Devil's Food Surprise Cupcakes
"You will never, ever believe what the two "surprise" ingredients are! I got this recipe from a book called "It Worked for Me!" from Parents Picks, and tried it out on my family at Thanksgiving. EVERYONE loved them!"
- Ready In:
- 45mins
- Ingredients:
- 4
- Serves:
-
18
ingredients
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 16 ounces beets, drained
- 1 (18 1/4 ounce) package devil's food cake mix
- 16 ounces vanilla frosting or 16 ounces chocolate frosting
directions
- Lightly grease 18 regular-size muffin cups.
- In a food processor, puree spinach and beets until smooth.
- Prepare cake mix as directed, except use 4 eggs instead of 3.
- Add pureed spinach and beets to cake mix.
- Fill muffin cups to the top with batter.
- Bake 22-25 minutes at 350 degrees F, or until a toothpick comes out clean.
- Cool completely before frosting with vanilla or chocolate frosting.
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Reviews
-
I don't like giving bad reviews but this was awful. Everyone hated it, no one could eat it, except my four year old who thought just because it looked like chocolate it tasted like chocolate. Even she could't take anymore after a few bites. I made it like as a three layer cake and cooked it thoroughly but it still tasted sort of dirty and like beets and greens. Ample amounts of chocolate frosting couldn't hide the taste. I had very high hopes but was sorely disappointed. That being said it would seem that most people have had success with this so by all means go for it and good luck. -
I tasted the beets. -
These are moist and they definately satisfy that choc-o monstor that my whole family has lurking under the surface. I used Duncan Hines reg. Moist Devil's Food Cake and cut leaf spinach (had to puree longer) and the beets. The mix called for 1/2 cup of oil and because I was trying these to sneak some good stuff to my kids, I subbed out the oil (as I usually do) with a little pre-packaged unsweet apple sauce. That is 1/3 cup. I cut the oil to a little less than 1/8 cup. I made mini cupcakes and bigger cupcakes and filled them to the top as suggested. They appeared to rise but after cooling they were more flatish on top, so don't do the 3/4 full thing on this recipe. I think there is an aftertaste of the spinach..but unless you knew they were in there, you wouldn't know what that taste was. I used vanilla icing, but I think chocolate icing will definately cover that slight after taste better. My kids are anti-spinach and beets and they never suspected a thing, but cried when I said no more than two (mini's) but I was the one smiling because with two mini's I think they got a serving of veggies/fruit for dessert! And, THAT is why you would bother making these with the surprise instead of just with the mix. It's for the added nutrition! I like to use shredded zuchinni too...works the same way by adding moisture to baked goods, but not as nutritious as the spinach. I can't believe this went over so well! Thanks for posting this one! -
Awesome! I love a sneaky recipe and you'd never know there were beets or spinach in these cupcakes. My kids didn't suspect a thing! Made 18 cupcakes and they were full to the absolute top of the muffin liners which worked out just fine. Moist and chocolatey. I used recipe #80118 which was to die for. Thanks for sharing the recipe! I'll make this again! -
You know,these cupcakes are really not bad, but I can't figure quite why I need to use the beets and spinach,and an extra egg,when you get basically the same effect by just making the box mix up, although believe they ARE a little more moist than the box mix,and I'm not saying they are not good.....they really are good,just added steps,and added ingredients.BUT tasty!!! Thanks,Darlene
Tweaks
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These are moist and they definately satisfy that choc-o monstor that my whole family has lurking under the surface. I used Duncan Hines reg. Moist Devil's Food Cake and cut leaf spinach (had to puree longer) and the beets. The mix called for 1/2 cup of oil and because I was trying these to sneak some good stuff to my kids, I subbed out the oil (as I usually do) with a little pre-packaged unsweet apple sauce. That is 1/3 cup. I cut the oil to a little less than 1/8 cup. I made mini cupcakes and bigger cupcakes and filled them to the top as suggested. They appeared to rise but after cooling they were more flatish on top, so don't do the 3/4 full thing on this recipe. I think there is an aftertaste of the spinach..but unless you knew they were in there, you wouldn't know what that taste was. I used vanilla icing, but I think chocolate icing will definately cover that slight after taste better. My kids are anti-spinach and beets and they never suspected a thing, but cried when I said no more than two (mini's) but I was the one smiling because with two mini's I think they got a serving of veggies/fruit for dessert! And, THAT is why you would bother making these with the surprise instead of just with the mix. It's for the added nutrition! I like to use shredded zuchinni too...works the same way by adding moisture to baked goods, but not as nutritious as the spinach. I can't believe this went over so well! Thanks for posting this one!
RECIPE SUBMITTED BY
<p>I'm a stay-at home mom to two growing boys and 2 active Giant schnauzers. <br /> <br />My favorite things are reading, doing arts and crafts, eating, and genealogy. (Guess which ones I don't have time for, now that I have kids!) <br /> <br />My pet peeve is spending hours on a recipe to have it turn our horrible--- I've learned not to bother with recipes that feature ingredients I don't like, because I'll never like them!</p>
