Cupcakes in disguise: Guacamole-filled molcajetes

Chocolate cupcakes and Rolos make the perfect molcajete base for “guacamole” frosting with M&M’s “tomatoes” and sweet cinnamon sugar tortilla chips.

You can’t celebrate Cinco de Mayo without guacamole, but you can make it even better by creating these cute guacamole-inspired cupcakes. Make these cute cupcakes anytime of year for a dessert that’s sure to wow your guests.

Start by making a batch of chocolate cupcakes and letting them cool. Then place them in the freezer for about 20 minutes, until they are firm but not frozen. Use a knife to hollow out the centers about 1/2 an inch deep and leaving a 1/2-inch rim all around. You can eat the cores now, because you won’t need them. Don’t worry, I won’t tell.

Chop your chocolate cookies in a food processor until they are fine crumbs and look like really good dirt.

Now it’s time to make the base. Mix your chocolate frosting well, and add a little bit of water if it’s super thick. Take your Rolo and, holding the top and bottom, roll the sides of the candy in the chocolate frosting.

Next, roll the Rolo in the cookie crumbs. Repeat with two more Rolos so you have 3 per cupcake.

Repeat this process with your cupcake, rolling the sides and top rim in the frosting and then in the cookie crumbs.

Place your Rolos together to form a triangle shape, and place a dab of frosting on the top of each one.

Set the cupcake on top of the Rolos, and press down firmly.

Make your “guacamole” by mixing green icing color into the white frosting. I used 3 parts green and 1 part yellow.

Spoon some green frosting into the cavity of your cupcake, and place some red M&M’s into the frosting. Spoon on a little more frosting to slightly coat the M&M’s.

To make the cinnamon sugar mini tortilla chips, slice a tortilla into 1-inch triangles. I find this easiest to do by cutting the tortilla in half and then cutting a 1-inch strip around the edge. A pizza cutter works great for this step. Spread the chips on a baking sheet, spray them with cooking oil, and sprinkle with cinnamon sugar. Bake them in the oven at 400 degrees F for about 5 minutes, until crispy and golden. Place 2 to 3 chips onto each cupcake.

Guacamole-filled molcajete cupcake recipe

Inspired by Food Network

Serves 16 

Ingredients:

• 16 chocolate cupcakes
• 1 package Oreo cookies
• 1 can chocolate frosting
• 1 bag Rolo candies
• 1 can white buttercream frosting
• Green and yellow icing color
• Red M&M’s
• 1 tortilla
• Cooking spray
• Cinnamon sugar (mix 1/4 cup sugar with 1 tablespoon cinnamon)

Directions:

1. Place the cupcakes in the freezer for about 20 minutes, until they are firm but not frozen. Remove the liners, and use a knife to hollow out the center of each cupcake about 1/2 inch deep and leaving a 1/2-inch rim all around.
2. Chop the chocolate cookies in a food processor until they are fine crumbs.
3. Mix the chocolate frosting well; add a little bit of water if it’s super thick. Take your Rolo and, holding the top and bottom, roll the sides of the candy in the chocolate frosting. Next, roll the Rolo in the cookie crumbs. Repeat with 2 more Rolos so you have 3 per cupcake.
4. Repeat this process with your cupcake, rolling the sides and top rim in the frosting and then in the cookie crumbs.
5. Place your Rolos together to form a triangle shape, and place a dab of frosting on the top of each one. Set the cupcake on top of the Rolos, and press down firmly.
6. Make your “guacamole” by mixing green icing color into the white frosting. I use 3 parts green and 1 part yellow. Spoon some green frosting into the cavity of your cupcake, and place some red M&M’s into the frosting. Then spoon on a little more frosting to slightly coat the M&M’s.
7. To make the cinnamon sugar mini tortilla chips, slice a tortilla into 1-inch triangles. I find this easiest to do by cutting the tortilla in 1/2 and then cutting a 1-inch strip around the edge. A pizza cutter works great for this step.
8. Spread the chips on a baking sheet, spray them with cooking spray, and sprinkle with cinnamon sugar. Bake them in the oven at 400 degrees F for about 5 minutes, until crispy and golden. Place 2 to 3 chips onto each cupcake.

More Cinco de Mayo recipes

2 Creative margarita twists
Piñata cookies
Candy-filled maraca cookies