Halloween Highlight: Spiderweb Cupcakes

Happy Halloween week y’all! This entire week leading up to Halloween night, I’ll be posting a mini-post featuring a spooky treat! Enjoy!


Spiderweb Cupcakes
– 1 chocolate cake mix, made into cupcakes per package directions
– 1 tub canned chocolate frosting
– 1 tub canned vanilla frosting
– Halloween sprinkles
– Spider Rings

1. Frost cooled cupcakes with chocolate frosting. Smooth.
2. Scoop vanilla frosting into a zip top bag and snip off just the tip of one corner to make a piping bag.
3. Draw three concentric circles onto cupcake; one large circle near the edge, one medium circle inside of the large, and one small circle inside the medium. Should look like a three ringed target logo.
4. Using a toothpick, drag from the edge of the small circle out through the two larger circles. Continue around the cupcake until you have done this 8 times. I like to use a clock analogy, dragging first at the 12, 3, 6, and 9 o’clock positions, then going in between each.
5. Dip edges of frosting/cupcake into a plate covered in sprinkles.
6. Top with spider ring.

Spooky, eh?!


until tomorrow, like and comment below…


Pumpkin Spice Whoopie Pies

My favorite part of fall has to be the multiple visits to local pumpkin patches.

There’s something so nostalgic about hopping into a straw-seated tractor bed, running through a corn maze, and picking out a variety of pumpkins to carve. So naturally, when I found out I’d be spending a day at work at the pumpkin patch with little ones, I knew immediately what I needed to make.


These Pumpkin Spice Whoopie Pies are easy to make and fun to eat. They are great for outdoor fun and are mildly spiced to be kid-friendly.

Pumpkin Spice Whoopie Pies
– 1 box spice cake mix
– 15 oz pumpkin purée
– 1/2 cup oil
– 1 container Cool Whip
– 1 small box vanilla or cheesecake pudding mix

1. In a mixing bowl, combine cake mix, pumpkin, and oil and stir until combined.
2. Scoop out a tablespoon of batter and place on a parchment lined baking pan. Continue until all batter is used.
3. Bake at 350 degrees for 12-15 minutes or until cooked through. Let cool.
4. In a bowl, combine Cool Whip and pudding mix until thoroughly combined.
5. Flip over half of the cakes and scoop on a tablespoon of cool whip frosting. Sandwich with another cake to make a Whoopie pie.


Soft, moist, and full of creamy “frosting”, these Whoopie Pies were a big hit with the kiddos and are sure to be an even bigger hit with all pumpkin-spice obsessed consumers!


If you love pumpkin-everything or Whoopie pies, “like” this post and post your pictures in the comments below!

Tiramisu Melted Ice Cream Cake

I looooove ice cream.

It’s my favorite dessert of all time.

I also love a good, moist slice of cake. Who doesn’t, right?

So imagine my surprise when pinning one night, I found out that you can make rich, light, crumbly cake with melted ice cream! Score!

It sounds a little funny, but with just 3 ingredients (plus some imagination in the flavor department), you can create a rustic masterpiece like this!


The combinations are truly endless, but I opted to make a Tiramisu version since I’ve been craving a dessert that is just slightly sweet, and pairs well with a steaming hot cup of coffee. The cake texture also reminds me of the ladyfingers used in the best Italian Tiramisu.

Tiramisu Melted Ice Cream Cake
– 1 white cake mix
– 3 eggs
– 1 pint OR 2 cups (coffee) ice cream, melted – use a high quality like Haagen Daz or Ben&Jerry’s for best results

Extra Ingredients used for Tiramisu Version:
– 1 cup dark chocolate, chopped fine
– 1 small container Marscarpone cheese
– 1/4 cup powdered sugar
– High quality cocoa, for dusting

1. Combine cake mix, eggs, and melted ice cream and mix until combined thoroughly. Fold in 1/2 cup chopped chocolate pieces.
2. Pour into a greased, floured, and parchment lined jelly roll pan (the baking pan that has the 1 inch sides)
3. Bake cake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
4. In a mixing bowl, combine marscarpone and powdered sugar and mix well. Refrigerate until using.
5. Let cake cool completely, then de-pan and cut into 3 equal sections.
6. Top first layer with half of marscarpone mixture. Spread evenly then sprinkle with half of remaining chocolate pieces.
7. Top with another layer of cake and repeat step 6.
8. Top with last layer of cake, then using a fine sieve, dust top with cocoa powder.


Pour yourself an espresso, black coffee, or cappuccino. Sit on your front porch with a slice or two of your Tiramisu Melted Ice Cream Cake and watch the sun rise.


What a perfect start to your day, right?!

And I know what you’re thinking….Dessert can totally be breakfast when you’re an adult 😉

If you love tiramisu or starting your morning off with a little something sweet, “like” this post and leave me a comment below with the combo you’re going to try!

Embellished Mini Cupcakes

What’s better than a cupcake? A mini one!

Why, you ask? Because mini cupcakes mean getting to try multiple flavors without the tummy ache!

Especially good for Graduation Parties, these Embellished Mini Cupcakes are sure to be a hit at any function. You can modify any cake mix and frosting combination to make something extra special. Top it off with sprinkles, cookie crumbles, fruit, or other embellishments for a truly scrumptious miniature treat!

This week we have made Cookies & Cream and Chocolate Sprinkled graduation minis, but the combinations are endless! Look out for more Embellishment ideas below and in the future!

P.S. So sorry for the horrible pics this week! I frosted the minis in the box I was giving them in, and didn’t want to risk smudging them if I took them out for a good photo!


Embellished Mini Cupcakes

– 1 box cake mix of your choice
– Submergers (mini cookies, fruit, mini candy bars, etc)
– 1 jar canned frosting of your choice
– Sauces or extracts for flavoring frosting (optional)
– Embellishments (sprinkles, cookie crumbs, fruit, etc)

Preheat oven per box directions, usually 350.
1. Prepare cake mix per directions.
2. Line a mini cupcake pan with mini paper liners. Place a submerger (if using) in the bottom of each mini cupcake liner, then top with cake batter until each cup is 2/3 full.
3. Bake per box directions, then let cool completely.
4. Add sauce/extract into frosting if using. Place frosting into a piping bag. Pipe dollops of frosting onto each cooled cupcake.
5. Sprinkle on embellishments while frosting is still wet.


Flavor combos
– Cookies & Cream: white cake, mini Oreo submerger, vanilla frosting, crushed Oreo embellishment
– Chocolate Graduation: Chocolate Fudge cake, chocolate frosting, silver and gold sprinkles
– Strawberry Lemonade: Lemon cake, strawberry frosting, lemon gummy candy embellishment
– Peach: White cake, fresh diced peach submerger, cream cheese frosting, fresh peach slice embellishment
– Berry Wild: white cake, fresh diced strawberry submerger, cream cheese frosting, fresh blueberry embellishment
– Thin Mint: chocolate cake, white frosting with peppermint extract addition, Andes Candy or crushed thin mint embellishment
– Snickers: chocolate cake, mini snicker submerger, vanilla frosting, crushed peanut embellishment and caramel sauce drizzle

Flavor combinations are endless! “Like” this post if you want to make these and send us pictures of your favorite flavor creations!

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!

Samoa-Style Cupcakes

How many boxes of Girl Scout Cookies do you have hidden away still?

If you’re like me, you devoured yours the minute the shipment came in and have been chasing down those little darlings in green vests trying to get your hands on more Thin Mints…but I digress.

Inspired by the nearly-over Girl Scout Cookie Season, I’ve put together a Samoa-Style Cupcake for you to share.



1 package yellow cake mix
3 eggs
1 cup water
1/2 cup vegetable or canola oil
1 tub creamy vanilla frosting
1 jar caramel ice cream topping
1 small package shredded coconut
1/3 cup semi-sweet chocolate chips, melted


1.Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.

2.In a medium mixing bowl, combine cake mix, eggs, water, and oil. Mix until no more lumps are present. Pour batter evenly into liners, filling each cup two-thirds full.

3. Bake cupcakes for 15 minutes or until a toothpick comes out clean.

4. While cupcakes are baking, empty vanilla frosting into a small mixing bowl and pour in HALF of the caramel topping. Mix well, then set aside.

5. In a separate mixing bowl, combine remaining caramel topping with shredded coconut. Mix well. It’ll be sticky, but keep mixing until all coconut is covered in ooey-gooey caramel.

6. Once cupcakes are cooled, dollop on about 2 Tablespoons of caramel frosting.

7. Scoop about 1 Tablespoon of caramel-coconut mixture and set in the center of the frosting.

8. Place melted chocolate chips into a zip-top bag and snip a small corner off to make a teeny-tiny hole in your “piping bag.” Drizzle the cupcakes with chocolate, leaving some of the coconut and frosting mixture showing through.

9. Place cupcakes in the refrigerator until set, then serve to a group of hungry Girl Scouts, or sit and enjoy one with a hot cup of coffee and a good book!


Let us know what you think of this recipe by “Liking” it and commenting with a photo/update of the Samoa-Style Cupcakes you make at home!