A Cupcake Fit for a Groom

Last week I travelled to Houston for my sisters “personal” shower.  She is getting married on Dec. 16 so her friends and I decided she to throw her a shower. We played games, ate great food and watched her open gifts.

For the past month she has been trying to decide what to do for the grooms cake at the reception. My mother suggested to her that she have me make cupcakes. Maddie was hesitant at first, so I told her after the shower I would bake a batch for her and her fiance to try. Most grooms cakes are chocolate. I decided to make one of my favorite chocolate cupcakes…the snickers cupcake!

I stayed up late into the night baking and the cupcakes turned out delicious! Maddie and Isaac absolutely loved them and offically hired me to make the snicker cupcakes for the wedding. They described the cupcakes as “delicious, rich and unlike any cupcake they’ve had before.” I hope the guests at the wedding love them as much as  Maddie and Isaac.

Here is the recipe for any readers that might like to try. Enjoy!

Chocolate Cupcake

1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Chocolate Mousse Filling

2 cups heavy whipping cream
2 cups milk chocolate chips

Chocolate Buttercream Frosting

1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla

1 bag mini Snickers

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.

2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

Makes 24 cupcakes.


All for the cause

This morning I did something that a year and a half ago– my lazy year– I never thought I would do. I ran a 5K! The race was the Susan G. Kommen Race for the Cure in Oklahoma City. I ran it with my best friends, the one I bake cupcakes with, and her family. It was a lot of fun and such a good feeling to see more than 18,000 people come together for one important cause. I’m so glad that I agreed to do the race with them.

Naturally, to celebrate our success and completion of the race we decided we needed cupcakes. We had heard of a cupcakery not too far away from where we were and decided to go. It is called Sarah Sarah’s Cupcakes and was absolutely adorable. The shop was a, victorian house that had been turned in to a cupcake shop. Everything in the store was white with subtle pink accent accessories. While there, the owner told us the story of how Sarah Sarah’s came about. He had a daughter named Sarah who loved cupcakes. It was her dream to own a cupcake shop. Unfortunately, before she was able to see this happen she died from cancer. Her parents opened up Sarah Sarah’s in honor of her and to support the research to help cure cancer. It was a very touching story. Not only do they have great cupcakes, but they also have a great story!

I got the Destin cupcakes, which is their version of a key lime pie cupcake. It was very good and I would definitely get it again. All of their other cupcakes looked delicious as well and we will be going back soon to try out some of their other flavors. If you all are ever in Oklahoma City and close to 7 NW 9th Street, just east of Broadway, I highly recommend checking Sarah Sarah’s out!

Tailgate Decadence

There is no better food to eat at a tailgate than cupcakes. Especially, when they are made to celebrate a birthday! This past weekend my best friend’s sister celebrated her twenty-fourth birthday. It’s hard to believe how old we are all getting. Luckily for me, she shares my love for cupcakes. She requested that her sister and I make her chocolate chip cookie dough cupcakes. Sounds delicious right? Well, the name doesn’t even come close to explaining how rich and decadent these cupcakes really are. Most chocolate chip cookie dough cupcakes are just a white cake batter with chocolate chips in it. However, this is no ordinary chocolate chip cookie dough cupcake. The cupcake we made had cookie dough in the center of the cupcake that was not baked. How did we pull this off? You’ll have to take a look below at the recipe and give it a try. They were a big hit at the tailgate as well as with some of my other friends who were lucky enough to snag one before we took them over to the party. Enjoy!

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract


To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Serve to all your friends and watch their jaws drop!

Owl Always Be Faithful To My Sorority And Cupcakes

It’s that time of year again when sorority girls start crafting for their “soon to be” littles. We spend hours upon hours on our bedroom floor putting all of the finishing touches on their gifts . Since I’m a junior this year, I do not get a little. However, my little is taking twin littles. I am now the proud “soon to be” grandbig to TWO amazing girls. I can’t wait for them to join our family!

It is a tradition in my sorority to give our littles some type of cookie/cake/candy on one of the nights during our big/little week. Of course, since I am in LOVE with cupcakes, I offered to make my little cupcakes for her to give to her littles. If you couldn’t guess from the title of this post, the cupcakes were decorated to look like owls. Owls are my sorority’s mascot. Precious, I know.

The cupcakes turned out really cute! They were a little dry for my taste, but I think that is because I baked them too long. Also, the recipe called for 1/2 teaspoon of almond extract. I am not a huge fan of almond extract so if I were to make these again I would use 1/4 teaspoon of almond extract and add 1/4 teaspoon more of vanilla extract. If any of you would like to try to make these, they are super easy and I have posted the recipe and a picture below. Enjoy!


Cookies N’ Cream Cupcakes
1 cup soy milk [or regular milk]
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped Oreo, Newman-O, or other chocolate cream-filled cookies
(about 8-10 cookies)

Preheat oven to 350 degrees F and line 2 muffin pans (or use 1 pan plus as many free-standing paper souffle cups as needed) with baking liners.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and almond extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Gently fold in chopped cookies.

Fill liners 3/4 full with batter. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Chocolate Ganache Frosting
1/2 cup heavy cream
5 ounces semisweet chocolate, finely chopped
[or use a combination of semisweet and bittersweet]
1-2 tablespoons corn syrup

Combine the chocolate and cream in a medium, microwave-safe bowl. Try to submerge the chocolate as much as possible, but it’s okay to have some above the cream. Microwave the mixture on medium for 1 minute. Stir and heat again in 15-second increments, stirring thoroughly each time, until fully melted. Stir in corn syrup. Let this cool and thicken (in the fridge if needed) before using. If it cools too much, reheat in the microwave at 5-second intervals until it softens to the consistency you want.

Use a small spoon or spatula to smooth chocolate ganache frosting onto the tops of the cooled cupcakes. Place the cream sided cookies, cream side up, on the middle of the cupcakes, making sure that the eyes are oriented the way you want. Push gently to make sure they’ve adhered to the frosting.

To make the ears, attach the cut cream-less cookies to the cupcakes above the “eyes”, textured side facing up and round edges inward. These should hang over the edge of the cupcakes, but be sure to press them into the frosting where possible to make sure they adhere well.

Lastly, press M&M candies [standing them up on their sides] between and slightly below the cookie “eyes” as beaks. Show them off to everyone!