Surprise Inside Cupcakes
This is a fun and easy cupcake. The filling is just a Hershey's chocolate kiss. The cake part is an easy from scratch vanilla cake recipe. The ingredients are things I always have in the pantry. My kids love these cupcakes. And you can use other kinds of chocolate in the center, such as chocolate covered caramels, chocolate mint candy (Andes) or any other kind of chocolate you like.
This is a fun and easy cupcake. The filling is just a Hershey's chocolate kiss. The cake part is an easy from scratch vanilla cake recipe. The ingredients are things I always have in the pantry. My kids love these cupcakes. And you can use other kinds of chocolate in the center, such as chocolate covered caramels, chocolate mint candy (Andes) or any other kind of chocolate you like.
- Carbohydrate 51.752569822701 g
- Cholesterol 47.9729166935923 mg
- Fat 8.79541626002495 g
- Fiber 0.601260427119165 g
- Protein 3.5895564588652 g
- Saturated Fat 5.27355656885012 g
- Serving Size 1 1 Serving (99g)
- Sodium 1286.14295596567 mg
- Sugar 51.1513093955819 g
- Trans Fat 0.721886688194442 g
- Calories 290 calories
Step-by-step
- Preheat oven to 350 degrees.
- Line muffin tin with cupcake papers. You will need about 8 or 9...fill the empty ones half way with water so that the pan doesn't burn.
- Whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, cream the both sugars with the butter. Then beat in the egg and vanilla extract. Then beat in the flour mixture, alternating with the milk. Mix til just incorporated.
- Fill muffin cups 1/3 full. Then place a chocolate kiss in the center. Top with more batter til 2/3 full.
- Bake on center rack for 18 - 20 minutes or til center of cupcake springs back when lightly touched.
- Remove from oven and let cool completely before frosting.
Working Within A Small Yield
Operating with a yield of eight cupcakes requires careful scaling if you are baking for a larger group. Standard scaling requires doubling all measurements precisely, though butter and flour quantities must be measured by weight rather than volume for accuracy. Single-egg recipes resist division when you need fewer than eight servings, meaning you should bake the full batch and freeze the extras. Freezing baked, unfrosted cupcakes preserves their moisture for up to two months when wrapped tightly in plastic wrap.
Controlling The Center Fillings
Placing solid chocolate directly into the center of unbaked batter creates a molten core without the need for complex injection techniques. Standard Hershey kisses melt during the 350-degree oven phase while retaining a distinct texture difference from the surrounding crumb. Candy swaps alter this behavior entirely. Solid caramel pieces demand precise timing because they liquify faster than chocolate, potentially leaking through the bottom liner if the batter layer beneath the candy is thinner than one-third of the cup depth.
Adapting For Dietary Restrictions
Replacing dairy butter with standard baking margarine requires a one-to-one volume swap without altering the structural integrity of the crumb. Gluten-free flour blends containing xanthan gum substitute directly for all-purpose flour at a one-to-one ratio by volume. Milk can be replaced with canned coconut milk or almond milk without modifying the baking powder quantity. Candy centers must be checked individually for allergen statements if serving guests with specific dietary requirements, as many commercial chocolates share equipment with tree nuts.
