Surprise Inside Cupcakes- Colorful cupcakes filled with candy coated chocolates and frosted with a multi-colored frosting. Lots of fun and perfect for your next special occasion!
My Budding Baker has been a busy baker lately. He helped make a rainbow cake over at Table for Seven, an air fryer cake at Countertop Cooking and here at Big Green House, these cupcakes.
My Budding Baker? He is my youngest child, age 11. He also loves to bake with me and has his very own section of kid friendly recipes at Table for Seven. Be sure to check them out!
We made these really fun cupcakes this week and they have a few steps, but, are easy to prepare.
Ingredients Needed:
- Yellow or white cake mix
- Eggs
- Neutral tasting oil
- Plain Greek yogurt (or sour cream)
- Milk
- Salt
- Instant vanilla pudding mix
- White frosting
- Mini candy coated chocolates ( ex: M&M’s)
- Food coloring
How to Make Surprise Inside Cupcakes:
- First, prepare batter. Then, separate batter evenly into 3 smaller bowls.
- Tint each bowl of frosting with a different color. Yes, you can leave one white, if you wish.
- Scoop about a tablespoon of each color frosting and spoon it into each well of the pan. For example, 1 tablespoon of blue in a well , then, 1 tablespoon of red in the same well, and finally, 1 tablespoon of white in the same well. Continue until all the batter is gone.
- Bake and let the cupcakes cool completely before proceeding.
- When you are ready, take a frosting tip ( I used a 1M) and cut out a hole in the middle of your cupcake. If you don’t have a tip, use a small sharp knife. You don’t want to cut too deep, about 1/2 of an inch.
- Using a butter knife , gently remove your piece of cupcake. Fill with the mini candy coated chocolates. Gently place your piece of cupcake back on top.
- You are ready to frost!
You can use any colors for your cake and frosting. You can also use sprinkles or another type of candy for the filling. Just keep in mind, some things may melt when baking.
How to Make Your Tye Dye Frosting:
- Insert your desired decorating type (I used a 1 M) into a piping bag. Insert the empty piping bag into a large jar or glass and pull the edges of the bag over the rim of the jar. ( see above photo)
- Separate your favorite vanilla frosting into 3 bowls. Tint each bowl a different color food dye.
- Fill the piping bag with each separate color.
- When the bag is filled with your desired colors, remove bag from the jar/glass and pipe cupcakes as desired.
Side Notes: To make this a little easier and kid friendly, I loaded the piping bag with a spoon. But, you can also use separate piping bags for each color and pipe the individual colors into the main bag.
If you don’t have any piping bags on hand, you can use a plastic storage bag.
Love a Cake Mix? Try these too!
- Marshmallow Fluff Cake
- Oreo Pudding Poke Cake
- Creamy Apple Squares
- Shortcut Baked Chocolate Doughnuts
- Ho Ho Cake
linking up and weekend potluck
Surprise Inside Cupcakes
Surprise Inside Cupcakes- Colorful cupcakes filled with candy coated chocolates and frosted with a multi-colored frosting. Lots of fun and perfect for your next special occasion!
Ingredients
- 1 box, white or yellow cake mix
- 3 oz box, instant vanilla pudding mix
- 1 cup plain Greek yogurt
- 1 cup neutral tasting oil
- 1 tsp vanilla
- 4 eggs
- 1/2 cup milk
- dash of salt
- food coloring
- 14 oz vanilla/white frosting
- mini candy coated chocolates
Instructions
- Preheat oven to 350 degrees. Line a 12 count muffin pan with liners.
- In a mixing bowl, beat together your ingredients until fully combined and smooth.
- Divide batter evenly in to three separate bowls. Tint each bowl of batter a different color with food coloring.
- Scoop about a tablespoon of each color frosting and spoon it into each well of the pan. For example, 1 tablespoon of blue in a well , then, 1 tablespoon of red in the same well, and finally, 1 tablespoon of white in the same well. Continue until all the batter is gone.
- Bake 15-18 minutes or until toothpick inserted comes out clean.
- Let cupcakes cool completely.
FILLING:
- Take a frosting tip ( I used a 1M) and cut out a hole in the middle of your cupcake. If you don't have a tip, use a small sharp knife. You don't want to cut too deep, about 1/2 of an inch.
- Using a butter knife , gently remove your piece of cupcake. Fill with the mini candy coated chocolates. Gently place your piece of cupcake back on top.
FROSTING:
- Insert your desired decorating type (i used a 1 M) into a piping bag. Insert the empty piping bag into a large jar or glass and pull the edges of the bag over the rim of the jar.
- Separate the frosting into 3 bowls. Tint each bowl a different color. Fill the piping bag with each separate color .
- When the bag is filled with your desired colors, remove bag from the jar/glass and pipe on cupcakes.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 239mgCarbohydrates: 25gFiber: 0gSugar: 16gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate