Corn Dog Cupcakes are ingenious! So simple to make and a total crowd pleaser. Only two ingredients plus condiments are needed.
This recipe was shared by Brandy who sent me a photo of the recipe. It wasn’t until after I made the recipe that I realized it originates from The Healthy Gluten-Free Life cookbook. Suffice to say, this recipe can easily be made with or without gluten*. Either way, you’ll be popular at the potluck!
Line a 12-cupcake baking pan with paper baking cups. Spray them lightly with non-stick spray. Fill each cup 2/3 of the way with cornbread batter. Slice the hot dogs into bite-sized pieces. Press eight to ten hot dog slices into each cupcake.
Bake at 350 degrees for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with sides of mustard and ketchup.
* Note: make sure to double check all ingredients if you’re going to make these gluten-free!
Barbequeing hot dogs and serving them up in delicious and different variations is always awesome and Mexican Hot Dogs are no exception! An easy way to convert a simple hot dog into a meal, they are also especially good with a side of Grilled Corn Salad.
Hot dog buns
Bacon (optional – you can wrap the dogs in bacon and bbq until bacon is crispy and completely cooked; or you can fry the bacon until completely cooked, then chop it and put it on top of the dogs)
Using a food processor, whirl the mayo with one or two chipotles and a few tablespoons of adobo sauce until completely blended. Grill the hot dogs until completely cooked. Generously spread the chipotle mayo onto the buns. Add the cooked hot dogs. Top with queso fresco, red onion, avocado, and optional bacon. Enjoy!