What’s better than cupcakes? Cupcakes with a surprise filling inside! Just imagine taking a bite out of a fluffy, decadent cupcake and getting an unexpected burst of bold flavor! If you’re ready to take a step away from the ordinary, try one of these stuffed cupcake recipes!
Peanut Butter Lava Fudge Cupcakes
This will be one of the most flavorful chocolate cupcakes you ever tasted! Complete list of ingredients can be found at Cleo Buttera.
For the hot fudge sauce, heat chocolate in a microwaveable bowl. Pour melted chocolate in a pan and add in sugar, milk, cream, corn syrup, and salt. Turn on medium heat and cook while stirring for three minutes. In a separate bowl, whisk vanilla and butter together. Whisk the mixture into the chocolate once it cools down and set aside.
For the peanut butter frosting, mix vanilla, salt, peanut butter, cream and butter in a small mixing bowl. Add in the confectioner’s sugar and beat until the frosting is fluffy.
For the cupcake, place oven rack in the middle position and preheat oven to 350 degrees Fahrenheit. Line pan with cupcake liners or reusable silicone bake cups. Using a stand mixer, whisk butter on high speed. Add brown sugar and mix until the mixture lightens in color. Add eggs one at a time, mixing after each addition. Add in vanilla and mix for 3-5 minutes. Add in the cocoa powder, baking powder, salt and baking soda and mix well. Put mixer on low speed then add 1/3 of the flour, 1/2 of sour cream then blend and add in the second third of the flour and the rest of the sour cream. Blend again. Add in the remaining flour and mix well. Put mixer on medium speed and drizzle in water and mix for a minute. Pour batter evenly in the bake cups. Bake for 16 -17 minutes. Assemble the cupcake and top off with peanut butter frosting.
How’s that for a chocolatey treat? Surely, it will leave you asking for more. If you do not fancy chocolate, maybe you wish to try some citrusy cupcakes?
Lemon Curd Stuffed Cupcakes
This recipe features the perfect vanilla cupcake injected with lemon curd and topped off with lemon buttercream.Complete list of ingredients can be found at A Side of Sweet.
For the lemon buttercream, pour water into a pot until it reaches 1-inch of the pot then allow to boil. Place stainless steel bowl on top and add sugar and egg whites and whisk until it reaches 160- degrees Fahrenheit. Remove from heat then mixt in on high until it becomes thick, glossy and cool. Put on medium speed and add a few pieces of butter at a time. Add in lemon zest and juice and continue to beat until it is light and fluffy.
For the lemon curd, place lemon juice over medium heat until it is hot, not boiling. In a separate bowl, whisk in the eggs and yolk. Whisk in sugar gradually. As you whisk, pour the heated lemon juice into the bowl. Return it to the sauce pan and continue cooking over medium heat. Mix or stir using wooden spoon until the mixture sticks to the back of the spoon. Remove from heat then add in butter. Allow to melt then add in vanilla, salt and cream.
For the cupcakes, combine all the dry ingredients. Add in sugar then butter. Add eggs one at a time then pour in milk and vanilla. Pour batter evenly on the cupcake pan. Bake cupcakes at 400 degrees for 20 minutes. Assemble the cupcakes and top off with lemon buttercream using a cupcake pen.
This is truly vanilla heaven! Up next, we have a cupcake stuffed with one thing children and adult love—marshmallows!
Marshmallow in the middle Chocolate Cupcakes
No one can ever resist the fluffiness of marshmallow combined with the oozing chocolate of this cupcake recipe. Complete list of ingredients can be found at The Shabby Creek Cottage.
For the cupcake, you can use a devil food cake mix or a regular chocolate mix for the frosting. Mix according to directions. You can add a tablespoon of vanilla to make the cupcake taste creamier. Fill cupcake liners with batter only halfway through. Place marshmallow in the middle. Bake according to directions. After baking, place another marshmallow on top of the cupcakes then bake for 2 more minutes. Prepare the frosting then swirl it on top of the cupcake. Serve.
To assemble all the first two stuffed cupcakes mentioned above, you will need a cupcake corer and decorating set. Just simply use a cupcake corer to make a hole in the middle of the cupcake. Make sure that it will not go through the entire depth of your cupcake. Spoon in the filling. Once filled, you can put the removed part of the cupcake back into the whole.
Why settle with a regular cupcake when you can take advantage of these stuffed cupcake recipes? These recipes are truly for the serial dessert lover!