Memorial Day Slider Cupcakes (second try)

I made these for a Memorial Day potluck we had at work that was BBQ-themed. Unfortunately, I only figured out toward the end of my baking that in order to have a perfect dome at the top of the cupcake instead of having them come out like little hats, you should only spray the bottom of each cup of the muffin tin, not the sides. When you spray the sides, the spray over cooks the edges/top of the cupcake. They still tasted great, though. Just used box mixes and my standby buttercream recipe.  

What to do with leftover cupcakes?

Frost them and eat them, of course! But not after taking some pictures.

These are the leftover vanilla and chocolate cupcakes I had from making the hamburger cupcakes. With my trusty buttercream and some sprinkles on top!

Hamburger Cupcakes

No, they're not cupcakes made out of hamburger meat. Nor are they grilled, served with ketchup, fries, cheese, tomato, or lettuce. They're simply cupcakes that I made for David's Dad's birthday that look like mini hamburgers.

The only thing that I was not happy with with these was that they did not dome properly, so the "buns" don't really look as they should. But, I gotta say, these still turned out pretty awesome.

Pictures, of course:

David's dad loved them. So now of course I'll explain how I made them. The "bun" is a golden vanilla cupcake cut in half, and the "patty" is the bottom half of a chocolate cupcake. The ketchup, mustard, and lettuce is all colored vanilla frosting.
If I get the opportunity to make these again, I would love a do-over. I was pressed for time when I made these (only had about two and a half hours) so I had to use a box mix for the vanilla cupcakes and CANNED FROSTING (ughhhhhh). They still tasted alright.
Here's the recipe I used for the chocolate cupcakes (hamburger patties):
Hershey's "Perfectly Chocolate" Chocolate Cake (from the Hershey's website)

• 2 c. sugar
• 1 3/4 c. all-purpose flour
• 3/4 c. Hershey's Cocoa (I used grocery store cocoa because it was what I had and it still turned out deelish)
• 1 1/2 tsp. baking powder
• 1 1/2 tps. baking soda
• 1 tsp. salt
• 2 eggs
• 1 c. milk
• 1/2 c. vegetable oil
• 2 tsp. vanilla
• 1 c. boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.