Best Cupcake Sliders Recipes

Mudslide Cupcakes image

Provided by Cheri Liefeld

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
3 eggs
3/4 cup coffee-flavored liqueur
1/2 cup vegetable oil
1/2 cup cold brewed coffee
1/2 cup butter, softened
1/4 cup milk chocolate chips, melted
1/4 cup coffee-flavored liqueur
4 cups powdered sugar
1 cup whipping cream
1 cup powdered sugar
2 tablespoons Irish cream liqueur
1/4 cup chocolate shavings

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.
In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

Lasagna Sliders/Cupcakes image

Provided by FullyClothedChef

Categories Pork

Time 33m

Yield 20 sliders/cupcakes

Number Of Ingredients 8

1 lb ground beef (or Italian sausage)
1 medium onion (diced)
1 garlic clove (minced)
1 1/2 cups favorite pasta sauce (I prefer Mushroom Prego)
1 1/4 cups ricotta cheese
1 egg
2 (8 ounce) cans refrigerated buttermilk biscuits (Makes 20)
2 cups mozzarella cheese (grated)

Steps:

Brown ground beef in a pan along with onions and garlic until meat is crumbly, there's no more pink, and onions are soft.
Add red sauce to pan.
In a separate bowl, mix ricotta cheese and an egg thoroughly.
Pre-heat oven to 350.
Separate biscuits from each other.
In a cupcake pan (I use a silicon pan, so I don't need to grease it, but if not using silicon, I suggest Pam) place a raw biscuit in each cupcake hole.
With fingers, press biscuit into and partially along the sides of each hole, creating a "crust" effect.
Spoon some meat mixture into each cupcake hole, on top of the biscuit.
Spoon some ricotta on top of the meat, and spread evenly across the top.
Sprinkle mozzarella cheese on top of each cupcake hole.
Place in oven for 18-20 min, keeping a close eye on the cheese, making sure it doesn't burn.
Remove from oven, and let cool for 3-5 minute
With a knife, gingerly pry each lasagna slider from its cupcake hole, and place on plate.
Serve sooner than later :)
And Enjoy!