Frito cupcakes?!?
Be sure to check out my updated version of the Frito Cupcake!
Another month, another cupcake hero theme. This month’s theme is cocoa powder with brownie points for anyone who uses Askinosie. I did recently upgrade from Hershey’s cocoa powder to Ghirardelli. I can definitely taste a difference between those two cocoa powders, so I’m sure if I upgrade even further, things will just keep getting better.
Anyways, back to the cupcakes. I present to you Frito Cupcakes. I’m sure you’re thinking “Frito what?!?” You heard me right, Frito Cupcakes. These little guys were inspired by Frito candy which has made me famous in our beer pong league. It’s the perfect combination of salty and sweet, chewy and crunchy. And, there’s just something about Frito’s. I don’t think I’ve ever met someone who didn’t love Frito’s. They have such a distinct flavor and crunch that makes them perfect for scooping up your favorite dip or salsa.
I’m still very new to making up my own recipes for baked goods. For cooking, I do it all the time. I just throw things in, taste and go from there. Baking is more scientific, so I usually bake a tiny batch of something, make adjustments and try again. Luckily with these guys, I loved how the first tiny batch came out. The other thing I struggle with is the measurements. I’m constantly just adding a little of this or that so it’s hard to write out recipes. I don’t know how people do it…
Frito Cupcakes – by ME! (Cupcake recipe from Laurie, Frosting recipe from I Like Cake) – this should make about 24 mini cupcakes
1 cup pretzels
1/2 cup Fritos
1/2 stick butter
1/4 cup brown sugar
3/4 cups unbleached white flour
1/6 cup unsweetened cocoa powder (=8 tsp)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup vegetable oil
1/2 cup cold water
1 teaspoons pure vanilla extract
1 tablespoons vinegar
Preheat oven to 375.
Crush pretzels and Fritos. You can use a food processor to chop, or just throw them in a ziploc bag and crush with your hands or a meat tenderizer. Put about a teaspoon of the crushed mixture into the bottom of the mini cupcake pan (I didn’t use liners).
Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for ~4 minutes.
Now, mix up the cupcake batter:
Sift together the flour, cocoa, baking soda, salt, and sugar in a large mixing bowl.
In a 2-cup measuring cup, measure and mix together the oil, water, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk.
When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter.
Working quickly, distribute the batter into the cupcake pan.
Bake for 10-14 minutes. Set the cupcakes on a wire rack for 10 minutes to cool in pan, then transfer to wire rack to cool completely.
For the PB Frito frosting
1 stick butter, room temperature (1/2 cup)
2 cups confectioner’s sugar
2 Tbsp. milk
1/2 cup peanut butter
Crushed Fritos
Beat the softened butter until creamy, then start adding the sugar and milk, alternately.
Mix in peanut butter. Mix in more or less Peanut Butter to fit your tastes.
Mix crushed Fritos into PB frosting until your desired chunkiness and flavor is reached. I did about a 1:1 frosting to Fritos ratio.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
Brown butter makes everything better!
I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
I love trying new ccc recipes also. You don’t mention what the texture of the cookie is. I like crispy edges and chewy centers, very hard to find.
Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
These look awesome, I am still searching for the perfect recipe!
The cookies sound amazing! I love the addition of cream cheese! CC is my favorite cookie and I am terrified to make them because I have no self control. I love the dough and I love the cookie!!
These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
beantownbaker — January 5th, 2013 @ 4:31 pm
They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
These look amazing! I am definitely going to make them!