Piñata Cupcakes

Judy
Gold Post Medal for All Time! 677 Posts

August 29, 2019

sprinkles on Piñata Cupcakes Take a bite, and a sweet filling comes out! This was a big hit at my granddaughter's birthday party. I doubled the recipe to make 48 cupcakes. You could use your own homemade batter and frosting, too.

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 24

Ingredients:

1 box Betty Crocker Super Moist Rainbow Chip Cake mix
1 cup water
1/2 cup oil
3 eggs
1/2 cup mini M&Ms
1/4 cup mini chocolate chips
1/2 cup rainbow sprinkles, divided
1 16 ounce container white frosting

Steps:

Preheat oven to 350 degrees F. Line 24 muffin cups.

Prepare the cake mix using the water, oil and eggs according to the package directions.

Let cool completely on a wire rack.

Combine the mini M&Ms, mini chocolate chips and 1/4 cup of the rainbow sprinkles in a bowl.

Core the cupcakes with either a knife or a cupcake corer. Leave 1/2-inch border. Reserve the core. You can use a knife, or a special corer sold for this purpose.

Fill each cupcake hole with about 2 tsp. of the candy mixture.

Replace the core. You may have to cut in half so it fits in. I found if I just pressed it down it fit in. If it sticks out a little at the top, do not worry. The frosting will cover it up.