Cupcake Recipes Using Cake Mix Recipe For Stuffed

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PECAN PIE-STUFFED CUPCAKES



Pecan Pie-Stuffed Cupcakes image

Pecan pie in a cupcake is just about as good as it gets. Made with Betty Crocker™ Super Moist™ yellow cake mix, they're stuffed with a gooey pecan filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 24

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons cornstarch
3/4 cup corn syrup
1/4 cup butter, melted
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup chopped pecans, toasted
1 teaspoon vanilla
1 tablespoon unflavored gelatin (from 2 envelopes)
1/4 cup cold water
3 cups whipping cream
2/3 cup powdered sugar
1 1/2 teaspoons vanilla

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs called for on box. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool 10 minutes. Refrigerate 1 hour or until thickened.
  • While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat gelatin mixture over low heat about 2 minutes, stirring constantly, until dissolved. Cool to room temperature, stirring frequently, about 15 minutes.
  • In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate frosting until ready to top cupcakes.
  • With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces. Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
  • If needed, cut off 1/4-inch corner from paper or plastic decorating bag. Fit 1/2-inch star decorating tip into bag. Spoon frosting into bag; pipe frosting in circular motion onto each cupcake. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

SELF-FILLED CUPCAKES I



Self-Filled Cupcakes I image

Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!

Provided by Star Pooley

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
  • Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
  • Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
  • Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 49.1 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 418.1 mg, Sugar 32.5 g

STUFFED CUPCAKE RECIPE BY TASTY



Stuffed Cupcake Recipe by Tasty image

Here's what you need: cake mix, mini py, frosting

Provided by Tasty

Categories     Bakery Goods

Yield 24 cupcakes

Number Of Ingredients 3

1 box cake mix
mini py, as needed
frosting, as desired

Steps:

  • Make cake mix according to package directions.
  • Spray the cupcake tin or use cupcake liners. Drop 1 to 2 tbsp. of cake batter into each cupcake cup.
  • Add a mini pie and top with another tbsp. of cake batter.
  • Bake according the cake mix package directions. Let cool when done.
  • Frost to your liking.
  • Enjoy!

Nutrition Facts : Calories 62 calories, Carbohydrate 13 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 7 grams

MARSHMALLOW STUFFED CUPCAKES



Marshmallow Stuffed Cupcakes image

The only thing that makes a chocolate cupcake better? A gooey marshmallow center. Find the recipe on Delish.com.

Categories     marshmallow cupcake recipe     marshmallow desserts     chocolate marshmallow cupcake     cupcake recipes

Time 50m

Yield 24

Number Of Ingredients 8

1 box Devil's food cake mix, plus ingredients called for on box
24 large marshmallows
1 c. butter, softened
2 1/2 c. powdered sugar
3/4 c. cocoa powder
2 tsp. pure vanilla extract
pinch of kosher salt
1/4 c. heavy cream

Steps:

  • Preheat oven to 350° and line two 12-cup cupcake pans with cupcake liners.
  • Prepare Devil's Food cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool for 10 minutes.
  • Using a teaspoon, scoop a small well out of each cupcake. Reserve cupcake crumbs for garnish. Place a marshmallow into each well and bake until the marshmallow puffs, about 5 minutes. Let cool to room temperature.
  • Make chocolate frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
  • Pipe frosting onto cupcakes. Sprinkle cupcake crumbs on top and serve.

FROSTING-FILLED CUPCAKES



Frosting-Filled Cupcakes image

Provided by Food Network

Time 1h52m

Yield 24 Cupcakes

Number Of Ingredients 8

1 (18.25 oz.) package Pillsbury® Devils Food Cake
1 1/4 cups water
1/2 cup Crisco® Pure Vegetable Oil
3 large eggs
1 (13.5 oz.) can Pillsbury® Easy Frost¿ Vanilla Dream Flavor No Fuss Frosting
8 (1 oz.) squares semi-sweet chocolate
1/4 cup butter (1/2 stick)
Coconut, sliced or chopped almonds, chocolate sprinkles (optional)

Steps:

  • 1. For Cupcakes: HEAT oven to 350 degrees F. Line two 12-cup muffin pans with baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide batter evenly into prepared pans. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Insert Easy Frost tip into center of each cupcake and squeeze out a small amount of frosting to create a frosting-filled center.
  • 2. For Glaze: PLACE chocolate and butter in small microwave-safe bowl. Microwave on HIGH 1 1/2 to 2 minutes, stirring until smooth. Dip top of each cupcake into glaze. Decorate as desired with coconut, almonds, Easy Frost Frosting or chocolate sprinkles.

DREAMY CREAM-FILLED CUPCAKES



Dreamy Cream-Filled Cupcakes image

A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
  • Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 1 1/2 g

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