Surprise Cupcakes Recipes

Steps:

• In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth., Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.

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.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Fill 36 paper-lined muffin cups half full. Drop jelly by teaspoonfuls into the center of each. , Bake at 375° for 15-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost cupcakes; decorate with sprinkles if desired.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 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.
• Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
• Frost cupcakes with frosting. Store loosely covered.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
• Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

Steps:

• In a heavy saucepan, combine 1/2 cup sugar, 3 tablespoons flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., In a large bowl, cream 1/2 cup shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and 1 teaspoon vanilla. Combine the cocoa, baking soda and remaining flour; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and remaining shortening until smooth. Beat in the confectioners' sugar, cooled sugar mixture and remaining vanilla until light and fluffy, about 3 minutes. Insert a large round tip into a pastry or plastic bag; fill with filling. Insert the tip halfway into the center of each cupcake and fill with a small amount of filling. , For frosting, in a heavy saucepan, melt chips with 1/3 cup evaporated milk over low heat; stir until smooth. Remove from the heat. Beat in confectioners' sugar. Add enough remaining milk to achieve spreading consistency. Frost cupcakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
• Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
• Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

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.

Steps:

• Preheat oven to 350 degrees.
• Mix flour, 2 C sugar, cocoa, teaspoon of salt and baking soda together.
• Add oil, water, vinegar and vanilla.
• Fill cupcake papers 2/3 full with mixture.
• Mix together until fluffy the cream cheese, egg, 1/3 C sugar, 1/4 teaspoon of salt.
• Add chocolate chips to cream cheese mixture.
• Drop 1 heaping teaspoon on the top of each cupcake.
• Bake for 25 minutes.
• Frost when cool.

Steps:

• In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.