Chocolate Malted Cupcakes

Is there a certain dessert that completely encompasses summer for you?

There is this ice cream stand that I have been visiting since I was about five. It used to be a soft-serve ice cream stand that we would frequent after tee-ball games, and later became a frozen custard store. This shop serves chocolate and vanilla and two specialty flavors that change daily and is only open in the summertime. Every Sunday, however, they have this deliciously rich chocolate malted flavor that I cannot resist. There is nothing more on this Earth that reminds me of summertime with my family.

In lieu of red, white, and blue desserts (which I am saving for a 4th of July post!) I have made these Chocolate Malted Cupcakes.


They are a little more advanced since I made the Malted Buttercream from scratch, but feel free to do some modifications to a canned frosting if you don’t want to make the extra effort. I’ll include directions/ingredients for that below too, just because I like you 😉

Chocolate Malted Cupcakes
Inspired by That Winsome Girl

For the cupcakes
– 1 chocolate cake mix, prepared
– 1/4 cup Malted Milk powder

Buttercream frosting
– 2 sticks butter, softened
– 1/4 cup Malted Milk powder
– 2 Tablespoons cocoa powder
– 3-5 cups powdered sugar (I don’t measure, I just taste)
– 1-3 Tablespoons milk, to desired thinness

Canned Frosting Modification
– 1 can chocolate frosting
– 1/4 cup Malted Milk powder

For cake:
1. Preheat oven to 350 degrees and line 2 muffin pans with 24 cupcake liners.
2. Prepare boxed cake mix per directions and stir in Malted Milk powder.
3. Spoon batter into liners until each is about 2/3 full.
4. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
5. Let cool and make frosting.

For frosting:
1. Using a mixer, cream butter until smooth.
2. Add in Malted Milk powder and cocoa powder and blend until well mixed.
3. Add in powdered sugar a cup at a time until desired sweetness is obtained.
4. Thin frosting with milk, one tablespoon at a time, until frosting is thick, but pipe-able.
5. Spoon frosting into a piping bag (I used a large Wilton open star tip) and frost cooled cupcakes
OPTION #2: combine canned frosting and Malted Milk powder until smooth and pipe frosting as above.


Side note: I ran out of liners after 12, so I baked the rest of my batter into a half-cake and used that for my taste test….all I’m saying is you should make this ASAP…


Let me know what you think of this recipe and leave me a comment or photo if you make these at home!


S’mores Brownies

Consider this your fair warning, y’all.

Your life is about to change.

It’s about to morph into an obsession of chocolate, marshmallow-ey goodness.

You think I’m exaggerating? Take one bite of these brownies and tell me with a straight face that you have ever had a more delicious piece of dessert in your whole life! Do it! I dare you!


Are you seeing this?!?! That is graham cracker sandwiched between the fudgiest brownie you will ever eat and toasted marshmallow! Ooey-gooey marshmallow, people!

I may or may not have eaten three already… #sorrynotsorry (see how serious this is? I’m using hastags!)

Ok, so I may be a little lot bewitched by these yummy little morsels, but I promise you that if you make these, you will enjoy every sticky bite!


S’mores Brownies

– 1 8×8 Fudge Brownie Mix (I used a Betty Crocker Bag mix), prepared per directions
– 4.5 sheets graham crackers
– 2/3 of a bag of mini marshmallows

1. Line an 8×8 pan with nonstick foil or parchment paper. Note: I forgot to do this and am sincerely regretting it…
2. Preheat your oven to 325 degrees.
3. Pour prepared brownie mix into the bottom of the pan and smooth out into an even layer.
4. Carefully press graham cracker sheets evenly into the brownie mixture, like this:


5. Bake for 20 minutes or until cooked through, but still fudgy.
6. Pour marshmallows onto surface of brownies to cover.


7. Turn on broiler and place marshmallow-topped brownies under the heat source. I cannot stress this enough, DO NOT WALK AWAY FROM THE OVEN NOW!. The broiler only takes about 1-2 minutes to toast the marshmallows. If you walk away, you will have a burnt mess on your hands. Watch them through your oven window.

8. Let cool completely (or throw in the fridge for faster cooling). Cut into 16 pieces and devour!

Pretzel Cowboy Cookies

Is there anything better than a cookie eaten fresh out of the oven? Or that sweet smell of butter, sugar, and chocolate wafting through your home?

Everyone I know loves cookies. They all have a favorite and a strong opinion about what’s the best; soft baked vs. crispy edges, chewy vs. crunchy, or chocolate vs. no chocolate.

My personal favorite are my moms “screw up” chocolate chip cookies where she has managed to use the “wrong” margarine that results in a thin cookie with super buttery, crisp edges. Mmmmm…. The frustrating thing? We can never remember which brand does it, hence the “screw up” nickname.

My second favorite is a Cowboy Cookie. If you’ve never had a cowboy cookie, hooey are you in for a treat! Yee-Haw? Must be in the cowboy spirit with all this country-talk…

Ok, back to Cowboy Cookies. Here’s how they’re made: when a chocolate chip and oatmeal cookie really love each other, they get married and….well, a cowboy cookie is born!

Now take that and ramp it up with some Pretzel M&Ms and you’ve got yourself a chewy, chocolatey, crunchy piece of awesome!


Pretzel Cowboy Cookies

– 1 package chocolate chip oatmeal cookie mix (I used a Betty Crocker bag mix)
– 1 stick softened butter. Seriously, let this sit on the counter for a couple hours. Don’t shortcut it.
– 1 egg
– 1 package Pretzel M&Ms

1. Preheat oven to 375 degrees. Line a couple baking sheets with parchment paper or SilPat baking mats.
2. In a large mixing bowl, stir together cookie mix, butter, and egg until combined. Just use a wooden spoon; last time I tried to use my hand mixer, I almost burnt out the motor…whoops!
3. Spoon about 3 tablespoons of the cookie mix onto the prepared baking sheet and repeat until no batter remains. I was able to get 12 cookies.
4. Place 3-5 Pretzel M&Ms on top of each cookie and press into the batter slightly. It should look like this.


5. Bake for 11-14 minutes or until golden brown along the edges.
6. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack


…or eat one fresh out of the oven with a glass of milk.


What’s your favorite kind of cookie? Did you try these yet? Leave me a comment or post a picture!

Streusel Bars

It is getting to that point in the year where so many amazing fruits are in season. Choosing the dessert this week became a quick no-brainer that it would feature a fruit, but I had a hard time choosing just one.

Thinking a trip to the farmers market would help me narrow down my selection resulted in me ogling tangelos, strawberries, blueberries, peaches, nectarines, etc. not to mention that I needed a dessert that anyone could make, not just us who live in a year-round growing climate.

So this week I bring to you a recipe that allows you to choose your favorite filling that takes 30 minutes max and only has 4 ingredients!

Streusel Bars
modified from Raining Hot Coupons


– 1 box yellow cake mix
– 2 cups oats
– 3/4 cup (1.5 sticks) butter, melted
– 1 can pie filling OR 1 cup cut fresh fruit mixed with 2 Tbsp. Sugar and set for 1 hour (I used fresh strawberries)

1. Preheat oven to 375 degrees. Spray a glass 9×13 pan with nonstick spray.
2. In a mixing bowl, combine cake mix, oats, and melted butter. Mix until no dry ingredients remain.
3. Press half (or slightly more) of the oat mix into the bottom of the prepared pan.
4. Pour pie filling or fruit onto crust and spread evenly.
5. Spread remaining oat mix onto filling.
6. Bake for 15-20 minutes or until golden brown.
7. Cool for 30 minutes in the refrigerator, then scoop out over ice cream (like this Brambleberry Crisp from Jeni’s)


This recipe would be delicious with blueberries, blackberries, peaches, cherries, or apple fillings as well.


Try this recipe out and let us know how you like it in the comment section! Or take a photo and share that with us as well!