Hamburger Cupcakes and Cookie French Fries

• Vegetarian

• Produce

  • 1 Strawberries, fresh

• Condiments

  • 1 Corn syrup

• Baking & Spices

  • 1 Food coloring, Red orange, and yellow
  • 10 oz Semi-sweet chocolate chips
  • 1 Sesame seeds
  • 16 oz Sugar cookie dough, prepared
  • 1 Vanilla frosting, Prepared

• Bread & Baked Goods

  • 12 Cupcakes, jumbo baked and cooled
  • 1 Fruit leather or fruit roll-ups, Green

• Dairy

  • 8 fl oz Heavy cream

Found on ohnuts.com

Description

Ingredients

• 8 fl oz (1 cup) heavy cream
• 10 oz semi-sweet chocolate chips
• 16 oz prepared sugar cookie dough
• Prepared vanilla frosting
• Red, orange, and yellow food coloring
• 12 jumbo cupcakes, baked and cooled
• Sesame Seeds
• Corn syrup
• Fresh strawberries, thinly sliced into rounds
• Green fruit leather or Fruit Roll-Ups

Directions

• First, make the chocolate ganache “hamburger patties.” Place the heavy cream in a small saucepan over medium heat, and bring it to a simmer. While the cream is heating, put the chocolate chips in a medium bowl.
• Once the cream has bubbles around the edges of the pan, but is not yet at a boil, pour the hot cream over the chocolate chips. Let it sit for 1 minute to soften the chocolate, then gently whisk them together until the chocolate is completely melted, smooth, and shiny. Press a layer of cling wrap on top of the chocolate, and refrigerate for about 1 hour, until the ganache has thickened slightly and has a texture similar to peanut butter. You don’t want it to be rock-hard, but it needs to have a frosting-like consistency so it will hold its shape when you pipe it into patties.
• Once it’s thickened, line a baking sheet with parchment or waxed paper. You can freehand the patties, or if you want to be precise, draw 12 circles about the size of the jumbo cupcakes onto the parchment. Transfer the ganache to a piping bag fitted with a round tip, or a large plastic bag with a hole snipped in the corner. Pipe 12 circles of ganache onto the baking sheet, then refrigerate until firm. You can place the sheet in the freezer to speed up the process, if you’d like.
• While you wait for the ganache to set, prepare the cookie dough fries. Preheat the oven to 350 F, and line two large baking sheets with parchment paper. Roll the cookie dough out to a thin layer, less than ½-inch thick. Use a pizza wheel or sharp knife to cut it into thin rectangles about the size of French fries. Transfer the cookie sticks to the baking sheets, and bake at 350 F for about 8-10 minutes, until golden around the edges. Cool completely.
• Divide the frosting between two bowls: put about ⅔ of it in one bowl, and ⅓ of it in a second bowl. Stir red food coloring into the larger bowl until it is the shade of ketchup. Add yellow and a touch of orange frosting to the smaller bowl, to make a mustard shade. Fill two plastic bags with the ketchup and mustard, and snip a small corner from each bag to make a makeshift piping bag.
• Next, prepare the hamburger buns. Slice each cupcake in half. If they seem a little too tall to be buns, trim them from the middle to make them bun-sized. Brush the top of each cupcake with corn syrup (you can thin it out with water if it’s too thick to easily work with) and sprinkle with a generous pinch of sesame seeds.
• When the chocolate patties are firm, it’s time to assemble! Pipe a squiggle of red “ketchup” frosting onto the bottom of a cupcake, and top with a few wrinkled pieces of green fruit leather to look like lettuce. Add a chocolate patty, then a few slices of strawberry “tomatoes,” and finish with a squiggle of yellow “mustard” frosting. Add the sesame-topped cupcake on top to finish the hamburgers.
• Serve these dessert burgers with a side of cookie French fries and extra ketchup frosting!