Name: Apple Cheddar Cupcakes with Jalapeno-Apple Filling topped with Vanilla Butter Frosting
Yield: 16 to 17 cupcakes
Ingredients: 1 cup plus 2 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3 tablespoons butter, at room temperature; 1/2 cup granulated sugar; 1/4 cup plus 2 tablespoons brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup applesauce; 1 cup peeled and diced apples; Crumble Topping, recipe follows; Vanilla Butter Frosting, recipe follows; Jalapeno-Apple Filling, recipe follows; Cheddar flavored potato chips, crushed; 1/2 cup all-purpose flour; 1/3 cup light brown sugar; 1/4 cup chopped nuts (walnuts or pecans); 1/2 teaspoon ground cinnamon; 4 tablespoons butter, at room temperature; 3 cups powdered sugar; 1 teaspoon salt; 2 teaspoons vanilla extract; 6 tablespoons unsalted butter, at room temperature; 4 to 5 tablespoons sour cream; 3 to 4 apples, peeled and finely chopped; 1/2 cup brown sugar, packed

Directions

Preheat the oven to 350 degrees F. Line muffin pans with 16 to 17 cupcake liners.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
In a medium bowl, beat the butter and sugars until light and fluffy. Add the egg and then the vanilla extract. Beat until they are well combined. Add half of the dry ingredients, alternating with the applesauce. Mix just until combined. Fold the diced apples into the batter.
Fill the cupcake liners about half full with batter. Sprinkle about 1 tablespoon of the Crumble Topping into each batter-filled liner. Bake until a wooden toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pans to wire racks to cool completely before assembling the cupcakes.
To assemble: Place the Vanilla Butter Frosting in a pastry bag fitted with a closed-star tip. Pipe frosting around the outside rim of the cupcakes, creating a well in the center. Place about 1/2 teaspoon of the Jalapeno-Apple Filling in the well. Finish the cupcakes by rolling the edges in the crushed cheddar potato chips.

Crumble Topping

In a small bowl, combine the flour, brown sugar, nuts and cinnamon. Then add the softened butter. Mix together with a fork or your fingers until everything is well combined.

Vanilla Butter Frosting

Yield: about 2 cups

Put the powdered sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 10 seconds. Add the vanilla extract, butter and 4 tablespoons sour cream. Mix on low for 30 seconds. Scrape down the sides of the bowl and beat on medium-high speed until creamy. Add the remaining tablespoon sour cream if necessary to bring the frosting to spreading consistency.

Jalapeno-Apple Filling

Yield: about 2 cups

Place the apples in a medium saucepan on the stove. Add the brown sugar, butter, cinnamon and 3 tablespoons water; bring to a boil over medium-high heat. Boil for about 1 minute, and then reduce the heat to a simmer until the filling thickens. If needed, gradually add the cornstarch and whisk after each addition. After the mixture thickens, remove the pan from the heat and add the jalapeno. Let cool completely.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Apple Cheddar Cupcakes with Jalapeno-Apple Filling topped with Vanilla Butter Frosting

Ingredients

Crumble Topping

Vanilla Butter Frosting

Jalapeno-Apple Filling

Directions

Crumble Topping

Vanilla Butter Frosting

Jalapeno-Apple Filling

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