Surprise cupcakes must have some kind of a surprise! In order to be a surprise you can’t be able to see it. This is the reason I put the surprise in the middle of the cupcake. It can be place in before baking or after the baking depending on the surprise.
The first recipe is surprise cupcakes made from a caramel cake recipe. It is actually a yellow cake recipe which I bake in the giant muffin tins and frost with brown sugar icing. I place miniature Snickers bars in the center before baking; they go well with the yellow cake. You can also bake these plain and when cold cut some from center and insert decorative candy like Easter egg, Christmas candy or Halloween candy. Then you would replace the cut out part of the cupcake and frost over top.
CARAMEL CAKE RECIPE
Preheat oven to 350F degrees.
Grease and flour giant cupcake tin or use paper liners.
Melt butter in the milk and set aside.
Sift flour, measure again and sift again with baking powder.
Combine In a mixing bowl the beaten eggs and sugar; add the flour mixture and continue beating until flour is absorbed.
Pour gradually the milk and butter mixture into the mixing bowl while continually beating.
Add vanilla and make sure all mixture is blended well.
Spoon batter into prepared pan about 1/3 full; Place mini Snickers bar in cupcake and spoon batter on top to 2/3 full.
Bake for about 15 minutes or until done; test for doneness with pick outside of candy area.
NOTE: If you choose to insert surprise after baking let the cakes cool completely. Cut a section out of the cakes and insert candy; replace the cutout part and frost over the top.
BROWN SUGAR ICING for surprise cupcakes
Sift powder sugar and set aside.
Combine milk, brown sugar, salt and butter; bring to a full boil for 5 minutes stirring constantly.
Cool slightly and add vanilla.
Set pan in kitchen sink with ice and start beating while adding the powder sugar; add a little more milk if necessary to get spreading consistency.
CHOCOLATE CUPCAKES cherry surprise cupcakes
Preheat oven to 375F degrees.
Prepare giant cupcake tin with grease and flour or line with paper liners.
Prepare cake mix as directed.
In a small bowl blend together the cream cheese, egg, sugar and vanilla until smooth.
Place a tablespoon full of batter in the bottom of the cupcake tin.
Add a teaspoonful cherry pie filling on top; then add a teaspoonful of cream cheese mixture on top of the pie filling.
Add more chocolate cake batter to fill cupcake tin to 2/3 full.
Bake about 15 minutes or until done; set out to cool.
Melt unsweetened chocolate and drizzle over the top.