Grilled Peach Cobbler Cupcakes
Have your grilled cupcakes, & eat them too! Recipe by Mike Castaneda.
My big plan for these recipes is to get people thinking outside the box when it comes to your grill. Sure, they’re great for big chunks of meat but there’s a lot more versatility. I’m going to show you a quick and easy peach cobbler cupcake that will be a huge hit around your house or for any bbqs you might be attending. You can utilize your grill to grill the peaches and easily remove the skin, then when you make the cobbler filling it has that delicious, smoky campfire flavor to it. One thing I could challenge you to do in order it gain a better understanding of flavor profiles at home is to consider each and every ingredient and ask yourself, “How can I make this different or better?” People often ask me, “How can I be a better cook at home?” And that’s what I always tell people. Really think about what you’re doing.
Want to make some awesome salsa? Start by charring your peppers, onions, etc on the grill, THEN do your chopping or blending. It’s amazing what a little smoke or char will do for your salsa. My favorite chile verde recipe starts with roasting my tomatillos and onion.
Now, back to the main event here. These peach cobbler cupcakes are ridiculous and super easy. Yes, we’re using a box mix. Yes, we’re using canned icing, but when you’re invited to a Saturday BBQ Friday afternoon, you need something amazing you can bring to the party in a way only your Grilla Grill can.
Grilled Peach Cobbler Cupcakes
1 box butter cupcake mix
1 can white icing
4 large peaches
¼ c water
1 c sugar
1 tsp vanilla
½ c crushed butter cookies
Heat your Grilla Grill to 350 degrees.
Start by slicing your peaches in half and removing the pit. Grill the peaches until you get them a bit soft and a little color on the inside. This should make it easier for the skin to peel off easier as well.
Next, mix your cupcakes by the box’s recommendations and place the batter in cupcake liners and bake on your grill according to the instructions.
While the cupcakes are baking, dice your peaches and throw them into a pan over medium heat. The peaches will start to cook and get some nice color, once they’ve started to reduce a bit and soften, add your water and sugar. Heat to boiling, then reduce temperature to med low and allow it to simmer. Once the mix starts to thicken up, zest the lemon into the peach filling, then slice and juice the lemon into the mix as well and continue to simmer until it thickens. Once the peach filling is thick (be careful not to get it too thick because it’ll thicken more as it cools) add your vanilla and stir well.
Once your cupcakes are finished and cooled a bit, put your peach filling into a piping bag and shove the piping bag into the center of the cupcake and pipe it inside and some on top. Once all of the cupcakes are filled, top with your icing then finish with the crushed cookies.
And as always, make sure you take a picture of your creations and tag us in your dishes! We’d love to feature your work!
“One of the top ten cooks in America”
As seen on Food Network
World Food Championships top 10