Best Ooey Gooey Stuffed Cupcakes Recipes

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OOEY-GOOEY STUFFED CUPCAKES



Ooey-Gooey Stuffed Cupcakes image

Make and share this Ooey-Gooey Stuffed Cupcakes recipe from Food.com.

Provided by enigmused

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup sifted cocoa powder (for chocolate cupcakes)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, cracked into a small cup
1/2 cup unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
6 ounces cream cheese
1/4 cup sugar
6 ounces bittersweet chocolate chips
1/4 cup sweetened flaked coconut
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells.
  • In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth.
  • Divide the batter evenly among the paper muffin-tin liners.
  • In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut.
  • Drop the cream cheese mixture into the center of the cupcakes.
  • Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.
  • In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
  • Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla and whisk until the chocolate melts and the sauce thickens.
  • Drizzle chocolate sauce over cupcakes when serving.

Nutrition Facts : Calories 390.8, Fat 29.4, SaturatedFat 18.1, Cholesterol 59.3, Sodium 215.5, Carbohydrate 35.6, Fiber 5.5, Sugar 17.4, Protein 6.7

OOEY GOOEY PEANUT BUTTER STUFFED CHOCOLATE CUPCAKES RECIPE - (4.5/5)



Ooey Gooey Peanut Butter Stuffed Chocolate Cupcakes Recipe - (4.5/5) image

Provided by hazelljbmh

Number Of Ingredients 6

1 recipe 90-Calorie Chocolate Cupcakes - see recipe in my collection
1 recipe Chocolate Fudge Glaze - see recipe in my collection
2 tbsp creamy peanut butter
2 tbsp light cream cheese, room temperature
2 tbsp granulated no-calorie sweetener (I use Splenda)
1/3 cup light whipped topping, thawed

Steps:

  • Bake the cupcakes according to recipe directions. Let cool. Prepare the Chocolate Fudge Glaze according to the recipe and set aside. In a small bowl, stir together the peanut butter, cream cheese, and sweetener. Gently fold in the whipped topping. To fill the cupcakes I use a pastry bag with the large flower tip. I fill the pastry bag with this filling and then stick the pastry tip through the top of the cupcake until it's all the way in the cupcake (not touching the bottom) then I squeeze the filling into the cupcake as I pull up the pastry tip. Once the filling is to the top of the cupcake I stop. This puts about 1 1/2 tsp of filling into the cupcake. Fill each cupcake and then frost with 2 tsp of Chocolate Fudge Glaze.

UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES



Upside-Down Ooey Gooey Chocolate Cupcakes image

These are so good. When inverted onto a rack, all the gooey good stuff is on the top. This recipe makes 12 cupcakes, but my advise is make a double recipe of these delicious cupcakes, they will be gone in a flash!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 16

1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar, firmly packed
1 tablespoon water
36 -48 walnut halves
1 cup cake flour, sifted
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup margarine, softened or 1/4 cup shortening, melted
3/4 cup white sugar
1 egg
1 teaspoon vanilla
1/2 cup water or 1/2 cup 1% low-fat milk
2/3 cup sweetened condensed milk
1 cup semi-sweet chocolate chips
2 tablespoons butter

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!

Nutrition Facts : Calories 383, Fat 20.1, SaturatedFat 10.2, Cholesterol 48.8, Sodium 202.7, Carbohydrate 50.6, Fiber 2.2, Sugar 38.5, Protein 4.9

OOEY GOOEY PUMPKIN CARAMEL CUPCAKES



Ooey Gooey Pumpkin Caramel Cupcakes image

Spiced pumpkin cupcakes filled with dulce de leche and crowned with cream cheese frosting. A scattering of cashews, chocolate and extra caramel make it ooey gooey good.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 15

Reynolds™ Baking Cups
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 teaspoons milk
4 cups powdered sugar
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
Hot fudge sauce, if desired
Cashews, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
  • In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • For frosting, in large bowl beat cream cheese, butter, vanilla and 2 teaspoons of the milk with electric mixer on low speed until smooth. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
  • Fit round tip (opening about 1/4 inch in diameter) in decorating bag. Spoon dulce de leche into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes. (Reserve remaining dulce de leche in decorating bag to decorate tops.)
  • Fit round or star tip (opening about 1/2 inch in diameter) into decorating bag. Spoon cream cheese frosting into bag; pipe frosting in circular motion on top of each cupcake. Pipe dulce de leche over cream cheese frosting in desired pattern. Garnish with hot fudge sauce and cashews. Store in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 38 g, TransFat 0 g

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