BBQ Cupcakes with Grilled Hot Dogs

These adorable BBQ Cupcakes with Grilled Hot Dogs really are perfect for memorial day, father’s day, 4th of July, labour day and just about any other summer celebration you can think of!

Hey guys! I have the perfect dessert for you over-achievers for just about any summer celebration. Obviously, Memorial Day is here, and BBQ season is already in full force around these parts. 

Father’s Day is just around the corner along with July 4th!

Plus so many people love their Labour Day parties!

What do all these days have in common aside from a good party? Barbecuing of course! 

See?

These adorable BBQ Cupcakes with Grilled Hot Dogs really are the perfect cupcakes!

BBQ Cupcakes with Grilled Hot Dogs

Yields: 12 Cupcakes | Prep time: 20 Minutes | Bake time: 22 Minutes

Cupcakes Ingredients:

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 Large eggs, room temperature
• 1 cup whole milk, room temperature
• ½ cup vegetable oil
• 2 teaspoon vanilla extract
• 1 cup boiling water

Frosting Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 3/4 cup heavy whipping cream
• Red & orange sprinkles
• Hot Tamale candy

Royal Icing Ingredients:

• 4 egg whites
• 4 cups powdered sugar, sifted
• 1 teaspoon lemon extract
• Black gel food colouring

Cupcake Directions:

Preheat oven to 350 degrees Fahrenheit and line a cupcake pan with paper liners. Set aside.

Combine flour, baking soda, salt, and cocoa in a medium bowl.

In a seperate bowl, mix together oil with sugar until well combined.

Add one egg at a time, beating well after each addition.

Alternate the addition of the dry ingredients and milk with the wet mixture, beating until smooth after each addition.

Scoop batter into lined cupcake tins, filling each liner 3/4 full.

Bake for 20-22 minutes, or until an inserted toothpick comes out clean.

-Cool in cupcake tin for 10 minutes then remove from cupcake pan and cool on wire rack.

 Frosting Directions:

Beat the softened butter until its white and creamy.

Add cocoa and powdered sugar alternately, mixing after each addition.

Mix in a small amount of heavy whipping cream at a time until you reach the desired thickness.

Spoon the frosting into a pastry bag with a round frosting tip attached. Frost the cupcakes with a smooth layer of frosting.

Sprinkle the frosting over with your red and orange sprinkles to look like flames.

Royal Icing:

Beat egg whites in a large bowl with mixer at high speed until foamy.

Gradually add sugar and lemon extract and beat until thickened.

Add black gel food colouring and stir to blend well.

 Decoration:

Line a cookie sheet with waxed paper.

Using a small pastry bag fitted with a #2 tip, and filled with the black royal icing, outline a BBQ grill.

Go over the outline of the grill again with more of the black royal icing to reinforce the icing grill.

Allow to dry for 5-10 hours. Cut the wax paper holding the completed BBQ grill into squares surrounding the image. Ensure the grills are dry, gently touch one of the images. If the images are dry peel them off the wax paper and place on the frosted cupcake.

Draw “grill marks” on each “hot dog” (Hot Tamales) using an edible marker and place on the cupcakes.