How To Make Chocolate Pinata Cupcake with Cherry Caramel Topping
This chocolate pinata cupcake is filled with chocolate chips and then topped with chocolate frosting, caramel sauce, and a cherry on top.
Serves:
Ingredients
Option 1: Prepared Mix
- 1Great Value® Deluxe Moist Devil’s Food Chocolate Cake Mix
- 1cupwater
- ⅓cupvegetable oil
- 3largeeggs
Option 2: From Scratch
- ¾cupcocoa powder
- 1cupboiling water
- 2cupsGreat Value® All-Purpose Flour
- 1¼cupsgranulated sugar
- 4largeeggs
- 1cupvegetable oil
- ½cupwhole milk
- 1¼tspbaking soda
- ½tspsalt
- 1tspvanilla extract
Additions
- 12ozGreat Value® Semi-Sweet Chocolate Chips
- 2cupschocolate frosting
- caramel sauce,for drizzling
- maraschino cherry,for topping
Instructions
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Preheat the oven to 350 degrees F. Line 2 12-cup cupcake tins with paper liners.
Prepared Mix:
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If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
From Scratch:
-
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.
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Fill the cupcake cups halfway with batter.
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Bake for 18 to 21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
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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 chocolate chips.
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Top each cupcake with chocolate frosting, a drizzle of caramel, and a maraschino cherry.
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Enjoy!
Nutrition
- Calories: 488.82kcal
- Fat: 26.94g
- Saturated Fat: 6.33g
- Trans Fat: 0.10g
- Monounsaturated Fat: 14.92g
- Polyunsaturated Fat: 4.32g
- Carbohydrates: 62.56g
- Fiber: 2.88g
- Sugar: 42.66g
- Protein: 5.78g
- Cholesterol: 54.76mg
- Sodium: 323.56mg
- Calcium: 59.10mg
- Potassium: 256.77mg
- Iron: 2.93mg
- Vitamin A: 25.89µg
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