Chocolate stuffed Cupcakes
Homemade Chocolate stuffed Cupcakes that are sweet, moist and utterly delicious! Fill with your favorite candy to make fancy cupcakes!
For Day 17 of Holiday Bonanza, I present to you these utterly, butterly delicious chocolate stuffed cupcakes! 🙂
They are so moist, they almost melt as you bite into them! And the chocolatey surprise you encounter when you reach the middle of the cupcake is a double delight!
These cupcakes are not hard to make at all. In fact, choose your favorite cupcake recipe, fill the center with your favorite candy / chocolate and watch it transform into these delicious new kind of cupcakes! 🙂
Chocolate Stuffed Cupcakes Recipe
In a mixing bowl, mix together oil, sour cream, vanilla extract.
Add powdered sugar and mix well.
Sift in flour, salt, baking powder and baking soda
Mix until the dry mixture is combined into the wet to get a smooth batter.
To prepared cupcake molds, fill about half with the batter
Add your favorite candy in the center of the batter.
Cover the candy with a little more batter
Bake at 160 C for 20 minutes or until the cupcakes are fully cooked through.
Let it cool completely. Remove and enjoy!
Chocolate stuffed Cupcakes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 medium cupcakes 1x
Ingredients
- 1/4 cup Vegetable Oil
- 1/3 cup Sour Cream / Yogurt / Curd
- 1 teaspoon Vanilla Extract
- 1/2 cup Powdered Sugar (adjust to taste)
- 1 cup All purpose flour
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- a pinch of Salt
- small pieces of Chocolate candy (any favorite candy of yours.)
Instructions
- Preheat oven to 160C. Grease and line cupcake molds with liners
- In a mixing bowl, mix together oil, sour cream, vanilla extract. Add powdered sugar and mix well.
- Sift in flour, salt, baking powder and baking soda. Mix until the dry mixture is combined into the wet to get a smooth batter. (do not over mix or you’ll end up with bread like texture)
- To prepared cupcake molds, fill about half with the batter
- Add your favorite candy in the center of the batter.
- Cover the candy with a little more batter such that the entire cupcake batter reaches to (only about) 3/4th of the cupcake mold.
- Bake at 160 C for 20 minutes or until the cupcakes are fully cooked through.
- Let it cool completely. Remove and enjoy!
- Store at room temperature upto 3 days
** This is a part of the Holiday Bonanza on Foodomania. Come back everyday for a new treat! Or you can subscribe via email to have the recipes delivered to your inbox! 🙂
I’d love to see what you’re making for the Holidays! Do Follow and Share your pictures on Facebook, Twitter or Instagram! 🙂
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