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How To make Chocolate Surprise Cupcakes
1 pk (8 oz) Philadelphia Brand
-Cream Cheese, softened (I'm sure your store brand -would work) 1/3 c Granulated sugar
1 Egg
1/2 c Baker's Semi-Sweet Chocolate
-Chips (or any brand) CUPCAKES: 2 Squares Baker's Unsweetened
-Chocolate, melted 1/3 c Vegetable oil
1 1/4 c All purpose flour
1 c Granulated sugar
3/4 c Water
1 Egg
1 ts Vanilla
1/2 ts Baking soda
1/4 ts Salt
From: Baker's Chocolate Cookbook FILLING: powdered sugar (optional) HEAT oven to 350. BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth. Stir in chips; set aside. BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth. Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups. Top each with 1 tbsp of the cream cheese mixture. Spoon the remaining batter evenly over cream cheese mixture. BAKE for 30 to 35 minutes or til toothpick inserted into center comes out clean. Remove from pans to cool on wire racks. Sprinkle with powdered sugar, if desired. Preptime: 15 minutes. Bake time: 30 to 35 minutes.
How To make Chocolate Surprise Cupcakes's Videos
Chocolate surprise cupcakes
Hello beautiful snoopers! Welcome to another video. In this video, we share how we used our leftover Easter chocolate eggs. You can use other chocolates as well, you don't have to wait till Easter for mini eggs. You can use M&Ms etc. Maltesers etc.
If you do enjoy this video, give us a thumbs up, like our video and please subscribe if you have not already. We appreciate all of you mmmwuah!!
Ingredients used
For 12 regular cupcakes or 36 mini cupcakes
110g unsalted butter at room temperature
225g caster sugar
5 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
120ml semi-skimmed milk at room temperature
1 teaspoon vanilla extract
Bake at 160C(fan)/180C/350F/gas mark 4
For Icing
Makes enough for 15 to 20 regular cupcakes
110g unsalted butter
60ml semi-skimmed milk at room temperature
1 teaspoon vanilla extract
500g icing sugar, sifted preferably to give smooth consistency and prevent lumps
Few drops of food colouring (optional)
Music : Back to Normal
By : Judson Crane
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Recipe for Coconut-filled Chocolate Bounty Cupcakes! | Cupcake Jemma Channel
Another day another amazing Cupcake recipe! This week courtesy of Dane, we bring you our signature Chocolate cupcake filled with a smooth and refreshing Coconut Cream and decorated with a two tone Coconut Buttercream and Chocolate Ganache.
And as usual we will have these cupcakes in the C&D Soho all weekend so come and grab yourselves one and say hi!
If you give baking them a go then make sure to send us your photos by tagging us in your Instagram posts with #cupcakejemma so we can see and share and marvel at your work!
Find the full list if ingredients below. If you want to get your hands of a copy of the written recipe then join our Bake Club at
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CUPCAKES
Preheat Oven to 150C fan assisted (170C non fan)
2 Eggs
125ml Buttermilk
125ml Coffee
105ml Vegetable Oil
140g Plain Flour
185g Caster Sugar
35g Cocoa Powder
35g Choc Chips
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
COCONUT CREAM
50ml Double Cream
50ml Coconut Cream
BUTTERCREAM
250g Softened Butter
400g Icing Sugar
2-3 tbsp coconut cream
GANACHE
175g Dark Chocolate
90g Double Cream
90g Unsalted Butter
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Chocolate Surprise Cupcakes (how to make chocolate cupcakes) (how to make caramel buttercream)
#baking #chocolate #caramel #caramelbuttercream
These chocolate cupcakes are so yummy and the surprise caramel center is sooo good!
If you also want to make this, I used the recipe below.
Chocolate Cupcakes:
Ingredients:
125 g butter
1/3 cup sugar
1 tsp vanilla essence
2 eggs
450 ml flour
50 ml cocoa powder
2 tsp baking powder
pinch of salt
3/4 cup evaporated milk.
caramel
caramel buttercream
Directions:
Mix the flour, cocoa powder, baking powder and salt together, set aside.
Cream the butter and sugar until light and fluffy.
Add in the eggs and vanilla essence.
Add the dry ingredients in 3 batches.
Add in the evaporated milk in 2 batches.
Starting and ending with the dry ingredients.
Spoon into cupcake cases and bake at 180 degrees celsius for 15-20 minutes.
Pipe caramel into cool cupcakes.
Add 50g caramel to buttercream
My buttercream recipe:
Pipe onto cupcakes.
Enjoy!
The Wild Vegan’s “Chocolate Surprise Cupcakes”!
Join me as I bring these Wild Vegan Chocolate Surprise Cupcakes that are sure not to leave anyone deprived!
Recipe:
Ingredients for
The Wild Vegan Chocolate Surprise CupCake’s or Cake!
1 cup unsweetened almond milk (Or coconut milk)
1 tablespoon apple cider vinegar (or white vinegar)
2 cups UnBleached flour Whole Wheat flour (Or oat flour or flour of choice)
1 3/4 cups granulated sugar (or raw sugar, coconut sugar etc)
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup melted coconut oil (Or oil of choice)
2/3 cup unsweetened applesauce
1 tablespoon pure vanilla extract
1 TBL Instant Espresso Powder
1 cup boiling water
Chocolate Buttercream Frosting
1 cup cocoa powder
1 1/2 cups earth balance vegan butter, softened (or their baking sticks)
4-5 cups powdered sugar (or powder cane or coconut sugar in blender)
2 teaspoons pure vanilla extract
1/4-1/2 cup unsweetened almond milk (or coconut milk or any milk alternative)
Instructions
For the Chocolate Cupcakes:
Preheat oven to 350 degrees
.
Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, Espresso powder, baking soda and salt. Whisk well to combine.
Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be.
Fill cupcake liners 3/4 full or cake pans divide evenly. Bake for 20-25 min or for cake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool if cake pan Remove from pans after 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
For the Wildly Chocolate Buttercream Frosting
Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract
(A splash of almond extract would be great too)
Mix starting on low, and turn to high. Mix until fluffy and combined.
If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
Frost the Cupcake’s using an icing bag with tip of choice or for cake use offset spatula.
Notes
For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes.
Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake.
#jenstrickland
#chocolatevegancupcakes
Super Moist Chocolate Cupcakes With Nutella Inside | Nutella Filled Cupcakes With Easy Frosting
These are hands down the Best Ever Chocolate Cupcake Recipe with Hazelnut Frosting.
Soft and fluffy melt in the mouth the cupcakes with a surprise Nutella center topped with hazelnut buttercream. Wanna take it up a notch? add hazelnut chocolate and drizzle your favourite hazelnut spread to make the perfect easy festive dessert fit for any occasion.
Soft, rich & super chocolatey hazelnut cupcake; filled with Nutella and topped with Nutella Buttercream, and even more Nutella and Ferrero Rocher chocolates! It is sure to please any Chocolate, Nutella, Ferrero Rocher, or hazelnut lover.
Chocolate Cupcakes - Makes 12-15 cupcakes :
*DO NOT fill more than 2/3rd of the ramekin
1/3 cup Oil
1/2 cup Buttermilk (1/2 cup milk + 1/2 tbsp Lemon Juice/Vinegar)
3 Large Eggs - at Room Temperature
1 cup Sugar - Fine Ground
1/2 cup AP Flour
1/2 cup Cocoa Powder
1 tbsp Baking Powder ( Use 2 tsp if it's extremely hot & humid)
1 tsp Salt
1 tsp Vanilla
Chocolate ButterCream :
1/2 batch of my Swiss Meringue Butter Cream
1/2 to 1 cup of Nutella
Recipe for Swiss Meringue Butter Cream:
chocolate surprise Cupcake Recipe
chocolate surprise Cupcake Recipe: now cake for you shared chocolate surprise Cupcake Recipe, please try it at home