STUFFED CUPCAKE RECIPE BY TASTY
Here's what you need: cake mix, mini py, frosting
Provided by Tasty
Categories Bakery Goods
Yield 24 cupcakes
Number Of Ingredients 3
Steps:
- Make cake mix according to package directions.
- Spray the cupcake tin or use cupcake liners. Drop 1 to 2 tbsp. of cake batter into each cupcake cup.
- Add a mini pie and top with another tbsp. of cake batter.
- Bake according the cake mix package directions. Let cool when done.
- Frost to your liking.
- Enjoy!
Nutrition Facts : Calories 62 calories, Carbohydrate 13 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 7 grams
CREAM CHEESE STUFFED CHOCOLATE CUPCAKES
Notes about the recipe: Here's a chocolate alternative to the perfect yellow cake for your wedding cupcakes. Vinegar keeps the cake tender as it inhibits gluten from developing when beating the flour in the batter.
Provided by Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 25
Steps:
- Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
- Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.
- Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
- Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.
STUFFED CHOCOLATE CLOUD CUPCAKES
These cupcakes are light, fluffy, refreshingly cool and have just the right amount of chocolate. This recipe uses a cake mix, prepared chocolate frosting and chocolate Cool Whip, but no one needs to know you took a few short-cuts. These little cuties are stuffed and frosted with a smooth combination of chocolate frosting and Cool Whip, resulting in a light chocolate frosting that doesn't taste cloyingly sweet or store-bought. Garnish with a fresh strawberry or raspberry and a few mint leaves to add a touch of elegance. I truly hope you enjoy these little chocolate goodies. My 3-year-old daughter and I certainly do!
Provided by MarthaStewartWanabe
Categories Dessert
Time 28m
Yield 16 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a medium mixing bowl, stir together cake mix, water, oil and eggs. Beat until well combined.
- Using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. Spoon batter neatly into each liner until 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Remove cupcakes from the pan to a wire rack and allow to cool completely.
- While waiting for the cupcakes to cool, make the frosting. In a medium mixing bowl, place frosting and Cool Whip. Beat at medium-high speed until smooth and completely incorporated. Refrigerate until ready to frost cupcakes.
- With a apple corer or small serrated knife (or tool of your preference), gently hollow out the center of each cupcake (make a 1-inch diameter hole in each). Spoon or pipe frosting into the holes. Then frost the tops of each cupcake.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 345.2, Fat 17.9, SaturatedFat 3.8, Cholesterol 34.9, Sodium 329.9, Carbohydrate 46.6, Fiber 3, Sugar 31.4, Protein 3.9
CREAM FILLED CUPCAKES
Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.
Provided by Grace W.
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.9 g, Cholesterol 14.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 151.4 mg, Sugar 18.4 g
STUFFED CUPCAKES
A not so sweet chocolate cupcake with a sweet cream cheese filling. We have made this per the recipe and made numerous tweaks (lemon cupcake- adding a little strawberry preserves to the filling). We have also made this with Hershey's Dark cocoa which made the cupcakes a bit more rich. For those not wanting to cook with butter, margarine is fine. This was originally given as a 'child-friendly' recipe and has never failed to delight.
Provided by ValkyrieQueen
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Line muffin pan with 12 baking cups.
- In a small bowl, mix cream cheese, 1/4 cup of sugar, nuts and 1/2 tsp vanilla until well blended (set aside).
- In a small bowl, mix flour, cocoa and baking powder.
- In a medium bowl, cream the butter and 1/2 cup sugar until fluffy.
- Stir in egg and 1/2 tsp into the butter/sugar bowl.
- Stir in about 1/2 of the flour mixture into the butter mixture.
- Slowly stir in milk until smooth.
- Stir in the remaining flour and mix until smooth.
- Spoon about 1 Tbs of batter into each baking cup. Add about 1 tsp of the cream cheese/nut mixture. Finish filling with batter.
- Bake for 20 minutes - Cool on rack.
Nutrition Facts : Calories 158.4, Fat 8.1, SaturatedFat 4.6, Cholesterol 37, Sodium 99, Carbohydrate 19.9, Fiber 0.9, Sugar 12.7, Protein 2.7
PB&J STUFFED CUPCAKES
Kids (and kids at heart) are going to love these nostalgic cupcakes that take the flavors of peanut butter and jelly and transform them into a fun dessert. I like to use a cupcake corer to take out the centers to be filled with jelly, but you can also use a small paring knife if you prefer.
Provided by Kardea Brown
Categories dessert
Time 1h55m
Yield 12 cupcakes; 2 1/2 cups frosting
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
- Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
- Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
- Meanwhile, make the frosting.
- For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners' sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
- To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.
STUFFING CUPCAKES
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup standard muffin tin with cooking spray and set aside. Whisk together the eggs and 1 cup heavy cream in a large bowl and sprinkle with some salt and pepper. Add the leftover stuffing and thoroughly combine. Set aside for about 20 minutes to let the stuffing absorb the cream and eggs.
- Divide the stuffing mixture among the muffin cups in the prepared pan, using an ice cream scoop for a rounded top. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 15 minutes.
- Reheat the leftover mashed potatoes to very hot, then add to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter and remaining 1/4 cup heavy cream. Whip on medium speed until light and fluffy, then season with salt and pepper. Transfer the potatoes to a pastry bag fitted with a large star tip.
- Pipe about 1/4 cup potatoes on the tops of each stuffing cupcake. Torch the tops of the cupcakes so the edges of the potatoes get toasty and a little charred. Garnish with chives and serve.
STUFFED SUPER BOWL CUPCAKES RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, flour, cocoa powder, baking soda, buttermilk, marshmallow fluff, butter, powdered sugar, vanilla, food coloring, heavy cream, sugar, chocolate chips, butter
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180°C)
- Cream the butter and sugar until fluffy. Beat in 4 eggs, one at a time.
- In a separate bowl, mix the flour, cocoa powder, and baking soda. Alternate mixing half of the dry ingredients and buttermilk into the egg mixture.
- Line the bottom of a 9×13 (22x33 cm) glass dish with parchment paper, and grease. Pour in batter, and bake for 22-25 minutes.
- For the filling, mix the marshmallow fluff, butter, powdered sugar, and vanilla. Set a little aside, and color the rest.
- Cool completely, and with a 2-3 inch (5-7 c m) cookie cutter or biscuit cutter, cut 12 circles into the cake.
- Cut each cake in half horizontally, and scoop out a little cake out of each side. Fill, and stack the cake with the scooped sides in the middle.
- For the frosting, bring the cream and sugar to a boil, and pour over the chocolate chips and butter. Stir until there are no longer lumps.
- Spread the frosting over the top and sides of each cake. Let dry, flip, and cover the bottom with frosting.
- Pipe a football design on the top of the cake with the filling you set aside.
- Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, Sugar 37 grams
CHOCOLATE CHIP COOKIE DOUGH STUFFED CUPCAKES
This recipe by the author of "Funky Foodgasm A Pornographer of Food" caught my eye and I just had to post it... I haven't made these yet, but by looking at the ingredients and the photo that was included, it looks like delicious cupcake time to me! I will probably add walnuts or pecans in with the cookie dough when I make mine, as we all love nuts around here! PLEASE NOTE: The preparation time is just a guesstimate as I haven't made these yet, and it includes the time to freeze the Cookie Dough Balls.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h5m
Yield 2 dozen cupcakes
Number Of Ingredients 13
Steps:
- Cookie Dough Balls:.
- Whisk together the flour, baking soda, and sea salt Set aside.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
- Add 1 egg and the vanilla extract, and beat until smooth. Mix in the flour mixture until just incorporated.
- Fold in the chocolate chips; mixing just enough to evenly combine.
- Form the dough into tablespoon-sized balls. Place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350.
- Line 24 muffin cups with paper liners.
- Cupcake Mix:.
- Beat 3 eggs in a large bowl with an electric mixer to break up.
- Add the cake mix, water, and canola oil. Continue beating for 2 minutes on medium speed.
- Spoon into the prepared cupcake liners, filling each 2/3 full.
- Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.
- Cool in the pans for 10 minutes, before removing to cool completely on a wire rack.
STUFFED CHAMPAGNE CUPCAKES
Make and share this Stuffed Champagne Cupcakes recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h50m
Yield 16-18 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Insert gold liners into a medium cupcake pan; set aside.
- In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. In a medium bowl, whisk to sift the flour, baking powder and salt.
- Turn mixer speed to low and add the flour in 3 additions, alternating with the Champagne. Stir in the vanilla extract then remove the bowl from the stand mixer. Using a rubber spatula, fold in 1/3 of the whipped egg whites until completely combined, then add the remaining egg whites and fold until well incorporated.
- Fill cupcake liners with batter 3/4 to the top and bake until set, about 22-24 minutes. Let cool completely on a wire rack.
- Use a medium star piping tip to remove the center of the cake, making sure not to cut all the way through to the bottom. Alternately, use the tip of a small sharp knife to cut a hole in the middle of each cupcake, making sure to keep the sides and bottom intact. Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations. Replace cake to cover hole and use a pastry bag fitted with a medium star (Wilton 190) tip to pipe on frosting. Sprinkle the top with more sanding sugar and serve.
Nutrition Facts : Calories 330.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 149.2, Carbohydrate 52.9, Fiber 0.5, Sugar 37.7, Protein 3.3
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