Chocolate Pinata Cupcake Black Tie Event Recipe By Tasty

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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

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: HEART OF CHOCOLATE RECIPE BY TASTY



Chocolate Pinata Cupcake: Heart of Chocolate 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, mini peanut butter cup

Provided by Codii Lopez

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 18

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
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 chocolate frosting, a drizzle of chocolate, and a mini peanut butter cup.
  • Enjoy!

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

CHOCOLATE PINATA CUPCAKE: OVER THE RAINBOW RECIPE BY TASTY



Chocolate Pinata Cupcake: Over The Rainbow 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, maraschino cherry

Provided by Codii Lopez

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 18

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
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 cream cheese frosting, a drizzle of chocolate, 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: 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

Categories     Desserts

Yield 24 servings

Number Of Ingredients 18

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: 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

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: BLACK TIE EVENT RECIPE BY TASTY



Chocolate Pinata Cupcake: Black Tie Event 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, caramel sauce, maraschino cherry

Provided by Codii Lopez

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 18

1 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
12 oz Great Value® Semi-Sweet Chocolate Chips
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 chocolate chips.
  • Top each cupcake with chocolate frosting, a drizzle of caramel, and a maraschino cherry.
  • Enjoy!

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

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