Buried Surprise Cupcakes Recipes

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CHOCOLATE SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Provided by Kelly Smith

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
⅔ cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
½ cup white sugar
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
  • To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g

HEAVENLY SURPRISE CUPCAKES



Heavenly Surprise Cupcakes image

The recipe for these filled and frosted cupcakes was handed down by my mother-in-law, who taught this fledgling cook what to do in the kitchen. She's no longer with us, but baking these treats reminds me of our good times together. -Judie Heiderscheit, Holy Cross, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 17

2 large eggs
1-1/4 cups sugar
1 cup buttermilk
2/3 cup canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
FROSTING:
2/3 cup butter-flavored shortening
2/3 cup butter, softened
1 cup sugar
1 can (5 ounces) evaporated milk
1 tablespoon water
1/2 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth., Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.

Nutrition Facts : Calories 415 calories, Fat 24g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 296mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

BURIED SURPRISE CUPCAKES



Buried Surprise Cupcakes image

Most kids will love the gruesome gummy body parts they find in the center of these cupcakes, but if it is too much for you, use any kind of autumn-motif gummies for the same sweet taste!-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 10

1 package red velvet cake mix (regular size)
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1-1/4 cups water
1/3 cup canola oil
3 eggs
1/2 cup seedless raspberry spreadable fruit
24 Halloween gummy candy body parts or gummy candy finger rings
1 can (16 ounces) cream cheese frosting
6 to 12 drops purple neon food coloring
Purple sugar

Steps:

  • In a large bowl, combine cake and pudding mixes. Beat in the water, oil and eggs on low speed for 30 seconds. Beat at medium speed for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill each with 1 teaspoon spreadable fruit and a gummy candy; replace tops. Tint frosting; spread over cupcakes and sprinkle with purple sugar.

Nutrition Facts : Calories 269 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 219mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 0 fiber), Protein 2g protein.

HEAVENLY CREME FILLED CUPCAKES



Heavenly Creme Filled Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 18 cupcakes

Number Of Ingredients 21

Baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 whole eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water
1 cup heavy cream
6 tablespoons corn syrup
8 ounces bittersweet chocolate
2 teaspoons vanilla extract
1 stick butter
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
  • To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
  • In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
  • In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
  • Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
  • Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
  • For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
  • For the creme filling: Whip together the butter and shortening until light and fluffy.
  • Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
  • When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
  • Let them set before serving.

CUPCAKE SURPRISE



Cupcake Surprise image

Yummy cupcakes to make that the kid will love! Decorate to fit any theme you need-holidays, b-day parties, showers--you name it! I LOVE the butterscotch (my fav flavor) but chocolate is fabulous as well!!

Provided by Mommy Diva

Categories     Dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 8

1 (18 1/4 ounce) package butterscotch cake mix or 1 (18 1/4 ounce) package chocolate cake mix
3 eggs, as directed on package
1 1/4 cups water, as directed on package
1/3 cup vegetable oil, as directed on package
1 (8 ounce) package Philadelphia Cream Cheese, softened
1 egg, beaten
1 cup sugar
1 (6 ounce) chocolate chips or 1 (6 ounce) butterscotch chips

Steps:

  • Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
  • Mix center filling:.
  • Mix egg with cream cheese and sugar.
  • Add chocolate chips or butterscotch chips; mix well.
  • Put 2 teaspoons of filling in center of each cupcake.
  • Bake 20 minutes.
  • Cool and frost/decorate as desired.
  • Enjoy! ;).

Nutrition Facts : Calories 138.2, Fat 9.3, SaturatedFat 4, Cholesterol 45.6, Sodium 40.7, Carbohydrate 13.1, Fiber 0.4, Sugar 12.3, Protein 2.1

SURPRISE CUPCAKES



Surprise Cupcakes image

Make and share this Surprise Cupcakes recipe from Food.com.

Provided by BrendaM

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 5

8 ounces cream cheese, softened
1/3 cup granulated sugar
1 egg
1 (16 ounce) package semi-sweet chocolate chips
1 (18 1/4 ounce) box chocolate cake mix

Steps:

  • Cream sugar and cream cheese together.
  • Beat in egg.
  • Stir in chocolate chips; set aside.
  • Prepare cake mix according to directions on box.
  • Place paper baking cups into a muffin tin.
  • Fill paper bake cups 2/3 full.
  • Drop one rounded teaspoon of cheese mixture into each cup.
  • Bake according to directions on cake mix box.

Nutrition Facts : Calories 305.9, Fat 16.6, SaturatedFat 7.9, Cholesterol 24.2, Sodium 284.8, Carbohydrate 41.4, Fiber 2.2, Sugar 28.9, Protein 3.9

RAINBOW SURPRISE CUPCAKES



Rainbow Surprise Cupcakes image

Colorful sprinkles inside the cupcakes will make your next party delicious and fun!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup assorted Betty Crocker™ candy sprinkles
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
  • Frost cupcakes with frosting. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 3 g, TransFat 1 g

PIRATE'S HIDDEN TREASURE CUPCAKES



Pirate's Hidden Treasure Cupcakes image

Surprise! Treasures of candies are hidden in these fun chocolate cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
3/4 cup water
Vegetable oil and eggs called for on cake mix box
24 miniature chocolate-covered peanut butter cup candies (from 12-oz bag), unwrapped
1 container Betty Crocker™ Rich & Creamy vanilla frosting
2 rolls (from 4.5-oz box) Betty Crocker™ Fruit by the Foot™ chewy fruit snack (any red color)
24 pieces Cheerios™ cereal or small ring-shaped candies (about 4 teaspoons)
3 tablespoons miniature candy-coated semisweet chocolate baking bits
1 tablespoon semisweet chocolate chips
2 pieces black string licorice (each 34 inches long)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
  • Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
  • Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 230 mg, Sugar 23 g, TransFat 1 g

CUPCAKE GRAVEYARD



Cupcake Graveyard image

Great at Halloween time! I always bring these ghoulish treats to class parties.

Provided by Liz Harrison

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 55m

Yield 24

Number Of Ingredients 4

1 (18.25 ounce) package chocolate cake mix
2 (16 ounce) packages vanilla frosting
¾ cup chocolate sandwich cookie crumbs
24 chocolate covered graham cracker cookies

Steps:

  • Prepare and bake cake mix according to package directions for cupcakes.
  • In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
  • Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

Nutrition Facts : Calories 311.5 calories, Carbohydrate 49.3 g, Fat 12.4 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 284 mg, Sugar 36.9 g

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