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.