How to Make Piñata Cupcakes

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Ingredients for the Cupcakes

- 1 1/2 cups all-purpose flour

- 1 1/2 teaspoons baking powder

- 1/4 teaspoon salt

- 1 cup sugar

- 1/3 cup unsweetened cocoa powder

- 3/4 cup milk

- 1/2 cup canola oil

- 2 eggs

- 1 teaspoon vanilla extract

Ingredients for the Filling

- 1 cup semisweet chocolate chips

- 1/4 cup heavy cream

- 1 teaspoon vanilla extract

Ingredients for the Frosting

- 1 cup unsalted butter, softened

- 3 cups powdered sugar

- 1/4 cup unsweetened cocoa powder

- 1/4 cup milk

- 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with 12 paper liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, whisk together the sugar and cocoa powder. Add the milk, oil, eggs, and vanilla extract and whisk until well combined.

4. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.

5. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

6. Allow the cupcakes to cool completely in the pan.

7. While the cupcakes are cooling, make the filling. Place the chocolate chips, heavy cream, and vanilla extract in a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted and smooth. Remove from heat and allow to cool to room temperature.

8. Once the cupcakes are completely cool, use a sharp knife to cut a small hole in the center of each cupcake. Be careful not to cut all the way through.

9. Spoon about 1 tablespoon of the chocolate filling into each cupcake.

10. Make the frosting by creaming the butter until light and fluffy. Gradually add the powdered sugar, cocoa powder, milk, and vanilla extract and beat until smooth.

11. Frost the cupcakes with the chocolate frosting.

12. Decorate the cupcakes with sprinkles, mini chocolate chips, or other desired toppings.

Enjoy your Piñata Cupcakes!