Best Chocolate Pinata Cupcake Blast Off Recipe By Tasty Recipes
CHOCOLATE PINATA CUPCAKE: MASQUERADE RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, chocolate frosting, caramel sauce, mini peanut butter cup
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
- Top each cupcake with chocolate frosting, a drizzle of caramel, and a mini peanut butter cup.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
CHOCOLATE PINATA CUPCAKE: CANDY SHOP RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, chocolate frosting, caramel sauce, mini peanut butter cup
Provided by Codii Lopez
Categories Desserts
Yield 24 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
- Top each cupcake with chocolate frosting, a drizzle of caramel, and a mini peanut butter cup.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
CHOCOLATE PINATA CUPCAKE: CHERRY BOMB RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, chocolate frosting, chocolate sauce, maraschino cherry
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
- Top each cupcake with chocolate frosting, a drizzle of chocolate, and a maraschino cherry.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, chocolate frosting, chocolate sauce, mini peanut butter cup
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
- Top each cupcake with chocolate frosting, a drizzle of chocolate, and a mini peanut butter cup.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 51 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
CHOCOLATE PINATA CUPCAKE: RED TEMPTATION RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, chocolate frosting, caramel sauce, maraschino cherry
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
- Top each cupcake with chocolate frosting, a drizzle of caramel, and a maraschino cherry.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
CHOCOLATE PINATA CUPCAKE: BLAST OFF RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, cream cheese frosting, chocolate sauce, maraschino cherry
Provided by Codii Lopez
Categories Desserts
Yield 24 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
- Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a maraschino cherry.
- Enoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
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