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…


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!