How To make Chocolate Surprise Cupcakes

Chocolate surprise cupcakes. Click play to see what the surprise is - Eat Happy Project

Baking is always more fun when there's a surprise involved. These chocolate surprise cupcakes make a very tasty treat and contain a secret ingredient to help reduce sugar - beetroot! Click play and cook along with us today.

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Super Moist Chocolate Cupcakes With Nutella Inside | Nutella Filled Cupcakes With Easy Frosting

These are hands down the Best Ever Chocolate Cupcake Recipe with Hazelnut Frosting.
Soft and fluffy melt in the mouth the cupcakes with a surprise Nutella center topped with hazelnut buttercream. Wanna take it up a notch? add hazelnut chocolate and drizzle your favourite hazelnut spread to make the perfect easy festive dessert fit for any occasion.

Soft, rich & super chocolatey hazelnut cupcake; filled with Nutella and topped with Nutella Buttercream, and even more Nutella and Ferrero Rocher chocolates! It is sure to please any Chocolate, Nutella, Ferrero Rocher, or hazelnut lover.

Chocolate Cupcakes - Makes 12-15 cupcakes :
*DO NOT fill more than 2/3rd of the ramekin
1/3 cup Oil
1/2 cup Buttermilk (1/2 cup milk + 1/2 tbsp Lemon Juice/Vinegar)
3 Large Eggs - at Room Temperature
1 cup Sugar - Fine Ground
1/2 cup AP Flour
1/2 cup Cocoa Powder
1 tbsp Baking Powder ( Use 2 tsp if it's extremely hot & humid)
1 tsp Salt
1 tsp Vanilla

Chocolate ButterCream :
1/2 batch of my Swiss Meringue Butter Cream
1/2 to 1 cup of Nutella

Recipe for Swiss Meringue Butter Cream:

Chocolate surprise cupcakes

Hello beautiful snoopers! Welcome to another video. In this video, we share how we used our leftover Easter chocolate eggs. You can use other chocolates as well, you don't have to wait till Easter for mini eggs. You can use M&Ms etc. Maltesers etc.

If you do enjoy this video, give us a thumbs up, like our video and please subscribe if you have not already. We appreciate all of you mmmwuah!!

Ingredients used
For 12 regular cupcakes or 36 mini cupcakes
110g unsalted butter at room temperature
225g caster sugar
5 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
120ml semi-skimmed milk at room temperature
1 teaspoon vanilla extract

Bake at 160C(fan)/180C/350F/gas mark 4

For Icing
Makes enough for 15 to 20 regular cupcakes
110g unsalted butter
60ml semi-skimmed milk at room temperature
1 teaspoon vanilla extract
500g icing sugar, sifted preferably to give smooth consistency and prevent lumps
Few drops of food colouring (optional)

Music : Back to Normal
By : Judson Crane

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3 Chocolate Cupcakes Recipes with Surprise Fillings - Everyday Food with Sarah Carey

Recipes:
Molten Cupcake:

Peanut Butter Filled Cupcake

Oreo Cupcake


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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

3 Chocolate Cupcakes Recipes with Surprise Fillings - Everyday Food with Sarah Carey

The Wild Vegan’s “Chocolate Surprise Cupcakes”!

Join me as I bring these Wild Vegan Chocolate Surprise Cupcakes that are sure not to leave anyone deprived!

Recipe:

Ingredients for
The Wild Vegan Chocolate Surprise CupCake’s or Cake!
1 cup unsweetened almond milk (Or coconut milk)
1 tablespoon apple cider vinegar (or white vinegar)
2 cups UnBleached flour Whole Wheat flour (Or oat flour or flour of choice)
1 3/4 cups granulated sugar (or raw sugar, coconut sugar etc)
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup melted coconut oil (Or oil of choice)
2/3 cup unsweetened applesauce
1 tablespoon pure vanilla extract
1 TBL Instant Espresso Powder
1 cup boiling water

Chocolate Buttercream Frosting
1 cup cocoa powder
1 1/2 cups earth balance vegan butter, softened (or their baking sticks)
4-5 cups powdered sugar (or powder cane or coconut sugar in blender)
2 teaspoons pure vanilla extract
1/4-1/2 cup unsweetened almond milk (or coconut milk or any milk alternative)

Instructions
For the Chocolate Cupcakes:
Preheat oven to 350 degrees
.
Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, Espresso powder, baking soda and salt. Whisk well to combine.
Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be.
Fill cupcake liners 3/4 full or cake pans divide evenly. Bake for 20-25 min or for cake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool if cake pan Remove from pans after 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the Wildly Chocolate Buttercream Frosting
Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract
(A splash of almond extract would be great too)
Mix starting on low, and turn to high. Mix until fluffy and combined.
If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
Frost the Cupcake’s using an icing bag with tip of choice or for cake use offset spatula.
Notes
For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes.
Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake.


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#chocolatevegancupcakes