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Chocolate Pinata Cupcake: Candy Shop

Tasty Team

Ingredients

for 24 servings

Option 1: Prepared Mix

  • 1 box 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 (90 g)
  • 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

  • 2 teaspoons Great Value® Rainbow Sprinkles
  • 2 cups chocolate frosting (230 g)
  • caramel sauce, for drizzling
  • mini peanut butter cup, for topping

Nutrition Info

Shop ingredients with
    Calories 341
    Fat 17g
    Carbs 44g
    Fiber 1g
    Sugar 25g
    Protein 3g

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 sprinkles.
  7. Top each cupcake with chocolate frosting, a drizzle of caramel, and a mini peanut butter cup.
  8. Enjoy!
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