How Not to Make Pumpkin Spice Pudding Cupcakes

This weekend, amongst the madness of just-paid Army wives and Thanksgiving shoppers at the Commissary, I spotted a box of Jell-O Pumpkin Spice Pudding!  *SQEEEEEEEEL*  I immediately tossed it into my basket and continued on my shopping.

Today… my husband is hungover.  A bottle of Johnny Walker and half a bottle of Glenlivet between him and his buddy Jody… well, they’re both not happy soldiers today.  Which means… I’m alone to bake whatever my little heart desires!

First, it was my second double batch of Holiday Chex Mix of the season… now it’s cupcakes… and after the cupcakes are done…  the roast, taters and carrots go in the oven!  Are you jealous yet? hehe  It’s a fabulous day to be in my kitchen!

So… the cupcakes.  I’ve said over and over how I’m not a “box mix” kinda baker.  But I find myself lately having a box “on hand” in my kitchen and well… whip up a batch of one-bowl cupcakes using it!  Eeeek.  Now that I have a box of pudding mix… I thought maybe the two might go together!  I thought a nice maple cream cheese frosting would go well with them too!  YUM!

WRONG.  Total disaster.  The batter started out okay…. had promise.  They baked, puffed up perfectly.  See… don’t they look pretty?

WRONG… they sunk.

I thought… well maybe, I can salvage them with frosting.  NOPE.  Wrong again.  I tasted the cupcakes and they were DISGUSTING!  They tasted like pudding… but nothing like cake!  No flavor and just GROSS! ACK!

Into the trash can they went.

I’ve learned my lesson.  NO MORE BOXED CAKE MIX!

And as for the pudding… I’ll stick to eating it out of the bowl and not in my cupcakes.

Here’s a picture of the ingredients I used…. so that you won’t make the same mistakes I did.

Ingredients:
1 box cake mix
1 box pumpkin spice pudding
2 cups cold milk
1/2 cup pumpkin puree
1 tsp vanilla (not pictured)
spices

SO… what did I do wrong? Any suggestions? How do you make your pudding cupcakes?

 

Chocolate Chocolate Chip Cookie Dough Cupcakes

I don’t know how long it’s been since I’ve actually baked a cupcake.  Weeks… probably more like months.  I’ve baked cookies, scones and crescent rolls, but no cupcakes!  Crazy, huh?  Cause this is supposed to be a cupcake blog, right?

Hmmm… So yeah.  I made cupcakes today.  And, I didn’t start back into baking cupcakes slowly.  No, I didn’t ease into things.  I went BIG!

Chocolate cupcake + Cookie Dough = HOLY GOODNESS!!!

Baked inside this cupcake is a chocolate chip cookie dough ball.  Yah, you read me right.  Cookie Dough.  The best thing that God ever created inside this cupcake.

And to make things even better…. the frosting.  Cookie Dough.   Both my hubby and my neighbor told me I needed to just make this frosting.  A big giant bowl of it so they could take a spoon and scoop it out and shove it in their mouth.  It’s that good.

Personally, I found the bottom of the cupcake to be the best.   But hey, everyone has their preferences.

5 from 1 reviews
Chocolate Chocolate Chip Cookie Dough Cupcakes
 
Cook time
Total time
 
Serves: 12 cupcakes
Ingredients
Cookie Dough Filling:
  • ¾ cup flour
  • ⅛ tsp baking soda
  • ⅛ tsp salt
  • 4 Tbsp unsalted butter, melted
  • ¼ cup packed brown sugar
  • 2 Tbsp sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • ½ cup mini chocolate chips
Chocolate Cupcakes:
  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp espresso powder (optional)
  • ¾ cup hot water
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
Cookie Dough Frosting:
  • 12 Tbsp unsalted butter
  • 1¾ cups powdered sugar
  • ⅓ cup packed brown sugar
  • ½ cup flour
  • 1½ Tbsp milk
  • 1 tsp vanilla extract
  • Decorate:
  • additional mini chocolate chips
  • 12 mini chocolate chip cookies (I used Chips Ahoy)
Instructions
Cookie Dough Filling:
  1. In a small bowl, sift together the flour, baking soda and salt.
  2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
  3. Whisk in the dry ingredients and the chocolate chips until smooth.
  4. Refrigerate for 15 to 30 minutes or until firm.
  5. Scoop out dough into 12 balls. Freeze for at least 30 minutes.
Chocolate Cupcakes:
  1. Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.
  2. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
  3. Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
  4. Fill each cupcake liner ½-2/3 full. NOTE: You may have extra batter... no worries, make extra cupcakes!
  5. Gently press a cookie dough ball into the center of each cupcake, only submerging the ball ½ way.
  6. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
  7. Cool the cupcakes completely before frosting.
Cookie Dough Frosting:
  1. In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
  2. Add the flour, milk and vanilla and beat on high until well combined.
To Assemble:
  1. Pipe swirls of frosting onto each cupcake.
  2. Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.
Notes
Source: cupcakes & frosting slightly adapted from RecipeGirl

Cake Batter & Pudding Cookies

 

Box mixes are a huge NO NO in my kitchen!  I do not use them to make any of my cakes or cupcakes… EVER.   I am a strictly a “from-scratch” kinda baker.

BUT… I kept seeing pictures for Cake Batter cookies on Pinterest and I kept thinking to myself that I needed to try them.  The box mix wasn’t the main ingredient so it must be in there just add some flavor and texture.

So, I bit the bullet and bought a box of yellow cake mix.

*sigh*

I know… I almost feel like a traitor as a baker.  That was until I saw how amazing the cookies turned out and I understood.

These cookies are light, fluffy and FULL of yummy flavor.  The dough was pretty stiff, so I wasn’t sure how they’d turn out… but seriously, they are super yummy!  They’d be perfect for anyone who just wants a simple cookie without any fuss!

Cake Batter & Pudding Cookies
Makes 3+ dozen cookies

3/4 cup (12 tbsp) unsalted butter, room temperature
3/4 cup brown sugar, packed
1/4 cup sugar
1 (3.4 oz) package JELL-O French Vanilla instant pudding mix
3/4 cup yellow cake mix
2 eggs
1 tsp vanilla

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

1 1.25oz jar of star sprinkles (or any shape you have on hand)

  1. Preheat oven to 350 F degrees.  Line cookie sheet with parchment paper and lightly spray with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt.  Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugars.
  4. Add the eggs and vanilla, scrape the sides of the bowl and mix on high until smooth.
  5. Mix in the pudding mix and cake mix and beat on high until incorporated.  (About 30 seconds.)
  6. Add the flour mixture and mix on medium-high until combined.  NOTE:  Dough will be thick!
  7. By hand stir in all but 2 tbsp of the sprinkles into the dough.
  8. Roll 1in. balls of dough and place onto cookie sheet at least 1-2 inches apart.
  9. Using the reserved sprinkles, press a few stars on top of each ball.  This will ensure that you can see that there are sprinkles baked into the cookies!
  10. Bake for 10-12 minutes, rotating pan after 8 minutes.
  11. Let cool on pan for 1 minute before removing to a wire rack to cool completely.
  12. Serve with milk and enjoy!