whipping cream 1 to 2 minutes or until soft peaks form. Add sour cream and cream cheese by the spoonful, still mixing. Add powdered sugar and vanilla and beat on medium speed 2 minutes.
 
Top the cupcakes with frosting and a candied pepperoni.
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© 2018 Hormel Foods, LLC © 2018 Lloyd's Barbeque Company, LLC
 
 
 
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