Best 20 Chocolate Surprise Recipes

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Calling all chocolate lovers! Get ready to embark on a delightful culinary journey with our "Chocolate Surprise" extravaganza. Dive into a world of rich, decadent flavors and textures as we present an assortment of tempting recipes that will tantalize your taste buds and leave you craving more. From classic favorites like the irresistible Chocolate Lava Cake and the timeless Chocolate Chip Cookies to innovative creations like the Chocolate Avocado Mousse and the Chocolate Stuffed Strawberries, our collection offers a symphony of chocolatey delights. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you towards creating these chocolate masterpieces. So, prepare your aprons, preheat your ovens, and let's indulge in the ultimate chocolate experience!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Provided by Kelly Smith

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
⅔ cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
½ cup white sugar
¼ teaspoon salt
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g

CHOCOLATE BRITTLE SURPRISE



Chocolate Brittle Surprise image

Like chocolate-covered toffee! Disappears like magic! Great for holiday parties, gifts!

Provided by ShanaLee

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 12

Number Of Ingredients 5

35 unsalted soda crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
  • Place crackers on foil in 5 x 7 inch rows.
  • Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
  • Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
  • Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
  • Refrigerate 1 hour. Break into pieces. Can be frozen.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 43.2 g, Cholesterol 40.7 mg, Fat 31.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 15.5 g, Sodium 184.2 mg, Sugar 33.4 g

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES



Chocolate Peanut Butter Surprise Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup Dutch cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1/2 cup granulated sugar
1 1/4 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter

Steps:

  • Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
  • Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
  • In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
  • Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
  • Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

CHOCOLATE SURPRISE COOKIES



Chocolate Surprise Cookies image

Chocolate and peanut butter are popular with our clan, so I roll them together in this recipe. It's fun watching folks' faces when they bite into the middle.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 17

3/4 cup peanut butter
3/4 cup confectioners' sugar
CHOCOLATE DOUGH:
1/2 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg white
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
ICING:
2 tablespoons shortening
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk

Steps:

  • In a large bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes. , Meanwhile, in another bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls., Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets. , Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks., For icing, in a small bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern.

Nutrition Facts : Calories 333 calories, Fat 17g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 191mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE SURPRISE CAKE



Chocolate Surprise Cake image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 9

9 ounces bittersweet chocolate
11 tablespoons unsalted butter plus soft butter for greasing molds
3 tablespoons heavy cream
2 tablespoons Jack Daniel's whisky or other bourbon
3 large eggs
3 egg yolks
1/2 cup sugar
1/3 cup all-purpose flour
Whipped cream or coffee ice cream

Steps:

  • Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
  • Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
  • Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
  • Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
  • Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
  • Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
  • Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY



Chocolate Rainbow Surprise 'Box' Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, white cake mix, food coloring, cake frosting

Provided by Tasty

Categories     Desserts

Yield 10 servings

Number Of Ingredients 4

1 box chocolate cake mix, plus corresponding ingredients - eggs, oil, water
1 box white cake mix, plus corresponding ingredients - eggs, oil, water
food coloring
16 oz cake frosting

Steps:

  • Prepare Chocolate and White Cake Mixes according to directions on the box.
  • NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
  • Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
  • In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
  • Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
  • Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
  • Turn out onto a plate and decorate.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 97 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, Sugar 62 grams

CHOCOLATE SURPRISE



Chocolate Surprise image

Chocolate cookie with a marshmallow surprise, and a chocolate icing. Each cookie is topped with a pecan half.

Provided by Sandy

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 20m

Yield 36

Number Of Ingredients 15

½ cup butter, softened
1 cup white sugar
1 egg
¼ cup milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
18 large marshmallows, halved
1 cup white sugar
½ cup unsweetened cocoa powder
¼ cup milk
1 teaspoon vanilla extract
¼ cup butter
18 pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
  • Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
  • To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 20.1 g, Cholesterol 15.6 mg, Fat 4.9 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 51.5 mg, Sugar 13.5 g

CHOCOLATE SURPRISE MILKSHAKE



Chocolate Surprise Milkshake image

This milkshake is fantabulous! Chocolate ice cream, chocolate syrup, chocolate drink mix and chocolate chips are all whirled together with milk to produce a concoction so chocolaty, that it is sure to make you tingle.

Provided by Melanie

Categories     Drinks Recipes     Shakes and Floats Recipes     Chocolate

Time 20m

Yield 2

Number Of Ingredients 6

2 teaspoons milk
3 scoops chocolate ice cream
2 tablespoons chocolate syrup
5 tablespoons powdered chocolate drink mix
5 cubes ice
¼ cup chocolate chips

Steps:

  • In a blender, combine milk, ice cream, chocolate syrup, chocolate drink mix, ice cubes and chocolate chips. Blend until smooth. Pour into glasses and serve.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 45.8 g, Cholesterol 11.2 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 69.3 mg, Sugar 39.3 g

TRIPLE CHOCOLATE SURPRISE - CROCK POT



Triple Chocolate Surprise - Crock Pot image

Chocolatey dessert that you make in the crock pot. Serve hot or warm with ice cream and/or whipped cream topping.

Provided by Crafty Lady 13

Categories     Dessert

Time 8h5m

Yield 8-10 serving(s)

Number Of Ingredients 7

18 1/2 ounces chocolate cake mix
8 ounces sour cream
1 ounce instant chocolate pudding mix
1 cup chocolate chips
3/4 cup oil
4 eggs
1 cup water

Steps:

  • Spray crock pot with non-stick cooking spray or lightly grease.
  • Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand.
  • Pour into crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
  • Serve hot or warm with ice cream and/or whipped cream topping. I like to put 1 or 2 scoops of ice cream on top. Top the ice cream with whipped cream and then drizzle chocolate syrup over all.

CHOCOLATE SURPRISE CAKE



Chocolate Surprise Cake image

This is best, in my opinion, served warm right out of the oven. I like to make in individual dishes. I just divide the "Topping" ingredients equally into each one.

Provided by Lali8752

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 11

2 ounces unsweetened chocolate
4 tablespoons butter
1 1/2 cups sugar
2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/2 cup brown sugar
1/4 cup cocoa powder
1 cup cold coffee

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the chocolate and butter together over hot water.
  • Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
  • Stir the dry mixture into the chocolate mixture and blend.
  • Stir in milk and vanilla.
  • Pour into a greased, square 9 by 9-inch cake pan.
  • Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
  • Pour coffee over and bake for 40 minutes.
  • Serve warm or cold from the pan.

STEPHANIE TYLER'S CHOCOLATE SURPRISE COOKIES



Stephanie Tyler's Chocolate Surprise Cookies image

Provided by Food Network

Categories     dessert

Time 22m

Yield 12 servings

Number Of Ingredients 5

One 18 1/4-ounce box milk chocolate cake mix (recommended: Betty Crocker)
1/2 cup vegetable oil
2 eggs
1/3 cup (8-ounce) package toffee chips (recommended: Heath Toffee Bits)
3 teaspoons toffee cappuccino mix (recommended: Hills Brothers English Toffee)

Steps:

  • Preheat oven to 350 degrees F.
  • Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes.
  • Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.

CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE



Chocolate Cupcakes with Salted Caramel Center Surprise image

Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center.

Provided by Paula Jones

Categories     Dessert

Time 1h30m

Yield 18

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
18 salted caramels, unwrapped (from 7-oz bag)
2 containers (12 oz each) Betty Crocker™ Whipped chocolate ready-to-spread frosting
6 small pretzel twists, coarsely crushed

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.

Nutrition Facts : ServingSize 1 Serving

SURPRISE CHOCOLATE FUDGE



Surprise Chocolate Fudge image

This fun novelty recipe uses pinto beans to replace some of the butter typically found in fudge. Walnuts give the soft creamy squares a nice crunch. -Pattie Ann Forssberg of Logan, Kansas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3-1/2 pounds.

Number Of Ingredients 6

1 can (15 ounces) pinto beans, rinsed and drained
1 cup baking cocoa
3/4 cup butter, melted
1 tablespoon vanilla extract
7-1/2 cups confectioners' sugar
1 cup chopped walnuts

Steps:

  • In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.

Nutrition Facts : Calories 76 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 1g protein.

GERMAN CHOCOLATE SURPRISE CAKE



German Chocolate Surprise Cake image

Upside-down cake? Try this German chocolate version with a baked coconut and nut topping. No frosting is needed.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup flaked coconut
1/4 cup butter or margarine, melted
2 oz sweet baking chocolate
1/4 cup water
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1 1/4 cups Gold Medal™ self-rising flour
1/2 cup milk

Steps:

  • Heat oven to 350°F. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan.
  • In small microwavable bowl, microwave chocolate and 1/4 cup water on High 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend.
  • In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool.

Nutrition Facts : Calories 570, Carbohydrate 63 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 45 g, TransFat 1/2 g

CHOCOLATE SURPRISE STRIPE CAKE



Chocolate Surprise Stripe Cake image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 25 servings

Number Of Ingredients 22

Vegetable shortening, for greasing cake pans
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup extra-dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, room temperature, lightly beaten
1 cup buttermilk
1 cup espresso
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1/2 cup pasteurized egg whites
1 pound powdered sugar
2 pounds salted butter, softened
2 tablespoons pure vanilla extract
2 cups granulated sugar
1 cup buttermilk
1/2 cup vegetable shortening, such as Crisco
1 stick (8 tablespoons) butter
1 teaspoon baking soda
Raspberry jam, for filling

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.
  • In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.
  • Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.
  • For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)
  • For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.
  • Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.
  • To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.
  • When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.
  • Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.
  • Add the crumbled caramel by patting small handfuls onto the top of the iced cake.

CHOCOLATE CAKE SURPRISE



Chocolate Cake Surprise image

If you like sinful desserts, then this is for you. My husband just loves this cake and cannot get enough of it. You may use pecans instead of walnuts if you prefer.

Provided by Weezie

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 1h

Yield 16

Number Of Ingredients 10

2 ½ cups chopped walnuts
1 cup flaked coconut
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup water
½ cup vegetable oil
4 eggs
2 (8 ounce) packages cream cheese, softened
½ cup butter
¾ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch pan. Sprinkle walnuts and coconut evenly over bottom of pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Set aside.
  • In a saucepan, combine cream cheese and butter. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in confectioners' sugar. Pour cream cheese mixture in rows (lengthwise) over the top of cake mix. Using the tip of a knife, swirl the batter to create a marbled effect.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 41.2 g, Cholesterol 92.6 mg, Fat 42 g, Fiber 2.7 g, Protein 8.7 g, SaturatedFat 14.7 g, Sodium 519 mg, Sugar 25.1 g

GERMAN CHOCOLATE POUND CAKE SURPRISE



German Chocolate Pound Cake Surprise image

The surpise is the icing is inside the cake. A truly quick and easy recipe using a prepared cake mix and frosting for those times when you just dont have the time or ingredients to make one from scratch. This makes a very large cake, so make sure you use a 12-cup tube/bundt pan.

Provided by Sassy in da South

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) German chocolate cake mix
1 (15 ounce) can coconut pecan frosting
4 eggs
1/2 cup oil
1 cup water

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 12 cup tube pan OR Bundt pan.
  • Mix all ingredients (including the icing) in mixer at medium speed 2 minutes.
  • Pour into prepared pan and bake 55 - 60 minutes.
  • Remove from oven to wire rack and allow cooling for 10 minutes.
  • Invert onto serving plate and dust with powdered sugar.

Nutrition Facts : Calories 434, Fat 23.5, SaturatedFat 6.2, Cholesterol 70.5, Sodium 371.3, Carbohydrate 53.7, Fiber 2.4, Sugar 35.9, Protein 4.4

SPICY SURPRISE CHOCOLATE CHIP COOKIES



Spicy Surprise Chocolate Chip Cookies image

I found this recipe on a cleaning website (of all places). It was a contribution from "Shelly". The spicy surprise is a mildly fiery blend of cinnamon, ginger, and cayenne pepper!

Provided by SharleneW

Categories     Drop Cookies

Time 20m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 14

1 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • In mixing bowl, combine butter, brown sugar, white sugar, eggs and vanilla.
  • Beat until smooth and light.
  • In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper.
  • Gradually mix into wet ingredients.
  • Beat until just combined.
  • Fold in chocolate chips until combined.
  • Scoop cookies into 2-inch balls and place on cookie sheets.
  • Bake until lightly golden, about 10 minutes.
  • Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool completely.

SURPRISE CHOCOLATE CHIP MUFFINS



Surprise Chocolate Chip Muffins image

Surprise! There's a tasty pocket of cream cheese that bakes in sweet and easy chocolate chip muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 11

1 package (3 oz) cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
1 cup milk
1/3 cup vegetable oil
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
  • In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
  • Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
  • Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 14 g, TransFat 0 g

CHOCOLATE CHIP COOKIE SURPRISE CAKE



Chocolate Chip Cookie Surprise Cake image

Please cookie and cake lovers alike with this simple cake that has chocolate chip cookie dough baked inside.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup vegetable oil
4 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1 container Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour bottom only of 13x9-inch pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, milk, oil and 4 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • Make cookie dough as directed on pouch. Drop dough by teaspoonfuls evenly over batter in pan.
  • Bake 54 to 59 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered.

Nutrition Facts : Calories 510, Carbohydrate 68 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 44 g, TransFat 2 g

Tips:

  • Mise en place: Before you start cooking, measure and prepare all of your ingredients. This will help you stay organized and prevent any scrambling.
  • Use high-quality chocolate: The chocolate is the star of this dessert, so it's important to use the best quality chocolate you can find. Look for chocolate with a high cocoa content (70% or higher) and a smooth, rich flavor.
  • Temper your chocolate: Tempering chocolate is a process of heating and cooling the chocolate in a specific way. This helps to stabilize the chocolate and give it a smooth, shiny finish. If you don't temper your chocolate, it will be more likely to seize and become grainy.
  • Be patient: Making chocolate surprise takes time and patience. Don't rush the process, or you'll end up with a subpar dessert.
  • Have fun! Making chocolate surprise should be a fun and enjoyable experience. So relax, put on some music, and enjoy the process.

Conclusion:

Chocolate surprise is a delicious and impressive dessert that is perfect for any occasion. With its rich, chocolatey flavor and hidden surprise center, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give chocolate surprise a try. You won't be disappointed.

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