Chocolate Pinata Cupcake: Cupcake Sandwich
Tasty Team
92% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 24 cupcakes
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 cream cheese frosting (230 g)
- chocolate sauce, for drizzling
- mini peanut butter cup, for topping
Nutrition Info
- Calories 356
- Fat 18g
- Carbs 44g
- Fiber 1g
- Sugar 25g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- 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.
- Fill the cupcake cups halfway with batter.
- 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.
- 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.
- Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a mini peanut butter cup.
- Enjoy!