Chocolate Surprise Center Cupcakes Food

SURPRISE CUPCAKES

Steps:

• Cream sugar and cream cheese together.
• Beat in egg.
• Stir in chocolate chips; set aside.
• Prepare cake mix according to directions on box.
• Place paper baking cups into a muffin tin.
• Fill paper bake cups 2/3 full.
• Drop one rounded teaspoon of cheese mixture into each cup.
• Bake according to directions on cake mix box.

CHOCOLATE SURPRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Mix flour, 2 C sugar, cocoa, teaspoon of salt and baking soda together.
• Add oil, water, vinegar and vanilla.
• Fill cupcake papers 2/3 full with mixture.
• Mix together until fluffy the cream cheese, egg, 1/3 C sugar, 1/4 teaspoon of salt.
• Add chocolate chips to cream cheese mixture.
• Drop 1 heaping teaspoon on the top of each cupcake.
• Bake for 25 minutes.
• Frost when cool.

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
• Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.

CHOCOLATE SURPRISE CUPCAKES

Steps:

• Method: Heat oven to 350 degrees and line a 12-cup cupcake/muffin tin with liners. Sift the flour, baking powder, baking soda, cocoa powder, sugar and salt. Mix well. Make a well in the center of the dry ingredients and add the melted butter, buttermilk, eggs, vanilla and coffee. Blend until there are only a few small lumps left. Scoop into lined cupcake tins and bake for 20 minutes or until the centers spring back when lightly pressed. Cool for three minutes in the pan before removing the cupcakes to a wire rack to cool completely.
• Cream Filling: Enough to fill and decorate 24 cupcakes 2 tsp very hot water 1/4 tsp salt 1 (7 oz) jar marshmallow cream 1/2 cup shortening 1/3 cup powdered sugar 1/2 tsp vanilla Method: Dissolve the salt in the hot water and allow to cool. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well. To fill the cupcakes, use a wide star tip (size 21) attached to a coupler on a piping bag. Just lightly push the tip into the top of the cupcakes and press approximately a tablespoon of filling inside. If you do not have a piping bag, you can just cut out a little bit of the cake from the top, make a hole, fill the hole with filling then top with cake you cut out. Prepare the frosting
• Dutch Chocolate Frosting: Yield - Frosting for 20 cupcakes 6 TBSP butter, softened 1/2 cup dutch processed cocoa powder 2 1/4 cup powdered sugar 1 tsp vanilla 4-6 TBSP milk or half & half Method: Cream the butter and cocoa powder until smooth. Add the vanilla, powdered sugar and milk. Mix until smooth. If the frosting is too loose add more powdered sugar by the 1/4 cup until it reaches the desired consistency. Frost as desired.

HEAVENLY SURPRISE CUPCAKES

Steps:

• In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 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., For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth., Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.

EASTER SURPRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
• Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
• Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

DREAMY CREAM-FILLED CUPCAKES

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.