Best 2 Heavenly Surprise Mini Cupcakes Recipes

Indulge in a delightful journey of flavors with our Heavenly Surprise Mini Cupcakes, where each bite is a burst of joy. These miniature treats are not just visually stunning but also pack a punch of taste. With three tantalizing variations – Classic Vanilla, Decadent Chocolate, and Zesty Lemon – these cupcakes cater to every palate. Whether you prefer the comforting familiarity of vanilla, the rich indulgence of chocolate, or the refreshing brightness of lemon, there's a cupcake here to sweep you off your feet. Each recipe is meticulously crafted with step-by-step instructions to guide you through the process, ensuring perfect results every time. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

HEAVENLY SURPRISE MINI CUPCAKES

Heavenly Surprise Mini Cupcakes image

"My grandmother was an accomplished baker, and this was one of the many special treats she liked to make. It's fun to bite into these dense chocolate cupcakes and discover a surprise inside." -Jorun Meierding, Mankato, Minnesota

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 dozen.

Number Of Ingredients 22

Ingredients

FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup sweetened shredded coconut
1 cup finely chopped walnuts
1 cup miniature semisweet chocolate chips
BATTER:
2 cups sugar
1-1/2 cups water
3/4 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 teaspoon white vinegar
3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
FROSTING:
1/2 cup heavy whipping cream
1-1/3 cups semisweet chocolate chips

Steps:

For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside., For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended. , Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups three-fourths full., Bake at 350° for 12-15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

HEAVENLY SURPRISE MINI CUPCAKES RECIPE - (4.6/5)

Heavenly Surprise Mini Cupcakes Recipe - (4.6/5) image

Provided by Nicole S

Number Of Ingredients 22

Ingredients

FILLING:
1 package cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup flaked coconut
1 cup finely chopped walnuts
1 cup (6 ounces) miniature semisweet chocolate chips
BATTER:
2 cups sugar
1-1/2 cups water
3/4 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 teaspoon white vinegar
3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
FROSTING:
1/2 cup heavy whipping cream
1-1/3 cups semisweet chocolate chips

Steps:

1. For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside. 2. For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended. 3. Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups three-fourths full. 4. Bake at 350° for 12-15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 5. For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.Yield: 6 dozen. Note: Cupcakes may also be baked in 30 paper-lined muffin cups for 20-25 minutes.

Tips:

For the perfect cupcakes, use a kitchen scale to accurately measure your ingredients. This will ensure consistent results.
To achieve a light and fluffy texture, cream the butter and sugar together until they are pale and fluffy, about 2-3 minutes.
Do not overmix the batter. Overmixing can result in a dense, tough cupcake.
Fill the cupcake liners only 2/3 full. This will prevent them from overflowing in the oven.
Bake the cupcakes at the correct temperature and for the correct amount of time. Overbaking can result in dry, crumbly cupcakes.
Allow the cupcakes to cool completely before frosting them. This will prevent the frosting from melting.
For a smooth and creamy frosting, beat the butter and powdered sugar together until they are light and fluffy, about 2-3 minutes.
To create a beautiful swirl, hold the piping bag perpendicular to the cupcake and start piping in the center. Slowly move the piping bag in a circular motion, working your way out to the edges of the cupcake.

Conclusion:

With these tips in mind, you're sure to create delicious and beautiful mini cupcakes that will be the hit of any party or gathering. Experiment with different flavor combinations and decorations to create your own unique treats. And don't forget to enjoy the process of baking and sharing your creations with others!