Chocolate 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

CREAM FILLED CHOCOLATE CUPCAKES



Cream Filled Chocolate Cupcakes image

A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.

Provided by Dr. Brenda

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h30m

Yield 24

Number Of Ingredients 18

2 ½ cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 cup hot water
⅔ cup shortening
½ cup white sugar
⅓ cup milk
1 tablespoon water
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
  • Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
  • Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
  • Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g

SURPRISE GRADUATION CUPCAKES



Surprise Graduation Cupcakes image

Get your chocolate fix with four kinds of chocolate tucked into fun cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs as called for on cake mix box
24 milk chocolate candy drops or pieces, unwrapped
3 cups powdered sugar
1/3 cup butter or margarine, softened
2 oz. white baking bars, melted (from 6-oz package)
1 teaspoon vanilla
3 to 4 tablespoons milk
1/2 cup dark chocolate chips, melted

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). Press 1 milk chocolate drop in center of each muffin cup.
  • Bake and cool as directed on box for 24 cupcakes.
  • In medium bowl, beat powdered sugar, butter, melted baking bar and vanilla with electric mixer on low speed until blended. Gradually beat in milk until smooth and creamy. Frost cupcakes; pipe year with melted dark chocolate onto each cupcake. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 28 g, TransFat 0 g

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 11

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing
Sprinkles (optional)

Steps:

  • Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  • Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  • Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  • Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

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

CHOCOLATE SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

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

Provided by Mysterygirl

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

3 cups flour
2 cups sugar
1/2 cup cocoa
1 teaspoon salt
2 teaspoons baking soda
2/3 cup oil
2 cups water
2 tablespoons vinegar
3 teaspoons vanilla extract
1 (8 ounce) package cream cheese
1 egg
1/3 cup sugar
1/4 teaspoon salt
1 (6 ounce) package chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Mix flour, 2 C sugar, cocoa, teaspoon of salt and baking soda together.
  • Add oil, water, vinegar and vanilla.
  • Fill cupcake papers 2/3 full with mixture.
  • Mix together until fluffy the cream cheese, egg, 1/3 C sugar, 1/4 teaspoon of salt.
  • Add chocolate chips to cream cheese mixture.
  • Drop 1 heaping teaspoon on the top of each cupcake.
  • Bake for 25 minutes.
  • Frost when cool.

Nutrition Facts : Calories 527.4, Fat 23.9, SaturatedFat 7.9, Cholesterol 36.3, Sodium 522.6, Carbohydrate 74.7, Fiber 2.4, Sugar 47.4, Protein 6.1

FAMOUS CHOCOLATE CUPCAKES



Famous Chocolate Cupcakes image

We could tell you this is the best chocolate cupcake you will ever try, or you could serve it at your next holiday event and see for yourself. With its tender texture and perfect, intentional chocolate flavor, it's a classic dessert for casual and elegant affairs. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 16

4 ounces milk chocolate,chopped
1/4 cup hot water
1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
PEANUT BUTTER FROSTING:
1-1/2 cups creamy peanut butter
1/2 cup butter, softened
2-1/4 cups confectioners' sugar
24 miniature peanut butter cups

Steps:

  • In a small bowl, combine chocolate and hot water. Whisk until smooth. Cool slightly., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, cocoa, baking soda and salt. Whisk buttermilk into chocolate mixture. Add dry ingredients to creamed mixture alternately with chocolate mixture, beating well after each addition. Fill paper-lined muffin cups half 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, combine the peanut butter, butter and confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with peanut butter cups.

Nutrition Facts : Calories 332 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 250mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.

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.

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