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Chocolate Pinata Cupcake: Black Tie Event

by Codii Lopez

Ingredients

for 24 cupcakes

Option 1: Prepared Mix

  • 1 Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
  • 1 cup water (240 mL)
  • ⅓ cup vegetable oil (80 mL)
  • 3 large eggs

Option 2: From Scratch

  • ¾ cup cocoa powder
  • 1 cup boiling water (240 mL)
  • 2 cups Great Value® All-Purpose Flour (250 g)
  • 1 ¼ cups granulated sugar (250 g)
  • 4 large eggs
  • 1 cup vegetable oil (240 mL)
  • ½ cup whole milk (120 mL)
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Additions

  • 12 oz Great Value® Semi-Sweet Chocolate Chips (340 g)
  • 2 cups chocolate frosting (230 g)
  • caramel sauce, for drizzling
  • maraschino cherry, for topping

Nutrition Info

Shop ingredients with
    Calories 414
    Fat 22g
    Carbs 51g
    Fiber 2g
    Sugar 30g
    Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
  2. OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
  3. OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
  4. Fill the cupcake cups halfway with batter.
  5. Bake for 18–21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
  6. Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
  7. Top each cupcake with chocolate frosting, a drizzle of caramel, and a maraschino cherry.
  8. Enjoy!