Potato Chip Cupcakes

Potato Chip Cupcakes

These cupcakes pack salty on sweet for a game day dessert that'll keep your guests happy even if someone is hogging the chip bag.

YIELDS

30 cupcakes

INGREDIENTS

Cupcakes

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

Chocolate Agave Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese
  • 4 teaspoons vanilla extract
  • 1 cup Domino® Organic Blue Agave Nectar Syrup
  • 2/3 cup cocoa powder

Potato Chip Garnish

  • 2 cups potato chips
  • 35 whole potato chips
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup Domino® Confectioners Sugar
  • water

INSTRUCTIONS

Cupcakes

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

Combine flour, baking powder and salt in a large bowl; set aside.

Cream butter and sugar in large mixing bowl with electric mixer on medium speed until fluffy. Add egg yolks and 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 prepared cups 2/3 full. Bake 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.

Chocolate Agave Cream Cheese Frosting

In a large mixing bowl, combine cream cheese, vanilla and agave syrup together until well blended. With mixer on low speed, add cocoa powder. Mix until smooth and creamy. Chill 30 minutes.  Frost cupcakes and store in refrigerator until ready to serve.

Potato Chip Garnish

Potato Chip Crumbs:
Put approximately 2 cups of potato chips into a zip-top bag. Crush with rolling pin, making small crumbs. Pour crumbs onto flat plate and roll each frosted cupcake edge in crumbs, top with decorated chocolate-dipped chip.

Chocolate-Dipped Potato Chips:
Line a baking sheet with parchment or waxed paper.

Choose full-sized potato chips, approximately 35, one to top each cupcake (5 extra in case of any breakage).

In microwave-safe bowl, melt chocolate chips, stirring every 30 seconds until melted. When chocolate is fully melted, dip each chip 3/4 of the way into the chocolate.  Set onto the prepared tray. Place in refrigerator for approximately 5 minutes to harden. Place on top of cupcake.