Reese's Peanut Butter Cup Stuffed Cupcakes

Printable Recipe

Reese's Peanut Butter Cup Stuffed Cupcakes

Cupcakes:
1 Devil's food cake mix
1 box (5.9 oz) chocolate pudding mix
1 cup light sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
2 tsp vanilla
Mini Reese's Peanut Butter Cups

Frosting:
1 cup butter, softened
1/2 cup creamy peanut butter
4 cups powdered sugar
5 tsp milk

Preheat oven to 350. Place 24 cupcake liners in muffin tins. Combine all of the cupcake ingredients except for the peanut butter cups and beat until combined. Scoop into muffin tins. Unwrap mini Reese's and push one down into each cupcake. Bake for 18 minutes. Cool completely before frosting.

To make frosting, beat together butter, peanut butter, powdered sugar, and milk. Frost cupcakes and top with an additional peanut butter cup, if desired.

Recipe adapted from Crazy Little Projects

Past Recipes:
One year ago: Grasshopper Mint Chocolate Bark
Two years ago: Pumpkin Cake Bars with Cream Cheese Frosting
Three years ago: Za Zoom Meatballs

White Chocolate S'mores Gooey Cake Bars

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

White Chocolate S'mores Gooey Cake Bars

Grasshopper Cupcakes

For our young women's activity last week we did Cupcake Wars. I provided cake mixes for them to chose from. I also provided a bunch of random ingredients that they could chose from like cookies, candy, fruit. They were required to pick at least two ingredients to incorporate into their cupcakes. We split them into two teams. Half of them stayed at my house and the other half went over to another leader's house to bake. When we were finished, we had judges pick the best cupcake. It was a lot of fun! When I tasted this cupcake that the girls made, I thought it was one of the best cupcakes I have ever had. So I decided to share the recipe. I think I'm definitely going to make this again. Who knew a bunch of Mia Maids could create a cupcake so delicious?

Printable Recipe

Grasshopper Cupcakes
1 devils food cake mix
ingredients on the back of the box (eggs, water, oil)
1 package grasshopper cookies

Prepare cake mix as directed on the package. Line 2 muffin tins with cupcake liners. Place a grasshopper cookie at the bottom of each liner. Place remaining cookies in a large ziploc bag and crush with a rolling pin. Pour crushed cookies in cake batter and stir to combine. Divide evenly among cupcake liners. Bake according to directions on the package. (I had to bake mine about 5 minutes longer.) Let cool before frosting.

Frosting:
6 Tbsp butter, softened
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla
Hershey's chocolate bar for garnish

To make frosting, beat butter on medium speed until smooth. Gradually add 1 cup of the powdered sugar, mixing well. Beat in milk and vanilla. Gradually beat in remaining sugar. Frost cooled cupcakes. Grate chocolate shavings on top of cupcakes.

Past Recipes:
One year ago: Chocolate Cake
Two years ago: Oreo Cupcakes
Three years ago: Chocolate Chip Toffee Bars

Oreo Pudding Poke Cake

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Oreo Pudding Poke Cake

Strawberry Cupcakes

My baby girl turned 3 this week! I know... it's so sad. My baby is growing up. When I asked her what she wanted for her birthday, she said, "Pink cu-cakes and a pwesent!" She's so hard to please :):) I made these strawberry cupcakes for her and they were delicious! They were mini cupcakes so they were perfect for my tiny little girl. And did I mention they're my new favorite cupcake? They kind of tasted like strawberry shortcake in a cupcake. Yum!

Printable Recipe

Strawberry Cupcakes
1 lb strawberries, washed and hulled
1/4 cup water
1 box white cake mix
3 egg whites
1/3 cup canola oil

frosting:
8 oz cream cheese, at room temperature
4 Tbsp butter, at room temperature
4- 4 1/2 cups powdered sugar
1/4 cup reserved strawberry puree

Preheat oven to 350. Line 2 24-count mini muffin tins with cupcake liners.

Reserve about 10 small strawberries for garnish. Place remaining strawberries in a blender with the water. Puree until smooth. This should equal 1 3/4 cups. If not, add enough water to equal that amount. Set aside 1/4 cup of the puree for the frosting.

Beat together cake mix, egg whites, canola oil, and 1 1/2 cups strawberry puree for 2 minutes or until mixed well. Fill muffin tins about 3/4 of the way full. Bake for 8-12 minutes or until golden and toothpick is inserted and comes out clean. Cool completely before frosting.

To make frosting, beat together cream cheese and butter. Add powdered sugar and strawberry puree. Mix on low for 1 minute. Increase speed to medium and beat until fluffy, about 30 seconds. Frost cupcakes and place in refrigerator. Cut each reserved strawberries into about 5 slices. Place strawberry slices on top of cupcakes.

Makes about 48 mini cupcakes

Recipe adapted from Sandra Lee and Delish

Past Recipes:
One year ago: Vanilla Cake with White Chocolate Buttercream Frosting
Two years ago: Butterfly Cake
Three years ago: Porcupine Meatballs

Grasshopper Mint Cookies

When I used to work in Bountiful before I had kids, I would eat lunch at Cutler's all the time. They have a brownie mint cookie that is to die for. I always crave this cookie. I've been looking for a recipe to duplicate this cookie. When I found this recipe I knew it looked similar but I had to try it to see if it really was. I altered the recipe by making chocolate buttercream frosting instead of a chocolate glaze. I wanted it to be as close to the Culter's cookie as possible. It wasn't exactly the same but it was pretty dang close. Now when I get a craving for a Culter's cookie I can whip these up and definitely be satisfied.

Printable Recipe

Grasshopper Mint Cookies


Cookie:
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs

Peppermint Frosting:
1/2 cup butter, softened
2 cups powdered sugar
2 Tbsp milk
1 1/2 tsp peppermint extract
green food coloring

Chocolate Frosting:
1/4 cup butter, softened
2 Tbsp cocoa powder
2 cups powdered sugar
3 Tbsp milk
1/2 tsp vanilla

Mix cake mix, oil, and eggs together. (Do not follow the recipe on the back of the box) Drop spoonfuls of dough onto a cookie sheet. Bake at 350 for 6-9 minutes. Cool completely.

To make peppermint frosting, beat butter until smooth. Mix in powdered sugar. Add milk, peppermint extract, and green food coloring. Mix well. Spread on top of each cooled cookie.

To make chocolate frosting, beat butter and cocoa powder until smooth. Mix in powdered sugar. Add milk and vanilla and mix well. Spread on top of peppermint frosting on each cookie.

Makes about 2 dozen

Recipe adapted from Six Sisters' Stuff

Past recipes:
One year ago: Shrimp Tacos
Two years ago: Chicken Tetrazzini

Chocolate Oreo Cream Cake

My oldest son turned 8 last week. His favorite thing in the world is Oreo cookies so he wanted an Oreo cake for his birthday. I actually made this cake years ago when I saw it in a Kraft Food and Family magazine. It kind of looks like an Oreo cookie with the cream filling. But then I found an updated version of the same cake with chocolate buttercream frosting. Chocolate frosting makes everything a little better, right? Either way it's delicious but I always prefer more chocolate!

Printable Recipe

Chocolate Oreo Cream Cake
1 pkg chocolate cake mix, baked in two 9" round pans, cooled and removed from pans

Filling:
8 oz cream cheese, softened
1/2 cup sugar
2 cups cool whip, thawed
12 oreo cookies, coarsely chopped

Frosting:
1/3 cup plus 1 Tbsp cocoa powder
4 1/2 cups powdered sugar
6 Tbsp butter, softened
1 1/2 tsp vanilla
6 Tbsp milk

Prepare filling by beating together cream cheese and sugar with a hand mixer. Fold in the cool whip. Then fold in the Oreos.

Prepare frosting by whisking together cocoa powder and powdered sugar. Add butter, vanilla, and milk. Mix with a hand mixer until smooth. Add more milk to reach desired consistency.

Place one layer of the cake on a serving platter or cake platter. Top with the filling and spread evenly. Place remaining cake on top. Frost the top and sides with the chocolate frosting.

Recipe adapted from Real Mom Kitchen and Kraft

Past recipes:
One year ago: Chocolate Mousse Cake
Two years ago: Cobb Salad with Bleu Cheese

Chocolate Mousse Cake

My 7 year old had a Transformer birthday party a few weeks ago so I bought a Transformer cake topper, made this cake, and stuck it on top. Super easy! This is one of my favorite cake recipes. The frosting is delicious! I could eat it all by itself.

Printable Recipe

Chocolate Mousse Cake

1 box chocolate cake mix (any kind)

1 (14 oz) can sweetened condensed milk

2 (1 oz) squares semi-sweet chocolate, melted

1/2 cup water

1 (3.4 oz) pkg. instant chocolate pudding mix

1 cup heavy whipping cream

Bake cake as directed in two 9" round pans. Cool and remove from pans.

Mix together condensed milk and chocolate. Stir in water. Add pudding and mix well. Refrigerate for 30 minutes. Remove chocolate from fridge and stir. Whip cream until peaks form. Fold in cream and refrigerate for 1 hour. Frost cake.

Cool Mint Oreo Brownie Cupcakes

I made these cupcakes for St. Patrick's Day yesterday. I also made a whole meal with green food. We had cabbage rolls, pasta with pesto sauce, salad with green veggies and green ranch dressing, green fruit salad, and a green drink. It's so fun to be festive!

Printable Recipe

Cool Mint Oreo Brownie Cupcakes

Makes 16 cupcakes

1 package Cool Mint Oreos

1 box brownie mix

ingredients to make brownies

Buttercream Frosting:
1 1/2 cups butter softened
1 1/2 tsp. vanilla
3 cups powdered sugar
3 tsp. milk
food coloring

Preheat oven to 350. Prepare brownie batter according to directions. Reserve 16 Oreos. Place remaining Oreos in a large ziploc bag and crush with a rolling pin, leaving the pieces chunky. Fold into brownie batter. Place cupcake liners in muffin tins. Spray with cooking spray. Fill liners about 2/3 full. Bake for 20-25 minutes until toothpick comes out mostly clean. (There may be a few crumbs still on toothpick.) Cool completely. 

To make frosting, cream together butter and vanilla until smooth. Gradually add sugar. Mix until blended well. Add milk to make frosting creamier. Mix in food coloring. Pipe or spread frosting on cupcakes. Top each cupcake with an Oreo.

 Recipe adapted from Real Mom Kitchen

White Almond Sour Cream Cake

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

White Almond  Sour Cream Cake

Lindt Truffle Chocolate Cupcakes

Happy Valentine's Day!!! I made these cupcakes last night and they were a huge hit. One of my absolute favorite treats is Lindt Lindor Truffles. When I saw this recipe I knew I had to make these cupcakes. They were so delicious!!! I didn't have quite enough truffles for the whole batch so I experimented and used some other chocolates I had. I recently discovered my new favorite chocolate. It's Hershey's Bliss milk chocolate with a raspberry meltaway center. I can't get enough of those. They're so addicting. I decided to use them for some of the cupcakes. Oh my goodness! It was so good. I almost think I like that better. But either way it was so delicious! 

Printable Recipe

Lindt Truffle Chocolate Cupcakes

adapted from The Sisters Cafe

1 box devils food cake mix

1 small box instant vanilla pudding mix

4 eggs
1/2 cup vegetable oil
1/2 cup water
1 cup sour cream
24 milk chocolate Lindt Lindor Truffles

Preheat oven to 350. Unwrap truffles and place in a bowl. Combine cake mix, pudding mix, eggs, oil, water, and sour cream. Mix well. Fill cupcake liners 2/3 full. Bake for 5 minutes. Lightly press truffle into partially baked cupcakes. Bake for an additional 13-15 minutes. Cool completely then frost.

cream cheese frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

1/2 tsp vanilla

3 cups powdered sugar

food coloring, if desired

To make frosting cream together butter and cream cheese. Add vanilla. Slowly add powdered sugar until mixed well. Add desired food coloring. 

Makes 24 cupcakes

Simple Sprite Cake

I'll be the first to admit that I'm not the best cake decorator. I've tried to make creative, fun cakes for my kids' birthdays but they never turn out how I want them to and they take way too much time. So I just use a yummy recipe and decorate it with toys. We just celebrated my little girl Paige's 2nd birthday. She loves Tinkerbell so I wanted to make her a Tinkerbell cake. I found the recipe for the cake on Bakerella. It was a really easy recipe using a cake mix and some other ingredients. It was so moist. I loved it! The cake tasted great, it didn't take me too long to make, and now Paige's has some new Tinkerbell toys to play with.

Here is Paige with her Tinkerbell cake.

Printable Recipe


Simple Sprite Cake
1 white cake mix
1 box instant vanilla pudding mix (3.4 oz)
8 oz. sprite
4 eggs
3/4 cup vegetable oil


Preheat oven to 350. Grease and flour two 9-inch cake pans. Combine all ingredients. Mix on low until combined. Increase speed to medium and mix for 2 minutes. Pour into cake pans. Bake for 25-30 minutes or until toothpick come out clean. 




Buttercream Frosting
1 cup (2 sticks) butter softened
1 tsp. vanilla
1 lb. powdered sugar
1-3 tsp. milk
food coloring


Cream butter and vanilla until smooth. Gradually add sugar. Mix until blended well. Add desired food coloring. To make frosting creamier, add milk 1 tsp. at a time. Beat on high. 


*This frosts two 9-inch pans. Next time I think I might make more because I would have liked a little more frosting. 

Boston Cream Pie

This is a much easier version of Boston cream pie. I got this recipe from the Kraft Food and Family magazine (slightly altered). It's a super easy recipe and it's so yummy! I'm not sure why it's called a pie when it's really a cake but either way it's so good!

1 yellow cake mix

1 cup cold milk

1 pkg. (3.4 oz) instant vanilla pudding

1 1/2 cups thawed Cool Whip

1 square Baker's semi-sweet baking chocolate

1 Tbsp. butter

3/4 cup powdered sugar

2 Tbsp. cold milk

Make cake mix in two 9-inch round pans according to package directions. Cool and remove from pans. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in whipped topping. Let stand 5 minutes. Stack first cake layer on serving plate. Spread with pudding mixture. Top with other cake layer. Microwave chocolate and butter 1 minute. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.