Hidden Treasure Chocolate Cups Recipes

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BURIED TREASURE CUPCAKES - K



Buried Treasure Cupcakes - K image

Your kids could make these with your supervision. Chocolate on the outside with a yummy treat on the inside. Your kids will get a kick out of these cupcakes with a cookie treat that bakes inside. EQUIPMENT NEEDED: 1 large and one small mixing bowl hand mixer rubber spatula & wire whisk 2 oven mitts 24 cupcake paper liners 2 (12 cup) muffin pans wire rack measuring spoons 1/4-cup dry measuring cup 1 liquid measuring cup

Provided by Nana Lee

Categories     Dessert

Time 34m

Yield 24 cupcakes

Number Of Ingredients 6

1 (18 ounce) package chocolate cake mix
1 (8 ounce) package cream cheese, softened
1 egg
2 tablespoons sugar
48 miniature Oreo cookies (chocolate sandwich style cookies)
1 1/2 cups thawed whipped topping

Steps:

  • PREHEAT oven to 350°F.
  • Prepare cake batter in large mixing bowl as directed on package; set aside.
  • WHISK cream cheese, egg and sugar in small mixing bowl until well blended.
  • SCOOP cake batter, using 1/4-cup dry measuring cup, into each of 24 paper or foil-lined medium muffin cups, filling each cup about half full.
  • SPOON 1/2 tablespoons of cream cheese mixture over batter in each muffin cup. Top with 1 cookie.
  • Cover evenly with remaining cake batter.
  • BAKE 19 to 22 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes; remove from pans to wire racks. Cool completely.
  • TOP cupcakes with whipped topping and remaining cookies just before serving. .

Nutrition Facts : Calories 159.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 22.1, Sodium 230.5, Carbohydrate 20.2, Fiber 0.6, Sugar 11.2, Protein 2.6

HIDDEN TREASURE COOKIES



Hidden Treasure Cookies image

These caramel and nut filled cookies that are shaped to look like tiny treasure desserts are perfect for festive celebrations!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 48

Number Of Ingredients 8

1/2 cup powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
1/2 cup finely chopped nuts
1/4 teaspoon salt
12 caramels, each cut into 4 pieces
Additional powdered sugar

Steps:

  • Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
  • Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
  • Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g

CHOCOLATE TREASURE BOXES



Chocolate Treasure Boxes image

This tasteful container is constructed with candy bars. Consider personalizing the box lid with a conversation heart or a special message written with white chocolate or frosting. -Elaine Nichols, Mesa, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 boxes (2 servings each).

Number Of Ingredients 7

1 carton (7 ounces) milk chocolate for dipping
4 fresh strawberries
5 milk chocolate candy bars (1.55 ounces each)
1/2 cup vanilla or white chips, melted
1/2 cup cold milk
1/4 cup instant chocolate pudding mix
1-1/4 cups whipped topping

Steps:

  • Melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. Place on a waxed paper-lined baking sheet; set aside., Cut candy bars in half widthwise. Drizzle with white chocolate; refrigerate until set. Dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. Dip the short sides of two more candy bar halves; attach at right angles to form a four-walled box. Repeat, forming a second box. Refrigerate boxes and strawberries until set, about 10 minutes., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping., Place boxes on serving plates. Cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. Fill bag with pudding mixture; pipe into boxes., Reheat dipping chocolate if necessary. Dip the long sides of remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. Garnish with strawberries. Refrigerate for 10 minutes or until set.

Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 19mg cholesterol, Sodium 243mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 2g fiber), Protein 8g protein.

PIRATE'S HIDDEN TREASURE CUPCAKES



Pirate's Hidden Treasure Cupcakes image

Surprise! Treasures of candies are hidden in these fun chocolate cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
3/4 cup water
Vegetable oil and eggs called for on cake mix box
24 miniature chocolate-covered peanut butter cup candies (from 12-oz bag), unwrapped
1 container Betty Crocker™ Rich & Creamy vanilla frosting
2 rolls (from 4.5-oz box) Betty Crocker™ Fruit by the Foot™ chewy fruit snack (any red color)
24 pieces Cheerios™ cereal or small ring-shaped candies (about 4 teaspoons)
3 tablespoons miniature candy-coated semisweet chocolate baking bits
1 tablespoon semisweet chocolate chips
2 pieces black string licorice (each 34 inches long)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
  • Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
  • Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 230 mg, Sugar 23 g, TransFat 1 g

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