Chocolate Pinata Cupcake: Candy Shop

• Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix1 box
• water1 cup
• vegetable oil⅓ cup
• large egg3
• cocoa powder¾ cup
• boiling water1 cup
• Great Value® All-Purpose Flour2 cup
• granulated sugar1 ¼ cup
• large egg4
• vegetable oil1 cup
• whole milk½ cup
• baking soda1 ¼ teaspoon
• salt½ teaspoon
• vanilla extract1 teaspoon
• Great Value® Rainbow Sprinkles2 teaspoon
• chocolate frosting2 cup
• caramel sauce0
• mini peanut butter cup0

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Line 2 12-cup cupcake tins with paper liners.

3. 3

   OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.

4. 4

   OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved.

5. 5

   In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.

6. 6

   Fill the cupcake cups halfway with batter.

7. 7

   Bake for 18–21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

8. 8

   Let the cupcakes cool completely before decorating.

9. 9

   Using a large piping tip, poke a hole in the center of each cupcake.

10. 10

    Discard the scraps or save for another use.Fill each hole with the sprinkles.

11. 11

    Top each cupcake with chocolate frosting, a drizzle of caramel, and a mini peanut butter cup.

12. 12

    Enjoy!