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!


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!

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!