Have you ever thought – how can I take the wildly popular cupcake trend and make it into something men will like? The answer is add meat.
These cornbread chili cupcakes have a secret surprise – a chili center. Inspired by a friend, I recently made these at a party in his honor.
Perhaps less of a recipe than an idea, here’s how it’s done -
You’ll need one cup of cold chili without beans. I recommend making your own with lean ground beef – 93 percent – a day in advance. Too much fat will leak out during baking and make a mess. Refrigerate chili so it becomes solid.
When ready to bake, heat oven to 350F and line a 12 cup muffin pan with cupcake papers.
Prepare two packages of your favorite cornbread mix according to package directions. Stir in one cup of Mexican blend shredded cheese (use pepper jack if you like it spicy).
Use a standard ice cream scoop – fill 3/4 way with batter and put one scoop in each muffin cup.
Take chili out of fridge. Use a small ice cream scoop or teaspoon to add one scoop of chili to each muffin cup.
Cover chili with about one tablespoon of batter. Bake for about 25 minutes until golden brown.
Cool completely. When ready to serve ” frost” with sour cream and shower with chopped scallions.
