Surprise Inside St Paddys Day Cupcakes Recipes

SURPRISE-INSIDE ST. PADDY'S DAY 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.
• Make cake batter as directed on box. Divide batter evenly among muffin cups, about two-thirds full. Bake about 20 minutes or until cupcakes spring back when touched in center. Cool in pans 10 minutes. Transfer to cooling rack to cool completely, about 30 minutes.
• Using serrated knife, cut a divot out of center of each cupcake, about 1 inch deep; reserve cutout cake pieces. Fill each cupcake with 1 tablespoon Lucky Charms™ marshmallows (about 10 pieces). Sprinkle in a few rainbow candy sprinkles. Trim reserved cake pieces flat, and cover holes in filled cupcakes.
• Spoon frosting into medium bowl; stir in enough food color for desired green color. Transfer frosting to decorating bag fitted with large star tip, and pipe on tops of cupcakes. Or, frost cupcakes with an offset spatula. Garnish with rainbow candy sprinkles.
• Store cupcakes at room temperature loosely covered with plastic wrap.

STAR SURPRISE CUPCAKES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, 1/3 cup butter, the flour and egg until soft dough forms. On floured surface, roll dough 1/4 inch thick. Cut with 1- to 1 1/4-inch star cookie cutter, making 92 stars. Place 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Reduce oven temperature to 350°F. Place paper baking cup in each of 23 regular-size muffin cups (make a small cut in each baking cup to mark the front of the cupcake).
• Make cake batter as directed on box. Spoon batter into 1 baking cup, three-fourths full (this cupcake will be crumbled and used as a garnish). Spoon 1 heaping tablespoonful remaining batter into each of remaining 23 baking cups. Place 3 cookie stars, standing up in center of batter, in each of the 23 baking cups. Carefully spoon 2 heaping tablespoonsful remaining batter on top of cookie stars in each, taking care not to tip them over.
• Bake at 350°F 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
• In large bowl, beat marshmallow creme, 1 cup butter and 1 tablespoon of the milk with electric mixer on medium speed until well blended. Beat in powdered sugar on low speed, adding 1 teaspoon milk at a time as needed, until fluffy and spreadable.
• Pipe or spread frosting over top of each cupcake. Place remaining cookie stars on tops of cupcakes, facing front of cupcake where small cut is. In small bowl, crumble remaining cupcake without star cookies inside; sprinkle on cupcakes.

SURPRISE-INSIDE CUPCAKES

Steps:

• In a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, combine the flour, cocoa and baking soda; gradually beat into sugar mixture until blended. Fill paper-lined muffin cups two-thirds full. , For filling, in a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Drop a teaspoonful of filling into each cupcake. , Bake at 350° for 20-24 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. Pipe frosting on cupcakes if desired.

PEEPS® CHICK SURPRISE-INSIDE 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.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
• Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

RAINBOW SURPRISE 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.
• 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.

CHOCOLATE SURPRISE CUPCAKES

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.

SURPRISE-INSIDE VALENTINE'S CUPCAKES

Steps:

• To make Heart Cookies: Heat oven to 375°F. In medium bowl, stir Heart Cookie ingredients until soft dough forms. Roll dough 1/4 inch thick on floured surface. Cut out at least 92 cookies with 1-inch heart-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or until edges are set. Cool on cookie sheet 1 minute. Remove to cooling racks. Cool completely, about 15 minutes.
• To make Cupcakes: Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Beat Cupcake ingredients in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy).
• Spoon 2 level tablespoons cake batter into each of the paper baking cups. Place row of 3 heart cookies in middle of each cup, standing up in batter. Mark cup or make small cut in cup to identify front of each cupcake. Spoon 1 heaping tablespoon remaining cake batter over heart cookies in each cup, being careful not to tip cookies over.
• Bake cupcakes 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely, about 1 hour.
• To make Frosting: Beat marshmallow creme, 1 cup softened butter and 1 tablespoon of the milk in large bowl with electric mixer on medium speed until blended. Beat in powdered sugar. Add more milk, 1 teaspoon at a time, until fluffy and spreadable. Pipe or spread frosting on the cupcakes.
• Place remaining heart cookies on tops of cupcakes with front of each cookie facing front of cupcake. (People will know which direction to cut or bite into cupcakes to see the hearts.)