Best 3 Self Filled Cupcakes I Recipes
In the world of baking, self-filled cupcakes stand as a testament to innovation and creativity. These delightful treats offer a captivating combination of textures and flavors, with a hidden surprise nestled within their fluffy interiors. Whether you're a seasoned baker looking to elevate your skills or a novice seeking an exciting challenge, embarking on the journey of creating self-filled cupcakes promises an adventure in culinary artistry. As you explore the realm of recipes, let curiosity be your guide and prepare to indulge in a symphony of tastes and textures that will leave your taste buds tantalized.
Check out the recipes below so you can choose the best recipe for yourself!
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
SELF FILLED CUPCAKES
Make and share this Self Filled Cupcakes recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Mix cake according to package directions.
- Fill paper cups in muffin pans 2/3 full.
- Cream the cheese with the sugar; beat in egg and salt.
- Stir in chocolate pieces.
- Drop 1 rounded tsp of cheese mixture into each cupcake.
- Bake as package directs for cupcakes.
Nutrition Facts : Calories 175.7, Fat 8.7, SaturatedFat 3.7, Cholesterol 18.4, Sodium 220.1, Carbohydrate 23.7, Fiber 1, Sugar 15.2, Protein 2.4
SELF-FILLED CUPCAKES II
Devil's Food cupcakes filled with chocolate and cream cheese. Perfect for bake sales or parties.
Provided by Cathy
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pans.
- Prepare cake mix according to package directions.
- Combine cream cheese and sugar, cream until light and fluffy. Add egg and salt, beating well.
- Spoon batter into greased muffin pans filling 2/3 full. Drop a few semisweet chocolate morsels in the center and spoon 1 teaspoon of the cream cheese mixture on top of the chocolate morsels.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Let cupcakes cool before serving.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 17.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 138.1 mg, Sugar 12.8 g
Tips:
- For a classic cupcake batter, combine 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- To make a chocolate cupcake batter, add 1/3 cup unsweetened cocoa powder to the dry ingredients. For a vanilla cupcake batter, omit the cocoa powder and add 1 teaspoon vanilla extract.
- For a funfetti cupcake batter, add 1/2 cup rainbow sprinkles to the batter.
- To make a red velvet cupcake batter, add 1 tablespoon red food coloring and 1 teaspoon vinegar to the batter.
- To make a gluten-free cupcake batter, use 1 1/2 cups gluten-free flour instead of all-purpose flour.
- To make a dairy-free cupcake batter, use 1/2 cup vegan butter instead of unsalted butter and 3/4 cup almond milk instead of milk.
- To fill the cupcakes, use a piping bag or a spoon to make a well in the center of each cupcake. Fill the well with your desired filling.
- Bake the cupcakes according to the recipe instructions. Once the cupcakes are baked, let them cool completely before frosting.
Conclusion:
Self-filled cupcakes are a delicious and easy-to-make treat that can be customized to your liking. With a variety of batter and filling options, you can create cupcakes that are perfect for any occasion. So next time you're looking for a fun and festive dessert, give self-filled cupcakes a try!
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