I’m working with GoodCook.com and they send me products that I use in the kitchen to make amazing treats for my family. This month they sent me a TON, yes a TON of different things from the Sweet Creations line to use to create a Halloween Party of treats and over the next few week and a half I’m going to be pumping out recipes and posts of things I created. One of the things I created was these Hidden Surprise Cupcakes.
I haven’t been able to use my Frankenstein cookie cutter yet, but that’s because I had to make these cupcakes first. Here is my recipe for these hidden surprise cupcakes and remember, you can pretty much hide any kind of candy or cookie you want inside your cupcake.
That middle monster cupcake ate an Oreo!
I will be posting our experience with the Hunted House Cookie Cutter Set and how we tried to make a Gingerbread house and try to take a picture of the Hunted Cupcake Display as well. And one day I hope to use the Halloween Cake Pops as well. So much to do for Halloween set up and not enough time before my trip this week. Good thing I have more time this coming weekend.
Hidden Surprise Caramel Cupcakes Recipe
Ingredients:
1 box Pillsbury Chocolate Cake Mix (and ingredients required on box)
Or your favorite chocolate cake mix
Chocolate Cake by Jan Moon’s Big Book of Cupcakes presented by Southern Living.
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
4 large eggs
2 ¾ cups all-purpose soft-wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tap salt
1 tsp. chocolate extract
Paper baking cups
Vegetable cooking Spray1. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely.
2. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour and nest 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
5. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Makes 24 cupcakes.
1 package of Werther’s originals Caramels
Directions:
Follow the directions on the box for creating the batter or
1. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely.
2. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour and nest 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
5. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Makes 24 cupcakes.
Then use a decorative pan with shapes like pumpkins, a mini cupcake pan or monsters to create some fun shapes.
Fill them to a 3/4 full and add a caramel. The cupcake will rise around the caramel creating a hidden surprise.
OR you could use the Halloween Cake Pops with the cake after you bake it in a regular pan, then mix it with your favorite icing and roll it into enough dough/icing mixture to squish into these fun Monster shapes, just don’t forget the sticks!
I have a 25% off coupon to goodcook.com for any Sweet Creations Halloween product you would like to purchase just . Use CODE: HUNTED23