Share a coke with your friends in cupcake form with these chocolate coke cupcakes with marshmallow topping and a coke glaze.
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Have some fun with your vanilla cupcakes and turn them into adorable cone head cupcakes with frosting that looks and taste like an ice cream sundae.
National Cupcake Day is exactly one week from today! In an effort to prepare you, 26 food bloggers including myself have banded together to share cupcake recipes today. I took the opportunity to whip up a cupcake creation that I have been meaning to make ever since I thought of it.
You know the adorable cone head ice cream sundae at Friendly’s? Well I recreated it in cupcake form! A vanilla cupcake is topped with a literal scoop if buttercream frosting made with ice cream and decorated with a chocolate dipped waffle cone, miniature Reese’s pieces, and whipped cream. Even if you’ve never heard of or had a cone head ice cream sundae, you won’t be able to resist these little guys.
One year ago: White Cheddar Mac & Cheese in a Mug
Three years ago: Toffee Apple Dip
Moist and flavorful brown butter pumpkin cupcakes topped with sweet cookie butter frosting. If you’re bringing them to a party you may want to double the batch!
Welcome to #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. Seventeen food bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Loaf by Love and Confections
- Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
- Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
- Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
- Pumpkin Peach Smoothie by Happy Food Healthy Life
- Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
- Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
- Easy Homemade Pumpkin Puree by Life Tastes Good
- Pumpkin Orange Soup by The Not So Cheesy Kitchen
- Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
- Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures
- Slow Cooker Pumpkin Butter by My Catholic Kitchen
- Pumpkin Scones by Making Miracles
- Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
- Pumpkin Molasses Cookies by That’s My Home
- Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry
If you haven’t been browning your butter you really should start. One extra step is all it takes to increase the depth of the flavor or whatever you are cooking, whether it be sweet or savory. In the case of these cupcakes the result was so delicious that I should have made a double batch. I brought them to a party and people were practically fighting over them and the last one was split into fourths just to keep the peace. The cupcakes are a bit heavier than traditional cupcakes due to the addition of pumpkin puree but they are not lacking on moisture. And if you love Speculoos/Biscoff cookies, you will rave over the frosting made out of cookie butter!
P.S. For those of you wondering, my friend Maggie adored her birthday cake saying it was “the best cake ever“! Just like the cake the weekend was filled with greatness. We also ran a 5K in which both Maggie and I placed 2nd in our respective age groups. If Maggie hadn’t just turned 30 I would’ve only made 3rd place haha.
One year ago: Cinnamon-Raisin Bagel for One
Two years ago: Peanut Butter-Chocolate Molten Lava Cake
Dark chocolate peanut butter cupcakes with dark chocolate peanut butter frosting. As dangerous as they sound especially in the deceptively innocent mini size.
Last year during football season I made white chocolate peanut butter mini cupcakes and they were super addictive. Since today is National Chocolate Cupcake Day I decided to revisit that recipe using dark chocolate peanut butter. It’s the dark-side equivalent of the more innocent looking white chocolate peanut butter cupcakes, but equally as sinful. That’s why I made them minis so you can eat 4 or 5 of them without feeling guilty. Oh the deception!
One year ago: Horror Show Pistachio Zombie Cupcakes
Two years ago: Review: Baking for Friends