I’ve been wanting to make these for a long time. I needed to make something for a bunch of guys around 17 and 18 years old. I thought about regular cupcakes with chocolate designs but then I remembered seeing these. They are really easy to do, just have to dedicate the time.
I remembered seeing some of these paper trays for food at Target for a $1 (6 trays per pack) so I picked up 4 packs.
The process is pretty simple. Bake your cupcakes. I filled them about a little more than half way. I didn’t want to have that “muffin top” so when I cut them in half they would all be the same. I used a yellow cake mix to make sure I had the color of a bun. You can cut out the middle of your cupcakes if they are too tall. Let these cool completely before cutting.
Now make your brownies. You want them to be about an 1/2 inch – 3/4 inch thick. If you don’t have a large enough pan then bake them in a 9 x 9 and slice them in half once they are completely cooled. I used a 13 x 9 pan. I ended up cutting the bottoms off each circle since the ones in the middle were thicker than the ones closer to the edge. I had a 2 inch round cookie cutter that was the perfect size to make my brownie burgers.
And if you are wondering what to do with all those scraps of brownies (what my husband didn’t eat), I made Brownie Balls. More of that at the bottom!
While your cupcakes and brownies are cooling make your frosting. I got 4 containers of white frosting. I colored 3 containers to make red, green and yellow. I left one in white (mayo) to “glue” the brownie burger to the bottom bun.
Now, take your cupcakes and remove the wrappers. Cut the cupcakes in half through the middle (top bun/bottom bun). If your “buns” are too large just cut some more off. Take one of your bottoms and squeeze on a little white frosting and lightly press on one of your brownies.
Next, take some of your red frosting and place in a ziplock bag. Cut out one of the corners and squeeze on the “ketchup”.
Then do the same with your yellow frosting for the mustard.
Now add your top part of your cupcake for the top bun. If you want to give it a real look of a bun, take a drop of water on your finger tip and rub on your top bun and sprinkle with sesame seeds. Since I’m going to need to package these and transport, I used a cocktail toothpick and stuck down the center. It looks pretty cool and will keep the burger from sliding apart!
Now my burgers are complete!! They look like little sliders! I wrapped these up and put in the fridge. Besides for keeping them fresh, the coldness will firm up the icing so it doesn’t smear when I’m ready to put everything in a bag.
Now lets make the French Fries. You can use a mix or tube or your favorite sugar cookie recipe but you may need to add a little flour to firm up the dough. Once your dough is prepared flour your surface and roll out your dough to 1/4 inch. I like taking 2 sheets of parchment paper and put my dough between that and then roll. It’s cleaner and less of a mess. I roll out my dough right on my cookie sheet lined with parchment paper then cut and removed excess dough.
Now, cut out strips. The good thing about making these is they don’t have to be perfect…just look like fries. Place your fries on a cookie sheet with parchment paper and sprinkle with sugar. Bake your cookies according to the directions. Because these will spread out you can take a shape knife and cut them thinner. I made mine a little bigger (like steak fries) so they are a little stronger and wouldn’t break as easily during transport. If you are going to cut them be sure to do that right after you take the out of the oven while they are still soft. Then sprinkle with more sugar. I mixed a little cinnamon in my sugar on a plate and tossed them to coat the entire cookie.
And, for those who know me…just one more thing!! Pickles!!! I found this ice cube mold at Target that was shaped like pickles.
I took my mold (cleaned and dry) and melted some green melting chocolates in a ziplock bag for 1 minute. Then kneaded the bag a little and microwaved for another 30 seconds. I kept kneading the bag to make sure there were no solid pieces. I cut a small tip off the corner of the bag and filled about a 1/2 the mold with green melted chocolate and lightly tap the mold on my counter to make sure the chocolate got into all the grooves and removed excess bubbles. I took some pecan pieces and a few raisin and sprinkled on the chocolate and gently shook the mold to settle.
Then I filled the rest of the mold with more chocolate, shook to settle and place in the freezer to set.
And now I have some pickles to go with my burgers and fries!
Now to put it all together!! I took some wax paper and cut into little 5″ x 6″ rectangles. Then I added a dot of white icing to the bottom of the paper tray to one side of my tray, added my wax paper, then another dot of icing and my burger. This will help anchor things down and keep from sliding around during transport. The wax paper also helps keep the icing from sticking to clear bags when I slip them in. I took some of my fries and filled up the rest of the tray.
One last thing…add the pickle! And my Burgers and Fries (and pickle) ready.
Now to wrap them all up. I bought some extra-small clear bags that are the perfect size. I slid my trays sideways into the bags. I cut off about 2 inches of the bags to remove some of the excess length, folded the corners then tape to the bottom. Now they are done and ready to box ’em up!! I had a box I cut down to size then covered with a plastic disposable table cloth and stack my trays snugly in the box. This will make transportation a little easier and looks nicer!
So, I mentioned the Brownie Balls earlier. With all the scrapes and the parts I had to cut off the bottom of the burgers I just had too much extra brownie parts. I also had a lot of extra frosting I didn’t want to waste. I took my scrapes and placed in a large bowl. I broke up the larger pieces a little smaller. Then I took my leftover green and red frosting and squeeze that into my bowl of brownie scrapes. Different people like these different ways…drier or really moist. Start by adding your frosting and mixing up. You want it moist enough to hold together but not so much that it’s just a lot of frosting with a little brownie. Once I got the consistency I needed I rolled them into balls and place in the fridge.
I let these chill overnight but only needs about an hour or two to firm up enough to work with if you don’t have that much time. I took some white melting chocolates and microwave for 1 minute, stirred, then microwaved for another 30 seconds. I stirred until there are no solid pieces. Then, taking one of my brownies balls, dropped into my melted chocolate, scooped with a fork and tapped off the excess chocolate then onto wax paper. I repeated this with half the brownie balls. I melted some milk chocolate the same way as the white and finished dipping the remaining half of the balls in milk chocolate.
After these set I broke off any extra chocolate pieces. Because it’s hard to completely seal these balls in chocolate at the bottom, I took some yellow melted chocolate and dipped the bottom of the balls. This completely encased the brownie balls in chocolate to keep the fresh.
I found some jawbreakers at Target a while back in these cute little plastic jars. I got the jawbreakers for my husband (he loves them) but, when he finished the container I thought about how cute that would be to use for something else. After I make the brownie balls I remembered those plastic jars. I had washed them and removed the labels. I made up my own and printed on large transparent labels.
Once my brownie balls had completely set I put them in the jar, added my labels and stickers on the top. I’ll give one to my son and one to my Daddy. My Hubby got the rest of the leftover brownie balls so he was happy!