Homemade Nutter Butters

Enjoy the flavors of a childhood favorite cookie without leaving your kitchen with these Homemade Nutter Butters! Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

I’ve been holding on to this recipe for a few weeks now… waiting for the right moment to share it with all of you here.  I’ve been so busy with family, life and dealing with reintegration, I knew that after my soldier came home I wouldn’t be up or much baking.  So, I made these Homemade Nutter Butters and saved the recipe to share with you today!

The process to make these cookies was pretty easy. Roll a ball of dough in sugar, flatten it, press fork marks into the top then squeeze the middles.  Easy peasy.

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

Who doesn’t love Nutter Butters?  Okay, maybe those few people who are allergic to peanut butter or who don’t like peanut butter (my husband hates peanut butter!).   Nutter Butters are one of those cookies that are just timeless.  They’ve been around for decades and as far back as I can remember, I’ve always loved eating these delicious peanut shaped cookies!

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

My version of Nutter Butters aren’t exactly like the store-bought cookie.  My version is bigger… a lot bigger!  And they’re a bit softer.  My Homemade Nutter Butters are chewy with a rich peanut butter filling.

Don’t worry though… all that great peanut butter flavor that we love in Nutter Butters is still in my homemade version!

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

The filling for these Homemade Nutter Butters is based on my favorite peanut butter buttercream recipe.  However, I didn’t want the filling to be quite as smooth and fluffy as my favorite pb bc.  So, I used less butter, more sugar and less cream to create a thick, rich filling… just like the original cookie! So good!

So, if you’re looking for a peanut butter cookie that is reminiscent of your favorite cookie from your childhood, try these Homemade Nutter Butters!

Happy Baking!

Homemade Nutter Butters
 
Prep time
Cook time
Total time
 
Serves: 2 dozen GIANT sandwich cookies
Ingredients
Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup dark brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 2½ cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar, for rolling
Filling
  • ½ cup unsalted butter, room temperature
  • ⅔ cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 1-2 Tbsp milk
Instructions
  1. In the bowl of your stand mixer, cream together the butter, peanut butter, sugar and brown sugar until smooth.
  2. Add the eggs, one at a time, and mix well after each addition. Add the vanilla and beat on high for 2 minutes or until it's light and fluffy.
  3. In another bowl, whisk together the baking powder, baking soda, salt and flour.
  4. Add the flour to the mixing bowl and mix on low until just combined. Scrape the sides of the bowl and mix on medium high speed until the dough has come together.
  5. Cover and chill overnight or 8 hours.
  6. When ready to bake, preheat oven to 375 F degrees and line baking sheet with parchment paper.
  7. Roll 2-3 Tbsp of dough into a 2-3 inch log and roll in sugar. Place the log on the prepared baking sheet. NOTE: For smaller cookies, use only 1 Tbsp of cookie dough and reduce baking time by 1 minute.
  8. Gently press the dough log flat with your fingers. Press a fork into the dough to create a cris-cross pattern. Squeeze the center of each log to create a the Nutter Butter shape.
  9. Bake 7-8 minutes or until the edges begin to brown.
  10. Cool on the pan 3-4 minutes before removing to a wire rack to cool completely before filling.
Filling
  1. In the bowl of your stand mixer, cream together the butter and peanut butter.
  2. Add the powdered sugar and mix until incorporated.
  3. Add the vanilla and milk and mix until the filling forms a ball... about 30 seconds.
Assembly
  1. Spread a generous amount of filling onto the flat side of one cookie.
  2. Gently press a second cookie, flat side down, onto the frosting.
  3. Eat!
Notes
If made as directed above, recipe yields GIANT cookies. If you want cookies closer to the size of actual Nutter Butters, use only 1 Tbsp of dough when rolling and shaping the cookies and reduce baking time by 1 minute.

Cookie recipe adapted from Cookies and Cups

Cinnamon Sugar Donut Muffins

My sweet new friend, Erin from Texanerin Baking is here today with a recipe for simple and delicious Cinnamon Sugar Donut Muffins.   Don’t let the “healthy” ingredients fool you… Erin has come up with a recipe that is so sinfully amazing!  Thanks, Erin for helping out today!

To see more of Erin’s healthier dessert options, check out her blog, Texanerin Baking!

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

Hi everyone! I’m Erin and blog over at Texanerin Baking, which is all about making healthier baked goods that taste just as decandent and amazing as their unhealthy counterparts! I do about half whole wheat goodies and the other half is usually grain-free. I don’t have any dietary issues – I just happen to love almond flour and so my goodies coincidentally come out grain-free and gluten-free.

I realize most people don’t have almond flour at home so today I made something 100% whole grain for you! I really recommend using white whole wheat in these. It’s got all the nutrition of regular whole wheat flour but doesn’t have that cardboardy whole grain taste. The whole grain taste is usually easy to cover up with cocoa powder, spices and other strong flavors, but here we just have a little cinnamon, which isn’t enough to be victorious over regular whole wheat. ;) If you don’t have white whole wheat, you can totally use all-purpose flour.

I rarely bake vegan, just because I really love using eggs in baking, but sometimes you just need a cinnamon sugar donut muffin and so you have to find a vegan recipe. But any vegan recipe won’t do for me – it needs to taste exactly like a egg-laden, butter-filled version (like these peanut butter chocolate chip macaroons!) and these vegan cinnamon sugar doughnut muffins from Baker By Nature fit the bill! They’re soft, fluffy, moist and completely funkiness-free.

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

So I made these muffins, and I guess I was so ecstatic at how they came out that I wasn’t thinking about the vegan thing and dipped them in butter. Whoops. So these aren’t actually vegan anymore! If you need a vegan version, dip them in melted coconut oil or just sprinkle the cinnamon sugar on top of the muffins before baking.

I hope you enjoy the muffins and if you ever have a hankering for some healthier sweets, I’d love to have you come over and visit me on Texanerin Baking!

Cinnamon Sugar Donut Muffins
 
Prep time
Cook time
 
Serves: 32 mini donut muffins
Ingredients
  • 1¾ cup (219 grams) white whole wheat or all-purpose flour
  • ½ cup (100 grams) unrefined or granulated sugar (use ¾ cup if you like things on the sweeter side)
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • 1 cup (230 grams) applesauce
  • ½ cup (118ml) warm milk
  • ½ cup (112 grams) melted refined coconut oil or canola oil
  • 2 Tbsp maple syrup
  • ⅓ cup butter, melted (or coconut oil for a vegan version)
  • 3 Tbsp granulated sugar
  • 2 tsp cinnamon
Instructions
  1. Preheat the oven to 400F and grease a mini muffin tin.
  2. In a medium mixing bowl, mix together the flour, sugar, baking powder, salt and cinnamon.
  3. In a large mixing bowl, mix together the applesauce, milk, oil and maple syrup.
  4. Add the dry mix to the wet and stir just until combined! Over-stirring will result in tough muffins.
  5. Fill the liners almost completely full and bake for 6-8 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  6. While the muffins are baking, mix together the sugar and cinnamon in a small bowl.
  7. Immediately turn the muffins out onto a wire rack and dip each muffin in the melted butter and then roll in the cinnamon sugar.
  8. Place on the wire rack to cool completely.
  9. Serve immediately and refrigerate any leftovers in an airtight container for up to 5 days.
Notes
Adapted from Vegan cinnamon sugar doughnut muffins from Baker By Nature

Chocolate Drizzled Cookie Sticks

While I’m taking a break from baking to by with my soldier and my family, the wonderful Toni from Make Bake Celebrate is here to share her recipe for Chocolate Drizzled Cookie Sticks!

A heartfelt thank you goes to Toni for helping me out this week!  Please, show her all kinds of love and visit her sweet blog, Make Bake CelebrateChocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com

Hi! I’m Toni from Make Bake Celebrate, a blog full of bright and cheery easy to make treats! And I’m so excited to be filling in for Betsy today here on Java Cupcake. I’ve had the pleasure of knowing Betsy for some time now, not only as bloggy buddies but as fellow Army wives as well! It’s not everyday that you come across somebody who shares your passion for cupcakes, frosting, and combat boots! In case you haven’t heard, Betsy welcomed home her hero this week!

I can honestly say I’ve been in that same spot and let me tell you no amount of sprinkles in the world could pull me down from the clouds in the days that surround homecoming. So when Betsy asked me if I could stop by and share a little something sweet here at Java Cupcake while she spends a little time with those who matter most – I practically had my piping bag ready!

But before we get to the yumminess I would like to say WELCOME HOME to Dave!! As well as CONGRATS to Betsy, you did it and you’re stronger then ever. :)

Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com
While I was going over my “to bake” list to pick something to share with you guys I was looking for something fitting to Java Cupcake, but Betsy said, “No way, pick something that’s totally you!.” (What she really meant was covered in sprinkles) Let’s hope she was serious because these chocolate cookies bars are totally me. Chocolate, more chocolate, yummy, cute, crazy easy, and well you know – covered in sprinkles. Like all of my favorite things wrapped into one! I’ve been wanting to make these every since I made these Birthday Cake Cookie Bars last year. They were a big hit, and a chocolate version only seemed natural!

So if you’re looking for a step by step tutorial to help you out on these you can always follow the same directions from the Birthday Cake Cookies Bars and just swap out for the recipe listed below.

I really love how these Chocolate Drizzled Cookie Sticks came out and just how fun and festive they can be! They start with an easy rolled chocolate cookie, cut, baked, then drizzle on some melted milk chocolate, toss on some sprinkles and you’re done! A simple treat to impress.

Thanks so much Betsy for inviting me over to Java Cupcake, and I hope you guys enjoyed my post! If you guys want to head on over and say hello over at my place I would love to have you – you can never have too many buttercream loving friends!

Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com

Chocolate Drizzled Cookie Sticks
 
Ingredients
Chocolate Drizzled Cookie Bars
  • 1 Cup Salted Butter (cold)
  • 1 Cup Sugar
  • 1 Egg
  • 1 Tsp. Vanilla
  • 2 Cups Flour
  • ¾ Cup Cocoa Powder
  • 1 Tsp. Baking Powder
  • 8oz. Melting Chocolate
  • Sprinkles (optional)
  • Makes approx. 36 cookie bars.
Instructions
  1. Preheat oven to 350 degrees. In a small mixing bowl whisk together flour, cocoa powder, and baking powder. Set aside.
  2. Chop up cold butter into little chunks. Place in bowl of electric mixer and cream on medium until light and fluffy. Add in sugar and whip until fully combined.
  3. Add in egg, beat, then add in vanilla, beat. Slowly add in flour mixture and mix until dough has formed into one large chunk. (Dough will be crumbly at first, keep mixing! If needed remove from mixture and work together with hands just a bit)
  4. Divide dough into two parts and place one half in the fridge wrapped in clear wrap. Roll the other half out between two pieces of wax paper to desired thickness. Use a pizza cutter to cut strips of cookie about 1.5in X 3.5in. Gently transfer cookie bars onto a parchment paper lined cookie sheet and place in freezer for 2 minutes. (This will help keep the cookie's shape)
  5. Bake cookies for 9-11 minutes, remove from oven and carefully slide parchment paper and all on to cooling wrack. Repeat with remaining dough until it is gone.
  6. Once cookies have cooled remove parchment paper from under cookies and place under the cooling rack. (so you can now drizzle your chocolate and the paper will catch the mess) Melted melting chocolate and drizzle over cookies. Add sprinkles if you would like. I pour my melted chocolate into a decorators bottle to make the process very fast and easy. Let chocolate firm before serving.

Easy Samoa Cupcakes

Impress your friends with these super easy Samoa Cupcakes!  Made with my tried and true chocolate cake recipe, these cupcakes are topped with a brown sugar frosting, toasted coconut, chocolate drizzle and a Samoa Cookie!

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

This past Saturday, my neighbor Doris invited me and the kids over for a BBQ to help the time pass before my husband comes home from Afghanistan.  It was a last minute invite, seeing it was already 4:30pm and I was in my sweat pants with no make-up on so I hesitated at first about coming over.  I mean… it’s one thing to be in sweats in front of my neighbor, but in mixed company… I wasn’t too sure.

After a little convincing, I decided I’d toss the kids over the fence and join the neighbors, their kids and another family for a BBQ dinner.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

My mom taught that when someone invites you for dinner, you bring something to the table.  You don’t come empty handed.   So, I ran into the kitchen and did a quick inventory of what I had on hand to make.  I always have supplies for cupcakes, but what could I throw together that would have that “WOW” factor?

I still had a few boxes of Girl Scout Samoa cookies left, so I decided I’d do a play on those for the cupcakes.

I started with my favorite chocolate cake recipe for the cupcakes.  Then, I topped the cupcakes with a brown sugar frosting.  I didn’t have any caramel, so I wanted to incorporate the flavor of caramel into the frosting… brown sugar was the easiest way to do that.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

While the cupcakes were cooling, I toasted some sweetened coconut and pulled the Hershey’s chocolate syrup out of the fridge to come to room temperate.  I halved a few Samoa cookies and I was ready to put it all together.

On top of the swirl of brown sugar frosting, I sprinkled a generous amount of toasted coconut.  Then, drizzled the chocolate sauce over the coconut and garnished the entire cupcake with half a Samoa Cookie.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

Easy Samoa Cupcakes! The entire process took less than two hours… most of which was spent waiting for the cupcakes to cool enough so the frosting wouldn’t melt!

Happy Baking!

Easy Samoa Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 1 dozen cupcakes
Ingredients
Cupcakes
  • Use THIS RECIPE for the chocolate cupcakes
  • NOTE: For this recipe I used a caramel flavored brewed coffee
Frosting
  • 10 Tbsp unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼ cup light brown sugar
  • 1 Tbsp vanilla extract
  • pinch of salt
  • ¼ cup heavy cream or milk
Garnish
  • ½ cup toasted coconut
  • Chocolate syrup
  • Samoa cookies, halved
Instructions
Cupcakes
  1. Make cupcakes according to the directions in THIS RECIPE
Frosting
  1. Cream the butter and brown sugar together until smooth - about 2 minutes.
  2. Add the powdered sugar, salt, and vanilla extract and mix until incorporated.
  3. Add the cream/milk and beat until smooth, light and fluffy. Add more milk if you desire a looser consistency.
Assembly
  1. Using a Wilton 1M piping tip, pipe a swirl of frosting on to each cupcake.
  2. Sprinkle toasted coconut on top then drizzle chocolate sauce over.
  3. Garnish each cupcake with ½ a Girl Scout Samoa Cookie.

Chocolate Dipped Peanut Butter Biscotti

Enjoy your morning coffee with these chocolate dipped peanut butter biscotti!  Perfectly crunchy and full of peanut butter and chocolate flavor!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

A couple years ago, I made my first two batches of biscotti to give as Christmas gift’s to Emily’s teacher.  White Chocolate Cranberry Biscotti and Gingerbread Biscotti.  Both were a huge hit.  So much that Emily’s teacher, Ms. Nipper,  asks Emily every few months if I’ll be making biscotti again anytime soon!

Unfortunately, it’s been two years and I haven’t made another batch.  So, when I saw a picture of chocolate dipped peanut butter biscotti on Pinterest, I knew I had to find a recipe and try them!  It was time to finally make biscotti again!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

This dough for this recipe comes together really simply.  Cream the peanut butter, brown sugar and white sugar together then add the eggs & vanilla.  Flour and baking powder with the milk is next.

If you didn’t have peanut butter chips, chocolate chips would be delicious in this biscotti as well and would add even more chocolate flavor! I mean seriously… who doesn’t love more chocolate? Especially with peanut butter!

Of course, I’ll be packing up a few of these chocolate dipped peanut butter biscotti and sending them to school with Emily to give to her teachers.  And, I really hope that Ms. Nipper loves these as much as she loved the last batch!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

And on a personal note… this will be the last week of recipes for a few weeks.  Next week someone special will be home from Afghanistan and I’ll be taking some time off from the blog to be with him and our family.  I’ll be posting pictures next week of the homecoming… so look for that!

So… until next week, I’ll be enjoying these chocolate dipped peanut butter biscotti with my morning coffee and waiting (not-so-patiently) for the big day!

Happy Baking!

Chocolate dipped Peanut Butter Biscotti
 
Prep time
Cook time
 
Serves: 30-35 Biscotti
Ingredients
Biscotti
  • 1 cup creamy peanut butter (NOT all natural)
  • ½ cup dark brown sugar, lightly packed
  • ½ cup sugar
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour
  • ¼ cup milk
  • 1 Tbsp baking powder
  • 1½ cups peanut butter chips
Dipping Chocolate
  • 12oz semi-sweet chocolate chips
  • ½ cup chopped peanuts
Instructions
Biscotti
  1. Preheat oven to 350 F degrees. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour and baking powder.
  3. In the bowl of your stand mixer, combine the two sugars until there are no more lumps.
  4. Add the peanut butter and cream on high for about 2 minutes. Scrape the sides of the bowl and cream again for 30 seconds.
  5. One at a time, add the eggs and mix well after each addition. After all the eggs have been added, scrape the sides of the bowl, add the vanilla and beat on high for 30 seconds.
  6. With the mixer on low-medium speed, add half the flour and mix until just incorporated. Pour in the milk and then the remaining flour. Mix until just incorporated.
  7. Scrape the sides of the bowl and pour in the peanut butter chips. Mix on low-medium speed until the chips have been evenly distributed or about 10 seconds. NOTE: The dough will be thick and sticky at this point.
  8. Separate the dough into four pieces. Shape each piece into a 4x6in rectangle about ½in thick and place it on the prepared baking sheet.
  9. Bake for about 15-20 minutes or until firm to the touch. Rotate the pans half way through baking.
  10. Allow to cool on a wire rack about 15 minutes.
  11. Cut each loaf into ½-3/4 inch slices.
  12. Place each slice cut side down back onto the lined baking sheet.
  13. Bake each side for about 8-10 minutes or until dry.
  14. Cool biscotti on the pans for about 10 minutes before removing to a wire rack to cool completely.
Dipping Chocolate
  1. Line a clean baking sheet with wax paper.
  2. Gently melt ⅔ of the chocolate over a double boiler. Once completely melted, add the remaining chocolate and still until smooth. Remove from the heat.
  3. Dip the long, bottom edge of each biscotti into the chocolate. Tap off any excess chocolate and gently scrape the long edge against the bowl to remove any excess chocolate. .
  4. Sprinkle a few chopped peanuts over the chocolate. Set dipped biscotti on the wax paper chocolate side up and allow to set at least 20 minutes before serving.
Notes
Recipe originally from allrecipes .

Depending on how thick you slice them, you will get at least 2 dozen biscotti, but probably more.

Strawberry Crumb Bars

Start your day off with a sweet treat of oats and strawberries with these delicious Strawberry Crumb Bars.  They pair perfectly with your morning cup of joe!

Strawberries & oats make for a simlpe, delicious breakfast treat in these Strawberry Crumb Bars! | JavaCupcake.com

I bought a couple bags of frozen strawberries for a project a few weeks back that I never ended up using.  And, instead of wasting them, I decided I needed to come up with something delicious to make them them!

These Strawberry Crumb Bars were just the thing!  My daughter, she’s 14, doesn’t always like to take the time to eat breakfast in the mornings.  She’s too cool for that.  Haha! So, I figured if I baked something that was semi-healthy that she would be excited to eat it!

These bars start with a layer of flour, butter, sugar and oats and has a center of strawberry jam and sliced strawberries.  They’re topped with more of the oat mixture then baked until golden brown.  One bowl and super easy to make!

Strawberry Crumb Bars - Start your day off right with these fabulous oat and berry bars seasoned with cinnamon and nutmeg! | JavaCupcake.com

Serve these Strawberry Crumb bars with a side of milk (or a mug of hot coffee for me) and we’ve got a delicious, easy breakfast that even my teen will like!

The original recipe I saw for these bars had a raspberry filling, so if you have another flavor of jam that you like you could easily replace the center with that.  Peach would be delicious! Mmmm with some fresh peach slices! I guess I know what I’m making during peach season!

Happy Baking!

Strawberry Crumb Bars
 
Prep time
Cook time
Total time
 
Serves: 9 bars
Ingredients
  • 1 cup all purpose flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup quick oats
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ cup dark brown sugar, packed
  • ½ cup unsalted butter, room temperature
  • ¾ cup seedless strawberry jam
  • 1 cup sliced strawberries, frozen or fresh
Instructions
  1. Preheat oven to 350 F degrees. Line a 8x8in metal baking pan with foil so it hangs over the edges. Spray the foil with baking spray.
  2. In a large bowl combine the flour, baking soda, salt, oats, nutmeg, cinnamon and brown sugar.
  3. Cut the room temperature butter into pieces and add the the bowl. Using a pastry blender, combine the butter into the flour mixture until no more flour is visible. This process will take about 5 minutes.
  4. Spread 2 cups of the mixture evenly across the bottom of the prepared pan. Press it flat making sure it goes into the corners and edges.
  5. With an offset spatula, evenly spread the strawberry jam across the entire the bottom layer.
  6. Gently press sliced strawberries into the jam.
  7. Sprinkle the remaining oat mixture evenly on top and gently press into the strawberries.
  8. Bake for 35-38 minutes or until golden brown.
  9. Allow to cool completely before removing from the pan and cutting into square.
  10. Store in an air tight container.
Notes
Recipe inspired from allrecipes

Lucky Charms Cupcakes

Happy St. Patrick’s Day!  Celebrate this lucky holiday with these festive, fun Lucky Charms Cupcakes!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

A few years back I made green velvet cupcakes topped with Bailey’s Irish cream frosting for St. Patrick’s Day.  It was way back in 2009, the super early days of blogging.The cupcakes turned out really amazing, but my blogging skills lacked just a little bit.  So, if you’re interested in a little giggle… go check out that post!

These cupcakes, however are a LOT better and this post will be more up to my current day standards of blogging.  Pretty pictures.  Nicely written recipe.  Ya know, the works!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

So to celebrate St. Patrick’s Day this year, I wanted to use that famous lucky cereal with those marshmallows.  You know, Lucky Charms! But, I didn’t want my cupcakes to be like every other Lucky Charms Cupcakes I’d seen on Pinterest.  So, I took what I liked from a few different recipes and combined them to make these!

The bulk of the recipe comes from The Novice Chef.  I really love how she made cereal milk by letting the cereal just hang out in the milk.  You know, like what’s left in the bowl after you eat all the marshmallows and throw out the cereal bits from your Lucky Charms?  That deliciously sweet cereal milk is what’s is used in this recipe for the moisture.  Genius if you ask me.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I was actually out of vanilla extract, but I did have maple extract.  I thought it worked perfectly because the maple added a more breakfasty flavor to the entire cupcake.  Perfect combination with the Lucky Charms.

After baking, I did notice that the cupcakes that had less cereal in them puffed up really high.  Some even had a massively big dome on them.  So, if you want a bigger dome, put LESS cereal in your batter.  And to be honest, if I make these again, they will probably only get about a cup of cereal, at the most.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I’m serving these cupcakes up to the kids at my daughter’s middle school today… a lucky treat for them!

Happy Baking!

Lucky Charms Cupcakes
 
Prep time
Cook time
 
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 1¼ cup milk
  • 2½ cups Lucky Charms cereal, divided
  • 2½ cups all-purpose flour
  • 1½ tsp salt
  • 2 tsp baking powder
  • 4 eggs
  • 1½ cups sugar
  • 1 tsp maple extract
  • 1 cup vegetable oil
Frosting
  • 2 large egg whites
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar
  • 2 tsp vanilla extract
Instructions
Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, combine 1 cup Lucky Charms cereal and the milk. Allow to soak for 20-30 minutes. Strain out the cereal & discard. Measure out 1 cup of the milk and discard the rest.
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. In a large bowl, whisk the eggs. Add the sugar, oil and maple extract and whisk until completely incorporated.
  5. Add the flour mixture in three parts, alternating with the cereal milk. Begin and end with the flour. Mix until the flour is about 90% mixed into the batter.
  6. Gently fold 1½ cups Lucky Charms cereal into the batter so that it is evenly distributed.
  7. Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.
Frosting
  1. In a double-boiler over medium high heat, combine the egg whites, sugar and cream of tartar with a whisk.
  2. Constantly whisk the mixture until the sugar has dissolved and the egg whites have become foamy.
  3. Pour the egg mixture into the bowl of your stand mixer. Using the whisk attachment, whisk the eggs on high until stiff peaks form.
  4. Mix in the vanilla extract.
  5. Using a star tip, pipe frosting onto cupcakes
  6. Garnish with Lucky Charms Cereal.
Notes
Recipe originally from The Novice Chef

Chocolate Funfetti Cupcakes

Celebrate your next birthday with these delicious, colorful Chocolate Funfetti Cupcakes!  Full of rainbow jimmies and topped with whipped chocolate frosting and rainbow sprinkles, these fun treats are sure to make any birthday great!

Chocolate Funfetti Cupcakes | JavaCupcake.com

Since I already made Matty an awesome Toy Story themed checkerborad birthday cake and Alien cupcakes, I wanted to make something a little simpler for his actual birthday.   Last year, I made stacked, funetti cookies filled with buttercream for his actually birthday… so this year I decided to go on the same theme and make funfetti cupcakes!

Chocolate Funfetti Cupcakes | JavaCupcake.com

These little cups of cake are filled with rainbow jimmies, topped with a simply delicious whipped chocolate buttercream and decorated with rainbow sprinkles! I thought originally about making a vanilla buttercream to top the funfetti cupcakes, but I decided I wanted to add a little more flavor to the mix and knew that the chocolate would be perfect! I could still dress up the frosting with lots of fun rainbow sprinkles!

Chocolate Funfetti Cupcakes | JavaCupcake.com

The batter was so super easy to make.  The recipe for the cake comes from one of my favorite baking blogs, Sally’s Baking Addiction.   What drew me to this recipe was the fact that there was no need for a stand mixer to make the batter.  I’m all about homemade that doesn’t require creaming the butter and sugar and getting my stand mixer all messy!  (Although, I’m still going to have to use it for the frosting!) Sally’s recipe is simple and so easy to put together… and the batter, I could eat it by the spoonful!

Chocolate Funfetti Cupcakes | JavaCupcake.com

I think this recipe may actually turn out to be my “go-to” vanilla recipe.  It’s so simple and so good!  Next time I might even add a little vanilla bean to the batter punch up the vanilla flavor.  Or maybe even use almond flavoring for something different.   This recipe would even be great with fresh fruit in the batter or added to the middle of the cupcakes after baking.  The possibles are endless with this recipe! Thanks, Sally, for another great recipe!

So, if you’re in need of an easy, super delicious and really fun cupcake… these Chocolate Funfetti Cupcakes are for you!

Chocolate Funfetti Cupcakes | JavaCupcake.com

Interested in these awesome liners?  They’re from my favorite party supply shop, Sweets & Treats Boutique! They are grease-proof which means the color will stay bright, bold and beautiful after baking!  Don’t these look wonderful?

Happy Baking!

Chocolate Funfetti Cupcakes | JavaCupcake.com

Chocolate Funfetti Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 3+ dozen cupcakes
Ingredients
Funfetti Cupcakes
  • 3⅓ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, melted
  • 2 cups sugar
  • 2 eggs
  • ½ cup sour cream
  • 1½ cups milk
  • 1 Tbsp vanilla
  • 1 cup rainbow jimmies
Whipped Chocolate Buttercream
  • 1 cup unsalted butter, room temperature
  • 2lbs powdered sugar
  • ½ cup dark chocolate cocoa powder
  • ¾-1 cup heavy whipping cream
  • ½ tsp salt
  • 1 tsp vanilla
  • Rainbow sprinkles
Instructions
Funfetti Cupcakes
  1. In a large, glass bowl, melt the butter in your microwave.
  2. While it's melting, in another bowl, whisk together the flour, baking powder, baking soda and salt.
  3. Once the butter has melted, add the sugar and whisk until combined. Set aside for 2-3 minutes or until slightly cooled.
  4. Add the sour cream and whisk together until smooth.
  5. Pour in the milk and vanilla and whisk until combined and smooth.
  6. Add the flour and fold with a spatula until just combined. Switch to a whisk and stir quickly 7-8 times to break up most of the clumps. There will still be clumps in the batter, but do not over mix.
  7. Pour in the rainbow jimmies and GENTLY fold 4-5 times until combined. You don't want to overwork the batter with the jimmies... the color will run off the jimmies into the batter if you do.
  8. Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool completely before frosting.
Whipped Chocolate Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the sugar and mix on high until combined.
  3. Mix in ¼ cup heavy cream, salt and vanilla.
  4. Add remaining sugar and beat until incorporated.
  5. Add up to ¾ cup more heavy cream until you reach your desired consistency. I like a light, smooth, airy buttercream, so I added all the whipping cream.
  6. Beat on high for 2 minutes until light and fluffy and the color has lightened.
Assembly
  1. Using a Wilton 1M piping tip, pipe swirls of frosting onto each cooled cupcake.
  2. Garnish the frosting generously with rainbow sprinkles on all sides.
Notes