You can't celebrate Cinco de Mayo without guacamole, but you can make it even better by creating these cute guacamole-inspired cupcakes. Make these cute cupcakes anytime of year for a dessert that's sure to wow your guests.
Start by making a batch of chocolate cupcakes and letting them cool. Then place them in the freezer for about 20 minutes, until they are firm but not frozen. Use a knife to hollow out the centers about 1/2 an inch deep and leaving a 1/2-inch rim all around. You can eat the cores now, because you won't need them. Don't worry, I won't tell.
Chop your chocolate cookies in a food processor until they are fine crumbs and look like really good dirt.
Now it's time to make the base. Mix your chocolate frosting well, and add a little bit of water if it's super thick. Take your Rolo and, holding the top and bottom, roll the sides of the candy in the chocolate frosting.
Next, roll the Rolo in the cookie crumbs. Repeat with two more Rolos so you have 3 per cupcake.
Repeat this process with your cupcake, rolling the sides and top rim in the frosting and then in the cookie crumbs.
Place your Rolos together to form a triangle shape, and place a dab of frosting on the top of each one.
Set the cupcake on top of the Rolos, and press down firmly.
Make your "guacamole" by mixing green icing color into the white frosting. I used 3 parts green and 1 part yellow.
Spoon some green frosting into the cavity of your cupcake, and place some red M&M's into the frosting. Spoon on a little more frosting to slightly coat the M&M's.
To make the cinnamon sugar mini tortilla chips, slice a tortilla into 1-inch triangles. I find this easiest to do by cutting the tortilla in half and then cutting a 1-inch strip around the edge. A pizza cutter works great for this step. Spread the chips on a baking sheet, spray them with cooking oil, and sprinkle with cinnamon sugar. Bake them in the oven at 400 degrees F for about 5 minutes, until crispy and golden. Place 2 to 3 chips onto each cupcake.
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