Surprise In The Middle Cupcakes Recipes

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
• Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.

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!

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, combine the flour, sugar, cocoa, baking soda and salt. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients until blended. , Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy. , Bake at 375° for 20-25 minutes or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 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:

• 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.