These sweet Buried Treasure Cupcakes are filled with little mini-“gems”. They will leave all the pirates at your party completely satisfied.
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 15
Calories 600kcal
Author Sandra
Ingredients
Chocolate Cupcakes
1 1/2cupsflour
1cupgranulated sugar
1teaspoonbaking soda
1teaspoonsalt
1/3cupcocoa powder
1/2cupvegetable oil
1cupwater
1teaspoonvanilla extract
1tablespoonwhite distilled vinegar
Chocolate Buttercream
1cupbuttersoftened
1teaspoonclear vanilla extract
¼cupcocoa
4cupsconfectioners’ sugar
2tablespoonsmilk
Buried Treasures
12ouncebag Mini M&M’s
15Milk chocolate Hershey’s Nuggets
12Oreo Cookiescrumbled
3tablespoonsgold sprinkles
Instructions
Chocolate Cupcakes
Mix all ingredients together until moist and well blended.
Place 15 cupcakes liners in a cupcake pan. Add batter until about 2/3 full. Place in oven for 20-25 minutes at 350 degrees F.
Buttercream
In a large bowl, I use my Kitchen Aid mixer cream together butter and vanilla. Slowly blend in the confectioners’ sugar, one cup at a time beating well after each addition.
Beat in the milk and cocoa powder and continue mixing until light and fluffy. You may need to add more confectioners’ sugar or milk until you find the right consistency, this varies every time I do the recipe.
Buried Treasure Cupcakes Assembly
Hole out the center of the cooled cupcakes by using a cereal spoon and scoop out the center, as pictured.
Fill with Mini-M&M’s.
Frost tops of cupcakes with Chocolate Buttercream frosting.
If needed smooth out the frosting, then top with 1 Hershey’s Nugget still wrapped in paper.
Generously sprinkle top of cupcake with Oreo cookie crumbs and then a pinch of gold sprinkles.
Repeat process with remaining cupcakes, frosting, and candy.
Serve immediately or save for later. If I use them that day, I leave them out. Otherwise I store them in a box, stick the box in a bag, and tie it shut. This keeps them from drying out.