Stuffed Cupcakes Recipes

ULTIMATE SALTED CARAMEL CUPCAKES

Steps:

• Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
• Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.
• In a medium-sized saucepan, placed over medium-heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.
• Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.

CREAM FILLED CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
• In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

APPLE PIE STUFFED CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray.
• In large bowl, mix cake mix, water, oil and eggs until smooth. Fill cups two-thirds full of batter. Bake 12 to 15 minutes or until cupcakes are set and bounce back when gently touched. Transfer to cooling rack to cool completely, about 20 minutes.
• Use small round cutter or wide end of decorating tip to cut out center of each cupcake. Fill centers with apple pie filling.
• In medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Spoon on tops of cupcakes, or fill decorating bag fitted with star tip, and create decorative swirls.
• Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving.

ULTIMATE CHOCOLATE CUPCAKES STUFFED HALLOWEEN CUPCAKES

Steps:

• Pour finely chopped chocolate and cocoa powder into a large mixing bowl.
• Add hot coffee and stir until chocolate melts.
• Place in the refrigerator to cool for about 20 minutes.
• Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.
• In a separate bowl whisk together the sugar, flour, baking soda, and salt.
• Add it to the chocolate bowl and whisk until smooth.
• Place cupcake liners in cupcake pan.
• Pour a thin layer of batter into each of the cupcake liners.
• Remove the Mini Cheesecake Pumpkins from the freezer.
• Un-mold them, and stick 2 cheesecakes together (put their backsides together then place them in the center of each cupcake liner making sure all the pumpkins are facing the same direction. (Mark your pan so you know which way they are facing.)
• Fill the cupcake liners up over the cheesecake pumpkins.
• Once all the cups are filled allow them to sit at room temperature for about 20 minutes.
• While you are waiting, preheat your oven to 350 degrees.
• Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.
• As the cupcakes cool, they will sink a bit in the center.
• Allow them to cool completely.
• Place chopped chocolate in the bowl of a food processor.
• Pulse until chocolate is fine crumbs.
• Heat heavy whipping cream in a small saucepan over medium heat.
• Stir often until it just comes to a boil. Pour the hot cream over the chocolate, put the lid on the food processor bowl, and let sit for 2-3 minutes.
• Pulse for 3 seconds.
• Remove lid and scrape down the sides and bottom of the food processor bowl.
• Return lid and pulse for 5 more seconds or until the mixture, which is called ganache, is smooth.
• Pour ganache into a mixing bowl and chill in the refrigerator for 15 minutes, then remove and stir.
• Refrigerate for 15 more minutes.
• Then use an electric mixer to beat the ganache until it's lighter in color.
• Immediately spoon the frosting into a piping bag fitted with a large star tip and pipe big swirls over cooled cupcakes.
• Add sprinkles on top if desired.

STRAWBERRY STUFFED CUPCAKES

Steps:

• Combine the cake mix and instant pudding mix. Add milk, eggs, and egg yolks. Mix 1 minute. Add in butter and Grand Marnier. Mix 2 minutes. Bake in lined cupcake pan for 20 minutes, or until a toothpick comes out with moist crumbs.
• Beat frosting ingredients together. If necessary, chill for 5 minute increments until slightly stiffened.
• Cut out a cone shape from each cupcake after they are completely cooled. Place a stemmed, cleaned and dried strawberry inside, and place a piece of cake on top.
• Pipe on icing, and decorate with sprinkles.

TWIX STUFFED CUPCAKES

Steps:

• Preheat oven to 350°. Line a cupcake pan with 12 paper liners. Set aside.
• In a medium sized bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, whisk the melted butter with the sugar until combined. Add egg whites, milk, sour cream and vanilla extract and mix until combined.
• Slowly add dry ingredients to wet ingredients, mixing until batter is smooth and free of lumps.
• Fill each liner about ¼ of the way full with batter and gently nestle a Twix piece into each liner (do not press the candy all the way to the bottom). Divide remaining batter among cupcake liners to cover the candy pieces and fill about 2/3 full.
• Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
• While the cupcakes are baking, make the frosting. Beat softened butter on medium speed with an electric or stand mixer for about 3 minutes or until smooth and creamy. Add powdered sugar, cocoa powder, salt, vanilla extract, and milk with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more milk if mixture is too thick.
• Pipe frosting onto cooled cupcakes. Drizzle with caramel sauce and sprinkle with shortbread cookie crumbles.

STUFFED CUPCAKES

Steps:

• Preheat oven to 375.
• Line muffin pan with 12 baking cups.
• In a small bowl, mix cream cheese, 1/4 cup of sugar, nuts and 1/2 tsp vanilla until well blended (set aside).
• In a small bowl, mix flour, cocoa and baking powder.
• In a medium bowl, cream the butter and 1/2 cup sugar until fluffy.
• Stir in egg and 1/2 tsp into the butter/sugar bowl.
• Stir in about 1/2 of the flour mixture into the butter mixture.
• Slowly stir in milk until smooth.
• Stir in the remaining flour and mix until smooth.
• Spoon about 1 Tbs of batter into each baking cup. Add about 1 tsp of the cream cheese/nut mixture. Finish filling with batter.
• Bake for 20 minutes - Cool on rack.

STUFFED HALLOWEEN CUPCAKES

Steps:

• Preheat the oven to 325 F. Spray two jumbo muffin tins with nonstick cooking spray, and place a square of parchment in the bottom of each-this will help with removal later on.
• Combine the chopped chocolate and coconut oil in a bowl, and microwave for 1 minute. Stir, and if the chocolate is not completely melted, microwave for a little while longer, just until the chocolate is melted and smooth. Cool to room temperature.
• Combine the melted chocolate/oil, coffee or water, eggs, buttermilk, vanilla, and sugar in the bowl of a large stand mixer fitted with a paddle attachment, and mix until combined.
• In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ones, and mix until combined. (It will be lumpy.) Scrape the bottom and sides of the bowl well, then run the mixer for 2 minutes on medium-low speed, until the batter is smooth.
• Fill each cupcake cavity 2/3 full. Bake at 325 F for 25-28 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely before decorating.
• When stuffing the cupcakes, you'll follow the same procedure each time: use a sharp paring knife to cut a cone-shaped hole in the top of each cupcake. Fill each hole with whatever the design specifies, leaving a small amount of room at the top. Cut off the bottom of the cone, and place the top of the cupcake back over the hole.
• Beat the butter with an electric mixer on medium speed for 1-2 minutes, until creamy and light in color. Add the powdered sugar, 6 TBSP of creamer, salt, and vanilla, and mix well, until light and fluffy. If the frosting is too stiff for your liking, slowly stream in the remaining 2 TBSP creamer, a bit at a time, until you get a texture you like.
• Fill the holes in the cupcakes with bone-shaped sprinkles, leaving a small amount of room at the top, then place the top of the cupcake back over the hole.
• Fill a piping bag with frosting and fit it with a small flat tip (I used Ateco tip #101). Pipe two dabs of frosting on the cupcake and press on candy eyes. Pipe a long, flat strand of frosting from one side of the cupcake to the other. Next pipe a second strand running in the opposite direction and crossing over the first-almost as if you're making an asterisk of frosting on the cupcake. Continue to pipe criss-crossing strands of frosting, going in all different directions, until the top is nearly covered with frosting "bandages." Be sure to run a few over the outer edges of the eyes to cover the eyes with the bandages a bit.
• Divide the frosting in quarters and color it bright purple, yellow, orange, and red. (Or any other colors of your choice!) Fit four piping bags with couplers, and fill them with the frostings. Fill the holes in the cupcakes with a big squirt of frosting, and cover them with the cupcake tops.
• Fit each bag with a grass piping tip (I used Ateco tip #133). Pipe monster "fur" all over the top of each cupcake. Press two eyes on each monster. To make their noses, shape bits of fruit chews into circles, ovals, or teardrop shapes. For their ears, cut gummy rings in half, or snip pieces of colored licorice into 1-inch pieces and fringe the ends.
• Fill a piping bag with white frosting. Coarsely blend the cherry pie filling in a blender or food processor, until the cherries are broken up but still a bit chunky. Fill the holes in the cupcakes with a little squirt of frosting and a big spoonful of cherry pie filling, and cover them with the cupcake tops.
• Pipe a swirl of frosting on top of each cupcake, and use a small spatula to smooth it out. Wait 10 minutes for the frosting to crust over slightly. While you're waiting, make the decorations: flatten a chocolate chew into a long, thin rectangle, and use a sharp knife to cut it into a wide triangle shape to represent the vampire's widow's peak hair. Flatten half of a red fruit chew out, and cut it into a smile shape.
• After 10 minutes, take a smooth paper towel (like Viva brand) and lay it over the top of the cupcake. Lightly press down and smooth out any uneven ridges on the frosting. Add the chocolate hair to the top of the cupcake, and two candy eyes below that. Add the mouth, and press the candy fangs on top. If desired, take a toothpick dipped in red food coloring and add red drips to the bottom of the fangs and at the bottom of the vampire's face.
• Color the frosting bright green, and place it in a piping bag fitted with a large round tip or coupler. Fill the holes in the cupcakes with a big squirt of frosting, and cover them with the cupcake tops.
• Pipe a swirl of frosting on top of each cupcake, and use a small spatula to smooth it out. Press chocolate jimmies in a line across the top of each cupcake for the monster's hair.
• Wait 10 minutes for the frosting to crust over slightly. While you're waiting, make the decorations: cut a chocolate chew in half. Roll one end of each half between your fingers to make it longer and sharper-almost like a golf tee shape. These will be the bolts in his neck. Repeat until you have two bolts per cupcake. Cut a 1-inch segment of red string licorice for each cupcake.
• After 10 minutes, take a smooth paper towel (like Viva brand) and lay it over the top of the cupcake. Lightly press down and smooth out any uneven ridges on the frosting. Add two eyes to the cupcakes, and the licorice smile. Press the candy bolts into the side of the cupcake. Finish by giving each Frankenstein a dab of frosting for a nose.

PB&J STUFFED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
• Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
• Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
• Meanwhile, make the frosting.
• For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners' sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
• To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.