Chocolate Chip Cookie Cupcakes


I have been wanting to make these cupcakes for a long time, but I didn’t really have a valid reason for these fancy things to hang around my house for just 2 people. A friend asked me to make cupcakes though for a party and that was my excuse to try these out! I’m so glad I did too because they are awesome! This is one of the best cake batters I have ever made. These were a huge success too! I made 60 of them and they were gobbled up in record time! The recipe I’m going to post will only deliver 24 cupcakes, but it was very easy to increase the recipe like I did.

You Will Need:
-1 package of devil’s food cake mix
-1 package (5.9oz) instant chocolate pudding mix
-1 cup sour cream
-1 cup vegetable oil
-4 eggs
-2 teaspoons vanilla
-3 sticks unsalted butter
-pinch of salt
-1 Tablespoon clear vanilla
-4 cups powdered sugar
-6 Tablespoons heavy cream
-1 roll of chocolate chip cookie dough

-Preheat oven to 350.
-In a stand mixer bowl mix together cake mix, pudding mix, sour cream, oil, eggs, and vanilla.
-Line muffin tins and fill about half full with batter.
-Roll a tiny ball of cookie dough and stick in the center of each cupcake. Cover with a little bit of batter.
-Bake for 20 minutes.
-Allow cupcakes to completely cool before icing.
-In a stand mixer bowl cream butter until fluffy
-Slowly add in powdered sugar until well blended.
-Add salt, vanilla, and heavy cream 1 Tablespoon at a time until frosting is the desired consistency.
-When cupcakes are completely cool, decorate with frosting.
-For the tiny cookie on top I just rolled small balls of cookie dough and baked for about 8 minutes.


Cinnamon Roll French Toast

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This breakfast casserole is a great way to feed a lot of people with a delicious treat. Or if you’re like Andrew and I, it will feed 2 people way more than they actually need. It’s super easy to make and is always sure to please!

You Will Need:
– 2 cans of cinnamon rolls
-2 Tablespoons butter
-4 eggs
– 1/2 cup heavy whipping cream
-2 teaspoons cinnamon
-2 teaspoons vanilla
-maple syrup

-Preheat oven to 375
-Melt the butter and use it to grease the bottom of a 9×13 casserole dish
-Cut the cinnamon rolls up into cubes. Easiest way is to cut each cinnamon roll into 4 pieces. (Set the icing aside)
-Place the cinnamon rolls cubes into the baking dish
-In a bowl mix together whipping cream, eggs, cinnamon, and vanilla
-Pour mixture over the cinnamon roll cubes in the baking dish
-Drizzle maple syrup over everything.
-Bake for 25 minutes
-Put both icing cups in the microwave for 30 seconds
-After cinnamon rolls are done baking drizzle both icing cups over them and serve.

Butterfinger Cupcakes


About 2 weeks ago we went live with our new computer medical records charting system at work. The first week was pretty chaotic to say the least. We all survived though and now things are going much better. To celebrate us all making it through our first week I decided to make cupcakes for everyone at work. The recipe I’m going to post here is for 24 cupcakes, but I multiplied it to make 60 and it was very easy! These butterfinger cupcakes are pretty easy to make and absolutely delish! Everyone was raving about them! All 60 of them were gone by 9am!


You Will Need:
– Box of milk chocolate cake mix.
– Ingredients needed to make the boxed cupcakes
-6 full size butterfinger candy bars (Plus some more for garnishing the top)
-1 stick of butter (set out to soften)
– 1/2 cup creamy peanut butter
-1 cup powdered sugar
-4 Tablespoons milk


-Make the cupcakes according to the box directions. Let cupcakes cool completely before icing
-Using a blender crush up the butterfingers into fine pieces. You would also crush them in a bowl or a ziplock bag.
-In an electric mixer bowl beat the stick of butter until soft and creamy
-Add peanut butter to the butter and mix thoroughly.
-Add the crushed butterfingers and mix well
-Slowly add in the powdered sugar
-Finally mix in the milk until the desired consistency is reached. The icing will be a little lumpy because of the butterfinger pieces.
-You could add orange food coloring to the icing to change the color of it.
-When the cupcakes are completely cooled ice them and place a butterfinger piece on top!

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