How to Make Nacho Cupcakes That They Will Rave About

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Do you love nachos? Do you love cupcakes? Then you’re going to love nacho cupcakes! These delicious treats are perfect for parties, movie nights, or any other special occasion. This recipe post will show you how to make these tasty cupcakes. So get your baking supplies ready, and let’s get started!

Who invented Nachos?

Nachos are not part of traditional Mexican cuisine. The history of nachos is a bit disputed, but most people believe that they were invented in the 1940s by Ignacio “Nacho” Anaya. Nacho was working as a maitre d’ at a restaurant in Piedras Negras, Mexico when a group of wives of American soldiers came in.

Nacho was asked to make something for them to eat, but he couldn’t find the cook and didn’t have much time or anything prepared. So he grabbed some tortillas, melted some cheese on them, and added some jalapeños, making a Mexican canape of sorts.

They took off about 20 years later when they were introduced to a crowd at a stadium, and just look at where we are today. Nachos are now a global phenomenon!

Can you customize Nachos?

Absolutely! Nachos are the perfect food to customize because they are so versatile. You can use any type of tortilla chip, or any kind of cheese and add any toppings you like.

Some popular nacho toppings include ground beef, chicken, refried beans, sour cream, salsa, guacamole, and jalapeños. But feel free to get creative and add whatever you like. Nachos are a great way to use up leftovers too.

Now that we know a little bit about nachos’ history let’s get to the good part: how to make nacho cupcakes! This recipe is easy and only requires a few simple ingredients.

How do I make these adorable Nacho cupcakes?

The yellow cupcake base can be made from the following recipe:

You will need:

• 1 cup all-purpose flour
• 1 1/4 tsp baking powder
• 1/8 tsp salt
• 2 large eggs at room temp
• 3/4 cup sugar
• 1/4 cup unsalted butter, cut into 1/2” cubes
• 1/2 cup milk – the higher the fat content, the better
• 2 tsp vanilla extract
• 1 1/2 tsp vegetable oil

How to make Nacho Cupcakes

Preheat the oven to 350°F and place the shelf in the middle of the oven. Line the muffin tin with cupcake liners.

Mix flour, baking powder, matcha, and salt in a large bowl. Set aside.

Place butter and milk in a microwave-safe dish and zap for 2 minutes on high to melt the butter.

In a separate bowl, beat eggs for 30 seconds on medium-high speed.

With the beater still going, pour the sugar in over 30 seconds.

Beat eggs for 6 minutes more on a highly faster speed or until they tripled in volume and are almost pure white.

When the egg is whipped, scatter 1/3 flour across the surface, then beat on low for 5 seconds. Stop beating, add half the remaining flour, then mix on low for 5 seconds. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Pour the hot milk/butter, vanilla, and oil into the empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk. Use a whisk to mix until smooth. It should look kind of foamy.

With the beater on low still, pour the milk mixture into the Egg Batter over 10-15 seconds, then turn the beater off.

Fill your muffin tins with batter until they are 2/3 full. Bake 20-22 minutes until a toothpick comes out clean. Allow them to cool slightly before transferring to wire racks.

What you need for Nacho Cupcakes:

• Yellow cupcakes, baked and cooled.
• Yellow-orange buttercream frosting in a piping bag with a medium size cut tip
• Churro or cinnamon sugar chips
• Red Mike & Ike candy, chopped
• Green Mike & Ike candy, sliced

Nacho Cupcake Tutorial

Pipe a smooth flat swirl of frosting onto each cupcake.

Place a few churro chips on top of the frosting, making sure that the frosting “glues” them to the cupcake.

Pipe frosting on top of chips to resemble melted cheese.

Put a few pieces of the cut candy on top of the “cheese” to look like diced peppers and tomatoes.

Serve & enjoy!

Pro Frosting Tip:

To fill your pastry bags with frosting, place the piping bag into a large glass and fold the sides of the bag over the rim of the glass. Scoop the vanilla frosting into the piping bag. Bring the pastry bag edges up and twist them together to start decorating.

If you don’t have a piping bag, try a plastic bag with the tip snipped off. Frost the cooled and filled cupcakes. 

Nacho Cupcake FAQs:

Do I have to use churro chips?

No, you don’t have to use churro chips. You could use Golden Grahams’ cereal squares or the generic version instead.

Can I make these in advance?

Yes, you can make the cupcakes up to two days in advance.

How do I store Nacho Cupcakes?

Store Nacho Cupcakes in an airtight container for up to two days at room temperature.

Can I freeze Nacho Cupcakes?

Yes, you can! Freeze them for up to three months. When you’re ready to eat them, thaw overnight in the fridge, and then bring them to room temperature before serving.

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• Lemoncello Cupcakes: A Deliciously Tangy Treat
• Camo Cupcakes: How to Make the Perfect Army-Inspired Treats
• When Making Cupcakes: How Full to Fill the Liners
• Polar Bear Cupcakes: Adorable Treats for Your Winter Party
• Rudolph Cupcakes: A Delicious and Festive Holiday Treat