Similar to Applebees’ chicken wonton tacos are these. I decided to try making my own at home because I really liked the ones at Applebees. They make a delicious main dish or a light and flavorful appetizer. The kids adore them! Here is a meal that uses ground chicken but is not too unbelievable. In order to save time and reduce fat, I bake the wonton wrappers. With this healthier version, I am incredibly happy. If preferred, add cilantro, red onion, or sweet onion to the tacos. Serve wedges of lime on the side.
| Prep Time: | 1 hr |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 36 |
| Yield: | 36 mini cupcakes |
Ingredients
- 9 tablespoons unsweetened cocoa powder
- 5 tablespoons boiling water, or as needed
- ¾ cup unsalted butter
- ¾ cup white sugar
- 2 tablespoons white sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3 eggs
- 1 (8 ounce) package cream cheese, softened
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- 1 cup confectioners’ sugar, sifted
- ¼ cup white sugar
- 180 miniature semisweet chocolate chips
- 2 tablespoons chocolate sprinkles
- 1 ounce fondant, ready-to-use, white
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease one 24-cup mini muffin tin and one 12-cup mini muffin tin or line cups with paper liners.
- Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
- Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 12 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 30 minutes.
- Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners’ sugar gradually.
- Frost each cupcake with a layer of white frosting. Pour white sparkling sugar into a small bowl and dunk each frosted cupcake into the sugar, so the frosting is evenly covered.
- Place 2 chocolate chips into the middle of each cupcake for the eyes with the pointy side facing the cupcake. Place 1 chocolate chip with the pointy side pointing down for the nose, like an upside-down triangle. Make a mouth with 3 chocolate sprinkles in the shape of an anchor. Place 2 chocolate chips on top of the cupcakes for the ears.
- Roll fondant into tiny balls for the eyes, smaller than the mini chocolate chips, and stick 1 half piece of chocolate sprinkle into each ball for the pupils. Glue eyes onto the 2 eye chocolate chips with some frosting.
- If you don’t need that many mini cupcakes, just make the amount you need and bake regular- sized cupcakes with the rest of the batter. You need to adjust the baking time, probably more like 20 minutes, just keep checking with a toothpick.
- You can also use small sugar eyeballs instead of making the eyeballs out of fondant yourself.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 53 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
super cute
my friend made these for me for a suprise birthday party they were delicous and very cute