Buried Treasure Cupcakes Recipes

BURIED TREASURE CUPCAKES - K

Steps:

• PREHEAT oven to 350°F.
• Prepare cake batter in large mixing bowl as directed on package; set aside.
• WHISK cream cheese, egg and sugar in small mixing bowl until well blended.
• SCOOP cake batter, using 1/4-cup dry measuring cup, into each of 24 paper or foil-lined medium muffin cups, filling each cup about half full.
• SPOON 1/2 tablespoons of cream cheese mixture over batter in each muffin cup. Top with 1 cookie.
• Cover evenly with remaining cake batter.
• BAKE 19 to 22 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes; remove from pans to wire racks. Cool completely.
• TOP cupcakes with whipped topping and remaining cookies just before serving. .

BERRIED TREASURE

Steps:

• Beat the cream cheese, heavy cream, sugar and vanilla in a bowl with a mixer until light and fluffy, about 3 minutes.
• Spoon 1/4 cup chocolate-hazelnut spread each into two 12-ounce glass or plastic jars and smooth to make an even layer. Divide half of the cream cheese mixture between the 2 jars, then top each with a handful of raspberries. Repeat with the remaining chocolate-hazelnut spread, cream cheese mixture and raspberries. Serve with cookies or baguette slices, or cover the jars with lids and pack them to go. (The spread can be made the night before; cover, refrigerate and return to room temperature before serving.)

HIDDEN TREASURE CUPCAKES

Steps:

• Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 teaspoon pie filling in the center of each; top with remaining batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tablespoons frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes., Place a cake roll on each cupcake. Decorate with assorted candies. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. Cut a small hole in a corner of bag; pipe latches onto chests.

PIRATE'S HIDDEN TREASURE CUPCAKES

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.

BURIED TREASURES

Steps:

• Pour milk into small bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
• Place 1 Tbsp. of the "treasures" (chocolate) in each of 4 dessert glasses; cover evenly with the pudding. Top with whipped topping.
• Serve immediately. Or, cover and refrigerate until ready to serve

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.

Steps:

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.