Hidden Treasure Cupcakes Recipes

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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

HIDDEN TREASURE CUPCAKES



Hidden Treasure Cupcakes image

Let kids discover the "hidden treasure" inside these cute-as-can-be cupcakes! They're make-ahead convenient, ensure even-steven portions of cake for all party guests and are almost too pretty to eat! Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 24 servings.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
1/4 cup strawberry pie filling
24 Swiss cake rolls
1 can (16 ounces) vanilla frosting
Blue food coloring, optional
Assorted candies: Jolly Ranchers, Nerds, skull and fish hard candies
Yellow food coloring, optional

Steps:

  • Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 teaspoon pie filling in the center of each; top with remaining batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tablespoons frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes., Place a cake roll on each cupcake. Decorate with assorted candies. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. Cut a small hole in a corner of bag; pipe latches onto chests.

Nutrition Facts :

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

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