Surprise Prize Cupcakes Recipes

CHOCOLATE SURPRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Mix flour, 2 C sugar, cocoa, teaspoon of salt and baking soda together.
• Add oil, water, vinegar and vanilla.
• Fill cupcake papers 2/3 full with mixture.
• Mix together until fluffy the cream cheese, egg, 1/3 C sugar, 1/4 teaspoon of salt.
• Add chocolate chips to cream cheese mixture.
• Drop 1 heaping teaspoon on the top of each cupcake.
• Bake for 25 minutes.
• Frost when cool.

SURPRISE PRIZE CUPCAKES

Steps:

• PREHEAT oven to 350º F. Paper-line 24 muffin cups.
• BEAT cake mix, water, eggs and oil in large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Spoon about 1/4 cup batter into each cup, filling about 2/3 full.
• CUT cookie dough into 24 pieces; roll each into a ball. Place one ball of dough in each muffin cup, pressing it to the bottom.
• BAKE for 19 to 22 minutes or until top springs back when gently touched. Let stand for 15 minute Remove to wire rack to cool completely. Spread with frosting and sprinkle with morsels.

CHOCOLATE SURPRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
• To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

LEMON MERINGUE SURPRISE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and whole eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely. With end of wooden spoon handle, make deep, 3/4-inchwide indentation in center of top of each cupcake, not quite to bottom. Spoon lemon curd into resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
• Increase oven temperature to 450°F. In 1-quart saucepan, mix sugar, 1/4 cup water and the salt. Cook over medium heat, stirring just until sugar dissolves. Heat to boiling. Boil about 8 minutes, without stirring, to 238°F on candy thermometer; remove from heat. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Pour hot sugar syrup in thin stream over egg whites, beating until stiff peaks form. Beat in vanilla. Spoon meringue into decorating bag fitted with open #6 tip. Pipe meringue onto cupcakes. Place cupcakes on cookie sheet. Bake 2 to 4 minutes or until lightly browned.

SURPRISE CUPCAKES

Steps:

• Cream sugar and cream cheese together.
• Beat in egg.
• Stir in chocolate chips; set aside.
• Prepare cake mix according to directions on box.
• Place paper baking cups into a muffin tin.
• Fill paper bake cups 2/3 full.
• Drop one rounded teaspoon of cheese mixture into each cup.
• Bake according to directions on cake mix box.