Cupcake Burgers

Cupcake Burgers

Make room for dessert at your next tailgate or BBQ with a batch of brownie sliders topped with cupcake buns.


30 cupcake burgers



  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups Domino® Granulated Sugar
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • sesame seeds (optional)

Brownie Burgers (two batches are needed)

  • 1 2/3 cups Domino® Confectioners Sugar
  • 1/3 cup unsweetened cocoa powder, Dutch processed
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Mustard and Ketchup

  • 3 3/4 cups (1 lb. box) Domino® Confectioners Sugar
  • 1/2 cup (1 stick) butter, softened
  • 3 to 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • red food coloring
  • yellow food coloring


  • 1 (14 oz.) bag coconut, shredded
  • green food coloring



Preheat oven to 350°F. Line muffin pans with paper liners.

Combine flour, baking powder and salt in mixing bowl. Cream butter and sugar in large mixing bowl, with electric mixer on medium speed, until fluffy. Add egg yolks; beat well. Beat in vanilla. Gradually add flour mixture, alternating with milk, on low speed until blended; set aside.

In separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into batter with rubber spatula. Pour to fill muffin cups 2/3 full. Sprinkle with sesame seeds.

Bake 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Brownie Burgers

Two batches are needed for this recipe.

Preheat oven to 350°F. Lightly grease a 13x9-inch cookie sheet with sides.

In large mixing bowl, combine sugar, cocoa, flour and salt. Add egg, vegetable oil, milk and vanilla; mix until blended. Spread evenly onto prepared cookie sheet.

Bake 15 minutes or until toothpick inserted in center comes out clean. Cool completely on cookie sheet; set on wire rack. Once cooled, use a 2 1/2-inch round cookie cutter to cut out "burgers."

Mustard and Ketchup

In large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed for 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency.

Divide evenly into two bowls. Add red food coloring to one bowl until desired "ketchup" shade is reached. Add yellow frosting to the second bowl to make "mustard."


Place shredded coconut in a large resealable food-storage plastic bag. Add 2 to 3 drops green food coloring; seal bag and shake to color coconut; set aside.

To assemble Cupcake Burgers, slice off the tops of the cupcakes; set aside. Place brownie burger on bottom of cupcake. Spread on ketchup or mustard frosting. Top with shredded coconut. Place top cupcake bun onto burger.


If making brownie burgers ahead, store in a tightly sealed container with waxed paper between layers to keep from sticking.

These cupcake burgers go great with our Shortbread Fries. Click here for Shortbread Fries recipe.