Chocolate Pinata Cupcake Heart Of Chocolate Recipe By Tasty Recipes

CHOCOLATE PINATA CUPCAKE: BLAST OFF RECIPE BY TASTY

Chocolate Pinata Cupcake: Blast Off Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, cream cheese frosting, chocolate sauce, maraschino cherry

Provided by Codii Lopez

Yield 24 servings

Number Of Ingredients 18

Ingredients

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
⅓ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ½ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
12 oz Great Value® Semi-Sweet Chocolate Chips
2 cups cream cheese frosting
chocolate sauce, for drizzling
maraschino cherry, for topping

Steps:

Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
Fill the cupcake cups halfway with batter.
Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a maraschino cherry.
Enoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams

CHOCOLATE PINATA CUPCAKE: PIMP YOUR CUPCAKE RECIPE BY TASTY

Chocolate Pinata Cupcake: Pimp Your Cupcake Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, chocolate frosting, chocolate sauce, maraschino cherry

Provided by Codii Lopez

Categories Desserts

Yield 24 cupcakes

Number Of Ingredients 18

Ingredients

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
½ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
12 oz Great Value® Semi-Sweet Chocolate Chips
2 cups chocolate frosting
chocolate sauce, for drizzling
maraschino cherry, for topping

Steps:

Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
Fill the cupcake cups halfway with batter.
Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
Top each cupcake with chocolate frosting, a drizzle of chocolate, and a maraschino cherry.
Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 51 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams

CHOCOLATE PINATA CUPCAKE: RED TEMPTATION RECIPE BY TASTY

Chocolate Pinata Cupcake: Red Temptation Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, chocolate frosting, caramel sauce, maraschino cherry

Provided by Codii Lopez

Categories Desserts

Yield 24 cupcakes

Number Of Ingredients 18

Ingredients

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
⅓ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 teaspoons Great Value® Rainbow Sprinkles
2 cups chocolate frosting
caramel sauce, for drizzling
maraschino cherry, for topping

Steps:

Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
Fill the cupcake cups halfway with batter.
Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
Top each cupcake with chocolate frosting, a drizzle of caramel, and a maraschino cherry.
Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

CHOCOLATE PINATA CUPCAKE: CANDY SHOP RECIPE BY TASTY

Chocolate Pinata Cupcake: Candy Shop Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, chocolate frosting, caramel sauce, mini peanut butter cup

Provided by Codii Lopez

Categories Desserts

Yield 24 servings

Number Of Ingredients 18

Ingredients

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
⅓ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 teaspoons Great Value® Rainbow Sprinkles
2 cups chocolate frosting
caramel sauce, for drizzling
mini peanut butter cup, for topping

Steps:

Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
Fill the cupcake cups halfway with batter.
Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
Top each cupcake with chocolate frosting, a drizzle of caramel, and a mini peanut butter cup.
Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

CHOCOLATE PINATA CUPCAKE: THE HAPPY PLACE RECIPE BY TASTY

Chocolate Pinata Cupcake: The Happy Place Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, chocolate frosting, chocolate sauce, mini peanut butter cup

Provided by Codii Lopez

Categories Desserts

Yield 24 cupcakes

Number Of Ingredients 18

Ingredients

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
⅓ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 teaspoons Great Value® Rainbow Sprinkles
2 cups chocolate frosting
chocolate sauce, for drizzling
mini peanut butter cup, for topping

Steps:

Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
Fill the cupcake cups halfway with batter.
Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
Top each cupcake with chocolate frosting, a drizzle of chocolate, and a mini peanut butter cup.
Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

CHOCOLATE PINATA CUPCAKE: GOOEY GUILT RECIPE BY TASTY

Chocolate Pinata Cupcake: Gooey Guilt Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, all-purpose flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, cream cheese frosting, chocolate sauce, mini peanut butter cup

Provided by Codii Lopez

Yield 24 cupcakes

Number Of Ingredients 18

Ingredients

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
⅓ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups all-purpose flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
12 oz Great Value® Semi-Sweet Chocolate Chips
2 cups cream cheese frosting
chocolate sauce, for drizzling
mini peanut butter cup, for topping

Steps:

Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
Fill the cupcake cups halfway with batter.
Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a mini peanut butter cup.
Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams

CHOCOLATE PINATA CUPCAKE: CUPCAKE SANDWICH RECIPE BY TASTY

Chocolate Pinata Cupcake: Cupcake Sandwich Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, cream cheese frosting, chocolate sauce, mini peanut butter cup

Provided by Codii Lopez

Categories Desserts

Yield 24 cupcakes

Number Of Ingredients 18

Ingredients

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
⅓ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 teaspoons Great Value® Rainbow Sprinkles
2 cups cream cheese frosting
chocolate sauce, for drizzling
mini peanut butter cup, for topping

Steps:

Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
Fill the cupcake cups halfway with batter.
Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a mini peanut butter cup.
Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

More about "chocolate pinata cupcake heart of chocolate recipe by tasty recipes"

PARTY PIñATA CUPCAKES - SALLY'S BAKING ADDICTION

Web Dec 29, 2016 creamed room temperature butter egg whites And honestly, every time I make them I can’t get over how fluffy they are. These …
From sallysbakingaddiction.com
4.8/5 (6)
Category Cupcakes

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.

See details

CHOCOLATE PINATA CUPCAKE WITH CHERRY CARAMEL | RECIPES.NET

Web Nov 12, 2023 Preheat the oven to 350 degrees F. Line 2 12-cup cupcake tins with paper liners. Prepared Mix: If using prepared mix, in a medium bowl, whisk together the cake …
From recipes.net
Ratings 1
Category Cupcake
Servings 24
Estimated Reading Time 1 min

See details

CHOCOLATE LOCKET PINATA HEARTS - HANIELA'S

Web Jan 28, 2016 The tips have grooves for easier application. To make Chocolate Lockets Pinatas you need: STEP BY STEP VIDEO TUTORIAL -with narration. Wilton Fondant …
From hanielas.com

See details

EASY CHOCOLATE CUPCAKE RECIPE (VIDEO)

Web Apr 30, 2021 Instructions. Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners. In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most …
From natashaskitchen.com

See details

CHRISTMAS TREE CUPCAKES - I HEART EATING

Web 2 days ago Cupcakes. Step 1: Preheat the oven to 350 degrees F. Line 18 muffin tins with muffin papers. Set aside. Step 2: In a large bowl, cream the butter and sugar together …
From ihearteating.com

See details

CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE …

Web Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, …
From alicerecipes.com

See details

CHOCO PINATA CUPCAKE ALA CHERRYSTEIN’S MONSTER | RECIPES.NET

Web Here's a definitely fun chocolate cupcake recipe with a surprise sprinkles inside. Kids will love this Cherrystein's Monster inspired pinata cupcake! Recipes.net logo. Browse …
From recipes.net

See details

BEST CHOCOLATE CUPCAKE RECIPE - I HEART NAPTIME

Web Oct 30, 2023 Instructions. Preheat oven to 325°F. Line cupcake liners in 2 muffin pans. In a large bowl, combine the cake mix and chocolate pudding. Add the chocolate chips in now (this will prevent them from sinking) and …
From iheartnaptime.net

See details

CHOCOLATE PEANUT BUTTER PIñATA CUPCAKES - WHAT …

Web Mar 15, 2017 Bake for 17-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely. Once cupcakes are cooled, use a knife to cut a circular hole in the top of the cupcakes …
From whatmollymade.com

See details

HAPPY PLACE-INSPIRED CHOCO PINATA CUPCAKE RECIPE | RECIPES.NET

Web Nov 12, 2023 Preheat the oven to 350 degrees F. Line 2 12-cup cupcake tins with paper liners. If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, …
From recipes.net

See details

CHOCOLATE PINATA CUPCAKES WITH SPRINKLES RECIPE | RECIPES.NET

Web Nov 12, 2023 Preheat the oven to 350 degrees F. Line 2 12-cup cupcake tins with paper liners. From Scratch: In a small bowl, whisk together the cocoa powder and boiling water …
From recipes.net

See details

CHOCOLATE PIñATA CAKE | MOIST CHOCOLATE CAKE …

Web published: Jun 3, 2019 updated: Jun 8, 2023 Jump to Recipe Print Recipe This post may contain affiliate sales links. Please read my disclosure policy. This Chocolate Piñata Cake is a moist chocolate cake frosted with …
From lifeloveandsugar.com

See details

SUPER MOIST CHOCOLATE CUPCAKES - SALLY'S BAKING …

Web Jun 22, 2017 Author: Sally Published: 06/22/2017 Updated: 09/08/2021 This post may contain affiliate links. Read our disclosure policy. These super moist chocolate cupcakes pack TONS of chocolate flavor in each …
From sallysbakingaddiction.com

See details

CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY MAKLANO

Web OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a …
From maklano.com

See details

BEST EASY CHOCOLATE CUPCAKES (NO STAND MIXER)

Web May 5, 2017 Moist; Actually taste of chocolate (unfortunate many lack this!); Delicate, but still be sturdy enough to support a generous pile of frosting; and Have a sweet dome, shaped such that it looks nice enough …
From recipetineats.com

See details

CHOCOLATE CUPCAKE RECIPE - PANLASANG PINOY

Web Sep 2, 2018 Ingredients >>Cupcake: 1 1/3 cups all purpose flour sifted 2 tsp baking powder 1/2 tsp salt 1/2 cup cocoa powder 1 cup hot water 1/2 cup unsalted butter 1 cup …
From panlasangpinoy.com

See details