Surprise Inside Valentines Cupcakes Recipes

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SURPRISE-INSIDE VALENTINE'S CUPCAKES



Surprise-Inside Valentine's Cupcakes image

Cut into these cupcakes to reveal a surprise cookie heart! Perfect to serve to your loved ones on Valentine's Day!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 12

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup butter, softened
3 tablespoons Gold Medal™ all-purpose flour
1 egg
1 box Betty Crocker™ Super Moist™ red velvet cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 jar (7 oz) marshmallow creme
1 cup butter, softened
1 to 2 tablespoons milk
3 cups powdered sugar

Steps:

  • To make Heart Cookies: Heat oven to 375°F. In medium bowl, stir Heart Cookie ingredients until soft dough forms. Roll dough 1/4 inch thick on floured surface. Cut out at least 92 cookies with 1-inch heart-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
  • Bake 7 to 9 minutes or until edges are set. Cool on cookie sheet 1 minute. Remove to cooling racks. Cool completely, about 15 minutes.
  • To make Cupcakes: Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Beat Cupcake ingredients in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy).
  • Spoon 2 level tablespoons cake batter into each of the paper baking cups. Place row of 3 heart cookies in middle of each cup, standing up in batter. Mark cup or make small cut in cup to identify front of each cupcake. Spoon 1 heaping tablespoon remaining cake batter over heart cookies in each cup, being careful not to tip cookies over.
  • Bake cupcakes 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely, about 1 hour.
  • To make Frosting: Beat marshmallow creme, 1 cup softened butter and 1 tablespoon of the milk in large bowl with electric mixer on medium speed until blended. Beat in powdered sugar. Add more milk, 1 teaspoon at a time, until fluffy and spreadable. Pipe or spread frosting on the cupcakes.
  • Place remaining heart cookies on tops of cupcakes with front of each cookie facing front of cupcake. (People will know which direction to cut or bite into cupcakes to see the hearts.)

Nutrition Facts : Calories 390, Carbohydrate 53 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 19 g, TransFat 1 g

HIDDEN HEART CUPCAKES



Hidden Heart Cupcakes image

Discover the sweet secret to our Hidden Heart Cupcakes recipe. Your guests will be delighted when they find the surprise nestled in Hidden Heart Cupcakes.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 4h18m

Yield 24 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 tsp. vanilla
7 drops red food coloring
2 eggs
1 pkg. (2-layer size) chocolate cake mix
White Chocolate-Cream Cheese Frosting Recipe
2 Tbsp. sprinkles

Steps:

  • Heat oven to 350ºF.
  • Line 8-inch square pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and food coloring with mixer until blended. Add eggs; beat on low speed just until blended. Pour into prepared pan.
  • Bake 15 to 18 min. or until center is almost set. Cool 30 min.; cover. Freeze 2 hours.
  • Use foil handles to remove cheesecake from pan. Cut into 24 small hearts with 1-inch cookie cutter.
  • Prepare cake batter as directed on package; spoon into 24 paper-lined muffin cups (see Tip.) Insert cheesecake heart, point side down, in center of batter in each cup.
  • Bake 18 to 20 min. or until tops of cupcakes are firm. Cool 10 min. Remove from pan to wire racks; cool completely.
  • Prepare White Chocolate-Cream Cheese Frosting; spread onto cupcakes. Top with sprinkles.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 15 g, Protein 4 g

CUPCAKE SURPRISE



Cupcake Surprise image

I made these for a school carnival, they turned out great. I did not need to frost them. To do something different, divide cream cheese filling into 4 different parts and tint each part a different color. Feel free to get creative with the surprises!

Provided by SEDONA39

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 45m

Yield 24

Number Of Ingredients 11

1 (8 ounce) package cream cheese
¼ cup confectioners' sugar
1 egg
1 (6 ounce) package chocolate chips
1 (18.25 ounce) package chocolate cake mix
4 maraschino cherries
4 milk chocolate candy kisses
4 walnut halves
1 (1.4 ounce) bar chocolate covered toffee bars, chopped
⅛ cup raisins
¼ cup candy coated peanut butter pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. In a medium bowl, mix cream cheese, sugar, and egg together until well blended. Stir in chocolate chips. Set aside.
  • Prepare cake mix according to package instructions. Fill each cup half full. Drop a heaping teaspoonful of cream cheese mix in center of each cupcake. Press one cherry, or chocolate kiss, walnut half, toffee piece, a few raisins or peanut putter pieces in the center of each cupcake.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 25.3 g, Cholesterol 19.1 mg, Fat 10.3 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 218.3 mg, Sugar 15.8 g

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