There’s something undeniably fun about taking a classic dish and giving it a playful twist. And that’s exactly what these [ taco cupcakes recipe ] are all about. I remember the first time I saw a picture of these online – I was immediately intrigued! It seemed like such a creative and unexpected way to enjoy all the flavors of a taco, but in a bite-sized, portable form. It felt like a little bit of culinary magic, and I knew I had to try making them myself.
I’ve always believed that cooking should be about joy and experimentation, and these [ taco cupcakes recipe ] definitely deliver on both fronts. They’re a little bit silly, a little bit indulgent, and a whole lot of fun to make. It’s a perfect recipe for a party, a game night, or just a casual get-together with friends and family. Honestly, they’re guaranteed to be a conversation starter!
What I love most about this [ taco cupcakes recipe ] is how customizable it is. You can use your favorite taco fillings, adjust the spice level to your liking, and top them with all your favorite fixings. I’ve tried everything from adding a dollop of guacamole to a sprinkle of shredded lettuce, and it’s always a hit. It’s a blank canvas for your creativity! And the best part? They’re surprisingly easy to make, even though they look incredibly impressive.
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One of the keys to success with these cupcakes is to make sure the wonton wrappers are securely sealed around the filling. You don’t want any of the delicious taco goodness leaking out during baking! I like to lightly brush the edges of the wrappers with water before folding them over, which helps to create a good seal. And don’t be afraid to press firmly to ensure they’re tightly closed.
And speaking of fillings, don’t be shy about adding plenty of cheese! Cheese is the glue that holds everything together, both literally and figuratively. I recommend using a shredded cheddar cheese, but you can also use a blend of cheeses if you prefer. Monterey Jack, Colby Jack, or even pepper jack would all be delicious choices.
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This [ taco cupcakes recipe ] is more than just an appetizer; it’s a little bit of fun, a little bit of indulgence, and a whole lot of flavor. It’s a recipe that’s meant to be shared with loved ones, and I hope it brings you as much joy as it brings me. ❤️
📖Why My Recipe Works
- Brine Method- While many cooking websites say that salting, or brining the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture.
- Quick and Easy- There are so many delicious ways to make eggplant, but cutting them into slices is perfect for a variety of applications and is much faster than cubes or whole eggplant.
🧾Ingredient Notes
- For extra flavor, add a pinch of red pepper flakes to the beef mixture.
- You can substitute ground turkey or chicken for the ground beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
- 1 lb ground beef
- 2 tablespoon taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 24 wonton wrappers
- 1 ½ cups salsa (for serving)
- 1 ½ cups sour cream (for serving)
- 1 ½ cups guacamole (for serving)
Instructions
1 Step 1: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
2 Step 2: Cook ground beef in a skillet over medium heat until browned, breaking it up with a spoon. Drain off any excess grease.
3 Step 3: Stir in taco seasoning and follow package directions. Remove from heat.
4 Step 4: Press one wonton wrapper into each muffin cup, letting the edges hang over the sides.
5 Step 5: Spoon about 2-3 tablespoons of the beef mixture into each wrapper.
6 Step 6: Top with a spoonful of black beans and a sprinkle of cheddar cheese.
7 Step 7: Fold the edges of the wonton wrappers over the filling, pinching to seal.
8 Step 8: Bake for 18-20 minutes, or until the wrappers are golden brown and crispy.
9 Step 9: Serve with salsa, sour cream, and guacamole.
📖 Recipe Card
A Fun Twist on Taco Night: My Taco Cupcakes Recipe
Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 24 wonton wrappers
- 1 ½ cups salsa (for serving)
- 1 ½ cups cups sour cream (for serving
- 1 ½ cups guacamole (for serving)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
- Cook ground beef in a skillet over medium heat until browned, breaking it up with a spoon. Drain off any excess grease.
- Stir in taco seasoning and follow package directions. Remove from heat.
- Press one wonton wrapper into each muffin cup, letting the edges hang over the sides.
- Spoon about 2-3 tablespoons of the beef mixture into each wrapper.
- Top with a spoonful of black beans and a sprinkle of cheddar cheese.
- Fold the edges of the wonton wrappers over the filling, pinching to seal.
- Bake for 18-20 minutes, or until the wrappers are golden brown and crispy.
- Serve with salsa, sour cream, and guacamole.
Notes
- For extra flavor, add a pinch of red pepper flakes to the beef mixture.
- You can substitute ground turkey or chicken for the ground beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
A Fun Twist on Taco Night: My Taco Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
1 lb ground beef
2 tbsp taco seasoning
1 can (15 oz) black beans, rinsed and drained
1 cup shredded cheddar cheese
24 wonton wrappers
1 ½ cups salsa (for serving)
1 ½ cups sour cream (for serving)
1 ½ cups guacamole (for serving)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
- Cook ground beef in a skillet over medium heat until browned, breaking it up with a spoon. Drain off any excess grease.
- Stir in taco seasoning and follow package directions. Remove from heat.
- Press one wonton wrapper into each muffin cup, letting the edges hang over the sides.
- Spoon about 2-3 tablespoons of the beef mixture into each wrapper.
- Top with a spoonful of black beans and a sprinkle of cheddar cheese.
- Fold the edges of the wonton wrappers over the filling, pinching to seal.
- Bake for 18-20 minutes, or until the wrappers are golden brown and crispy.
- Serve with salsa, sour cream, and guacamole.
Notes
- For extra flavor, add a pinch of red pepper flakes to the beef mixture.
- You can substitute ground turkey or chicken for the ground beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6
- Calories: 120 kcal
- Sugar: 2g
- Fat: 8g
- Protein: 8g
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