Best 3 Chocolate Surprise Cupcakes Recipes

CHOCOLATE SURPRISE CUPCAKES

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.

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 PEANUT BUTTER SURPRISE CUPCAKES

Steps:

• 1. To make the cupcakes: Preheat the oven to 350°F. Line 12 standard muffin cups with liners and set aside.2. In a medium bowl, with a hand mixer or by hand, beat together the cream cheese, peanut butter, honey, powdered sugar, and cream until smooth, and set aside.3. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt, then lightly whisk and set aside. 4. In a stand mixer set on medium-low speed, beat the butter until creamy, about 30 seconds. On medium speed, beat in the brown sugar until light and lump free. Add the eggs, one at a time, and beat until fully incorporated, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Add the flour mixture in two portions, alternating with the buttermilk in one addition until smooth and just blended. 5. Fill each muffin cup one-third full of batter. Drop a heaping teaspoon of the peanut butter mixture into the center of each cupcake, gently nudging it into the batter. Continue to fill each cup with more batter until each is nearly full. 6. Bake in the center of the oven until the tops spring back when lightly pressed with a fingertip, about 20 minutes. Do not overbake. Cool the cupcakes in the tin for 5 minutes, then transfer to a rack to cool completely before frosting.7. To make the frosting: In a stand mixer or with a hand mixer set on medium-low speed, beat together the butter, cream cheese, peanut butter, and vanilla until light and fluffy. On the lowest speed, add the powdered sugar alternately with the cream and beat until smooth. Liberally spread the frosting on each cupcake. These cupcakes can be stored at room temperature for 2 to 3 days.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.