Chocolate Surprise Cupcakes

Is it still a surprise if you say what the surprise is in the title? Tricky, tricky.

Coming up with a name for these guys was a bit of a challenge for me, but I figured chocolate surprise cupcakes sounded pretty darn good. Who doesn’t like chocolate? Or surprises? If your hand is raised…I shake my head for you in shame.


Anyways, I mentioned a little while ago that I was visiting the Red Hen Bakery. Of course I couldn’t go empty-handed! So I decided to bring along these little gems.

Say hello to Chocolate Surprise Cupcakes.


The idea of these was to come up with a cupcake recipe that could sit out for a period of time without going bad. That eliminated heavy cream from the ingredient list, which is in like so many of my filling recipes for cupcakes….so I had to come up with a new filling.

By the way, since I have started stuffing and filling my cupcakes, there has been no turning back. Cupcakes are definitely not the same to me anymore unstuffed. They’re just..lonely. Empty.

So anyways, I came up with the idea to make a cookie dough filling. An eggless cookie dough filling, of course. Salmonella scares me and I don’t plan on finding out what it’s like to have it.

Well here we go, double chocolate cookie dough stuffed yellow cupcakes with peanut butter buttercream frosting. Or you can just call the surprise cupcakes which I find is a wittle bit easier.

My dad thought he was super witty…his title for them was “Peanut Butter CUPcakes” (emphasizing the CUP). Yes, he’s quite the clever guy. He was very proud!

Double chocolate cookie dough stuffed yellow cupcakes with peanut butter buttercream frosting. Chocolate Surprise Cupcakes. Peanut butter CUPcakes. Whatever you want to call them…you should try them, because this whole cookie dough in a cupcake thing kinda totally, completely, rocks.

Chocolate Surprise Cupcakes

(Makes about 20 cupcakes)

1 box of yellow cake mix, prepared according to box directions (Don’t bake, yet until instructions below say so)

FOR COOKIE DOUGH:

3/4 cups (1 1/2 sticks) butter

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/4 cup cocoa powder (I used dark cocoa powder)

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chocolate chips

FOR PEANUT BUTTER BUTTERCREAM:

1 cup (2 sticks) butter

2 cups peanut butter

1/4 cup milk (or heavy cream), as needed

4 cups powdered sugar

  1. Cream butter, white sugar, and brown sugar together in the bowl of a mixer. Stir in vanilla.
  2. In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add to creamed mixture. Fold in chocolate chips by hand. Scoop dough into balls by the Tablespoonful, place on a cookie sheet lined with parchment paper, and freeze in the freezer for at least 2 hours.
  3. Preheat oven to 375 degrees F. Prepare cake batter according to directions on box and scoop into cupcake liners about half-way to 3/4-full. Drop frozen cookie dough balls into the center of each cupcake batter cup. Bake in preheated oven for 15-20 minutes or until tops are covered and they spring back slightly when touched. Edges should be golden.
  4. Let cool in tins for 20 minutes, then invert onto a wire rack to finish cooling for an additional 30 minutes.
  5. FOR FROSTING: Cream butter until smooth. Mix in peanut butter. Beat in powdered sugar. Add milk or cream as desired to achieve the ideal consistency. Frost onto cooled cupcakes as desired. Enjoy!

Cheater Funfetti Cake

Okay, so I know I’ve posted a funfetti cake recipe before and it was from scratch and all that good stuff. Blah, blah, blah.

Sometimes you have to make things a wee bit easier on yourself. Especially since it’s the Holidays, you need to salvage whatever time you possibly can.

So here is a kinda-sorta halfway from scratch funfetti cake recipe.

You understood that, right?

Good, let’s thunder on with the rest of this glorious cake. What’s not to love about funfetti? You get adorable little sprinkles in every bite! Another plus to homemade funfetti cake is that you can use whatever sprinkles you want. So you can have funfetti cake for every holiday!!

I decided to make these for my government class for our little christmas party. The deal was that whoever lost their mock supreme court case had to bring in something. I know, you probably all need a minute to soak in that I lost. It’s shocking, but a rare occasion. (Just kidding :) I’m not that full of myself!!) But quite honestly, I did not have a huge issue having the responsibility of bringing in a treat for the class…I was actually a little excited. I mean, look at me (the blog…) and you’ll see I’m a baking addict. Anyways, long story short-being a school night, I needed a quick recipe that would be something high schoolers would love. Funfetti fit the bill and it is quite tasty, if I do say so myself!

Next time you’re in a crunch and want a cute funfetti cake without going to the store to buy the funfetti mix, turn here or here (for completely from scratch) for your quick fix!! Happy Baking :D

Cheater Homemade Funfetti Cake

1 white or yellow cake mix, prepared

about 1/4 cup Sprinkles (The oblong ones or “jimmies” work the best), You can just use your own judgement here, I used about 1/4 cup but if you are a real sprinkle fanatic don’t let my measurements get in your way!

  1. Preheat oven to temperature directed on cake mix. Line or grease cupcake tins. Or prepare cake pan.
  2. Prepare cake mix as directed on box and stir in sprinkles. Pour batter into prepared cupcake tins or prepared cake pan.
  3. Bake as directed on cake mix box. Frost as desired, I used the recipe below

Buttercream Frosting

2 c. powdered sugar, sifted

1/2 c. butter

1 t. vanilla

2 T. milk

Sprinkles, if desired

Food coloring, if desired

  1. Cream butter, add vanilla. Beat in sugar and add milk until desired consistency.Mix in food coloring, if using.
  2. Spoon frosting into plastic baggy or piping bag and pipe onto cupcakes. Top with additional sprinkles.

Random Fact of the Day: Virginia extends farther west than West Virginia.

Yellow Cupcakes with Chocolate Buttercream Frosting

So I had a request. 

If you know me at all, you would know that I am not the plain yellow cupcakes kind of gal.

I received a request from one of my sister’s friends for yellow cupcakes with chocolate frosting. Quite specific!

Anyways, I sampled one..and you know what? They were actually pretty darn good. They are definitely a change from my regular chocolate cupcakes and slightly refreshing.

The chocolate buttercream is so, so gooood. It’s close to a chocolate mousse! 

So go back to the basic cupcake, and give this recipe a try. It’s very basic and super easy!

Yellow Cupcakes

(adapted from food network)

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon  salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk

  1. Preheat oven to 350F. Line a standard 12-cup muffin tin with cupcake liners.
  2. Whisk flour, baking powder, and salt together in a medium bowl.
  3. For cupcakes: Beat eggs and sugar in a medium bowl using a mixer until light and foamy, about 2 minutes. Beat in butter and vanilla. Gradually pour in butter and then vanilla. Reduce speed to and mix in half of dry ingredients. Beat in milk. Add remaining dry ingredients and beat to combine. Do not over mix.
  4. Pour about 1/3 cup batter into each cup in muffin tin. Bake until a toothpick comes out clean, 20 to 25 minutes. Cool  for 10 minutes, release cupcakes from tins then cool completely. Decorate with desired frosting.

Chocolate Buttercream Frosting

(adapted from Krissy’s Creations)

3/4 cups (1 1/2 sticks) butter, softened

1 1/2 cups powdered sugar

pinch of salt

1 teaspoon vanilla extract

2/3 cups chocolate chips, melted and cooled

  1. Melt chocolate in the microwave or a double boiler.
  2. Beat butter until nice and fluffy. Then beat in the powdered sugar. Add salt and vanilla extract. Once chocolate is completely cooled, mix it in.
  3. Pipe or spread onto cupcakes as desired.

Funfetti Cake!!! (FROM SCRATCH)

So you remember how I made those Wheat Thins? Well I’m kinda of going along with that theme of making yummy stuff at home that you would traditionally buy at the store. So here is is. 

FUNFETTI CAKE!!!

Really, is there any cake that’s better? Okay, some people could convince me it’s  a nice chocolatey cake is better- but funfetti…that stuff, I just can not get enough of. 

I’m sure you can all tell it’s just a regular white cake recipe with a bunch of sprinkle. But for some odd reason, it just tastes a trillion times better!!!

If we are really truly friends, you will trust me on this and make this. Right now. GOOO!!

Homemade Funfetti Cupcakes

(adapted from Smockity Frock’s blog)

1 c. plus 2 T. and 2 t. flour

1/2 T. baking powder

1/4 t. salt

3/4 c. white sugar

1/4 c. butter

2 egg whites (for a lighter cupcake, you can beat these before adding them)

1 t. vanilla

2 T. oblong sprinkles

  1. Preheat oven to 350 degrees F. Line cupcake tins with liners.
  2. Sift together flour, baking powder, salt, and sugar. Cut in butter until fine crumbs are formed.
  3. Add eggs, milk, and vanilla. Beat at low for 1 minute, then on high for 2 minutes, while scraping the bowl. Mix in sprinkles.
  4. Spoon batter into prepared tins and bake in 350 degree F oven for 17-22 minutes, or until toothpick comes out clean.
  5. Frost cupcakes if desired. (see below frosting recipe)

Buttercream Frosting

1 c. powdered sugar, sifted

1/4 c. butter

1/2 t. vanilla

1 T. milk

Sprinkles, if desired

  1. Cream butter, add vanilla. Beat in sugar and add milk until desired consistency.
  2. Spoon frosting into plastic baggy or piping bag and pipe onto cupcakes. Top with sprinkles.