The BEST Chocolate Cupcakes with Cheesecake Pudding Filling

Let's just say my mind is blown!  These cupcakes are one of the best chocolate desserts you will ever put in your mouth.

They remind me of my Mom's Famous Chocolate Sheet Cake in cupcake form and with cream filling.

This is the same Chocolate Cake recipe that I used for My 30th Birthday Cake.  I loved it in cake form and I really love it in cupcake form.  There is no way to resist this amazing eggless cake batter.  At least a recipe with eggs in it keeps you from sampling too much of it before it's baked, but an eggless batter? It was hard to not eat the whole batch of that raw batter by the spoonful.

I made a super rich fudgy frosting to go on top.  At first, I was worried it was going to be too overpowering, but once you combine it with the cupcake and filling, I couldn't imagine a better frosting to go with these super moist cupcakes.

Since the cake and frosting are both rich, I wanted some kind of light vanilla type filling.  Cheesecake pudding popped in my head and it is the PERFECT compliment.  

After tasting it all together, I think you could easily switch up the filling by using a different pudding mix.  I think Strawberry, OREO, White Chocolate, Banana or even just Vanilla would all be divine.

I made a Valentine's Day version and an Every Day version.  With or without sprinkles, you will swoon over these cupcakes.

The Best Chocolate Cupcakes

adapted from: Crazy For Crust
(Printable Recipe) or (Printable with Picture)

*Both the filling and frosting recipes have cooling/chilling time involved.  Make sure to plan ahead.

1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. hot water
1/4 c. + 2 Tbl. vegetable oil
1 Tbl. distilled vinegar
1 1/2 tsp. instant coffee granules
1 1/2 tsp. vanilla

Cheesecake Filling:
1 (3.4 oz.) pkg. Cheesecake instant pudding mix
2 c. milk
1 tsp. vanilla extract

Chocolate Frosting:
1/4 c. (4 Tbl.) unsalted butter
3/4 c. sugar
1/2 c. unsweetened cocoa powder
pinch of salt
1 tsp. instant coffee granules
1/2 c. + 2 Tbl. heavy whipping cream (no substitutes)
2 Tbl. sour cream (I used light)
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line a muffin tin with paper liners and spray with cooking spray.  For the cupcakes: In a medium bowl combine flour, sugar, cocoa, baking soda and salt.  In a separate bowl, combine hot water, oil, vinegar, instant coffee and vanilla; stir together and add to dry ingredients.  Stir until just combined.  A few lumps are okay.  Divide between muffin cups, filling 2/3 full with batter.  Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean and top springs back when lightly touched.  Makes around 12-14 cupcakes.  Allow to cool completely.

For the Filling:  In a medium bowl, combine pudding mix, milk and vanilla and whisk together until combined. Cover and refrigerate for at least 30 minutes before using.

For the Frosting:  Melt butter in a medium saucepan over medium-low heat.  Stir in the sugar, cocoa and instant coffee.  Combine whipping cream, sour cream and vanilla and stir into sugar mixture.  Stir until smooth and creamy (mine had a few small lumps that I couldn't get out).  Continue heating until sugar is dissolved.  Do not boil.  Transfer to a bowl and allow to cool for several hours or until it's thick and fudgy looking.  It will happen, just be patient.

To Prepare:  Use a paring knife and cut a small chunk out of the top center of each cupcake.  Slice off the very top of the chunk, so it's flat (see steps 4, 7, 8 and 9 of this post for a picture tutorial of this process - it's really easy).  Fill cupcake with cheesecake filling and replace top.  Spread chocolate frosting over the top.  Garnish with colorful sprinkles, if desired.  Store cupcakes in the refrigerator.      

Linked up at Weekend Potluck! and Tuesday Talent Show! and Time to Sparkle!

Pumpkin Spice Cupcakes with Whipped Spice Frosting

These cupcakes are light and fluffy and have just a hint of pumpkin flavor and since they are so light, I wanted a light frosting to go on top.  My Whipped Spice Frosting is perfect and is as light as a cloud.  This stuff is so good you will have to practice some serious willpower to not eat the whole bowl with a spoon. . .

. . . Or you can do what I did and get the BIGGEST spoon you can find and enjoy every last lick.

I opted for mini cupcakes, so they can easily be popped in your mouth.  Hopefully, if you make these you have a mini cupcake pan that bakes at least 24 at a time.  70 mini cupcakes are a lot of cupcakes, but I'm pretty sure a lot of people would be very happy if you shared these with them, but I won't judge if you decide to keep them all for yourself :)

Pumpkin Spice Cupcakes
adapted from: Jamie Cooks It Up
(Printable Recipe) or (Printable with Picture)

1 box yellow or white cake mix
1 c. pumpkin puree
1/2 c. milk
4 eggs
1/3 c. vegetable oil
2 tsp. pumpkin pie spice

Whipped Spice Frosting
From: Jenn@eatcakefordinner
1 (3.4 oz.) box vanilla instant pudding
3/4 tsp. pumpkin pie spice, or to taste
1 tsp. vanilla extract
1 c. milk
1/4 c. powdered sugar
1 (8 oz.) carton Cool Whip (I used light)

For the Cake:  Preheat oven to 350 degrees.  Spray a mini muffin tin with cooking spray or line with paper liners.  Combine all ingredients and beat until smooth.  Fill muffin cups halfway full with batter.  Bake for 8 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool completely and frost.  Yield: around 70 mini cupcakes.  

For the Frosting:  Combine dry pudding mix and pumpkin pie spice.  Add the vanilla and milk and beat until thickened.  Beat in the powdered sugar.  Gently fold in the Cool Whip until no streaks remain.  Refrigerate at least 30 minutes before piping onto cupcakes.  Refrigerate cupcakes.      

Jenn's Notes: I cut this recipe in half and I used a yellow cake mix.  I used a kitchen scale to measure out half of the cake mix and pudding mix and I saved the rest for another recipe.  

My Go-To Vanilla Cupcakes with Vanilla Bean Frosting

I have posted this recipe before, but as coconut cupcakes.  Ever since then, I have been leaving out the coconut and using this as my go-to vanilla cupcake recipe.  They are more light and fluffy than dense, but they aren't so light that they fall apart.   

This recipe is honestly the best I have found so far (according to my taste).  The best part is that I think these taste better the 2nd day.  Have you ever made a vanilla cupcake that just gets better and better?  I think NOT.  Most cupcakes are best the first day, then they are slightly dry the next day and so on and so on, but not these.  For me, that makes these stress-free, because I know I can make them the day before a party or an event and they will be AMAZING.  No stress the day of.  

The flavor is amazing - thanks to the almond extract.  Almond extract is what makes these not just an ordinary vanilla cupcake.  I recently picked up a giant 16 oz. bottle of it and I know I will have no problem using it up. 

I have not tried this recipe as a cake yet, only regular and mini cupcakes.  When I do get around to making a cake, I will come-back and update.  

BEST EVER :)

Vanilla Cupcakes

adapted from: The Barefoot Contessa
(Printable Recipe) or (Printable with Picture)

3 sticks unsalted butter, room temperature

2 c. sugar

5 eggs

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 c. buttermilk

Preheat oven to 325 degrees.  Cream butter and sugar until very light and fluffy; about 5 minutes.  Add the eggs, one at a time, beating after each.  Scrape down the bowl.  Add the vanilla extract and almond extract and mix well.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry.  Mix until just combined.  Line a muffin tin with paper liners and spray with cooking spray.  Fill liners 2/3 full.  For regular cupcakes: Bake 24-25 minutes and yields: 28-30 cupcakes.  For mini cupcakes: Use 1 Tablespoon of batter per muffin cup, bake 10-11 minutes and yields: 100 mini cupcakes. Cool completely and top with frosting.   

Jenn's Notes: These taste good the first day and great the second day.  After that, they slowly start to get a little more dry each day.  

Jenn's Vanilla Bean Buttercream

From: Jenn@eatcakefordinner

2 1/2 sticks unsalted butter, softened

pinch of salt

2 tsp. vanilla extract

1/2 - 1 Tbl. vanilla bean paste

3 c. powdered sugar

vanilla coffee creamer or milk, only if needed

Beat butter until fluffy.  Add the salt, vanilla extract and vanilla bean paste and mix well.  Gradually add the powdered sugar, one cup at a time, beating well after each.  Beat for several minutes or until very light and fluffy.  Add a little vanilla coffee creamer or milk, if needed, to reach desired consistency.  Yields: about 3 cups.

Jenn's Notes: If you want to pipe a big swirl on top of each cupcake, like I did, you might want to make 1 1/2 batches of frosting.  

One Bowl Mini Red Velvet Cupcakes with Whipped Vanilla Frosting

My regular, go-to, red velvet cupcake recipe requires the use of 5 different bowls (no lie), so I was beyond excited to try a recipe that uses only ONE BOWL!

Instead of the same old red velvet cupcakes, I felt like changing things up a bit this time.  Rather than regular cream cheese frosting, I went with my favorite whipped vanilla frosting.  This frosting is the lightest frosting I have ever eaten, similar to whipping cream, but it holds its shape very very well and it is extremely easy to work with.  It's the same frosting I used in these Oatmeal Cream Pies and the same type I used in this Eggnog Frosting.  

I thought these cupcakes turned out super yummy.  The cake itself reminded me of the flavor and texture of a box mix, which I think a lot of people will love!  The whipped frosting was awesome, as always, but since it takes a bit of planning, you could always use regular cream cheese frosting.  

One Bowl Mini Red Velvet Cupcakes

adapted from: Boastful Baker

(Printable Recipe) or (Printable with Picture)

1/2 c. buttermilk

3/4 c. vegetable oil

1 egg

1/2 tsp. white vinegar

3 tsp. red food coloring

1 tsp. vanilla

1 1/4 c. all-purpose flour

3/4 c. sugar

1/2 tsp. baking soda

3 tsp. cocoa powder

1/2 batch Whipped Vanilla Frosting

  or you could always use cream cheese frosting

Preheat oven to 350 degrees.  Combine the buttermilk, vegetable oil, egg, vinegar, food coloring and vanilla.  Beat for two minutes.  Add the flour, sugar, baking soda and cocoa and beat two more minutes.  Divide batter between mini muffin tins that have been lined with paper liners and sprayed lightly with cooking spray (about 1 Tablespoon batter per cupcake).  Bake 10-11 minutes or until a toothpick comes out clean.  Yield: 40 mini cupcakes.  Cool completely and top with frosting.  

Jenn's Notes: No notes today.  These are awesome.

Vanilla Chai Cupcakes with Chai Spiced Buttercream

Isn't it amazing how a certain smell can instantly take you back to a specific moment in time?  

When I smelled this cupcake batter, I was instantly taken back to Seattle.  I have only been there once and it was back in 2009.  Jake and I drove up there (from Utah) to see our favorite band perform two, back-to-back, nights.  We had the funnest time EVER!

Something I noticed was everyone we talked to (the locals) had at least two jobs.  Our hotel receptionist also worked as a waitress.  Our shuttle driver at the hotel we stayed at was also the bellhop at the hotel where we had to park our car.  Yes, there is such limited parking space that we had to park our car at another hotel around the block and we had to pay for it to stay there every night, definitely different from the other places I have been.  There were several others we met that also had multiple jobs.  You guys are hard workers!  

I loved the environment and I loved walking around everywhere.  We were really lucky, because it did not rain at all the whole time we were there (other than a few minutes during the drive into town).  We visited the famous Pike Place Market where we had to stop and watch the fishmongers "throw the fish" and I was even talked into eating some fresh, deep fried, halibut and I am NOT a seafood person.  It's amazing what you can be convinced to do while on vacation :)

Of course, I had to check out the world's first Starbucks and swing by Sir La Table where I picked up my very first bottle of Vanilla Bean Paste and a whole bunch of cute cupcake wrappers.  I even made a 10-15 minute trek, uphill, to Trader Joes (Queen Ann).  I had heard so much about that place and my trip wouldn't have been complete if I didn't get to check it out.  We also hit up several other tourist spots and had the time of our lives.

 Not only did these cupcakes give me a walk down memory lane, but I thought they tasted great.  The majority of the flavor is from the Cardamom.  Cardamom has got to be one of the most interesting spices I have EVER come across in my life.  Both the smell and flavor are so unique and I don't know of any other spice you could use as a substitute.  You might love the flavor or you might think it is really strange.  If you pick it up at your local grocery store, the bottle will most likely be over $10.  I was able to find a big bottle of it at World Market for only $4.  

Vanilla Chai Cupcakes

(Printable Recipe) or (Printable with Picture)

3 sticks unsalted butter, room temperature

2 c. sugar

5 large eggs, room temperature

1 1/2 tsp. vanilla extract

3 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 c. buttermilk

Chai Spice Mix

3 tsp. ground cardamom

3 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. (scant) ground cloves

1/2 tsp. ground nutmeg

Combine the chai spice mix ingredients.  Reserve half for the cupcakes and half for the frosting; set aside.  Preheat oven to 325 degrees.  Line muffin tins with paper liners and lightly spray with cooking spray.  In a large bowl, cream the butter and sugar until very light and fluffy.  Add the eggs, one at a time, beating after each addition.  Scrape down the bowl.  Add the vanilla extract and mix well.  In a separate bowl, combine the flour, baking powder, baking soda, salt and half of the chai spice mix.  In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with dry.  Mix until just combined.  Fill muffin liners 2/3 full.  For regular cupcakes: bake 24-25 minutes, yields around 30-32 cupcakes.  For mini cupcakes (recommended): bake 10-11 minutes, using 1 Tablespoon of batter per cupcake will yield around 100 - 104 mini cupcakes.  Cool completely and frost with Chai Spiced Buttercream.  Store in an air-tight container at room temperature.   

cupcake recipe adapted from: Ina Garten and chai spice mix adapted from: Some More Please

Chai Spiced Buttercream

from: Jenn@eatcakefordinner

4 sticks unsalted butter, room temperature

pinch of salt

2-3 tsp. vanilla extract

1/2 batch chai spice mix

5 c. powdered sugar

milk, only if needed

Beat butter, salt and vanilla until light and fluffy.  Add the chai spice mix and mix until combined.  Add the powdered sugar, one cup at a time, beating after each addition.  Add milk, only if needed to reach desired consistency.  Beat for a minute or two or until light and fluffy.  

Jenn's Notes: I recommend making the mini cupcakes, because the unique flavor of these might be a little much in a regular size cupcake.  If you don't want 100 mini cupcakes, the recipe can easily be cut in half.  If you have a favorite buttercream recipe, feel free to use that and add the chai spice mix.  The recipe I provided will make enough to pipe a big swirl on each cupcake.  If you want less frosting, make sure to cut the recipe back.  These will stay fresh for several days.     

Chocolate Milk Cupcakes with Marshmallow Frosting

Did you know STRESSED spelled backwards is DESSERTS?  It totally makes sense doesn't it? Sometimes when we have a lot going on in our lives, whether it's with work, your family, school or anything else, we need to just stop, relax and eat a cupcake!  Baking is a stress reliever for me.

I went back and forth and back and forth so many times with which type of frosting I wanting to make to go on top of these chocolate cupcakes.  I was originally going to do a chocolate and vanilla swirled frosting, like Ashton. Then, I wanted to do a Nutella frosting, but everyone seemed to be making Nutella frosting lately.  So, I thought maybe a coconut frosting would work, since I was just given a bottle of Coconut Bakery Emulsion.   I love chocolate and coconut together (like Almond Joy). 

I was all set . . . until . . .   

 . . . I came across this picture on Pinterest.  Oh my! That frosting was calling my name!  Apparently it was calling my name back in 2011 too, because I had already left a comment almost a year ago saying the exact same thing I was thinking right now!

These cupcakes turned out so good!  The chocolately cupcake paired with the thick and creamy marshmallow frosting is enough to make you forget all your worries for a few minutes while you savor each and every bite.  My favorite were the ones with the mini chocolate chips on top.

Chocolate Milk Cupcakes with Marshmallow Frosting

(Printable Recipe) or (Printable with Picture)

1 box devil's food cake mix

1 small box instant chocolate pudding mix

1 c. sour cream (I used yogurt)

1 c. vegetable oil

4 eggs

1/2 c. chocolate milk (or regular milk)

1 tsp. vanilla extract

2 c. semi-sweet chocolate chips (I didn't add)

Preheat oven to 350 degrees.  Line muffin tin(s) with 24 paper liners.  Combine the cake mix, pudding mix, sour cream, oil, eggs, chocolate milk and vanilla and mix well.  Stir in the chocolate chips.  Batter will be thick.  Divide batter between muffin tin(s).  Bake 20-25 minutes (mine were done at 20 minutes) or until a toothpick comes out clean.  Cool completely and frost.  

adapted from: Something Swanky originally from: Kevin and Amanda

Marshmallow Frosting

From: Jenn@eatcakefordinner

1 cup butter, room temperature

1 c. marshmallow creme

3 c. powdered sugar

pinch of salt

2-3 tsp. vanilla extract

Cream together butter and marshmallow creme until light and fluffy.  Add the powdered sugar, one cup at a time, beating until combined.  Add the salt and vanilla and beat until light and fluffy.  If the frosting is too thick, add a little milk or whipping cream.  Mine did not need any extra liquid, it was perfect.

slightly adapted from: Sinful Sundays

Jenn's Notes:  I didn't add the chocolate chips to the cupcakes, but I do think it would be really good and extra chocolatey with them.  I only made a half batch of the cupcakes and I ended up using almost all the frosting since I added a huge swirl to each one.  So, if you are also going to do a huge swirl on top I would recommend making extra frosting. 

Zucchini Cupcakes with Caramel Cream Cheese Frosting

The other day, my friend told me about a new zucchini recipe she had just tried.  It was zucchini bread with caramel on top and she said that it was soooooooo good.  At first I was thinking -  Huh? That sounds interesting?  Then, I found this cupcake recipe the next night!  What the heck - I'm going to try it.  Not exactly the same thing as pouring caramel over zucchini bread, but similar flavors.  

These are not your average zucchini cupcakes.

 This recipe has some very unique ingredient combinations.  Almond, cinnamon, orange and caramel frosting all mixed with zucchini?  Sounded strange, but I figured it must work since they had a lot of really good reviews and were marked Contest Winning.

They turned out great and tasted DELICIOUS!
They are moist, but not super moist.  I loved the addition of almond extract.  I think it enhanced the flavors of the other ingredients.  I couldn't taste much orange flavor, but the flavors I could taste complimented each other nicely and it all totally worked!  The caramel icing is very rich and very sweet.  A little cream cheese and some chopped pecans help cut the sweetness.

Zucchini Cupcakes with Caramel Frosting

adapted from: Taste of Home
(Printable Recipe)

3 eggs

1 1/3 c. sugar

1/2 c. canola oil

1/2 c. orange juice

1 tsp. almond extract

2 1/2 c. all-purpose flour

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 c. grated zucchini

Caramel Frosting

1 c. packed brown sugar

1/2 c. butter

1/4 c. milk

1 tsp. vanilla extract

3-4 c. powdered sugar
pinch of salt
4 oz. cream cheese, softened opt.

For the Cupcakes: Preheat oven to 350 degrees.  Whisk together the eggs, sugar, oil, orange juice and almond extract; set aside.  In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt.  Add wet ingredients to dry ingredients and mix together until a few streaks of flour remain.  Add the grated zucchini and mix just until combined.  Pour into greased cupcake liners, filling no more than 2/3 full.  Bake for 18 - 22 minutes or until a toothpick comes out clean.  Cool in pan 10 minutes, then remove from pan and cool completely.  Yield: 18-24 cupcakes.  

For the Frosting: Combine brown sugar, butter and milk in a medium saucepan over medium heat.  Bring to a boil and cook for 2 minutes or until thickened (I cooked mine for 3 minutes).  Remove from heat and stir in the vanilla.  Allow to cool completely.  If adding cream cheese, add now, and beat until smooth and creamy.  Add powdered sugar and salt and beat until fluffy.  If it is too thick for your liking, add a little milk, but be careful not to add to much.  Frost cooled cupcakes.  Garnish with chopped pecans, if desired.  

Jenn's Notes: If you add enough powdered sugar, the frosting should pipe nicely.  I decided to add a little extra milk to mine at the end and accidentally put too much in, but before that, my icing was very stiff.  I tried the frosting with and without the cream cheese and it was delicious both ways.   

Funfetti Cupcakes for Two!

This recipe was just meant to be.  I found it at the perfect moment!

I was craving something sweet and I didn't want a big batch of goodies hanging around for me to munch on all day, because I AM a muncher!  My sweet tooth "sweet teeth" have no willpower.

And besides, I had a little extra frosting leftover from some cookies I had made a few days earlier that I couldn't bear to throw away, because a spoonful of frosting fits perfectly in my hand!

Two cupcakes are the perfect treat for the weekend.  One for me and one for the Mr. (or two for me)!

I mixed these up in a cereal bowl, using a fork, and it took about 2 seconds.  They are a dense cupcake and are very moist and I love the vanilla flavor. I think they would be amazing with almond extract too.  I flavored my leftover frosting with some Orange Bakery Emulsion that I personally think has an awesome orange taste. The orange flavored frosting paired perfectly with the vanilla cake.

You could easily make these using only red and blue sprinkles for a cute Fourth of July goodie!  

Come on now . . . treat yourself to a cupcake. . . you won't regret it!!  

Funfetti Cupcakes for Two {or three}

adapted from: Completely Delicious
(Printable Recipe)

1 egg white

2 Tbl. sugar

2 Tbl. unsalted butter, melted

1 tsp. vanilla extract

1/4 c. all-purpose flour

heaping 1/4 tsp. baking powder

pinch of salt

1 1/2 Tbl. milk

1 Tbl. sprinkles

Whisk together the egg white, sugar, melted butter and vanilla.  Add the flour, baking powder and salt.  Stir in the milk and sprinkles.  Divide between two cupcake liners (I actually got 3 cupcakes) that have been lightly sprayed with cooking spray.  Bake at 350 degrees for 12-15 minutes (mine took 17 min.) or until a toothpick comes out clean.  Cool completely and top with frosting.  

      
Vanilla Buttercream Frosting
1 c. powdered sugar
1/4 c. unsalted butter, softened
1/2 - 1 Tbl. milk
small pinch of salt
1/2 tsp. vanilla extract

In a medium bowl, use a hand mixer to beat together the powdered sugar and butter.  Add 1/2 Tablespoon of milk, the salt and vanilla extract and beat on high until smooth and fluffy.  Add the additional 1/2 Tablespoon of milk, if necessary, to get a spreadable consistency.  Spread on cooled cupcakes and garnish with sprinkles.  

Jenn's Notes:  These cupcakes were awesome! I used leftover frosting and I added some Orange Bakery Emulsion to it.  I did not make the above Vanilla Buttercream Frosting, but I added it for you guys just incase you don't have any leftover frosting hanging around.

Homemade Sno Balls

Do you remember eating those Hostess Sno Balls when you were a kid?  I do!

I got a new cookbook the other day and I love it.  The first recipe I wanted to try out of it was for "Pinkies" which is a homemade, WAY BETTER, version of a Sno Ball.  Then, I saw Cheryl make them on a recent Paula Deen episode.  So, it was meant to be. I made them that night.

I'm pretty sure I followed the cake recipe exactly, but something happened while they were baking.  The cupcakes had been in the oven for about 15 minutes, so I went over there and turned on the oven light so I could take a peek.   

OMG?  

What happened?

I think a chocolate volcano just erupted in my oven.

You should have seen it.  I wished I would had taken a picture to show you guys.  So, I pulled them out and had to clean my oven.  Of course, I had to sneak a taste of what chocolate cake was remaining in the pan.  It was DELICIOUS.  The cake was so flavorful, but there was no way I could use what was left for my dessert.  Since I already had my coconut colored and my filling made, I went with a good old trusty Devil's Food Cake Mix and I added freshly brewed coffee instead of the water, to replicate the flavor of the scratch ones. 

So, if you dare try the from scratch version, the flavor will be delicious.  I would recommend filling the cupcake liners WAY LESS than suggested.

If you want the easier route, the cake mix tasted super good too!

I think these Homemade Sno Balls turned out SO GOOD!  They are light and not too sweet.  They will take you back to your childhood, so give them a try.   

 Homemade Sno Balls

(Printable Recipe)

18 chocolate cupcakes, either from scratch or a box mix

Whipped Coconut Buttercream

adapted from: The Back In The Day Bakery Cookbook

1/2 c. all-purpose flour

2 c. whole milk

2 tsp. pure vanilla extract

2 tsp. coconut extract

1 Lb. (4 sticks) unsalted butter, room temperature

2 c. powdered sugar

Combine the flour, 1/2 cup of the milk, the vanilla and the coconut extract in a small saucepan and whisk until blended.  Set the pan over medium heat and gradually add the remaining 1 1/2 cups milk, whisking constantly.  Cook the mixture, whisking until it comes to a low boil, then reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to "burp", 2-3 minutes.  Transfer the mixture to a small bowl and cool to room temperature, stirring occasionally to keep it lump free.  If you do get some lumps, press the mixture through a fine-mesh sieve.  In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), whip the butter until soft and creamy.  Gradually add the powdered sugar and beat until light and fluffy.  Gradually add the cooled milk mixture, then increase the speed to medium-high and whip until the frosting is light and fluffy, like whipped cream, making sure to scrape the bottom and sides of bowl occasionally.  Yield: about 6 cups

How to Tint Coconut
from: Jenn@eatcakefordinner
1 Tbl. water

liquid food coloring (I used 3 drops of red)

4 c. sweetened flaked coconut

Add the water and food coloring to a large mason jar (if you don't have a big enough jar, you will want to do this in two batches).  Swirl around until the water and food coloring are combined.  Add the coconut, top with the lid, and shake until all the coconut is evenly coated and colored.  Spread out over a paper towel and allow to dry.  This will take several hours.  I would recommend making it the night before.  

To assemble the cupcakes:  Use a paring knife and scoop out a hole in the middle of each cupcake, about 1 inch deep.  Fill each hole with frosting.  Turn the cupcake upside down and frost top and sides of cupcake with frosting.  Press the colored coconut into the top and sides of each cupcake (or roll the cupcake in the coconut).  Place in a cupcake liner and serve.  

Jenn's Notes:  These are really really good!  The frosting is not too sweet at all, so if I was using it for another dessert, that wouldn't be coated in sweetened coconut, I would probably add a little extra sugar.  Also, I added an extra teaspoon of vanilla and I couldn't taste the coconut flavor in my finished frosting and I would add a little more next time.  

Cookie Monster Cupcakes

I finally got to make these cupcakes! I had been dying to try them and I finally was able to make them for my nephew's 2nd birthday!

I think they are so cute! What little kid wouldn't love to have Cookie Monster cupcakes?  They were pretty easy.  The only hard part was piping on the blue buttercream.  I don't know if it's because the holes in the piping tip are so small or what, but it was pretty hard to squeeze the frosting onto the cupcake.  I even thinned my frosting a little, because I figured it was too thick, but it was still pretty hard to squeeze the frosting through the tip?  So, you might have to take a break every few cupcakes,   so your hand doesn't fall off.  I actually had Jake finish the cupcakes for me!!  The end result is so worth it!    

CLICK HERE to see a tutorial over at Bird on a Cake!

Cookie Monster Cupcakes

adapted from: Bird on a Cake

(Printable Recipes)

1 batch of your favorite cupcakes

1 batch buttercream frosting tinted blue

sky blue food coloring

Famous Amos chocolate chip cookies (they are the perfect          size)

white candy melts

chocolate chips (I used Guittard, which are slightly bigger           than regular)

Wilton #233 decorating tip

First, take a cupcake and cut out a mouth for Cookie Monster.  Place a cookie in the mouth and pipe frosting fur all over the cupcake.  Melt a few candy melts.  Put a dab on the back of a chocolate chip and stick it on the flat side of a candy melt.  If blue frosting fur is still soft, you can just press the "eyes" into the cupcake.  If the frosting has hardened, put a dollop on the back of the candy melt and press the "eyes" into the cupcake.  Repeat with remaining cupcakes.  That's all there is to it!!  

Vanilla Cupcakes

from: Jenn@eatcakefordinner

1 c. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. sugar

2 eggs

1/2 c. vegetable oil

1/2 c. buttermilk

1 tsp. vanilla extract or vanilla bean paste

Preheat oven to 350 degrees.  Line 10-12 muffin cups with paper liners.  In a medium bowl, whisk together the flour, baking powder and salt.  In another bowl, whisk together the remaining ingredients and pour the wet into the dry.  Stir just until combined.  Spoon into prepared muffin cups.  Bake for 17-18 minutes or until done.  Yield: 10-12 cupcakes depending on how full you fill the muffin cups.

Vanilla Buttercream

from: Jenn@eatcakefordinner

2 1/2 sticks unsalted butter, softened

pinch of salt

2 tsp. vanilla extract

2 1/2 - 3 c. powdered sugar

1 Tbl. vanilla coffee creamer or milk

Whip butter until fluffy.  Add salt and vanilla and mix until combined.  Gradually add powdered sugar and beat until combined.  Add the creamer or milk and beat until smooth.  If mixture is too thick, add a little more creamer or milk.   

Chili's White Chocolate Molten Cake

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I am obsessed with Todd Wilbur!  He is the genius behind so many yummy clone recipes!  I got his new cookbook! It is a really really tempting one! One that I couldn't resist!  So many yummy (top secret) recipes that I can't wait to try.  This one immediately caught my attention.  I discovered chocolate molten lava cake last year and I LOVE it!  It never crossed my mind to try a white chocolate version? I LOVE white chocolate!  Remember this delicious and healthy banana ice cream?  Doesn't white chocolate and banana sound like a great combination?  It most definitely was! Todd has a very unique way of making molten lava cake, a way that I have never tried before?  This is how you do it:  

1.  Bake your cake batter in a jumbo-size muffin tin (I think regular size would work fine too for smaller portions)

2.  Slice off the top, so you have a flat surface

3.  Turn cupcake upside down and it should lay flat

4.  Take a paring knife and cut a chunk out of the center

5.  Combine white chocolate chips and heavy whipping cream

6.  Melt in the microwave

7.  Fill the hollowed out cupcake with the yummy white chocolate filling

8.  Slice off the top of the cut out chunk

9.  Place the top part back onto the cupcake

10.  You should have a flat top again.  Serve with ice cream and more white chocolate drizzed over the top. 

Chili's White Chocolate Molten Cake

adapted from: Top Secret Restaurant Recipes 3

(Printable Recipe)

1 box Duncan Hines Moist Deluxe Butter

       Recipe Golden Cake Mix

2/3 c. water

1/2 c. (1 stick) butter, softened

3 eggs

18 oz. (3 cups) white chocolate chips

1/4 c. plus 2 tsp. heavy whipping cream

1 (16 oz.) box frozen strawberries in syrup, thawed

8 scoops vanilla ice cream

*This recipe looks very long, but it is just detailed, because this is so easy!

Preheat oven to 350 degrees.  Make the cake batter following the directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas-size) muffin pan.  If your pan has six cups, bake the cakes in two batches of 4 cakes each.  Bake for 25-30 minutes (mine were plenty done at 25 min.) or until a toothpick stuck into the center comes out clean.  Let cool for 15 minutes, then turn all of the cakes out of the pan.  

While the cakes cool, measure 9 oz. or 1 1/2 cups of white chocolate chips into a microwave-safe dish.  Add the heavy cream and microwave for 30 seconds.  Stir; then microwave for 30 seconds more.  Let this cool for 15-20 minutes to thicken.  The cakes will be served upside down, so you may have to slice a bit of the dome top off each cake to help it lay flat when inverted.  A serrated knife works best for this.  After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake.  The hole should be about 1 1/2-inches deep.  Remove chunk and slice off the top.  Spoon 2-3 Tablespoons of the white chocolate filling into each of the holes.  Place the top back over the filled cupcake, then store the cakes in a sealed container in the refrigerator. 

Make the strawberry sauce by pureeing the strawberries with syrup in a blender until smooth.  When you're ready to serve, pour the remaining 9 oz. (1 1/2 cups) of white chocolate chips into a microwave-safe dish and microwave for 30 seconds, then stir and microwave for 30 seconds more.  Heat up each cake in the microwave for 30 seconds or until you see the filling bubble.  Drizzle the strawberry sauce onto each serving plate.  Place a warm cake on the strawberry sauce, then place a scoop of vanilla ice cream on the top of the cake.  Drizzle approximately 1 1/2 Tablespoons of melted white chocolate over the ice cream and serve right away with a spoon.  Repeat for each dessert.  Makes 8 desserts.  

Jenn's Notes:  Right when I saw this recipe, I had to make it, therefore I made due with what I had in my pantry.  Instead of using the recommended cake mix, I used a French Vanilla one.  It turned out extremely light and fluffy and because of that, it absorbed a lot of the molten filling.  I would like to try again with the right cake mix and see how it turns out.  Next time, I would only microwave the hollowed-out cake by itself, hurry and add the molten filling, top with ice cream and serve.  That way, it won't have much time to absorb the filling.  I served with this banana ice cream, drizzled with white chocolate and garnished with coconut!  It was yummy, but not very oozy?  I love this idea though!