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Chocolate Pinata Cupcake: Peanut Butter Bliss

Under 30 minutes

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 (90 g)
  • 1 cup boiling water (240 mL)
  • 2 cups 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)
  • caramel 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

  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 cream cheese frosting, a drizzle of caramel, and a mini peanut butter cup.
  8. Enjoy!
Chocolate Pinata Cupcake: Peanut Butter Bliss