Wacky Wednesday | Hot Dog Cupcakes Recipe

by Beth Montgomery on March 21, 2012

in Frugal Cooking, Recipes, Recipes for Babies & Kids

We’re mixing things up on In Good Cents and launching some new things, so keep watch.

One we’re most excited about is Wacky Wednesday where anything goes.  We may be sharing some crazy recipes, fun ideas, insane things we do to stay frugal, hysterical things we’ve seen (or done) while shopping, or whatever grabs our fancy that week.

So here goes it goes!

Getting my kids to eat is a never ending challenge some days, but getting fun with food helps!  I’ve learned that adding sprinkles to about anything makes it so much more appealing and cupcakes are always popular, even when they aren’t really cupcakes.

That’s where Hot Dog Cupcakes come into play.  They are especially great if you have left over hot dogs from a cookout or camping.  Though, if you’re like up, you never have left over hot dogs!  I know, it sounds gross, but these are so delicious.

 Hot Dog Cupcakes Recipe

You will need:

  • 2 (8.5 oz.) packages of cornbread mix
  • 2 TBSP brown sugar
  • 2 standard-size eggs
  • 1 1/2 cups milk
  • 1 cup shredded cheese
  • 5-10 hot dogs (leftovers work great!)

How to make them:

Start by preheating your oven to 400 degrees Fahrenheit.  Grab a muffin tin and grease the cups or line them with cupcake liners.

Cut into bite-size pieces.

Next, chop your left over hot dogs into bite-size pieces.  Circles work great, but if you have little ones, try triangles or half-moons to avoid a choking hazard.

Next, mix the cornbread mix and brown sugar in a large mixing bowl.  In a separate bowl, whisk the eggs and milk, then add to the cornbread mixture.  Stir until smooth.  I typically use my electric hand mixer to save time and get all the lumps out.

Toss in the cheese and hot dogs into the mixture and gently stir.

Spoon your mixture into the muffin tin, filling each cup about 2/3rds of the way full.  Make sure the hot dogs don’t settle to the bottom, or you’ll end up a bowl full of hot dogs at the end.  If that happens, no worries.  Just spoon a few hot dogs into each cup to spread them out evenly.

Place your cupcakes into the oven and bake for about 14-18 minutes until they are golden brown.   Keep watch.  You don’t want them to burn on the top!

Serve with your favorite side, like baked beans.  To make them look more like cupcakes, drizzle with ketchup, mustard, or your favorite dip.  Or, if you prefer, you can put the dip on the side to dunk, like we do!  But, they taste yummy even without dip.

Mix things up!  Try this recipe with sausages for breakfast or brats for dinner.

These are a great meal for Freezer Cooking, so just place them in a freezer bag and place in the freezer for storage.  You can pull them out and heat them individually in the microwave to put in lunchboxes or for a quick lunch or snack.


Print This Recipe

Hot Dog Cupcakes Recipe
Recipe Type: Entree
Author: Beth Montgomery
Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
Serves: 12
  • 2 (8.5 oz.) packages of cornbread mix
  • 2 TBSP brown sugar
  • 2 standard-size eggs
  • 1 1/2 cups milk
  • 1 cup shredded cheese
  • 5-10 hot dogs (leftovers work great!)
  1. Preheat your oven to 400 degrees.
  2. Lightly grease a muffin tin or line with paper liners.
  3. Chop hot dogs into bite-size pieces.
  4. Mix cornbread mix and brown sugar in a mixing bowl.
  5. Whisk in eggs and milk together.
  6. Add the diary mixture to the dry mixture stir until smooth.
  7. Add cheese and hot dogs, then stir into the mixture.
  8. Spoon into muffin tins until about 2/3rds full.
  9. Place in oven and bake for about 14-18 minutes until golden brown.

You can substitute hot dogs with bratwursts or sausages. Drizzle with dip like mustard and ketchup to ice your cupcakes, if you’d like. Or, have fun dipping!

Join the Fun!

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