Best Surprise In The Middle 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.

SURPRISE INSIDE CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line muffin tin with cupcake papers. You will need about 8 or 9...fill the empty ones half way with water so that the pan doesn't burn.
• 3. Whisk together the flour, baking powder and salt. Set aside.
• 4. In a large bowl, cream the both sugars with the butter. Then beat in the egg and vanilla extract. Then beat in the flour mixture, alternating with the milk. Mix til just incorporated.
• 5. Fill muffin cups 1/3 full. Then place a chocolate kiss in the center. Top with more batter til 2/3 full.
• 6. Bake on center rack for 18 - 20 minutes or til center of cupcake springs back when lightly touched.
• 7. Remove from oven and let cool completely before frosting.
• 8. NOTE - This recipe only makes about 8-10 cupcakes, but you can double all the ingredients to make more. I've done that with no problems at all!

SURPRISE IN THE MIDDLE CUPCAKES

Steps:

• 1. Preheat oven to 350. Mix you cupcake batter as directed on your cake mix. Fill cupcake slots 1/3 full add surprise filling then cover the middle with more batter. Bake 19-23 Minutes take out and let cool.
• 2. Mixing the middle is east breezy, in a small mixing bowl add your softened cream cheese, your 3 dollops of marshmallow cream and mix them well, then add your berries. They will fall apart and break open but that's ok they are in the middle so they won't be seen!
• 3. Don't forget to save some of the berries because after the cupcakes cool you can frost them and add a couple berries to the top. They look so tasty and pretty too.

SURPRISE! CREAM-FILLED CUPCAKES

Steps:

• Prepare cake mix according to the package directions, substituting coffee for the water called for on the box, if desired. A slightly richer chocolate flavor will result, but no detectable coffee flavor. Beat with mixer on low until all flour is moistened, then beat for 2 minute on medium speed, as directed on the box. Really, any kind of cake mix you desire can be used, just follow the box's directions.
• Divide into 24 paper muffin liners that have been sprayed with non-stick spray for easy removal from cakes. Bake at 325 degrees (25 less than the box calls for) for 18 to 22 minutes, or until toothpick comes out clean. The lower temperature helps the cakes to remain moist and even topped--a trick I learned from my Wilton class instructor! Remove cakes to a rack to cool.
• In a small saucepan, whisk flour into milk until there are no lumps. Heat milk and flour on Medium Low heat, stirring constantly until mixture thickens to a gravy consistency. Remove from hot pan into a cool bowl and cover with saran. Allow to cool to room temperature. A cool water bath or refrigeration will speed up this process.
• In a mixing bowl, cream shortening and granulated sugar about 5 minutes. Add cooled milk-flour gravy and beat until fluffy and granulated sugar is dissolved completely, about another 5 minutes. Be sure to scrape your bowl and beater so that the grains of sugar at the top will be beaten in and dissolved. If in doubt, whip more. Now add vanilla and powdered sugar and whip well.
• Once cakes are fully cooled, place filling in a frosting bag with a star tip (I use size 18 or so) and press the tip down into the middle of each cake, about ¾ of an inch deep. Give a good squeeze to the bag, enough to cause the top of the cupcake to rise, but not enough to cause it to crack. If it does crack, don't worry. The buttercream will cover it! Lift out the tip and repeat with each cake. Freshly baked and cooled cupcakes, or cupcakes stored in an airtight container until you are ready to frost them, are less likely to crack.
• Make the buttercream frosting for the cupcake tops by creaming margarine, shortening, flavorings and water until fluffy. Add powdered sugar and meringue powder and beat until combined. Avoid over-beating to retain a smoother frosting.
• Frost tops of cupcakes with buttercream and enjoy! Store them in a sealed container in the refrigerator or freezer if you plan on keeping them around for a while. Store any leftover frosting and filling in airtight containers in the refrigerator or freezer as well. Both will keep great for months in the freezer, if they can last that long! Blessings!

SURPRISE CUPCAKES

Steps:

• Cream sugar and cream cheese together.
• Beat in egg.
• Stir in chocolate chips; set aside.
• Prepare cake mix according to directions on box.
• Place paper baking cups into a muffin tin.
• Fill paper bake cups 2/3 full.
• Drop one rounded teaspoon of cheese mixture into each cup.
• Bake according to directions on cake mix box.