Best Cheesy Taco Cupcakes (Printable Version)
# What You'll Need:
→ Base
01 -
12 small corn tortillas, cut into circles
02 -
Olive oil for brushing
→ Ground Beef Filling
03 -
400 g ground beef (80/20 lean-to-fat ratio preferred)
04 -
2 tablespoons chili powder
05 -
1 tablespoon ground cumin
06 -
1 teaspoon paprika
07 -
1 teaspoon garlic powder
08 -
Salt and black pepper to taste
→ Cheese Layer
09 -
100 g shredded cheddar cheese or Mexican cheese blend
→ Egg Mixture
10 -
2 large eggs
11 -
60 ml whole milk or sour cream
→ Nacho Cheese Frosting
12 -
50 g cream cheese, softened
13 -
60 g sharp cheddar cheese, freshly grated
14 -
1 tablespoon unsalted butter, softened
15 -
30 ml heavy cream
16 -
0.5 teaspoon chili powder
→ Toppings & Garnish
17 -
Diced red onions
18 -
Chopped fresh coriander (cilantro)
19 -
Sliced jalapeños
20 -
Diced tomatoes
21 -
Crushed tortilla chips
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C. Grease a standard 12-cup muffin tin or line with silicone liners.
02 -
Cut the corn tortillas into rounds to fit the muffin tin. Gently press each round into the compartments. Brush with olive oil to encourage crispness.
03 -
Heat a non-stick skillet over medium-high. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Stir in chili powder, cumin, paprika, garlic powder, salt, and pepper. Simmer on low for 10 minutes, then set aside to rest.
04 -
In a bowl, whisk eggs and milk or sour cream until smooth. Season lightly with salt and pepper.
05 -
Spoon a tablespoon of ground beef into each tortilla cup. Sprinkle with shredded cheese. Pour a little egg mixture over the filling in each cup.
06 -
Place the muffin tin in the oven and bake for 12–15 minutes. The edges should be golden and the filling set. Let cool slightly on a rack.
07 -
While cupcakes bake, beat together softened cream cheese, grated cheddar, butter, heavy cream, and chili powder until light and fluffy.
08 -
Transfer frosting to a piping bag fitted with a star tip. Pipe a swirl of nacho cheese frosting on top of each cooled taco cupcake.
09 -
Top each cupcake with diced onions, coriander, jalapeños, diced tomatoes, and crushed tortilla chips. Serve warm or at room temperature.
# Helpful Notes:
01 -
For best texture, assemble and bake just before serving; keep components separate for make-ahead preparation.
02 -
Experiment with plant-based ground meat and vegan cheese for dietary adaptation.