Best Chocolate Pinata Cupcake Gooey Guilt Recipe By Tasty Recipes

CHOCOLATE PINATA CUPCAKE: CANDY SHOP RECIPE BY TASTY

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!

CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY TASTY

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!

CHOCOLATE PINATA CUPCAKE: OPULENCE RECIPE BY TASTY

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 caramel, and a maraschino cherry.
• Enjoy!

UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Grease very well, 12 muffin cups.
• In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
• Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
• Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
• In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
• Cream 1/4 cup butter (or shortening if using).
• Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
• Beat in egg and vanilla.
• Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
• Fill the muffin cups 1/2 full with the batter.
• Bake for 20-25 minutes, or until the cupcakes test done.
• Remove from the muffin tins, let cool INVERTED on wire racks.
• In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
• Stir in 2 Tbsp butter; keep warm.
• Spread on the sides of cup-cakes.
• ENJOY!

CHOCOLATE PINATA CUPCAKE: PIMP YOUR CUPCAKE RECIPE BY TASTY

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 maraschino cherry.
• Enjoy!

CHOCOLATE PINATA CUPCAKE: OVER THE RAINBOW RECIPE BY TASTY

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 cream cheese frosting, a drizzle of chocolate, and a maraschino cherry.
• Enjoy!

CHOCOLATE PINATA CUPCAKE: PEANUT BUTTER BLISS RECIPE BY TASTY

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 cream cheese frosting, a drizzle of caramel, and a mini peanut butter cup.
• Enjoy!

CHOCOLATE PINATA CUPCAKE: GOOEY GUILT RECIPE BY TASTY

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 mini peanut butter cup.
• Enjoy!