These oreo cupcakes are so dreamy…totally inspired by my favorite cupcake at Walt Disney World at the Boardwalk Bakery! They have an oreo mousse filling and a whipped cream frosting on top!

I think about these cupcakes all the time and if I'm anywhere near the Boardwalk…I have to have one of these cupcakes. Being able to make them at home now is awesome!

Somehow they made my favorite @waltdisneyworld cupcake even better by changing the cupcake flavor from vanilla to chocolate. This is the Oreo cupcake served at the Boardwalk Bakery. It's a must have…not one crumb left. ???? There's an Oreo mousse filling inside, the crispy candy pearls on the outside & the whipped icing…all PERFECTION! #TLKDisney #waltdisneyworld #latergram #boardwalkhotel #disneyside

A photo posted by Julie Deily (@thelittlekitchn) on Feb 22, 2015 at 8:09am PST

Let's start with the actual cupcake you get at the Boardwalk Bakery. Their oreo cupcake looks different from mine but has a similar oreo cookie mousse filling inside a chocolate cupcake and a whipped frosting. I couldn't find the crunchy candies on top but that's ok, the cupcake is amazing!

First off, I did ask the Walt Disney Chefs for the recipe. Did you know that they share their recipes? If they have a tested scaled down version of the recipe then they will share it. The version they shared with me was not chocolate though…it had a vanilla cupcake. The oreo cupcake at the Boardwalk Bakery used to have a vanilla cupcake base way back when though, so it makes sense!

So for the chocolate cupcake portion, that's my own. I tweaked the mousse filling and kept the whipped cream frosting as is.

Mix the dry ingredients together.

I used a rubber spatula.

Cream the butter and sugar together. Then, mix in the eggs. Add the vanilla extract, vegetable oil, coffee and milk.

A tip: if your coffee is still really hot, mix it with the cold milk and that will cool down the coffee really quick!

Add the dry ingredients in two batches and don't overmix.

Spoon the batter into a prepared cupcake tin. I use greaseproof cupcake liners.

Bake for 16 to 18 minutes.

Whipped heavy cream until you have medium-firm peaks.

Mix in crushed Oreo cookies.

And there you have the mousse.

You might not be able to see but I have my butter knife at an angle.

And I'm cutting out a core of the cupcake.

It looks like a cone, see?

Fill that cupcake with the Oreo cookie mousse.

This is honestly what makes this truly an Oreo cupcake!

Put the core right on top, with the insides sticking out.

It looks messy and funny right now but we'll fix that.

I'm using a round tip and a pastry bag…piping the whipped cream frosting.

Around that core.

Going around.

And around.

When you're done, add the Oreo cookie halves. What does the cupcake look like to you?

Add sprinkle some cookie crumbs on top or you can use rainbow sprinkles too!

It's so delicious! And it tastes just like the cupcakes at the Boardwalk Bakery!

Can I say you're welcome?

These cupcakes are so cute and I bet you can't eat just one!

Definitely know that you need to refrigerate these guys because of the whipped cream frosting if you're not serving them immediately!

Easy Oreo Cupcakes Recipe

Oreo Cupcakes

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 cupcakes

Ingredients

Chocolate Cupcakes

• 1 1/4 cups cake flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 stick unsalted butter 1/4 cup, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 Tablespoon vegetable oil
• 1/4 cup brewed coffee cooled
• 1/2 cup milk

Cookies and Cream Mousse

• 1 cup heavy cream divided
• 6 chocolate Oreo cookies crumbled, plus additional for assembly)

Whipped Cream Frosting

• 2 cups heavy whipping cream
• 1/2 cup granulated sugar
• 12 chocolate cream-filled cookies each cut in half (Oreos)

Instructions

Chocolate Cupcakes

• Heat oven to 350 degrees F. Line a muffin tin with cupcake liners.
• Into a medium-sized mixing bowl, sift the cake flour, cocoa powder, baking powder, baking soda and salt. Mix together with a rubber spatula.
• Add butter and sugar to another large bowl. Cream the butter and sugar together with an electric hand mixer, about 90 seconds to 2 minutes. Add eggs and mix together until thoroughly mixed. Scrape the sides and the bottom of the bowl. Add vanilla extract and vegetable oil and mix again. Add coffee and mix and mix thoroughly. (If the coffee is still really hot, mix it first with the cold milk before adding to the batter.)
• In two batches, add the dry ingredients iand mix together until they are combined (don’t over mix and don’t forget to scrape the bottoms and sides of the bowl).
• Scoop 1/4 cup of batter into each cupcake liner. Bake for about 16 to 18 minutes, until when inserting a toothpick in a couple of cupcakes in the center comes out clean. Carefully remove cupcakes from the muffin tin and cool on wire cooling racks.

Cookies and Cream Mousse

• Finely crumble 6 Oreo cookies; I put them into a plastic zippered bag and crush with a rolling pin or the bottom of a glass.
• Add 1 cup heavy cream to a large mixing bowl or the bowl of a stand mixer. Mix on medium speed to medium-firm peaks, about 2 to 3 minutes.
• Fold together whipped cream and crumbled Oreo cookies in a separate bowl (so you can reuse the same bowl for the frosting). Cover and refrigerate until ready to assemble the cupcakes.

Assembly

• To that bowl you used previously, add 2 cups heavy cream and granulated sugar. Mix on medium speed to stiff peaks, about 3 to 4 minutes. Cover and refrigerate until ready to assemble the cupcakes.
• Using a butter knife, cut out the centers of the cupcakes. At a 45-degree angle, cut in a circle so when you’re done, you have cut out a cone shape.
• Using a spoon, fill each cupcake center with about 2 tablespoons Oreo cookie mousse. Take the cut out cupcake and place it on top, with the point facing up.
• Using a round tip inside a pastry bag, pipe whipped cream frosting starting at the bottom and moving up the sides to cover the cut out cupcake. Place two halves of an Oreo cookie on each side of the cupcake and sprinkle with Oreo cookie crumbs, if desired.
• If not serving immediately, these cupcakes need to be stored in the refrigerator because of the heavy cream. Once you’re ready to eat them, allow them to sit on the counter at room temperature for at least 10 to 15 minutes (or the cupcake will taste dry). These cupcakes can me be made a few days ahead of time.

Notes

Inspired by the Oreo Cupcakes at Boardwalk Bakery at Walt Disney World; thanks to the Disney Chefs for the Whipped Cream Frosting recipe!

The post Easy Oreo Cupcakes Recipe appeared first on DualFood.

I have a thing for cupcakes. Maybe because they are small? And salted caramel. Well because it's caramel and butter is involved.

I have a good friend, Carrie, who tells me all the time she doesn't like salted caramel. So if you're like her, you can make the caramel without the salt and it would be caramel buttercream!

I'm so glad to be working with Land O'Lakes again to bring you another recipe and because this one's a little special, I consider this a holiday recipe.

You can make your own caramel sauce or use store bought. If you use regular caramel, you can easily make it salted caramel by adding sea salt (to taste) to it.

Also, when I'm making these cupcakes, I usually put the cupcakes in the oven, make the salted caramel and then the buttercream but you can honestly make the caramel and the buttercream ahead of time, even a couple of days before!

Sift all of the dry ingredients, especially, the cocoa powder because it always has hard bits in it, except the salt. Mix together all of the dry ingredients with the salt.

Take two tablespoons of the dry ingredients and mix in with the chocolate chips ahead of time, then set aside. I do this so the chips don't sink…some still will but that's ok. Also, I use the miniature chocolate chips because the big ones…no matter what you do, they sink to the bottom of the cupcake!

Cream the butter and the sugar together.

Add eggs and mix.

Then, add the coffee, vegetable oil, vanilla extract and the milk. Once you mix it up, it will look curdled.

I always carefully add the dry ingredients in two or three batches and mix.

Add the chocolate chips.

And mix with a rubber spatula.

I use a 1/4 cup measuring cup for these cupcakes.

And then bake at 350 degrees F for 16 to 18 minutes.

While those are baking, make your caramel sauce. Don't stir once you turn the heat on. You can pick up the pot and swirl around but don't stir.

Once they are an amber color…

Add the butter and whisk vigorously.

Then, add the heavy cream and whisk vigorously again.

Remove from heat and add vanilla extract and sea salt and mix together.

And now for the buttercream! I like to use both salted and unsalted Land O Lakes® butter for buttercream.

After mixing the butter, vanilla extract and powdered sugar. It's a regular ol' vanilla buttercream…

Until you pour in the salted caramel!

And there you have it!

Check out the short little instagram video I posted of frosting one of these cupcakes…below!

Double Chocolate Cupcakes with Salted Caramel Buttercream yesssss! @landolakesktchn (thanks to @loveandoliveoil for the video help!) recipe ???? ???? http://littlekit.ch/choccupcakes

A video posted by Julie Deily (@thelittlekitchn) on Nov 3, 2015 at 3:52am PST

Cupcakes that I KNOW you'll love! A few friends taste tested for me and they really enjoyed them. Now time to make these for your next holiday get together! Stat!

Print

Double Chocolate Cupcakes with Salted Caramel Buttercream Recipe

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24 to 28 cupcakes

Ingredients

Double Chocolate Cupcakes

• 2 1/4 cups cake flour
• 3/4 cup unsweetened cocoa powder
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups mini semisweet chocolate chips
• 1 Land O Lakes® Unsalted Butter Stick 1/2 cup, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 Tablespoons vegetable oil
• 1/2 cup brewed coffee cooled
• 3/4 cup milk

Salted Caramel

• 3/4 cup granulated sugar
• 2 Tablespoons water
• 1/2 cup heavy cream room temperature
• 1/2 Land O Lakes® Unsalted Butter Stick 1/4 cup, cubed, room temperature
• 1/4 teaspoon pure vanilla extract
• 2 teaspoons sea salt

Salted Caramel Buttercream Icing

• 1 Land O Lakes® Unsalted Butter Stick 1/2 cup, softened
• 1 Land O Lakes® Salted Butter Stick 1/2 cup, softened
• 1 Tablespoon pure vanilla extract
• 6 cups powdered sugar
• 1/2 cup salted caramel cooled

Instructions

Double Chocolate Cupcakes

• Heat oven to 350 degrees F. Line two muffin tins with cupcake liners.
• Sift cake flour, cocoa powder, baking powder, baking soda and salt and mix together with a large spatula in a medium-sized mixing bowl. Measure out mini chocolate chips, place in a small bowl and add 2 Tablespoons of the dry mixture and mix. Set said both bowls.
• Cream butter and sugar in the bowl of a stand mixer using the paddle attachment, on medium for 2 minutes, scraping the sides and bottom of the bowl halfway through with a rubber spatula. Add eggs and mix for 2 minutes (scrape the bottoms and sides of the bowl). Add vanilla extract, vegetable oil, coffee and milk. Mix thoroughly for about 1 minute (batter will look curdled).
• Add the dry ingredients in two batches and mix together until they are combined (don’t over mix and don’t forget to scrape the bottoms and sides of the bowl). Add chocolate chip mixture and fold into the batter using a rubber spatula.
• Portion out 1/4 cup of cake batter into lined muffin tins. Bake for 16 to 18 minutes on 350 degrees F or when inserting a toothpick in a couple of cupcakes in the center comes out clean. Carefully remove cupcakes from the muffin tin and cool on wire cooling racks.

Salted Caramel

• Add 3/4 cup sugar and 2 tablespoons water to a stainless steel pot (that has a heavy bottom and high sides). Mix to combine and then turn heat to medium high.
• Lift the pot and swirl but don't stir. Cook until the sugar turns to a caramel color, about 10 to 11 minutes (watch carefully so it doesn't burn).
• Turn heat down to low. Add butter (it will be really hot so be careful) and whisk until thoroughly combined. Again, being careful, add heavy cream and whisk thoroughly.
• Remove from heat and add vanilla extract and salt (add more if you like it even more salty) and whisk thoroughly. Allow to cool completely before putting into an airtight container and refrigerating.

Salted Caramel Buttercream

• In your stand mixer bowl using the paddle attachment, mix thoroughly the softened 1 Land O Lakes® Unsalted Butter Stick and 1 Land O Lakes® Salted Butter Stick on low to medium speed. Add vanilla extract and mix well.
• Turn off your mixer and in two batches, add the powdered sugar and mixing until well blended (it will look like a dough). Be careful, the powered sugar can go everywhere!
• Add salted caramel sauce and mix for about 3 to 4 minutes. I like to refrigerate my buttercream before using. Refrigerate it for at least 30 minutes (overnight even), just place on the kitchen counter for a little while before icing your cupcakes.
• Pipe buttercream over cupcakes using your favorite tip in a decorator/frosting bag. Drizzle leftover caramel sauce on top and serve!

Disclosure: DualFood has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

The post Easy Double Chocolate Cupcakes with Salted Caramel Buttercream Recipe appeared first on DualFood.

I love cupcakes…so when KitchenAid asked me to participate in their 10,000 cupcakes campaign…to bring awareness to breast cancer during the month of October and to raise funds for Susan G. Komen for the Cure, I said yes!

Not only because I love cupcakes but because as an individual I support Komen for the Cure and its mission to end breast cancer. My grandmother is a breast cancer survivor and I used to volunteer with my local Komen affiliate. It's an important cause that's near and dear to my heart.

This raspberry ice stand mixer was released by KitchenAid a couple of years ago and the inspiration behind the frosting for these cupcakes…and thisssss new ceramic bowl was just released! I LOVE it!

I mixed the butter to get it going first and then added the powdered sugar (half of it at first).

And then the next batch.

Add the extracts and then the milk a tablespoon at a time.

Once it's done, portion it to bowls.

I decided to do a couple of pink versions of the icing and then swirl them!

I actually made a video awhile back to show you how easy it is to swirl frosting!

The bags are all ready!

Pink frosting makes me happy!

What can you do? Talk to your doctor to find out the guidance for early screening. I have had conversations with my own doctor over the years because of my family history of breast cancer and recently got a mammogram. It was a little uncomfortable but so is a lot of things when you go to the doctor, right? I don't think that should discourage women from get their screening that they need to get done. Because 1 in 8…say it with me 1 in 8 will be develop breast cancer. That's a huge number.

And another thing, make a pink cupcake and share the picture on instagram or twitter and using the following “#10000cupcakes #donate and @KitchenAidUSA” and KitchenAid will donate $1 to support the fight against breast cancer, up to $10,000. Let's get on it!! (For more info, visit the KitchenAid website.)

Easy Pink Raspberry Buttercream & 10,000 Cupcakes Recipe

Pink Raspberry Buttercream Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 1 cup 2 sticks unsalted butter, softened
• 2 pounds powdered sugar sifted
• 1 teaspoon pure vanilla extract
• 2 1/2 teaspoons raspberry extract
• 1/4 cup whole milk maybe a little more or a little bit less
• pink color paste gel

Instructions

• In the bowl of your KitchenAid stand mixer, add butter. Using the paddle attachment, beat until smooth on medium. Add powdered sugar in two batches and mix until thoroughly combined. Add vanilla extract and raspberry extract and mix.
• Add milk, gradually, starting 1 or 2 tablespoons. Mix and and continue adding milk until smooth. Continue mixing buttercream for 4 to 5 minutes. Store in the refrigerator if not using immediately. Place buttercream on your kitchen counter for at least 15 to 20 minutes before using (if refrigerating).
• For the cupcakes, use these Easy Vanilla Cupcakes with Vanilla Buttercream Recipe

Disclosure: This is not a compensated post; I shared this because the breast cancer cause is important to me. I did receive the stand mixer and the bowl from KitchenAid to help facilitate this post as well as for the purpose of review. I only share with you brands that I love! There are affiliate links in this post.

The post Easy Pink Raspberry Buttercream & 10,000 Cupcakes Recipe appeared first on DualFood.

I was out of town for a week and came home yesterday! My first flight of the day was at 5:30am…since it was so early, I didn't get much sleep. Honestly, when I have such an early flight, I usually don't sleep well. I'm so paranoid I'm going to oversleep and miss my flight! Please remind me never to book a flight so early! I literally had to have people ask me questions more than once today because my brain was so slow from the lack of sleep.

I told you that I was going to make these cupcakes with almond milk and I did it! I'm so thrilled to share these with you and work with Blue Diamond Almond Breeze again!

How about another close up? Don't you love the blue buttercream and the sprinkles? Sprinkles MAKE me SMILE!

I always measure out the dry ingredients first and then get to the wet ingredients.

Cream the butter and the sugar together.

Then, add the eggs one at a time.

After mixing the eggs and vanilla extract into the butter and sugar.

I add the dry ingredients in two batches and mix.

And then, add the almond milk…since these are vanilla cupcakes…I used the Almond Breeze almondmilk vanilla!

Nice batter!

Using a cookie scoop,

I portion out the batter in the cupcake liner-filled muffin tin.

While the cupcakes are baking, I make the buttercream.

I love the turquoise color that I used for the frosting. I made these for friends and they were a hit! I'm loving baking with almond milk and can't wait to try more recipes!!

Don't forget to check out the Win: Blue Diamond Almond Breeze $100 Gift Card Giveaway I have going on right now that's sponsored by Almond Breeze!

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Vanilla Cupcakes with Vanilla Buttercream (made with almond milk!) Recipe

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24 cupcakes

Ingredients

Vanilla Cupcakes

• 2 2/3 cups unbleached all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup 2 sticks unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 large egg whites
• 1 Tablespoon pure vanilla extract
• 2 teaspoons vegetable oil
• 2/3 cup Almond Breeze Almondmilk vanilla

Vanilla Buttercream

• 1 cup 2 sticks unsalted butter, softened
• 2 pounds powdered sugar sifted
• 1 Tablespoon pure vanilla extract
• 2 to 4 Tablespoons Almond Breeze Almondmilk vanilla maybe a little more

Instructions

Vanilla Cupcakes

• Heat oven to 325 degrees F. Add cupcake liners to muffin tins. In a medium-sized bowl, mix flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer (or can use a large mixing bowl and an electric hand mixer), add butter and sugar. Cream butter until light and fluffy using the paddle attachment. On slow speed, add eggs, one at a time and until completely mixed. Then, add vanilla extract and vegetable oil and mix.
• Add dry ingredients and mix on slow speed until incorporated. Do not overmix. Add almond milk and mix on slow speed for 30 seconds. Scrape bottom and mix again for 20 to 30 second or until batter is smooth.
• Scoop or pour 1/4 cup batter into each cupcake liner. Bake 20 to 22 minutes or until a toothpick in center comes out clean. Remove cupcakes from muffin tin and allow to cool on cooling rack.

Vanilla Buttercream

• In the bowl of a stand mixer, add butter and beat with paddle attachment until smooth. Add powdered sugar in two batches and mix until creamed. Add vanilla and mix.
• Add almond milk, gradually, starting with 1 Tablespoon at a time. Mix and and continue adding almond milk until smooth. Continue mixing buttercream for 4 to 5 minutes. Store in the refrigerator if not using immediately. Place buttercream on your kitchen counter for at least 15 to 20 minutes before using (if refrigerating).

Notes

from DualFood (modified from my other Easy Vanilla Cupcakes with Vanilla Buttercream Recipe)

Disclosure: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I only work with brands that I love and always share with you my own and honest opinions.
 
 

The post Easy Vanilla Cupcakes with Vanilla Buttercream (Made with Almond Milk!) Recipe appeared first on DualFood.

There's something about chocolate, graham crackers and marshmallows that gets me every time. I have never done a s'mores inspired dessert before though, now I can cross it off my baking bucket list!

I'm thrilled to be working with Campfire® Marshmallows and showing you how to make these wonderful Chocolate Pumpkin S'mores Cupcakes! I love how versatile their marshmallows are and the different varieties they have (fruit flavored, yes please and minis to giant roasters!).

You can barely taste the pumpkin in these cupcakes, the chocolate overwhelms it…but the pumpkin makes these cupcakes super moist!

First start out by crushing graham crackers. These cupcakes have a little graham cracker crust on the bottom!

Mix in melted butter and sugar. I often have to use my hands in this step to get them fully incorporated.

Add two teaspoons graham cracker mixture to the bottom of each cupcake liner.

Flatten out with the bottom of a spoon and bake for about 5 minutes.

Put together the cake batter.

Blend together the canned pumpkin, eggs, vanilla extract, water and vegetable oil.

Then, add the devil's food cake mix and chocolate pudding packet and beat together with an electric mixer.

Scoop out 3 Tablespoons of batter using a cookie scoop and pour into the cupcake liners.

All done and ready for the oven!

After they come out of the oven, allow them to cool on a baking rack.

I broiled the marshmallows in the oven and used a torch on some of them. They turned out better from the oven but they are messier to deal with. Toasted marshmallows for the win!

These cupcakes are amazing, I know you'll love them and they are great for a Fall dessert for your holiday party or even great year-round!

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Chocolate Pumpkin S'mores Cupcakes Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 18 -20 cupcakes

Ingredients

Cupcakes

• 9 graham crackers
• 3 Tablespoons unsalted butter melted
• 2 Tablespoons granulated sugar
• 3/4 cup canned pumpkin
• 1/2 cup vegetable oil
• 4 eggs
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• 1/2 Tablespoon granulated sugar
• 1 18.25 oz package devil’s food cake mix
• 1 3.4 oz package instant chocolate pudding mix
• 5 ounces dark chocolate squares
• 1 teaspoon vegetable shortening
• store-bought whipped frosting
• Campfire Marshmallows cut in half

Instructions

• Heat oven to 350 degrees F.
• Crush graham crackers in a zippered plastic bag using a rolling pin. Mix in melted butter and 2 Tablespoons sugar. Line two cupcake tins with cupcake paper liners. Add 2 teaspoons graham cracker mixer to each cupcake liner and flatten with the back of a spoon.  (Reserve the extra graham cracker crust for later.)
• Bake the graham cracker crusts in the oven for about 5 to 6 minutes. Remove from oven and allow to cool while working with the cupcake batter.
• In a large mixing bowl, add canned pumpkin, vegetable oil, eggs, water and vanilla extract and mix together thoroughly with an electric mixer.
• Add sugar, cake mix and pudding mix and mix again but be careful not to over mix. Use a rubber spatula to scrape the sides and bottom of the bowl.
• Use a large cookie scoop (three tablespoons) to portion batter into the liners on top of the graham cracker crust that's already been baked.
• Bake cupcakes for 19 to 20 minutes at 350 degrees F. Once done baking, allow to cool on a baking rack.
• Add chocolate squares and shortening to a small microwave safe bowl. Microwave on 50% power in 30 second increments to melt. Mix between increments.
• Once cool, spread a little bit of frosting on each cupcake and work on the marshmallows. See below.

Prepping the Marshmallows

• Cut marshmallows in half and place on a cookie sheet that's lined with parchment paper with the cut side UP. Broil in your oven for 1 minute (watch closely or they may burn). My oven broils at 550 degrees F and I moved the oven rack the second spot from the top. Broiling them in the oven turned out the best (the best looking marshmallows but if you have a torch, it's actually easier). Remove marshmallows one by one and place three halves on each cupcake.
• If you have a kitchen torch, you can torch them! I found that torching the cut side is best. Be careful not to burn your marshmallows although some people like them "burnt" for their s'mores!
• Use a spoon to drizzle chocolate over the marshmallows and sprinkle leftover graham cracker crumbs on top.

Notes:

• If you're not going to decorate the cupcakes the same day you make them, be sure to store them in an airtight container overnight.

Disclosure: This post is sponsored by Campfire® Marshmallows, all opinions are my own and I only work with brands that I love. There's an affiliate link in this post.

The post Easy Chocolate Pumpkin S'mores Cupcakes Recipe appeared first on DualFood.

Halloween is tomorrow! Yay! These Halloween monster cupcakes were so fun to make! I'm obsessed with them!

My friend, Angie, sent me a sampling of her new product line for Make'n Mold! Cutest things ever. The first time the DIY Sugar Eyes, I had plans for them. I'm so obsessed with being able to customize the eyes for cupcakes, cookies, whatever treats!

Before we get into the cupcakes, let's chat about Halloween Horror Nights at Universal Orlando Resort. A couple of weeks ago, I went with Curtis and our friend, Stephen.

What was I thinking? I was scared out of my mind! There were 8 haunted houses and we went through 6 of them. It was fun when I wasn't being scared. Curtis and Stephen had a blast. Universal Orlando Resort offered us fast passes and that's the way to go. Florida in October is still pretty warm and the fast passes are well worth the price.

Our favorite was getting on some of the rides with little wait…the Mummy and the Transformers rides! And of course the Walking Dead haunted house…it was pretty neat because the haunted house takes you through season 4 of the show on AMC. And I didn't intend this but it's just so awesome that I'm talking about Walking Dead while talking about Angie's new Make'n Mold products because she's a huge fan!

All of the haunted houses were pretty amazing, the attention to detail and the props mindblowing! I wish I had more pictures to show you but you walk quickly through because you're being scared by the costumed characters in the haunted house and couldn't just stop to take a picture.

Back to the cupcakes…these DIY Sugar Eyes were so easy to draw on. You just need to be careful that you don't touch the parts you drew on because you can get some ink on your fingers and then leave fingerprints on the eyes. But it's easy to be careful and often, you will probably be putting the eyes directly on something before drawing on them.

Lots o' eyes!

Then, I dyed the frosting.

I like to fill my decorator bags using a pint glass.

Cut the bag with the coupler inside. And screw on the tip.

Add the frosting.

Now we're ready to decorate. I'm using the grass tip.

It looks like hair, grass and thin spaghetti!

Add the eyes. Aren't they so cute?

Seriously, some are scary, some are emo, some are funny and some are just plain goofy!

I can't get over these! Monster Cupcakes…you need these in your life!

Disclosure: I was hosted by Universal Orlando for Halloween Horror Nights and Make'n Mold sent me products for the purpose of review. I only share with you things that I love and of course opinions expressed are my own!

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Buttercream Dream Recipe

Ingredients

• 1/2 cup 1 stick unsalted butter, room temperature
• 1/2 cup 1 stick salted butter, room temperature
• 1 cup shortening
• 2 pound bag of powdered sugar
• 3 Tablespoons pure vanilla extract
• 3 to 6 Tablespoons milk cold

Instructions

• In a stand mixer, add butters and shortening and cream together at medium speed. Add clear vanilla and mix well.
• Add powdered sugar in batches, in halves or thirds and mix well at low speeds. Be sure to cover the mixer with a clean towel to ensure the powdered sugar does not go everywhere. Scrape down the sides with a rubber spatula.
• Add milk while mixer is still on (start at a low speed), one tablespoon at a time until you reach desired thickness. In between adding, you will need to scrape down the sides. Once you have the milk mixed in, mix at medium speed for 3 to 4 minutes. For thinner icing, use more milk. For thicker icing, use less milk.

The post Easy Monster Cupcakes Recipe appeared first on DualFood.