Best 5 Mini Triple Treat Cupcakes Recipes
In the realm of sweet indulgences, mini triple treat cupcakes stand out as a delightful symphony of flavors and textures. These bite-sized morsels offer a captivating experience, combining the rich, moist crumb of a classic cupcake with three distinct layers of filling and frosting. Whether you prefer the classic combination of chocolate, vanilla, and strawberry or are eager to explore more creative pairings like salted caramel, peanut butter, and jelly, the world of mini triple treat cupcakes is a boundless playground for your taste buds. Embark on a culinary adventure as we delve into the art of crafting these delectable treats, providing you with step-by-step instructions, expert tips, and a collection of irresistible recipes to satisfy any craving.
Here are our top 5 tried and tested recipes!
MINI TRIPLE-TREAT CUPCAKES
Who doesn't buy extra Halloween candy? This year, use some in these festive, miniature cupcakes and throw a party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 30m
Yield Makes 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two 24-cup mini muffin pans with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat together peanut butter, butter, and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk, and vanilla until combined.
- With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup, then press a peanut-butter candy into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 minutes, rotating pans halfway through. Immediately place a piece of candy corn on top of each cupcake; let cool completely in pans on wire racks.
Nutrition Facts : Calories 179 g, Fat 10 g, Fiber 1 g, Protein 4 g, SaturatedFat 4 g
ORANGE DREAM MINI CUPCAKES
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. -Jen Shepherd, St. Peters, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
RED VELVET TRIPLE-STACKED CUPCAKES
A new take on a classic cupcake. Three layers of red velvet stacked with spoonfuls of fluffy frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cupcake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Refrigerate uncovered 1 hour.
- In large bowl, beat marshmallow creme, butter and 3 teaspoons of the milk with electric mixer on high speed until fluffy. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk until smooth and spreadable.
- To assemble, remove paper baking cups, and cut cupcakes in half horizontally. Set aside 16 cupcake tops. Pipe about 1 tablespoon frosting onto cut side of 16 cupcake bottoms; top each with another cupcake top or bottom. Pipe about 1 tablespoon frosting on each cupcake. Top with reserved cupcake tops. Pipe frosting on cupcake tops. Decorate with sprinkles, if desired. Store in refrigerator until serving.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 70 mg, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 39 g, TransFat 1/2 g
TRIPLE-CHOCOLATE MINI CUPS (COOKIE EXCHANGE QUANTITY)
Craving chocolate? Indulge in triple-treat chocolate cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 72
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don't have mini muffin pans.
- In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.
- Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
SELF-FILLED CUPCAKES I
Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!
Provided by Star Pooley
Categories Desserts Cakes Cupcake Recipes Chocolate
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
- Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
- Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
- Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 49.1 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 418.1 mg, Sugar 32.5 g
Tips:
- For a richer flavor, use melted chocolate instead of chocolate chips in the cookie dough.
- To make the cupcakes even more decadent, fill them with a chocolate ganache or caramel sauce.
- If you don't have a cupcake pan, you can bake the batter in a 9x13 inch baking pan and cut it into squares.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These Mini Triple Treat Cupcakes are the perfect dessert for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cupcakes a try! You won't be disappointed.
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