Chocolate Pinata Cupcake Over The Rainbow Recipe By Tasty

RAINBOW PINATA CUPCAKES

Steps:

• To make the cupcakes: Preheat oven to 180C/350F and line a deep muffin tray with cupcake cases.
• Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
• Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
• Add the sugar to the softened butter and cream until light and fluffy. Add the soured cream and mix through.
• Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg.
• Add the cooled espresso coffee, and mix until well combined.
• Sift the flour, cocoa powder and baking powder together, and add to the mixture. Gently mix together until the cake batter is soft and smooth. Add the melted chocolate and mix through the batter until fully combined.
• Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
• Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
• To make the rainbow buttercream: In a large bowl or stand mixer, beat the butter for approximately 5 minutes until soft and pale. Add half of the icing sugar and beat until smooth.
• Add the remaining icing sugar and beat again, making sure the buttercream is smooth.
• Add the vanilla extract and mix through. If the buttercream feels too stiff, add milk, a tablespoon at a time, and beat through until the buttercream feels smooth.
• To fill the cupcakes: Use an apple corer to remove the centre of the cupcake and fill with the sprinkle mix. Make sure to only go halfway down the cupcake, otherwise the sprinkles will fall out the bottom from the cupcake liner is removed.
• To pipe the rainbow swirls: Divide the buttercream into 3 bowls of equal quantities and colour using the food colouring gel.
• Fill three piping bags without piping nozzles, with the coloured buttercream, and snip off the ends.
• Lay a sheet of plastic wrap or clingfilm onto the work surface, and pipe 6-8 stripes of buttercream in alternating colours. Then using the clingfilm to help, roll the buttercream into a roll. Twist one end of the clingfilm to seal, and cut off the opposite end.
• Place the clingfilm wrapped buttercream into a piping bag fitted with a round star nozzle. The open end of the buttercream roll should be towards the nozzle end of the piping bag.
• Gently pip the buttercream onto the cupcakes into a classic swirl. Decorate with any leftover sprinkles.

CHOCOLATE PINATA CUPCAKE: OPULENCE RECIPE BY TASTY

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 caramel, and a maraschino cherry.
• Enjoy!

CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY TASTY

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!

CHOCOLATE PINATA CUPCAKE: CANDY SHOP RECIPE BY TASTY

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!

CHOCOLATE PINATA CUPCAKE: GOOEY GUILT RECIPE BY TASTY

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!

CHOCOLATE PINATA CUPCAKE: PEANUT BUTTER BLISS RECIPE BY TASTY

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 caramel, and a mini peanut butter cup.
• Enjoy!