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 CUPCAKES RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, fine salt, large eggs, egg white, sugar, unsalted butter, pure vanilla extract, milk, cocoa powder, chocolate chips
Provided by Meg Wright
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
- Whisk together flour, baking powder, and salt in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
- While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
- Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
- Bake for 18-20 minutes, or until a toothpick comes out cleanly.
- Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.
Nutrition Facts : Calories 294 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 17 grams
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
CHOCOLATE PINATA CUPCAKE: MASQUERADE 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, caramel 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 caramel, and a mini peanut butter cup.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
PINATA CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray; line with parchment, leaving an overhang. Prepare the cake mixes as directed. Fill the pans about two-thirds of the way with batter (you' ll have a little left over).
- Bake the cakes 45 minutes, then remove 1 cake from the oven and insert the top 1/2 inch of an ice cream cone 1 1/2 inches from an end as shown. Continue baking both cakes 10 to 15 more minutes. Let cool, then lift out of the pans.
- Use a serrated knife to trim the domed top of the cake without the cone; set trimmed-side down on a work surface. Use frosting to attach 4 ice cream cones to the 4 corners for legs. Transfer to the freezer.
- Trim the bottoms of the 2 remaining cones with a serrated knife to make pointed ears.
- Cut the cake with the baked-in cone in half to form the head (you won't need the other half). Set cut-side down. Use frosting to attach the "ears" to the top of the head; transfer to the freezer.
- Divide the coconut among 5 zip-top bags. Add a few drops of food coloring to each bag, then shake and massage to mix. Add more food coloring as needed until the colors are bright.
- Remove the cake with legs from the freezer. Cover the cones with frosting and press purple coconut around them. Frost half of the body as shown and cover with yellow coconut.
- Invert the cake so it stands on the cone legs. Frost the rest of the body and cover with blue coconut on the sides and orange coconut on the top, leaving a square bare as shown. Return to the freezer.
- Frost the head, ears and snout; cover with stripes of purple, blue, pink and yellow coconut. Place on top of the body as shown. Use the remaining white frosting and the black icing to make eyes and nostrils.
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 SNACK CUPCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, cocoa powder, baking powder, baking soda, salt, sugar, warm water, buttermilk, large eggs, vanilla extract, heavy cream, marshmallow cream, semi-sweet chocolate chips, heavy cream, powdered sugar, milk
Provided by Alix Traeger
Categories Bakery Goods
Yield 24 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C).
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
- Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
- Line 2 muffin tins with paper liners.
- Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
- Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
- Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
- Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
- Use the end of a whisk or another utensil to push down the center of each cupcake.
- Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
- Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
- Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
- Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
- Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
- Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
STUFFED PINATA CAKE
Your guests will certainly be delighted by the sight of this bright cake. But make sure they don't put their cameras away too soon: once you cut into it, a candy surprise comes spilling out!
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.
- Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
- For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
- Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)
- For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.
- Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.
- Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.
More about "chocolate pinata cupcake masquerade recipe by tasty food"
PIñATA CUPCAKES RECIPE (EASY TUTORIAL) - SOMEWHAT SIMPLE
From somewhatsimple.com
4.2/5 (4)Total Time 20 minsCategory DessertCalories 250 per serving
- Using a small knife, cut holes into centers of each cupcake, saving the cut out portion for step 4.
- Cut off top half of the removed portion of cupcakes and replace onto cupcakes, covering the candies.
PINATA CUPCAKES RECIPE | DR. OETKER
From oetker.co.uk
Servings 16Total Time 30 mins
CHOCOLATE PINATA CAKE, EGG FREE, GLUTEN FREE CAKE RECIPE
From howtocookthat.net
4.5/5 (4)Category DessertCuisine American, French, AustralianTotal Time 30 mins
HOW TO MAKE A PINATA CAKE | RECIPES, DINNERS ... - FOOD COM
From foodnetwork.com
PINATA CUPCAKES - SUGAR SPUN RUN
From sugarspunrun.com
CHOCOLATE PIñATA CAKE | MOIST CHOCOLATE CAKE STUFFED WITH ...
From lifeloveandsugar.com
5/5 (2)Total Time 2 hrs 5 minsCategory DessertCalories 976 per serving
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2
- . Add the butter, oil, sugar and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
PIñATA CUPCAKES - A TABLE FULL OF JOY
From atablefullofjoy.com
Reviews 6Servings 24Cuisine AmericanCategory Dessert
- Make up a batch of my super easy and delicious chocolate cupcakes and let them cool completely.
- Once cooled, scoop out a spoonful from the middle of the cupcake. Then fill with sprinkles. Since these are piñata cupcakes, I like to really pack them full, so you get the fun piñata breaking effect when you bite into them.
- Then whip up a batch of my easy buttercream and divide the frosting equally into 5 bowls. Add a few drops of food coloring to each bowl, make one orange, one yellow, one green, one blue, and one purple. Place each color in a piping bag fitted with a piping coupler or see notes below if you don’t want to use a piping tip.
- Pipe on each color of frosting, making short lines, then layer on the next color. I started with purple and then layered on blue green, yellow, and orange.
HOW TO MAKE PIñATA CUPCAKES (TWO WAYS) - WHAT THE FORK
From whattheforkfoodblog.com
5/5 (8)Category DessertCuisine AmericanTotal Time 40 mins
- Use a paring knife and place it at an angle into the top of the cupcake. Cutting on an angle, cut a cone-shaped hole into the cupcake.
- Fill the cupcake hole with 1 teaspoon of the sprinkle mix (a bit more if you cut a large hole). Then cut the tip off of the piece of cupcake that was removed. Place the flat piece of cupcake back on top of the sprinkles.
CHOCOLATE PINATA FILLED WITH FRUIT AND CHURROS | CHOCOLATE ...
From pinterest.com
Estimated Reading Time 3 mins
PINATA CUPCAKES - GLUTEN-FREE? FOLLOW ME
From glutenfreefollowme.com
4.7/5 (14)Total Time 40 minsEstimated Reading Time 1 min
CHOCOLATE SMARTIES PINATA CUPCAKES.... | THE DIARY OF A ...
From frugalfamily.co.uk
Reviews 8Estimated Reading Time 2 mins
CHOCOLATE PEANUT BUTTER PIñATA CUPCAKES - WHAT MOLLY MADE
From whatmollymade.com
Servings 12Total Time 46 minsEstimated Reading Time 6 mins
PIñATA SURPRISE BIRTHDAY CAKE - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
Servings 10Total Time 2 hrsCategory Dessert
PIñATA CUPCAKES | BAKING RECIPES | TESCO REAL FOOD
From realfood.tesco.com
4/5 (3)Category DessertCuisine BritishTotal Time 50 mins
10 PINATA CUPCAKES IDEAS | CUPCAKE CAKES, CUPCAKE RECIPES ...
From pinterest.es
10 pins59 followers
BACK TO SCHOOL... AUSSIE CRUNCH | DOLLYBAKES | TASTY ...
From pinterest.com
Estimated Reading Time 3 mins
PARTY PIñATA CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (5)Category Cupcakes
THIS CAKE IS A SHOW-STOPPER WITH A SURPRISE | PINATA CAKE ...
From pinterest.ca
Estimated Reading Time 4 mins
CHOCOLATE CUPCAKES RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category Cupcakes
SURPRISE RAINBOW PINATA CUPCAKES RECIPE | CARNATION
From carnation.co.uk
5/5 (2)Servings 12
PIñATA CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 20-24Category Cakes And Baking
CHOCOLATE PINATA PARTY CAKE | RECIPE | PINATA CAKE, CAKE ...
From pinterest.com
4/5 (2)Estimated Reading Time 1 minServings 20Total Time 2 hrs 20 mins
CHOCOLATE PIñATA PARTY CAKE - SWEETEST MENU
From sweetestmenu.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
CHOCOLATE PINATA CUPCAKE THE HAPPY PLACE RECIPE BY TASTY
From tfrecipes.com
THE BEST CHOCOLATE PINATA CAKE RECIPE FOR A ... - KIDADL
From kidadl.com
CHOCOLATE PINATA CUPCAKE RED TEMPTATION RECIPE BY TASTY
From tfrecipes.com
CHOCOLATE PINATA CUPCAKE: MASQUERADE RECIPE BY TASTY
From pinterest.nz
CHOCOLATE PINATA CUPCAKE MASQUERADE RECIPE BY TASTY
From tfrecipes.com
CHOCOLATE PINATA CUPCAKE CHERRYSTEINS MONSTER RECIPE BY TASTY
From tfrecipes.com
CHOCOLATE PINATA CUPCAKE BLACK TIE EVENT RECIPE BY TASTY
From tfrecipes.com
CHOCOLATE CUPCAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
FIESTA PIñATA CUPCAKES - SUNSHINE PARTIES | RECIPE | EASY ...
From pinterest.com
CHOCOLATE PIñATA - UNCLE JULIO'S - FINE MEXICAN FOOD
From unclejulios.com
CHOCOLATE CHRISTMAS TREE PINATA! NO BAKE ... - VIVA RECIPES
From vivarecipes.com
CREATE YOUR OWN PINATA CUPCAKE | EKO INTERACTIVE VIDEO
From video.eko.com
CHOCOLATE PINATA BIRTHDAY CAKE FILLED WITH MUDDY BUDDIES ...
From thecraftingfoodie.com
CHOCOLATE PINATA CUPCAKE WITH CREAM CHEESE ... - RECIPES
From recipes.net
CHOCOLATE PEANUT BUTTER PIñATA CUPCAKES - CUPCAKE DAILY ...
From thecupcakedailyblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love