Of course! Taco Cupcakes are a fun, creative, and delicious twist on taco night. They’re perfect for parties, game day, or a hands-on family meal. Think of them as individual layered “muffins” with all your favorite taco fillings, baked inside a wonton wrapper crust.
Here is a detailed, easy-to-follow recipe.
Why You’ll Love Taco Cupcakes
· Fun & Interactive: A huge hit with both kids and adults.
· Perfect for Crowds: Easy to make in large batches and everyone gets their own portion.
· Customizable: Let everyone build their own with different toppings.
· Great for Make-Ahead: You can assemble them ahead of time and just pop them in the oven when needed.
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Taco Cupcakes
This recipe makes 12 taco cupcakes.
Ingredients
For the Filling:
· 1 lb (450 g) ground beef (or ground turkey/chicken)
· 1 packet (1 oz) taco seasoning
· ½ cup water
· 1 cup refried beans (canned is fine)
· 1 cup shredded cheese (like a Mexican blend or cheddar), divided
For the Assembly:
· 24 wonton wrappers (found in the refrigerated produce section)
· Non-stick cooking spray or a little olive oil
For the Toppings (Choose Your Favorites):
· Sour cream
· Diced tomatoes
· Shredded lettuce
· Sliced black olives
· Sliced jalapeños
· Guacamole or diced avocado
· Salsa or pico de gallo
· Fresh cilantro, chopped
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Step-by-Step Instructions
Step 1: Prepare the Filling
1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until fully cooked. Drain off any excess grease.
3. Add the taco seasoning and ½ cup water. Stir and simmer for 3-4 minutes until the liquid has mostly reduced. Remove from heat.
4. In a separate bowl, mix the refried beans with about ½ cup of the shredded cheese. This makes the bean layer easier to spread.
Step 2: Assemble the “Cupcakes”
1. Lightly spray a 12-cup muffin tin with non-stick spray.
2. First Layer: Gently press one wonton wrapper into the bottom of each muffin cup. It’s okay if the corners stick up.
3. Bean & Cheese Layer: Spoon a small amount (about 1 tablespoon) of the bean and cheese mixture into each cup, spreading it to cover the wonton wrapper.
4. Meat Layer: Add a layer of the seasoned ground beef on top of the beans.
5. Cheese Layer: Sprinkle a little shredded cheese over the meat.
6. Second Wrapper Layer: Place a second wonton wrapper on top, pressing down gently.
7. Repeat Layers: Repeat the layers: beans, meat, and a final generous sprinkle of the remaining cheese.
Step 3: Bake
1. Bake in the preheated oven for 15-18 minutes, or until the wonton wrappers are golden and crispy around the edges and the cheese is melted and bubbly.
2. Carefully remove the muffin tin from the oven and let the taco cupcakes cool in the pan for 5 minutes. This is crucial—it allows them to set and makes them much easier to remove.
Step 4: Serve and Top
1. Use a small spoon or offset spatula to gently lift each taco cupcake out of the muffin tin.
2. Place them on a platter and let everyone top their own with their favorite fresh toppings like shredded lettuce, diced tomatoes, sour cream, and olives.
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Visual Guide to Layering
Bottom to Top:
1. Wonton Wrapper
2. Bean/Cheese Mix
3. Taco Meat
4. Shredded Cheese
5. Wonton Wrapper
6. Bean/Cheese Mix
7. Taco Meat
8. Final Layer of Cheese
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Chef’s Tips & Variations
· Wonton vs. Gyoza Wrappers: Wonton wrappers are perfect, but square gyoza/potsticker wrappers will work the same way.
· Prevent Sogginess: Letting them cool for 5 minutes in the pan is the key to a firm, non-soggy structure.
· Make Them Spicy: Mix a tablespoon of chopped chipotle in adobo or some diced green chiles into the meat or bean mixture.
· Vegetarian Version: Substitute the ground beef with 1.5 cups of cooked lentils or a plant-based ground “meat” and use vegetarian refried beans.
· Different “Crusts”: You can use thin circle dumpling wrappers or even flattened biscuit dough from a can for a different texture.
· Make-Ahead: Assemble the cupcakes completely, cover the muffin tin tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 1-2 minutes to the baking time since they will be cold.
Storage & Reheating
· Refrigerator: Store leftover (un-topped) cupcakes in an airtight container for up to 3 days.
· Reheating: Reheat in an air fryer or toaster oven at 350°F (175°C) for 5-8 minutes until warm and crispy. The microwave will work but will make the wrappers soft.
Enjoy your fun and delicious Taco Cupcakes