20+ Absolutely Gorgeous Valentine’s Day Cupcakes

January 8, 2019 3 Comments

Are you planning on making cupcakes for Valentine’s Day? This beautiful and delicious collection of 20+ Valentine’s Day Cupcakes will definitely give you some inspiration for how to treat your sweetheart this year!

20 Super Sweet Valentine’s Day Cupcakes

We’ve put together a fun collection of Valentine’s Day Cupcakes from our favorite food bloggers!

There are so many clever ideas here that are guaranteed to make your favorite people feel special!

Many of these recipes can be made by and enjoyed by kids of all ages. Don’t write off a recipe because it looks too fancy or complicated to make – you’d be surprised at how easy most of these masterpieces are to recreate!

My daughter, Miss G, made these Natural Strawberry-Vanilla Cupcakes last year for Valentine’s Day and Stacey’s cute strawberry ladybugs would make an adorable cupcake topper, too!

Have fun looking at all of these Valentine’s Day Cupcakes! If you do make any of them, we’d love to hear how they turned out in the comments below!

— Jennifer

Our Favorite Valentine’s Day Cupcake Recipes

This year we’ve added our own favorite Valentine’s Day Cupcakes to the list! Click here to try our XOXO Valentine Cupcakes:

Clockwise from top left (in image at the top of the post)

A Helicopter Mom – Hidden Heart Cupcakes

Belle of the Kitchen – Buttermilk Chocolate Cupcakes with Whipped Ganache Frosting

1 Fine Cookie – Valentines Popcorn Sundae Cupcakes

Glitter n Spice – Chocolate Covered Strawberry Cupcakes

Life Love and Sugar – Strawberry Cupcakes with Cream Cheese Frosting

Frugal Mom Eh – Valentines Day Raspberry Buttercream Cupcakes (not pictured)

The Girl Who Ate Everything – Strawberry Puffcakes (not pictured)

Clockwise from top left corner:

Your Cup of Cake – Red Velvet Cupcakes with White Chocolate Mousse

I Heart Naptime – Pink Velvet Cupcakes

The Cake Blog – DIY Love Bug Cupcakes

Jenn’s Blah Blah Blog – Red Hot Cinnamon Kiss Cupcakes (not pictured)

Tattooed Martha – Pink Champagne Cupcakes with Champagne Frosting (not pictured)

My Cake Decorating – Fondant Topped Valentines Day Cupcakes (not pictured)

Your Cup of Cake – Pink Confetti Cupcakes (not pictured)

Cincy Shopper – Valentine Raspberry Cream Filled Cupcakes (not pictured)

Inside Bru Crew Life – Raspberry Cheesecake Chocolate Cupcakes (not pictured)

Scattered Thought of a Crafty Mom – Heart-Shaped Cupcakes (not pictured)

Lemon Sugar – Marachino Cherry Cupcakes (not pictured)

Below image, left to right:

Mountain View Vineyard – Chocolate Red Wine Cupcakes with Red Wine Frosting

Sprinkle Bakes – Neapolitan Bonbon Cupcakes

Are you in the mood for cupcakes now? Which recipe do you think you’ll be trying this Valentine’s Day?

For more delicious Valentine’s Day treats to make with kids, check out:

5-Minute Pink Peppermint Fluff

Strawberry Cake Mix Cookies

Creamy Avocado Fudgesicles (Dairy Free, Gluten Free, Vegan)

June 28, 2018 1 Comment

So rich and creamy and chocolate-y, these Avocado Fudgesicles are the too-good-to-be-true treat of the summer! Only 5 simple, natural ingredients needed.

Creamy Avocado Fudgesicles

Who doesn’t love a cream fudgesicle on a hot summer day?

When I found out I was lactose intolerant in college, I was devastated to think about a life without fudgesicles and other frozen treats!

Fortunately, there are some pretty amazing non-dairy fudgesicles and the like on the market these days, but they are usually not cheap.

That’s why we love to make our own dairy free fudgesicles at home! Not only is it a more cost-effective way to treat yourself, but you know exactly what goes into your food.

And in this case, it is only 5 simple, natural ingredients!

Even if you’re not lactose intolerant, these avocado fudgsicles make a delicious (and healthier) substitute to store-bought frozen desserts. Plus they’re kid-approved! My daughters are not fans of regular avocados, but when incorporated into desserts like our favorite fudge-y Avocado Brownies or Mint Chocolate Chip Avocado Ice Cream, they scarf them down and ask for more!

I have a feeling that your family will love them as much as our does – here’s to a healthy summer!

–Stacey

Watch this 1-minute video tutorial to see how we make our Avocado Fudgesicles, then keep reading for full photo-step-by-step recipe and bonus prep tips!

Avocado Fudgsicles Ingredients

2 avocados (or about 1 cup)
1 cup cashew milk (or other non-dairy milk)
1 teaspoon vanilla bean paste
1/2 cup unsweetened cocoa powder
1/4 cup pure maple syrup

Kitchen Tools You May Find Helpful

Healthy Benefits of Avocados

Even if you don’t follow a dairy free, gluten free, or vegan diet, these avocado fudgesicles are pretty much perfect for anyone because they are packed with nutrition! They’re also a sneaky way to get lots of vitamins into your kids’ day! (wink, wink!)

Each avocado contains:

More than 10% daily value of 7 vitamins and minerals, plus small amounts of many others
15 grams of healthy “good” fats, which can help your body absorb nutrients
7 grams of fiber
High amounts of antioxidants

These avocado fudgesicles are a tasty way to get some superfood goodness!

How to Make Healthy Chocolate Avocado Popsicles

A free printable copy of this avocado fudgesicles recipe is available at the bottom of the post.

Place all ingredients into a food processor and puree. You can also use a large mixing bowl with a hand mixer or a stand mixer for this step.

TIP: We love vanilla bean paste for its rich, concentrated flavor. However, if you don’t have this particular ingredient on hand, you can substitute 1:1 with vanilla extract.

For the cashew milk, start with 1/2 to 3/4 of a cup, gradually adding more as needed, until the mixture is smooth.

TIP: We used cashew milk because it has a creamy consistency that works especially well in non-dairy frozen desserts, however you are welcome to use the dairy free milk of your choice.

Pour avocado fudgesicle batter into popsicle molds (or pour first into a measuring cup and then use that to easily pour into popsicle molds without messes). Insert popsicle sticks.

TIP: Silicone popsicle molds release your Avocado Fudgesicles (or any frozen pop you make) easily!

Freeze at least 2-4 hours.

To release your popsicles, run the mold under warm water for 20-30 seconds and they should pop right out!

Be sure to pin our Creamy Avocado Fudgesicles on Pinterest:

Grab a free printable copy of our Avocado Fudgsicles Recipe:

Yum

Creamy Avocado Fudgesicles

Prep Time: 10 minutes

Total Time: 2 hours

Yield: 6 popsicles

Serving Size: 1 popsicle

Creamy Avocado Fudgesicles

So rich and creamy and chocolate-y, these Avocado Fudgesicles are the too-good-to-be-true treat of the summer! Only 5 simple, natural ingredients needed.

Ingredients

2 avocadoes (1 cup)
1 cup cashew milk
1 teaspoon vanilla bean paste
1/2 cup unsweetened cocoa powder
1/4 cup pure maple syrup

Instructions

Place all ingredients into a blender or food processor and puree. For the milk, start with 1/2 to 3/4 of a cup and add more, as needed, until the mixture purees smoothly and completely.
Pour into popsicle molds and insert sticks.
Freeze 2-4 hours.

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More of our favorite healthy popsicle recipes:

Dairy Free Cashew Milk Creamsicles

Healthy Homemade Fudgsicles made with Greek Yogurt

3D Standing Gingerbread Men Sugar Cookies

October 28, 2017 4 Comments

Inside: An adorable 3D Christmas treat – these Gingerbread Men Sugar Cookies stand up on their own!

After making mini Gingerbread houses with my kids, we decided to make Standing Gingerbread Men Sugar Cookies to accompany them! What’s a house without occupants after all?

Standing Gingerbread Men Sugar Cookies

You could definitely make these cookies with real gingerbread but we’ve learned that the majority of my daycare kids do not like gingerbread so we’ve just accepted that sugar cookies are our go-to.

These cookies were incredibly easy to frost and put together – my 5 year old actually did the two in the background of these pictures, so you don’t have to be a skilled dessert decorator to pull off these super cute Christmas cookies.

The possibilities for different combinations of “standing” cookies are endless – you can add Christmas trees, different animals, or build little scenes out of miniature cookies. And this is an idea that you can really translate to any holiday – maybe a little leprechaun or rainbow for St. Patrick’s Day or a bunny for Easter!

This is a fun engineering or “edible craft” activity for kids to experiment with and have fun.

Sugar Cookie Ingredients

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
1 egg

For the Royal Icing:

4 egg whites
2 cups powdered sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Brown (copper) and red food dye

Kitchen Tools You May Find Helpful

Rolling pin
Non-slip mixing bowls
Measuring cups and spoons
Cookie tray
Mixer
Circle cookie cutter
Gingerbread man cookie cutter
Reindeer cookie cutter
Cutting board
Cookie decorating kit with frosting bags & tips

How to Make 3D Gingerbread Men Cookies

In a large bowl, cream the soft butter with the sugar until light and fluffy, about 2 minutes.

Add egg, then vanilla, continuing to mix.

In a separate small bowl, stir together the flour, baking soda and salt.

Add dry ingredients to the wet mixture and thoroughly combine.

Form the dough into a ball, wrap with cling wrap and refrigerate for 6 hours or overnight.

When ready to bake, preheat oven to 325°F

Flour a cutting board and roll out the dough to a 1/2″ thickness (adding more flour if necessary).

Cut the cookie dough into equal numbers of circle, gingerbread and reindeer shapes.

Place cut cookies on a lined cookie sheet and bake for 8 minutes until set and slightly golden.

Let cool for one minute on the cookie sheet and then remove to a cooling rack.

To make the frosting:

Combine all frosting ingredients except food dye and adjust the consistency as needed. Divide into 3 bowls – one bowl receiving half of the frosting and the other two receiving smaller amounts.

Add the copper brown food dye to the largest portion of frosting and stir to combine, then red to one of the smaller bowls – leaving one white.

Scoop brown frosting into a piping bag fitted with a #2 Wilton tip and outline the gingerbread men and reindeer cookies.

Let set about 5 minutes before filling in the cookies.

(If needed, thin out the brown icing a bit with additional milk or water to fill in the lines.)

Let dry for 3 hours before adding details with the white and red frosting.

Frost the circle cookes with white icing and carefully set the gingerbread men and reindeer standing up on the cookies. Let dry for 2 hours before storing or serving.

Pin this Standing Gingerbread Man Sugar Cookie tutorial:

Grab your free printable copy of our Standing Gingerbread Men Cookies recipe:

Yum

3D Standing Gingerbread Men Sugar Cookies

Ingredients

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
1 egg

For the Royal Icing:

4 egg whites
2 cups powdered sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Brown (copper) and red food dye

Instructions

In a large bowl, cream the soft butter with the sugar until light and fluffy, about 2 minutes.
Add egg, then vanilla, continuing to mix.
In a separate small bowl, stir together the flour, baking soda and salt.
Add dry ingredients to the wet mixture and thoroughly combine.
Form the dough into a ball, wrap with cling wrap and refrigerate for 6 hours or overnight.
When ready to bake, preheat oven to 325F
Flour a cutting board and roll out the dough to a 1/2" thickness (adding more flour if necessary).
Cut the cookie dough into equal numbers of circle, gingerbread and reindeer shapes.
Place cut cookies on a lined cookie sheet and bake for 8 minutes until set and slightly golden.
Let cool for one minute on the cookie sheet and then remove to a cooling rack.
Combine all frosting ingredients except food dye and adjust the consistency as needed. Divide into 3 bowls - one bowl receiving half of the frosting and the other two receiving smaller amounts.
Add the copper brown food dye to the largest portion of frosting and stir to combine, then red to one of the smaller bowls - leaving one white.
Scoop brown frosting into a piping bag fitted with a #2 Wilton tip and outline the gingerbread men and reindeer cookies.
Let set about 5 minutes before filling in the cookies.
(If needed, thin out the brown icing a bit with additional milk or water to fill in the lines.)
Let dry for 3 hours before adding details with the white and red frosting.
Frost the circle cookes with white icing and carefully set the gingerbread men and reindeer standing up on the cookies. Let dry for 2 hours before storing or serving.

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Do your kids like helping you make Christmas cookies? What kinds of standing or 3D cookies are you going to try?

More of our favorite Christmas recipes:

5-Minute Peppermint Fluff

Chocolate & Strawberry Santa Hat Cupcakes

Mickey Mouse Party Layered Fudge

March 13, 2017 1 Comment

What’s inside: Easy layered fudge recipe perfect for a Mickey Mouse party!

Guests, both young and old, will get a kick out of this cute and colorful Mickey Mouse-inspired fudge recipe! Red, yellow, and white layered fudge decorated with Mickey Mouse ears perfectly complements a Disney-themed or Mickey Mouse birthday party.

This is such an easy dessert to prepare, and one that kids can help with (they’ll especially love making Mickey Mouse out of M&Ms!) It’s a simple recipe with common ingredients, but it will look like you put lots of effort into it.

Mickey Mouse Party Fudge Ingredients

1 cup white candy melts
1 cup yellow candy melts
1 cup red candy melts
1 can of Sweetened Condensed milk
1 cup brown M&M’s
1/4 cup yellow M&M’s

Directions

Place a sheet of parchment paper in an 8×8″ baking pan and coat with cooking spray.

In a medium sauce pot, combine the white candy melts and 6 tablespoons plus 2 teaspoons condensed milk. Cook over medium heat, stirring regularly, until completely melted and smooth.

Pour white fudge into the pan and let it set for 15 minutes before adding the next layer.

Using the same medium size pot (after its been cleaned), combine the yellow candy melts with 6 tablespoons plus 2 teaspoons condensed milk. Cook over medium heat, stirring regularly, until completely melted and smooth.

Pour red fudge into the pan on top of the white fudge and let set for 15 minutes before adding the final layer.

Repeat the cooking process above with the red candy melts. Allow to set at least 15 minutes before placing M&Ms.

Use brown M&Ms to make the Mickey head: one M&M in the center and one on each side to make the ears. Repeat this as many times as you’d like across the top of the fudge.

Scatter yellow M&M’s around the top of the fudge, gently pressing each one into the fudge so it will stay in place.

Allow fudge to set in fridge for 1 hour before cutting.

TIP: Swap yellow melting chocolate for pink and you’ve got an adorable Minnie Mouse layered fudge instead! Perfect for your thrifty Minnie Mouse birthday party!

More fun kids party recipes:

Cookie Monster Cupcakes

Chip Teacup Cookie Treat

Fluffy Dairy Free Coconut Pudding

February 18, 2017 1 Comment

What’s Inside: A simple recipe for deliciously fluffy Dairy Free Coconut Pudding.

With two family members that are lactose intolerant, we are always looking for new recipe ideas so we can still enjoy our favorite foods.

This homemade coconut pudding recipe swaps creamy coconut milk for the usual dairy ingredients. The result is a from-scratch pudding that is rich, creamy, and safe for lactose-free diners!

The best part? This coconut pudding is made with simple ingredients and easy to make. What’s better than homemade, healthier desserts that everyone in the family can enjoy?

Fluffy Dairy Free Coconut Pudding Ingredients

For the PUDDING:

½ Cup cornstarch
1 Cup coconut milk
2 Eggs
2 Tsps vanilla extract
Drizzle maple syrup

For the TOPPING:

¼ Cup grated coconut
Whipped topping
Chocolate Cookies

Directions

In a medium mixing bowl, combine 1/2 cup cornstarch, 1 cup coconut milk, 2 eggs, 2 tsp vanilla, and a drizzle of maple syrup.

Pour the pudding batter into a sauce pot over medium heat.

Stir continuously until the first bubble forms.

Reduce to low heat, and continue stirring for 2 more minutes as pudding thickens.

Pour pudding into rocks glasses or parfait glasses and take them to the fridge for 3 hours.

Top with grated coconut, whipped topping, and a cookie.

Serve and enjoy.

Tips

Swap the coconut milk for coconut cream for a thicker pudding
Crumble cookie over pudding for a crunchy topping

Kitchen tools you might find useful for this recipe:

Be sure to grab a free printable copy of our dairy free coconut pudding recipe:

Yum

Coconut Pudding

Ingredients

½ Cup cornstarch
1 Cup coconut milk
2 Eggs
2 Tsps vanilla extract
Drizzle maple syrup
¼ Cup grated coconut
Whipped topping
Chocolate Cookies

Instructions

In a medium mixing bowl, combine 1/2 cup cornstarch, 1 cup coconut milk, 2 eggs, 2 tsp vanilla, and a drizzle of maple syrup.
Pour the pudding batter into a sauce pot over medium heat.
Stir continuously until the first bubble forms.
Reduce to low heat, and continue stirring for 2 more minutes as pudding thickens.
Pour pudding into rocks glasses or parfait glasses and take them to the fridge for 3 hours.
Top with grated coconut, whipped topping, and a cookie.
Serve and enjoy.

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You might also love these dairy free recipes:

Superfood Green Smoothie Bowl

Gluten Free Apple Berry Pie

Gluten Free Apple Berry Pie

February 8, 2017 Leave a Comment

What’s inside: Fresh fruit and an easy gluten free crust combine to create a gorgeous and delicious Apple Berry Pie.

There are few things more beloved than apple pie! But the classic version is packed with refined flour and sugar, so it’s definitely a special occasion dessert.

This gluten free Apple Berry Pie will satisfy those apple pie cravings, without all the gluten and white sugar. In fact, this simple recipe is sweetened naturally with fresh fruit and a touch of honey.

Ingredients for Gluten-free Apple Berry Pie

For the crust:

8 tablespoons coconut oil
1 cup rice flour
1 teaspoon honey

For the filling:

3 apples, sliced
1/2 cup berries
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon nutmeg

Tip: We love to top our Apple Berry Pie with this deliciously healthy Date Caramel Sauce!

Kitchen Tools You May Find Helpful

Food processor (the “Big Mouth” from Hamilton Beach has lasted us for years!)
Rolling pin
Non-slip mixing bowls

How to Make Gluten-free Apple Berry Pie

Preheat the oven to 350°F. Flour a pie dish and set aside.

In a food processor combine all the crust ingredients and pulse until crumbly.

With the help of a rolling pin roll the dough. Press it down into the prepared pie dish and take to the oven. Bake for 15 minutes.

Meanwhile, combine in a bowl the honey, cinnamon and nutmeg. Coat the apples and fill the crust with them.

Top with half the berries and take to the oven.

Bake for 25 minutes.

Remove from the oven and let it cool. Top with the rest of the berries and a drizzle of date syrup.

Serve and enjoy.

Grab the free printable version of our Gluten Free Apple Berry Pie recipe:

Yum

Gluten-free Apple Berry Pie

Ingredients

8 tablespoons coconut oil
1 cup rice flour
1 teaspoon honey
3 apples, sliced
1/2 cup berries
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon nutmeg

Instructions

Preheat the oven to 350 degrees. Flour a pie dish and set aside.
In a food processor combine all the crust ingredients and pulse until crumbly.
With the help of a rolling pin roll the dough. Press it down into the prepared pie dish and take to the oven. Bake for 15 minutes.
Meanwhile, combine in a bowl the honey, cinnamon and nutmeg. Coat the apples and fill the crust with them.
Top with half the berries and take to the oven.
Bake for 25 minutes.
Remove from the oven and let it cool. Top with the rest of the berries and a drizzle of date syrup.
Serve and enjoy.

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Be sure to pin this Gluten Free Apple Berry Pie recipe on Pinterest:

If you love apple pie, be sure to try this Chocolate Caramel Apple Pie:

“Superfood” Jungle Green Smoothie Bowl

January 27, 2017 3 Comments

A jungle green smoothie bowl is the perfect solution to get your kids filled to the brim with the goodness of greens!

This tasty bowl contains a full serving of veggies plus a beneficial blend of healthy fats and proteins.

But the best part? This Jungle Green Smoothie Bowl’s sweet taste and ice cream-like consistency will have your kids begging for more!

The “magic” ingredient? Avocados!

Avocados are one of the best foods for kids (and grown-ups) alike:

Provide “good fats” that promote brain development
High in Omega 3s and essential proteins
Create a luscious creamy texture that kids will love

Between the proteins, spinach and fat this smoothie bowl comes with quite a nutritional punch!

Jungle Green Smoothie Bowl Ingredients

1 cup frozen mango
1 scoop vanilla protein powder
5 ice cubes
2 large handfuls of spinach
2 tbs ground flaxseed
1/4 cup coconut milk
3/4 cup almond milk
2-3 dates
1/2 avocado

(makes about 2 1/4 cups)

Kitchen tools you might find helpful:

Vitamix Blender

Directions

Place all ingredients in a blender and blend until smooth! Depending on the power of your blender you may need to use a tamper or add slightly more water.

Top the smoothie with your favorite nuts and seeds to make an energy boosting, customizable snack any day of the week. Just remember to have an activity planned afterwards to burn off all that energy!

Tips

The taste of the smoothie will vary slightly depending on your brand of protein. You can make this jungle smoothie bowl without the protein powder too.
Use more dates for a sweeter smoothie, fewer dates to reduce sweetness.

Grab a free printable copy of our Jungle Green Smoothie Bowl:

Yum

“Superfood” Jungle Green Smoothie Bowl

Ingredients

1 cup frozen mango
1 scoop vanilla protein powder
5 ice cubes
2 large handfuls of spinach
2 tbs ground flaxseed
1/4 cup coconut milk
3/4 cup almond milk
2-3 dates

Instructions

Place all ingredients in a blender and blend until smooth! Depending on the power of your blender you may need to use a tamper or add slightly more water.
Top the smoothie with your favorite nuts and seeds to make an energy boosting, customizable snack any day of the week.

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Be sure to check out our Creamy Chocolate Smoothie Bowl too!

Chocolate Cake Brownies with M&M Fudge Frosting

January 24, 2017 1 Comment

Chocolate cake brownies are a childhood classic – and this easy recipe is perfect for baking with kids. The addition of a generous handful of M&Ms makes these brownies a triple-chocolate treat!

One of the first recipes I made with my daughter was chocolate brownies and to this day, her favorite part of making brownies is getting to lick the spoon clean.

If you’ve never made them before, brownies are super easy to make with kids – they have a short list of ingredients, don’t require you to beat the batter to specific consistencies (“light and fluffy,” et) and aren’t usually tempermental with baking.

This brownie recipe yields a cake-like brownie with decadent, rich fudge-y frosting.

If you’re looking for a healthier alternative, I do have a delicious and popular black bean brownie recipe on my site, but this kid-made frosted brownie recipe is definitely not one to miss!

Chocolate Cake Brownies Ingredients

1 cup butter, melted
2 1/4 cups sugar
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla extract
5 large eggs
1/2 cup water
1 1/2 cups all-purpose flour

For the frosting:

3 Tablespoons butter, softened
3 Tablespoons unsweetened cocoa
powder
2 Tablespoons milk or cream
1 Tablespoon honey
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup M&M candies

Tip: You can add additional M&M candies into the brownie batter before baking. Add them in just after the flour.

Kitchen Tools You May Find Helpful

Non-slip mixing bowls
Measuring cups and spoons
Hand mixer
Wooden Spoon
9×13″ baking pan
Offset spatula

How to Make Chocolate Cake Brownies

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.

Combine the melted butter and sugar until smooth, about 1 minute.

Add in the cocoa, salt, baking powder and vanilla.

Beat in the eggs one at a time, then the water.

Add the flour in small increments, stirring until thoroughly combined.

Pour the batter into the prepared pan.

Bake the brownies for 28-30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. The brownies should feel set both on the edges and in the center.

Remove the brownies from the oven, and cool slightly on a rack before frosting (you still want them to be somewhat warm for the frosting to set properly).

For the frosting, combine butter, cocoa, honey, vanilla and sugar in a large bowl, and beat for about 1 minute.

Slowly add in the milk until you reach your desired consistency.

Spread frosting over warm brownies with an offset spatula (for easier frosting) and sprinkle on M&Ms.

Pin this Kid-Made Chocolate Cake Brownie Recipe:

Grab your free printable for our Frosted M&M Brownies recipe:

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Chocolate Cake Brownies w/ M&M Fudge Frosting

Ingredients

1 cup butter, melted
2 1/4 cups sugar
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla extract
5 large eggs
1/2 cup water
1 1/2 cups all-purpose flour

For the frosting:

3 Tablespoons butter, softened
3 Tablespoons unsweetened cocoa
powder
2 Tablespoons milk or cream
1 Tablespoon honey
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup M&M candies

Instructions

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
Combine the melted butter and sugar until smooth, about 1 minute.
Add in the cocoa, salt, baking powder and vanilla.
Beat in the eggs one at a time, then the water.
Add the flour in small increments, stirring until thoroughly combined.
Pour the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. The brownies should feel set both on the edges and in the center.
Remove the brownies from the oven, and cool slightly on a rack before frosting (you still want them to be somewhat warm for the frosting to set properly).
For the frosting, combine butter, cocoa, honey, vanilla and sugar in a large bowl, and beat for about 1 minute.
Slowly add in the milk until you reach your desired consistency.
Spread frosting over warm brownies with an offset spatula and sprinkle on M&Ms.

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Have you made brownies with your kids? What would they like to sprinkle on their homemade brownies?

For more delicious ideas for baking with children, check out:

Chocolate & Strawberry Cupcakes

Foolproof Method to Cut a Cake

Creamy Healthy Chocolate Smoothie Bowl

January 6, 2017 Leave a Comment

Chocolate ice cream for breakfast? What kid would say no to that?! But this Chocolate Smoothie Bowl is a WIN for parents too!

Flavor-wise this “ice cream” bowl is rich chocolate, the ingredients in it give a fantastic nutritional boost to your kid’s day. Oh, and there’s no processed sugar or artificial sweeteners here!

This Chocolate Smoothie contains everything a child (and us adults too!) need in a meal:

Proteins, fats and complex carbohydrates keep tummies satisfied and provide lasting energy
Hemp hearts and flaxseeds are full of healthy fats and omega 3s (which reduce inflammation and boost brain development!)
Raw cacao gives a tasty chocolate flavor and is full of beneficial antioxidants
Figs contribute a hit of B vitamins and iron! (Plus, figs help give you the creamy ice cream texture we all love!)

In short, this smoothie not only tastes good but is a dose of good health in a bowl! You little ones will be asking for more and you’ll be only too happy to comply!

Blend up a bowl full and give it a try!

Chocolate Smoothie Bowl Ingredients

(Makes 2 cups)

1 large banana, frozen
1 dried figg
6 ice cubes
3 tbs raw cacao
2 tbs hemp hearts
1 tbs ground flaxseed
3 tbs coconut milk
1 tbs pure maple syrup
1/2 cup almond milk
1/2 tsp greens + or 1/4 tsp matcha, optional
1 tbs shredded coconut for topping
1/2 tbs cacao nibs for topping

In a blender combine all ingredients except the toppings. The mixture will be very thick so you may need to use a tamper to press everything down. Depending on how powerful your blender is, you may need to add a tablespoon of water to help it along.

When mixture is fully combined, use a spatula to divide into bowls and top with your favorite toppings! Can be eaten right away or frozen for 15 minutes to thicken.

TIP: I like to add a nutritional boost to my smoothies hence the greens/matcha. This does change the flavor ever so slightly so add one more tablespoon of syrup to counter the taste. Or, leave it out and enjoy as is!

TIP: Frozen bananas help keep the texture creamy and thick. If using raw bananas place the mixture into the freezer for fifteen minutes to thicken.

Grab your free printable version of this Chocolate Smoothie Recipe here:

Yum

Creamy Healthy Chocolate Smoothie Bowl

Ingredients

1 large banana, frozen
1 dried figg
6 ice cubes
3 tbs raw cacao
2 tbs hemp hearts
1 tbs ground flaxseed
3 tbs coconut milk
1 tbs pure maple syrup
1/2 cup almond milk
1/2 tsp greens + or 1/4 tsp matcha, optional
1 tbs shredded coconut for topping
1/2 tbs cacao nibs for topping

Instructions

In a blender combine all ingredients except the toppings. The mixture will be very thick so you may need to use a tamper to press everything down. Depending on how powerful your blender is, you may need to add a tablespoon of water to help it along.
When mixture is fully combined, use a spatula to divide into bowls and top with your favorite toppings! Can be eaten right away or frozen for 15 minutes to thicken.

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Chewy Chocolate Protein Bites with Caramel Drizzle

5-Minute Peppermint Fluff

December 19, 2016 4 Comments

My kids love homemade fluff dip so I thought I’d give our recipe a peppermint twist with this delicious 5-minute Peppermint Fluff recipe.

So what exactly is “fluff?” Fluff is a sweet dessert dip (often marshmallow based) — and everyone seems to have their own favorite combination!

While we usually go for whipped cream, chocolate cookies, vanilla pudding and marshmallows, I thought using vanilla cookies, marshmallows and peppermint cookies would be a fun holiday twist.

This recipe is for the true peppermint fan, so if you’re not sure, divide your dip in half and add half of the peppermint to one half of the dip and leave the other half plain. You can always sprinkle on additional peppermint candies afterwards if you’d like!

Ingredients for Peppermint Fluff

1/2 cup crushed candy canes or peppermint candies
1 pkg Vanilla instant pudding mix
2 cups cold milk
1 cup mini marshmallows
Cookies & fruit, for dipping

Tip: some people love marshmallow fluff or cool whip in their fluff recipes. We personally liked this consistency for the peppermint fluff, but those additional ingredients would be delicious if you wanted to add them in.

Kitchen Tools You May Find Helpful

How to Make Peppermint Fluff

Place peppermints in a bag or food processor and crush into small pieces. (My daughter loves doing this with a rolling pin as I prep the other ingredients.)

Repeat with the vanilla wafer cookies.

Whip the vanilla pudding mix with milk for 2 minutes until thick.

Stir in the crushed peppermints, vanilla wafers, and mini marshmallows.

Refrigerate at least 2 hours or overnight before serving.

Serve with your choice of dippables – cookies, fruit, etc.

Pin this Peppermint Fluff recipe:

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5-Minute Peppermint Fluff

Ingredients

1/2 cup crushed candy canes or peppermint candies
1 pkg Vanilla instant pudding mix
2 cups cold milk
1 cup mini marshmallows
Cookies & fruit, for dipping
1 tub Cool Whip or 1 cup marshmallow fluff, optional

Instructions

Place peppermints in a bag or food processor and crush into small pieces. (My daughter loves doing this with a rolling pin as I prep the other ingredients.)
Whip the vanilla pudding mix with milk for 2 minutes until thick.
If using: Fold in the Cool Whip until just combined - be careful not to overmix.
Stir in the crushed peppermints, vanilla wafers and mini marshmallows.
Refrigerate at least 2 hours or overnight before serving.
Serve with your choice of dippables - cookies, fruit, etc.

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Do you have a peppermint fan in your house that would love this delicious dip recipe?

For more delicious holiday recipes the kids can help make, check out:

From-Scratch Chocolate Cookie Pudding

November 20, 2016 Leave a Comment

This Chocolate Cookie Pudding is a rich, creamy dessert that your family will love!

One of my favorite childhood memories is the chocolate pudding my mom used to make. I remember clearly the anticipation — peeking in the fridge throughout the afternoon to check on it — just waiting to dive in after dinner.

This recipe is just like that thick, creamy classic, but with the addition of crunchy cookies and chocolate shavings. That’s triple the chocolatey goodness!

Chocolate Cookie Pudding Ingredients

¼ cup cocoa powder
½ cup chocolate shavings
¼ cup crushed chocolate cookies
2 cups milk
¼ cup cornstarch

Kitchen tools you might find useful:

Directions

Place the cocoa powder, chocolate shavings, and chocolate cookies in a medium sauce pot.

Pour the milk and slowly incorporate the cornstarch. Stir regularly.

Set the pot over medium heat and stir until the first bubble forms.

Remove from the heat and let it cool down for 20 minutes.

Divide into rock glasses or parfait/sundae cups to serve. Refrigerate to set.

Garnish with crushed cookies. Serve and enjoy.

You’ll also love this extra-indulgent variation:

Simply incorporate some caramel sauce into the batter before cooking for a new chocolate caramel treat!

Grab your free printable version of this Chocolate Cookie Pudding recipe:

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From-Scratch Chocolate Cookie Pudding

Ingredients

¼ Cup cocoa powder
½ Cup chocolate shavings
¼ Cup crushed chocolate cookies
2 Cups milk
¼ Cup cornstarch

Instructions

Place the cocoa powder, chocolate shavings, and chocolate cookies in a pot.
Pour the milk and slowly incorporate the cornstarch. Stir regularly.
Set the pot over medium heat and stir until the first bubble forms.
Remove from the heat and let it cool down for 20 minutes.
Divide into rock glasses.
Garnish with crushed cookies.
Serve and enjoy.

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Chocolate Caramel Apple Pie

October 22, 2016 Leave a Comment

Chocolate and caramel are already a fabulous combination — but the addition of sweet, baked apples makes this Chocolate Caramel Apple Pie something truly magical!

This is definitely a dessert to enjoy year round, but it is especially perfect for Fall and the holidays. Nothing says Autumn like the smell of a fresh apple pie baking in the oven! Yum!

The best part is that this is a simple recipe and easy enough for kids to help make. They’ll love to create and roll the dough, and help press to form the pie. And they’ll definitely love to eat it!

If you’ve been searching for a Fall treat that has all of your favorite flavors, but served up in a new and exciting way, then this Chocolate Caramel Apple Pie is just for you!

Chocolate Caramel Apple Pie Ingredients

For the crust

¾ Cups cold butter
2 ½ Cups flour
½ Cup cocoa powder
⅛ Cup honey
¼ Cup cold water

For the filling

3 Apples
2 Tbsps sugar
Caramel sauce drizzles

Kitchen tools you might find useful:

9.5″ pie dish
Food processor (The “Big Mouth” from Hamilton Beach has lasted us years!)
Wooden rolling pin

How to make chocolate caramel apple pie

Preheat the oven to 370F. Grease and flour a pie dish and set aside.

In a food processor combine all the crust ingredients. Pulse until a thick dough is formed (add more water if needed).

Transfer to a lightly floured surface and roll out the dough using a rolling pin.

Transfer to the pie dish, and press against it. Place in the oven and bake for 15 minutes.

Meanwhile, slice the apple and coat them with the sugar.

Remove the pie crust from the oven, top with the apple slices, and drizzle caramel sauce all over. Bake for 10 additional minutes.

Serve and enjoy. For extra indulgence, top with chocolate spread or sprinkle with cinnamon sugar!

Grab your free printable copy of this Chocolate Caramel Apple Pie recipe:

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Chocolate Caramel Apple Pie

Ingredients

¾ Cups cold butter
2 ½ Cups flour
½ Cup cocoa powder
⅛ Cup honey
¼ Cup cold water
3 Apples
2 Tbsps sugar
Caramel sauce drizzles

Instructions

Preheat the oven to 370F. Grease and flour a pie dish and set aside.
In a food processor combine all the crust ingredients. Pulse until a thick dough is formed (add more water if needed).
Transfer to a lightly floured surface and roll out the dough using a rolling pin.
Transfer to the pie dish, and press against it. Place in the oven and bake for 15 minutes.
Meanwhile, slice the apple and coat them with the sugar.
Remove the pie crust from the oven, top with the apple slices, and drizzle caramel sauce all over. Bake for 10 additional minutes.

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Quinoa Apple Skillet Cake on the Soccer Mom Blog

Copycat Starbucks Pumpkin Loaf

October 9, 2016 4 Comments

Now you don’t have to wait for Fall to enjoy your favorite Thanksgiving treat! This copycat Starbucks Pumpkin Loaf is spot-on: decadent pound cake with rich caramel glaze.

Now you can indulge your pumpkin cravings any time!

If You Love Starbucks Pumpkin Pound Cake…

I don’t know about you, but Starbucks Pumpkin Loaf is one of our family favorite treats for fall. Sometimes when I pick up a coffee from the drive-through, I’ll order a slice to share with the girls. It never lasts long!

However, with this spot-on copycat recipe, we can make our own Starbucks Pumpkin Loaf at home! Just look how moist and delicious it turned out:

This pumpkin bread tastes just as good as the “real” thing, but it costs less to make it at home. It’s also a crowd-pleasing party dessert or to have with coffee, or for breakfast…ok you get the idea…we love pumpkin bread!

Hope you love this one just as much as we do!

–Stacey

Check out our quick recipe video to see just how easy this recipe is, and then don’t forget to scroll down to grab our free printable recipe for this pumpkin bread recipe:

Copycat Starbucks Pumpkin Loaf Ingredients

A free printable copy of this recipe is available at the bottom of the post, after step-by-step photo instructions.

1 & 1/2 cups all purpose flour
1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/2 teaspoons baking soda
1/2 teaspoons baking powder
1/4 teaspoons ground cloves
1/4 teaspoons ground nutmeg
2/3 cup sugar
2/3 cup brown sugar
1/4 cup milk
3 egg whites
1 cup canned pumpkin puree

Kitchen tools you might find useful:

How to Make Starbucks Pumpkin Loaf

Preheat oven to 350º F.

Combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.

In a separate bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk.

Add in pumpkin and mix.

Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.

Pour the batter into a greased 9×5″ loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.

Spot-on copycat Starbucks pumpkin loaf recipe! Perfect fall flavored pound cake with a rich caramel glaze - your favorite holiday dessert at home any time!

Allow the bread to cool in the pan before removing.

Optional Caramel Drizzle & Walnut Garnish:

If desired, use 2 Tablespoons of caramel ice cream topping and 1/2 cup crushed walnuts for a decadent topping.

Pin this Copycat Starbucks Pumpkin Loaf on Pinterest:

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Yield: 8 servings

Copycat Starbucks Pumpkin Loaf

Name: Copycat Starbucks Pumpkin Loaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 & 1/2 cups all purpose flour; 1/2 teaspoons ground cinnamon; 1/2 teaspoons salt; 1/2 teaspoons baking soda; 1/2 teaspoons baking powder; 1/4 teaspoons ground cloves; 1/4 teaspoons ground nutmeg; 2/3 cup sugar; 2/3 cup brown sugar; 1/4 cup milk; 3 egg whites; 1 cup canned pumpkin puree

A spot-on copycat recipe to make Starbucks pumpkin loaf at home.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

1 & 1/2 cups all purpose flour
1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/2 teaspoons baking soda
1/2 teaspoons baking powder
1/4 teaspoons ground cloves
1/4 teaspoons ground nutmeg
2/3 cup sugar
2/3 cup brown sugar
1/4 cup milk
3 egg whites
1 cup canned pumpkin puree

Instructions

Preheat oven to 350º F.
Combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
In a separate bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk.
Mix in pumpkin.
Slowly add the dry ingredients to the bowl of wet ingredients, stirring until everything is combined.
Pour the batter into a prepared 9x5" loaf pan and bake 55-60 minutes, or until a toothpick comes out clean.

Are you a fan of Starbuck’s Pumpkin Loaf? What other copycat recipes would you like to see us come up with?

For more easy breakfast ideas, check out our Chocolate Caramel Waffles and Easy Mini Egg Souffles.

Caramel Popcorn Cupcakes

October 9, 2016 5 Comments

My daughter always begs for Chicago Mix popcorn, and then only eats the Cheese Popcorn half of the bag. It drives me crazy! We always end up with a half-full bag of caramel popcorn, so I came up with this easy recipe for Caramel Popcorn Cupcakes with a Vanilla Butter Cake and Caramel Buttercream for a fun caramel cupcake perfect for a Circus theme or Baseball Birthday Party.

Ingredients to Make Caramel Popcorn Cupcakes:

For the Vanilla Butter Cupcakes, you will need:

1 cup unsalted butter, softened
2 cups granulated sugar
6 egg yolks
1 Tablespoon vanilla extract
3 cups cake flour- sifted
1 Tablespoon + 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups milk

For the Caramel Buttercream, you will need:

1 cup unsalted butter, softened
3/4 cup brown sugar
3 1/2 cups powdered sugar, sifted
2 Tablespoons dark corn syrup
3 Tablespoons milk
Small bag or box of caramel popcorn, optional garnish
Caramel ice cream topping, optional garnish

Kitchen Tools You May Find Useful:

Non-slip mixing bowls
Stand mixer
Measuring cups
Measuring spoons
Silicon cupcake liners
Muffin tin
Toothpicks
Piping bag set with reusable silicon frosting bag
Cooling rack

How to Make Caramel Popcorn Cupcakes

Preheat your oven to 375F.

Line a muffin tin with your chosen cupcake liners and set aside.

Cream the butter and sugar with your mixer in a mixing bowl for at least two minutes, until light and fluffy.

Add the eggs, vanilla, and milk and combine well. Set aside.

In a separate bowl, combine the flour, baking powder, and salt and then add slowly to the wet mixture, beating until just combined.

Portion out 1/3 cup of batter into each cupcake liner and bake 18-22 minutes, until an inserted toothpick comes out clean.

While the cupcakes are baking, whip together all frosting ingredients except the milk – butter, brown sugar, powdered sugar, and milk. Add the milk 1 Tablespoon at a time until you reach your desired frosting consistency.

Spoon the caramel frosting into a piping bag fitted with a star tip, and set aside.

Allow the cupcakes to cool on a baking rack before frosting. Garnish with caramel popcorn, as desired.

Pin this Caramel Popcorn Cupcake recipe for later:

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Caramel Popcorn Cupcakes

Ingredients

For the Vanilla Butter Cake

1 cup unsalted butter, softened
2 cups granulated sugar
6 egg yolks
1 Tablespoon vanilla extract
3 cups cake flour- sifted
1 Tablespoon + 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups milk

For the Caramel Buttercream

1 cup unsalted butter, softened
3/4 cup brown sugar
3 1/2 cups powdered sugar, sifted
2 Tablespoons dark corn syrup
3 Tablespoons milk
Small bag or box of caramel popcorn, optional garnish
Caramel ice cream topping, optional garnish

Instructions

Preheat your oven to 375F.
Line a muffin tin with your chosen cupcake liners and set aside.
Cream the butter and sugar with your mixer in a mixing bowl for at least two minutes, until light and fluffy.
Add the eggs, vanilla, and milk and combine well. Set aside.
In a separate bowl, combine the flour, baking powder, and salt and then add slowly to the wet mixture, beating until just combined.
Portion out 1/3 cup of batter into each cupcake liner and bake 18-22 minutes, until an inserted toothpick comes out clean.
While the cupcakes are baking, whip together all frosting ingredients except the milk - butter, brown sugar, powdered sugar, and milk. Add the milk 1 Tablespoon at a time until you reach your desired frosting consistency.
Spoon the caramel frosting into a piping bag fitted with a star tip, and set aside.
Allow the cupcakes to cool on a baking rack before frosting. Garnish with caramel popcorn, as desired.

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These cupcakes would be fun for so many different occasions – do you have a special event coming up that they would be perfect for?

Check out some of our other delicious cupcake recipes, like our Brown Butter Cupcakes with Maple Buttercream or our Big Bird Cupcakes, perfect for a special birthday or playdate treat.

Chocolate Caramel Waffles

October 9, 2016 1 Comment

I love indulging in delicious homemade brunch recipes on the weekends, and these Caramel Chocolate Waffles definitely fit the bill.

These chocolate caramel waffles are an indulgent treat for a lazy weekend morning, or for a special breakfast.

A waffle maker is an essential piece of equipment to make homemade waffles – I know that there are molds out there that go in a frying pan or a microwave, but they don’t result in that same tender inside with a crispy outside that you just need in a great waffle.

A waffle maker will pay for itself quickly, and you can make double or triple batches and freeze the extras for a quick homemade toaster waffle on busy mornings. Just ensure that the model you get is easy to clean.

Serve with a side of fruit so you can counterbalance any chocolate-for-breakfast guilt.

Ingredients to Make Chocolate Caramel Waffles

You will need:

3 Cups flour
½ Cup cocoa powder
2 Cups chocolate milk
½ Cup caramel sauce
2 Eggs
2 Tbsps vegetable oil
2 Tsps baking powder
¼ Cup water
Pinch of salt
Chocolate syrup, to taste

Kitchen Tools You May Find Useful:

How to Make Chocolate Caramel Waffles

Preheat the waffle iron and brush it with vegetable oil.

Blend the flour, cocoa powder, chocolate milk, half the caramel, eggs, baking powder, and salt.

Transfer the batter to the waffle iron.

Bake for 5 – 8 minutes.

Top with caramel and chocolate syrup drizzles.

Serve and enjoy.

If you are feeling extra indulgent, incorporate some hazelnut spread into the batter.

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Chocolate Caramel Waffles

Ingredients

3 Cups flour
½ Cup cocoa powder
2 Cups chocolate milk
½ Cup caramel sauce
2 Eggs
2 Tbsps vegetable oil
2 Tsps baking powder
¼ Cup water
Pinch of salt
Chocolate syrup, to taste

Instructions

Preheat the waffle iron and brush it with vegetable oil.
Blend the flour, cocoa powder, chocolate milk, half the caramel, eggs, baking powder, and salt.
Transfer the batter to the waffle iron.
Bake for 5 – 8 minutes.
Top with caramel and chocolate syrup drizzles.
Serve and enjoy.

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Do you indulge occasionally for brunch? What’s your favourite indulgent brunch recipe?

Be sure to check out some of our other delicious breakfast recipes, like our Copycat Starbucks Pumpkin Loaf or Mini Egg Souffles that Kids Can make!

Girl Scout Cookie Thin Mint Cupcakes

February 25, 2015 9 Comments

If you have fond childhood memories being a Girl Scout or Girl Guide …or just eating the cookies… then you’ll LOVE our Thin Mint Cupcakes!

These Thin Mint Cupcakes are a bit of nostalgia in every bite, and a delicious way to enjoy Thin Mint Girl Scout Cookies!

Here’s the lowdown: a decadent and rich cupcake, filled with bits of melted Thin Mint cookies, and topped with an almond-flavoured frosting that perfectly balances the mint flavor.

These Thin Mint Cupcakes are perfect for the Girl Scout cookie lover!

If it’s not cookie season, mint chocolate chips could be used and you’ll still have a delicious Chocolate Mint Cupcake.

Thin Mint Cupcakes Ingredients

1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup buttermilk
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream

TIP: If you don’t have buttermilk as this recipe calls for, you may sub whole milk (no need to sour it with vinegar or lemon juice). If you buy a good quality buttermilk, or buttermilk culture, you will never run out of buttermilk as you can keep adding fresh milk to the jar and allowing the cultures to turn it into buttermilk naturally. It’s worth the initial upfront investment.

Kitchen Tools You May Find Helpful:

How to Make Thin Mint Cupcakes

Preheat the oven to 350F degrees.

In a large bowl, mix the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined

Set aside.

In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.

Pour half of the wet ingredients into the dry ingredients

Next add half of the buttermilk

Gently stir – about 5 stirs

Repeat with the remaining wet ingredients and buttermilk

Add 8 crumbled Thin Mint cookies to the mix and fold in

Stir until just combined. The batter won’t be very thick

Pour the batter into the liners – fill only 3/4 full

Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean

Allow to cool completely before frosting

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Make sure to pin these for later!

Grab your free printable recipe for these Thin Mint Cupcakes:

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Girl Scout Cookie Thin Mint Cupcakes

Ingredients

1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup buttermilk
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream

Instructions

Preheat the oven to 350F degrees.
In a large bowl, mix the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined
Set aside.
In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.
Pour half of the wet ingredients into the dry ingredients
Next add half of the buttermilk
Gently stir - about 5 stirs
Repeat with the remaining wet ingredients and buttermilk
Add 8 crumbled Thin Mint cookies to the mix and fold in
Stir until just combined. The batter won't be very thick
Pour the batter into the liners - fill only 3/4 full
Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean
Allow to cool completely before frosting
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

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What are your favorite types of cookies? Do you have special treats from your childhood that just bring back fond, nostalgic memories whenever you bite into them?

For more delicious cupcake recipes, check out our Easy Unicorn Cupcake recipe or our collection of Adorable Easter Cupcakes.

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Creamy Avocado Fudgesicles

Avocado Fudgsicles Ingredients

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Be sure to pin our Creamy Avocado Fudgesicles on Pinterest:

Grab a free printable copy of our Avocado Fudgsicles Recipe:

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Sugar Cookie Ingredients

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Directions

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Fluffy Dairy Free Coconut Pudding Ingredients

Directions

Tips

Kitchen tools you might find useful for this recipe:

Be sure to grab a free printable copy of our dairy free coconut pudding recipe:

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Ingredients for Gluten-free Apple Berry Pie

How to Make Gluten-free Apple Berry Pie

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Be sure to pin this Gluten Free Apple Berry Pie recipe on Pinterest:

The “magic” ingredient? Avocados!

Jungle Green Smoothie Bowl Ingredients

Directions

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Chocolate Cake Brownies Ingredients

How to Make Chocolate Cake Brownies

Pin this Kid-Made Chocolate Cake Brownie Recipe:

This Chocolate Smoothie contains everything a child (and us adults too!) need in a meal:

Chocolate Smoothie Bowl Ingredients

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Ingredients for Peppermint Fluff

How to Make Peppermint Fluff

Pin this Peppermint Fluff recipe:

Chocolate Cookie Pudding Ingredients

Directions

Grab your free printable version of this Chocolate Cookie Pudding recipe:

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Chocolate Caramel Apple Pie Ingredients

How to make chocolate caramel apple pie

Grab your free printable copy of this Chocolate Caramel Apple Pie recipe:

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If You Love Starbucks Pumpkin Pound Cake…

Copycat Starbucks Pumpkin Loaf Ingredients

How to Make Starbucks Pumpkin Loaf

Optional Caramel Drizzle & Walnut Garnish:

Pin this Copycat Starbucks Pumpkin Loaf on Pinterest:

Ingredients

Instructions

Ingredients to Make Caramel Popcorn Cupcakes:

How to Make Caramel Popcorn Cupcakes

Pin this Caramel Popcorn Cupcake recipe for later:

Grab your free printable for our Caramel Popcorn Cupcakes recipe:

Ingredients to Make Chocolate Caramel Waffles

How to Make Chocolate Caramel Waffles

Pin this chocolate caramel waffle recipe for later:

Print your free copy of our chocolate caramel waffles recipe:

Thin Mint Cupcakes Ingredients

Kitchen Tools You May Find Helpful:

How to Make Thin Mint Cupcakes

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Grab your free printable recipe for these Thin Mint Cupcakes:

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