Category Archives for Cupcakes

Mounds Valentine’s Day Cupcakes

Valentine’s Day is a day to celebrate love, right? What better way to celebrate than with Dark Chocolate cupcakes filled with a delicious coconut filling and topped with unbelievable Dark Chocolate Frosting? Yea – I thought that would get your attention. See, people talk back, make you mad and hurt your feelings. Chocolate on the other hand… Chocolate is a friend indeed. No matter what chocolate is there for you – to comfort you, to brighten your day and to help you get over that someone who broke your heart.

Think of the one thing you’re most passionate about. These Mounds Cupcakes take that passion and intensify it times infinity – seriously. Whether it’s your job, your family, your car or your dog – these will make you love them all the more. Totally delicious and a lot easier than you may think.
To get started you need a box of dark chocolate fudge cake mix. Feel free to make your own from scratch if you want, but I use a box of Duncan Hines Dark Chocolate Fudge cake mix – it gets the job done. Prepare the mix, line your cupcake pan with liners and fill halfway. Follow the directions for the cupcakes. Mounds-Valentines-Day-Cupcakes111
While the cupcakes are baking prepare the Mounds filling *(recipe below – adapted from here)* and the dark chocolate frosting *(again, below – adapted from here)*. You’ll want to set them in the fridge to cool off while you’re waiting for the cupcakes.

When the cupcakes are done baking allow them to cool and score (cut x’s) into the center top of the cupcakes. Cut as far down as possible without going through to the lining.

Fill the newly formed holes with the coconut filling and then top with the dark chocolate frosting. The frosting will be thin so it’s more like pouring it (unless you add lots of powdered sugar). Chill them overnight to let the frosting set, or sit down with your cupcakes and indulge as much as necessary to feel the love of Valentine’s Day 🙂 They also make great gifts and treats if you’re spending the day with someone special.
Mounds Valentine’s Day Cupcake Filling & Frosting
Recipe Type: Dessert
Author: Amber
  • [b]For the Filling:
  • [/b]
  • 1 cup sweetened flaked coconut
  • 1 cup powdered sugar
  • 3 tablespoons cornstarch
  • 2 cups (1 can) of coconut milk[br]
  • [b]For the Frosting:[/b]
  • 1 cup powdered sugar + more to reach desired consistency
  • 1 bag dark chocolate chocolate chips
  • 1/4 cup canned evaporated milk
  • 3 tablespoons butter
  1. [b]For the Filling:[/b][br]
  2. Bring coconut and milk to a simmer over medium heat.
  3. Sift together the sugar and cornstarch then add to milk mixture.
  4. Stir the filling mixture continuously until it thickens; store uncovered in the refrigerator until ready to use.
  5. [br]
  6. [b]For the Frosting:[/b]
  7. Combine everything but the sugar in a microwave safe bowl. Heat in the microwave for 40 seconds. Stir
  8. Return to the microwave for 20 more seconds.
  9. Remove the bowl (carefully) from the microwave and stir in sugar. Combine well, adding more sugar to reach your desired consistency.
  10. Stir in the fridge until you’re ready to use.

Pot of Gold Cupcakes – Chocolate Cupcakes with Lemon Mousse Filling

I’m all about traditional foods when it comes to holiday’s. I love diving deep into the roots of a culture and pulling up recipes that were used way back when. My family’s cookbooks and recipe boxes are great for that. They’re filled with recipes from parents, grandparents, great grandparents and so on. My step dad’s recipe box goes all the way back to the mid 1700’s (allegedly) with recipes from Ireland, Germany and France.

Sometimes, however, you just want to be creative and cute. You want to make something that’s not necessarily traditional but still fitting to the holiday. Take St. Patrick’s Day for instance. I’ve shared a few of my family’s traditional Irish St. Patrick’s Day recipes. These are passed down recipes that represent Ireland, but I want to share yummy American derived St. Patrick’s Day goodies too! And, sometimes, you just have to bring the kids in the kitchen and let them decorate the goodies.


These Pot of Gold Cupcakes stem from my love of lemon & chocolate combinations. They’re like the Sonny & Cher of the food groups. You keep expecting them not to work out. Sometimes 1 will overpower the other, but when you put them together they make great things happen. It was hard to choose how I wanted my lemon filling. I whipped up some lemon curd and was just going to use that but decided to go an extra step and make a lemon mousse.


All I did was add a cup of whipped cream to the lemon curd. It lightened up the mixture and spread it out so I could fill more cupcakes! I also used my favorite Hershey Cake recipe since it’s one of those that doesn’t need improving. I used the same method of filling the cupcakes as I did with my Mounds Cupcakes. We also used canned white frosting and the kids dyed it green – call me lazy (because I am today!) They came out so good and fluffy; if you’re not on the lemon & chocolate bandwagon take my hand and I’ll pull you in!


Note: The kids had free reign with the decorating of these cupcakes. They mixed icings, played with decorating tips and made a huge mess. They had an incredible amount of fun though – why not let yours do the same?!

4.9 from 13 reviews
Pot of Gold Cupcakes – Chocolate Cupcakes with Lemon Mousse Filling
Recipe type: Dessert
Cuisine: American
  • 3 large egg yolks
  • ½ cup lemon juice
  • 5 tablespoons sugar
  • 4 tablespoons unsalted butter, room temperature
  • ¼ tablespoon lemon zest
  1. Bring 3 cups of water to a simmer over medium heat in the bottom of a double boiler.
  2. Whisk the yolks, lemon juice and sugar together in the top of the double boiler.
  3. Stir continuously with a wooden spoon for 7 – 10 minutes or until the mixture coats the back of the spoon. It should be the consistency of sour cream.
  4. Remove the pan from heat and stir in the butter, ¼ tablespoon at a time. Continue to stir until the mixture is uniform.
  5. Add in the lemon zest and stir well.
  6. Place a piece of plastic wrap or wax paper on top of mixture and place in the fridge. Cool for 2 – 4 hours or over night.


Easy Cranberry Recipes

Easy Cranberry Recipes

easy cranberry recipes

easy cranberry muffins easy cranberry recipes

easy cranberry recipes

    Oh! There is a story to go with these Easy Cranberry Recipes muffins. I got busted by my children for not eating breakfast. I rarely do. I grab my Spark Drink and I dropped them off at school and then I go to the gym. Then I grab a handful of almonds and I drive home to work. I work for a little bit and then I eat lunch. That was until my daughter noticed I wasn’t eating breakfast and she asked why. I told her I just didn’t have time. She then decided she didn’t have time either. She sat down in front of my computer and said ,”I am busy I can’t eat..” That my friends encouraged me to make something I could eat quickly, freeze for later, and throw in my purse for right after I work out. They are good hot or cold and according to my daughter they make the house smell just lovely. They are also Gluten Free and they can be made dairy free as well. We now love them they are our go to breakfast food and snack. The kids have asked me to add different toppings to them so I let them each make 6 muffins.

Easy Cranberry Recipes easy cranberry recipes

Recipe for oatmeal muffins

2 eggs (1/4 banana for each egg or 1/4 cup of apple sauce)
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
1½ teaspoons stevia powder
5 cups quick oats
¼ cup chia seeds (found in the natural food aisle)
1 tablespoon ground cinnamon
3 teaspoon baking powder
1/2 teaspoon salt
2¾ cups rice milk
cranraisins and chocolate

You will need to turn on the  oven to 350 degrees.

Combine these ingredients into a bowl or your mixer

oatmeal muffin recipe

2 eggs (1/4 banana for each egg or 1/4 cup of apple sauce)

oatmeal muffin recipe1 teaspoon vanilla extract

2 cups applesauce, unsweetened

1 banana, mashed

1½ teaspoons stevia powder

Then slowly add in 

oat pour1

5 cups quick oats

chia 1
¼ cup chia seeds (found in the natural food aisle)

oatmeal muffins
1 tablespoon ground cinnamon

3 teaspoon baking powder

1/2 teaspoon salt

rice milk amee

Finally pour in rice milk and mix.

Pour mixture evenly into muffin tin cups.


Mix the ingredients


Then fill the muffin cups and add the cranberries

cranberry muffin
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
You will bake them for 30 minutes or until they are golden brown. I place mine on a cooling rack. Then I put them in a freezer bag which I labeled with I put on the toppings.

cranberry muffin


Easy Cranberry Recipes


Recipe for cranberry muffins

Crockpot cranberry chicken recipe

Kids Cranberry mocktail recipe



Easy Cranberry Recipes
Recipe Type: Breakfast
Cuisine: American
Author: cooking in bliss
Prep time:
Cook time:
Total time:
Serves: 6
Gluten free and possible dairy free recipe. These oatmeal muffins are tasty
  • 2 eggs (1/4 banana for each egg or 1/4 cup of apple sauce)
  • 1 teaspoon vanilla extract
  • 2 cups applesauce, unsweetened
  • 1 banana, mashed
  • 1½ teaspoons stevia powder
  • 5 cups quick oats
  • ¼ cup chia seeds (found in the natural food aisle)
  • 1 tablespoon ground cinnamon
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2¾ cups rice milk
  • cranraisins and chocolate
  1. Turn on the oven to 350 degrees
  2. These muffins will cook for 30 minutes
  3. Mix the wet ingredients
  4. eggs (1/4 banana for each egg or 1/4 cup of apple sauce)
  5. teaspoon vanilla extract
  6. cups applesauce, unsweetened
  7. banana, mashed
  8. Then combine the dry
  9. ½ teaspoons stevia powder
  10. cups quick oats
  11. ¼ cup chia seeds (found in the natural food aisle)
  12. tablespoon ground cinnamon
  13. teaspoon baking powder
  14. /2 teaspoon salt
  15. Then fold in the
  16. ¾ cups rice milk
  17. and top with
  18. cranraisins and chocolate

Pumpkin Pie Cupcakes with Cream Cheese Frosting

I know I can’t be the only person to buy canned pumpkin pie mix by mistake. You’ve done it, right?! I like to keep canned pumpkin on hand throughout the year for those cravings. I never pay much attention to the can when I pick them up so when I was cleaning my cabinets I found a can of Pumpkin Pie Mix.

pumpkin pie with cream

I didn’t want to make a pumpkin pie so I did some experimenting and I’m so glad I did. The results are delicious for sure. These cupcakes are like Pumpkin Pie without the crust, with a yummy frosting. I’m even considering making the same mistake and buying more pumpkin pie mix just for this recipe.

pumpkin pie cakes

If you’ve ever accidently bought pumpkin pie mix instead of a can of pumpkin don’t toss it. Try this recipe for Pumpkin Pie Cupcakes instead.

pumpkin pie with cream

Pumpkin Pie Cupcakes with Cream Cheese Frosting
Recipe Type: Dessert
Cuisine: American
Author: Amber
  • [b]Cupcakes[/b]
  • 1 can Pumpkin Pie Mix (I use Libby’s)
  • 2 cups all purpose flour
  • 2 eggs
  • 1 1/3 cup vegetable oil
  • 4 tablespoons baking powder
  • 1 1/4 cup sugar
  • 1 Tablespoon each: Cinnamon, Ground Cloves, Nutmeg, Allspice (or 2 tablespoons Pumpkin Pie Mix)
  • [b]Frosting[/b]
  • 4 ounces (1 stick) of unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  1. [b]Cupcakes[/b]
  2. Preheat your oven to 350 degrees F. Lightly grease and flour muffin tins (or use liners)
  3. Combine the first 5 ingredients and blend well
  4. Beat in the sugar and spices
  5. Fill the muffin tins 3/4 of the way full and bake for 30 minutes.
  6. [b]Frosting[/b]
  7. While the cupcakes are baking prepare the frosting.
  8. In the bowl of a stand mixer whip the butter and cream cheese with the paddle attachment. Gradually increase the speed until it is mixed thoroughly.
  9. Carefully add in the powdered sugar while mixing at low speed. Increase the speed once the sugar is in and mix until fluffy.
  10. Cool the cupcakes then pipe or spread the frosting on top.


Dark Chocolate Cupcakes with Peanut Butter Frosting

Is it wrong to make your own Mother’s Day cupcakes? I just couldn’t resist doing it because I was craving 1 of my favorite flavor combinations: peanut butter and dark chocolate. I’ve been snacking on a huge bag of peanut butter M&M’s I bought from Sam’s Club so I think that might be what triggered the craving. I even used them in the Dark Chocolate Cupcakes with Peanut Butter Frosting! Dark-Chocolate-Cupcakes-with-Peanut-Butter-Frosting

With the promise of a clean home tomorrow (I’m not holding my breath) I’m hoping to be served breakfast in bed with one of these darling creations on the tray. Again, not holding my breath but I am hoping.


If you have a passion like I do for peanut butter and chocolate you’re going to love these. I will warn you these aren’t over the top sweet – rich, but not overly sweet. They’re incredibly easy to make and almost sinful to eat. Letting the kids decorate them gives them an out for presents. This is especially great for younger kids who can’t shop by themselves.


Dark Chocolate Cupcakes with Peanut Butter Frosting
Author: Amber
  • [b]Cake:[/b]
  • 1 2/3 cups sugar
  • 1 3/4 cups flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 24 Peanut Butter M&M’s (*optional)
  • [b]Frosting:[/b]
  • 1 cup peanut butter, creamy
  • 3 tablespoons butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 scant pinch salt
  • 3 tablespoons milk
  1. [b]Cake:[/b]
  2. Preheat the oven to 350 degrees F. Line 24 cupcake tins with liners (or spray with nonstick cooking spray).
  3. Combine the dry ingredients in a large bowl and whisk together.
  4. Beat in the oil, milk, vanilla and eggs and use a hand mixer set on medium to mix for 2 minutes.
  5. Slowly add the boiling water and whisk to incorporate that into the cake mix.
  6. Fill the cupcake tins 2/3 full with the mixture, press 1 peanut butter M&M into the batter (*optional) and bake for 22 minutes or until a toothpick comes out clean.
  7. Allow to cool in the tins for 10 minutes then place on a wire rack to continue cooling.
  8. [b]Frosting:[/b]
  9. Whip the peanut butter for 1 minute in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and continue to whip.
  10. Slowly add the sugar,salt and vanilla and increase the speed to medium. Mix for 2 minutes.
  11. Reduce the speed and carefully add the milk, 1 tablespoon at a time, to reach the desired consistency.