CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY TASTY
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, mini peanut butter cup
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
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 mini peanut butter cup.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 51 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
MEXICAN CHOCOLATE PINATA CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease four 6-inch round cake pans with cooking spray and line the bottoms with parchment.
- In a large bowl, whisk together the granulated sugar, flour, cocoa, cinnamon, baking powder, baking soda, salt and cayenne. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the coffee.
- Pour the batter into the cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 23 minutes. Let cool in the pans for 10 minutes, then turn the cakes onto a cooling rack to cool completely.
- For the frosting: Beat together the powdered sugar and butter in a large bowl until creamy. Add the heavy cream, vanilla, cinnamon and salt and beat to combine.
- For the assembly: Once the cakes are cooled, use a biscuit cutter to cut out 2- to 3-inch circles from the centers of 2 of the layers. (Use these circles to make a mini cake or just eat them.) Place one of the uncut layers on a plate or cake board and spread on a layer of frosting. Stack up the 2 cut layers on top of that with a layer of frosting in between. Fill the hole to the top with the candy-coated sunflower seeds or your favorite candy. Frost the top of the cake, then top it with the remaining uncut cake layer and frost it all over.
CHOCOLATE PINATA CUPCAKE: CHERRYSTEIN'S MONSTER RECIPE BY TASTY
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® Rainbow Sprinkles, cream cheese frosting, caramel sauce, maraschino cherry
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
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 sprinkles.
- Top each cupcake with cream cheese frosting, a drizzle of caramel, and 1 maraschino cherry.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
CHOCOLATE PINATA CUPCAKE: CUPCAKE SANDWICH RECIPE BY TASTY
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® Rainbow Sprinkles, cream cheese frosting, chocolate sauce, mini peanut butter cup
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
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 sprinkles.
- Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a mini peanut butter cup.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
CHOCOLATE CHERRY CUPCAKES
Inside each of these cupcakes is a fruity surprise! I start with a convenient cake mix to produce these special treats. -Bertille Cooper, California, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.
Nutrition Facts : Calories 252 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 187mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY CHOCOLATE COCONUT CUPCAKES
Chocolate-covered coconut candy is tucked inside each of these morsels. The ganache frosting is complemented by coarse sugar and chocolate-covered cherries. -Sandy Ploy, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally., In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended., Fill 24 paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter. , Bake at 375° for 16-20 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., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set., Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries.
Nutrition Facts :
CHOCOLATE-CHOCOLATE CHERRY CUPCAKES
Provided by Sandra Lee
Time 1h24m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- For cupcakes: Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
- In a large mixing bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with an electric mixer on low for 30 seconds. Scrape down side of bowl. Beat for 2 minutes on medium. Spoon 2 tablespoons batter into each prepared muffin cup. Spoon 1 teaspoon cherry pie filling on batter in each cup and top with another 1 tablespoon cupcake batter.
- Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
- For frosting: Place the white baking chips in a medium bowl; set aside. In a small saucepan, heat the heavy cream and corn syrup over medium heat until nearly boiling. Pour the hot mixture over the white baking chips; stir until completely smooth. Let stand for 10 minutes. Stir the cream mixture into the white frosting until well mixed; set aside.
- In a small microwave-safe bowl, microwave the semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds. Place the maraschino cherries on paper towels to dry. Dip each dry cherry into melted semisweet chocolate and place on waxed paper-lined baking sheet until chocolate hardens.
- Frost each cupcake with white chocolate frosting and top with a chocolate-covered cherry.
PINATA CUPCAKES
Provided by Marcela Valladolid
Categories dessert
Time 1h20m
Yield 24 cupcakes
Number Of Ingredients 8
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.
CHOCOLATE PINATA CUPCAKE: BLAST OFF RECIPE BY TASTY
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, cream cheese frosting, chocolate sauce, maraschino cherry
Provided by Codii Lopez
Categories Desserts
Yield 24 servings
Number Of Ingredients 18
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 cream cheese frosting, a drizzle of chocolate, and a maraschino cherry.
- Enoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
CHOCOLATE-CHERRY BOMBS
Provided by Food Network
Time 45m
Yield 14 servings
Number Of Ingredients 5
Steps:
- 1. Add boiling water to gelatin mix in a medium bowl; stir for 2 min. or until completely dissolved.
- 2. Microwave evaporated milk and chocolate in microwaveable bowl on high for 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
- 3. Pour into 14 (3 oz.} paper cups sprayed with cooking spray. Refrigerate for 15 min.
- 4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.
- Variation: Substitute mini-muffin pan or ice cube tray for paper cups.
CHOCOLATE PINATA CUPCAKE: PIMP YOUR CUPCAKE RECIPE BY TASTY
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
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
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