I know what I’m making for the Superbowl

I know I know…I should be all hot and bothered that the Giants are in the Superbowl. You know what I care about more though?  The Food.  Yep, I’m that girl and I love it.  Babycakes is an awesome (holy shit are they awesome) g-free bakery on the lower east side and its owner is wickedly cool.  Here is one of her recipes: Chili-Filled Cornbread Cupcakes with Sour Cream Icing. Whoa.


  • 1 box Cornbread Muffin Mix (we used Jiffy Cornbread Mix)
  • 1 egg & 1/3 cup milk (per Muffin Mix Directions – may change according to mix used)
  • 1 can Chili


  1. Prepare the Muffin Mix according to Mix directions. Preheat Babycakes Cupcake Maker. Line wells with paper liners (optional) and fill each with approximately 2 Tbsp of Muffin Mix. Bake approximately 4 minutes, or until tester inserted into middle of muffins comes out clean. Remove muffins and allow to cool completely.
  2. Once cooled, core each muffin (make sure not to go completely to the bottom). Heat chili to thin slightly. Fill each cored muffin with chili. Cool.
  3. Prepare frosting (recipe follows).  Frost cupcakes.



  • 1 cup + 1 ½ Tbsp butter, softened
  • 1 cup sour cream
  • 6 tablespoons flour
  • ½ tablespoon lime juice (optional)
  • 1 tablespoon fresh cilantro, chopped fine (optional)


  1. Mix sour cream and flour in a medium-sized bowl. Add butter and beat until fluffy. Add lime juice and cilantro and mix well.

Makes Approximately 12-16 Mini Cupcakes.


  1. For easier coring, use a small melon scooper or the back-end of a turkey baster (squeeze ball removed).
  2. Add different spices or herbs to flavor frosting, such as chili spice, parsley. etc.
  3. Garnish cupcakes with different chili toppings, such as crushed Fritos, shredded cheddar cheese, pickled jalapeno slices, or diced onions.
  4. Save the cored pieces of muffin to use as a topping for chili or for extra flavor in stuffings, bread salads, etc.




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