Pinata Cupcakes Recipes

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PINATA CUPCAKES



Pinata Cupcakes image

Provided by Marcela Valladolid

Categories     dessert

Time 1h20m

Yield 24 cupcakes

Number Of Ingredients 8

1 box chocolate cake mix
3 cups sweetened shredded coconut
Yellow, red and blue food coloring
1/2 cup mini candy-coated chocolates, such as mini M and M's
1/2 cup mixed small fruit-flavored candies, such as Nerds
1/2 cup rainbow nonpareil sprinkles
1/2 cup jumbo rainbow nonpareil sprinkles
2 to 3 cups your favorite vanilla frosting or two 16-ounce containers store-bought vanilla frosting

Steps:

  • Bake 24 cupcakes according to the box instructions. Let cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of the shredded coconut. Turn the mixer on low, add 8 drops of yellow food coloring and mix until the coconut is a uniform bright yellow. Transfer to a bowl. Add another cup of the coconut to the bowl and turn the mixer on low. Add 6 drops of yellow food coloring and 4 drops of red food coloring and mix until the coconut is a uniform reddish orange (add a few more drops of each if the color is not vibrate enough). Transfer the coconut to a separate bowl. Wash and dry out the standing mixer bowl and add the remaining 1 cup coconut. Turn the mixer on low and add 6 to 8 drops of blue food coloring. Mix until the coconut is a uniform bright blue. Transfer to a third bowl.
  • In a medium bowl, mix together the chocolate candies, fruit candies and nonpareils. Set aside.
  • Using a 1/2-inch round cutter, cut out a well in each cupcake (reserve the cut-out top pieces of each cupcake). Use a small spoon to scoop out the wells, being careful not to go all the way through the bottom of the cupcakes. Fill each cupcake well about two-thirds full with the mixed candy, about a heaping tablespoon. Cover the holes with the reserved cut-out tops.
  • Frost the cupcakes with the vanilla frosting. Press some of the blue coconut onto the outer third of the top of each cupcake to form a stripe, then press some of the yellow coconut in the center third and finally the orange coconut in the final third. You should have 3 equal stripes on the top of each cupcake.

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup plus 1 tablespoon granulated sugar
1/4 cup packed light brown sugar
1/2 cup canned unsweetened coconut milk
1/2 cup vegetable oil (or 1/4 cup each vegetable oil and coconut oil)
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 tablespoon dark rum
1 tablespoon fresh lime juice
1 cup pineapple juice
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
Pinch of salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 tablespoon dark rum
1 cup sweetened shredded coconut
Maraschino cherries and cocktail umbrellas, for decorating

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth.
  • Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes.
  • Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
  • Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners' sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas.

CHOCOLATE PINATA CUPCAKE: PIMP YOUR CUPCAKE RECIPE BY TASTY



Chocolate Pinata Cupcake: Pimp Your Cupcake Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, chocolate frosting, chocolate sauce, maraschino cherry

Provided by Codii Lopez

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 18

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
½ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
12 oz Great Value® Semi-Sweet Chocolate Chips
2 cups chocolate frosting
chocolate sauce, for drizzling
maraschino cherry, for topping

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
  • OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
  • OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
  • Fill the cupcake cups halfway with batter.
  • Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
  • Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
  • Top each cupcake with chocolate frosting, a drizzle of chocolate, and a maraschino cherry.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 51 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

These Pina Colada Cupcakes are fun and colorful for picnics! They can be served as cupcakes or layered into individual dishes to make mini trifles. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

3 large eggs, lightly beaten, room temperature
1/2 cup unsweetened pineapple juice
1/2 cup canola oil
1 cup canned coconut milk
2 teaspoons rum extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3 tablespoons canned coconut milk
1 teaspoon rum extract
3-1/2 cups confectioners' sugar
Optional: Toasted sweetened shredded coconut, maraschino cherries, pineapple wedges

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with foil liners. In a large bowl, whisk eggs, juice, milk, oil and extract until well blended. In another bowl, whisk flour, sugar, baking powder, baking soda and salt; gradually beat into egg mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat butter until creamy. Beat in coconut milk and rum extract. Gradually beat in confectioners' sugar until smooth. Spread over cupcakes. If desired, garnish with coconut, cherries and pineapple wedges.

Nutrition Facts : Calories 330 calories, Fat 15g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 189mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

Scrumptious pineapple cake, slathered in brandy and coated with coconut frosting. Moist and tastes just like a pina colada!

Provided by Samantha S

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 35

Number Of Ingredients 14

1 ½ cups white sugar
½ cup butter
¼ cup vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple, well drained
¾ cup milk
¼ cup brandy, or as needed, divided
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon brandy
1 (15 ounce) can cream of coconut
1 (8 ounce) package cream cheese, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.
  • Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.
  • Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.
  • Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn't rise a lot).
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  • Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.
  • Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 24.2 g, Cholesterol 30.4 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 5.2 g, Sodium 171.7 mg, Sugar 17.1 g

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