Cookie Dough Cupcakes

Today is Jeff’s champagne birthday so I made him a chocolate cupcake (made with our cupcake mix of course) stuffed with cookie dough and a cookie dough icing. It’s just a slightly more grown up way to eat cookie dough. 


Cookie Dough Cupcakes

BCF Chocolate Cupcake Mix (1/2 cup milk, 1/4 cup oil, 1 egg, 1/2 cup boiling water)
½ cup butter
¼ cup sugar
½ cup brown sugar
3 tbsp milk or cream
1 tsp vanilla
1 1/3 cup Partially Sifted Flour
2/3 cup mini chocolate chips

Beat butter, sugars, milk and vanilla together until fluffy. Add in the flour and mix well. Finally, add the chocolate chips. Roll the dough into about 18 balls and FREEZE them. You want them to thaw in the cupcakes, not cook.

Prepare the BCF Chocolate Cupcake Mix as directed except spread the batter into 18 cups rather than 12. Add a frozen cookie dough ball into each cup and bake for 15 minutes at 350°F.

Cookie Dough Frosting

¾ cup butter
1/3 cup brown sugar
½ cup Partially Sifted Flour
1 tsp vanilla
1 tbsp milk or cream
2 cups icing sugar
mini chocolate chips to decorate

Beat the butter until fluffy. Add in the brown sugar, flour, vanilla and milk and beat well. Slowly add in the icing sugar until you get the consistency you want. After icing your cooled cupcakes, sprinkle with some mini chocolate chips. 

Whole Wheat Vanilla Cupcakes with Blueberry Buttercream

I wanted to make cupcakes for Levi's 2nd birthday so I tried out a few whole wheat recipes and finally found one that I really like ( I topped them off with a Blueberry Buttercream. He's going to be one happy toddler.

Mar 15 Vanilla Bluberry Cupcakes 178.JPG


1/2 teaspoon vinegar
1/2 cup milk
1 1/4 cups BCF Whole Wheat Flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup sugar
3 tsp vanilla
1/2 cup oil

Blueberry Buttercream

1 cup butter
1 tsp vanilla
1/3 cup blueberry jam
2 cups icing sugar

Mix together the vinegar and milk and set aside. In a separate bowl sift together the flour, baking powder, baking soda and salt. In a large bowl, whip the eggs. Add in the sugar, vanilla and oil and mix for a minute. Add in the milk mixture and dry ingredients in small batches. Pour batter evenly into a lined muffin tin and bake at 350°F for 18 minutes. Let cool before icing.

To make the icing, whip the butter until soft and fluffy. Add in the vanilla and jam and whip again. Slowly add in the icing sugar and mix on high for 2 minutes. 

Salted Caramel Cupcakes

March is birthday month in our home; three out of four of us are March babies. To celebrate, we made Salted Caramel Cupcakes. They make such a great birthday treat.

Mar 14 Salted Caramel Cupcakes 050.JPG

Brule Creek Farms Chocolate Cupcake Mix, prepared as instructed you will need:
½ cup milk
1 egg
¼ cup oil
½ cup boiling water

1 cup salted butter
1/3 cup caramel sauce
dash of salt
1 tsp vanilla
2 cups icing sugar
extra caramel sauce
coarse sea salt

Prepare the BCF Chocolate Cupcake Mix as instructed. Allow to cool. I scooped out a bit of each cupcake with a melon baller and filled with some more caramel sauce before icing. 

To make the icing, whip the butter until it is light and fluffy. Add in the caramel sauce, vanilla and a sprinkling of salt and whip again. Slowly add in the icing sugar. Once ready, ice your cupcakes as you like; I used a piping bag with a Wilton 1M tip. Decorate your cupcakes with a drizzle of caramel sauce and light sprinkling of coarse sea salt. So yummy!

Pumpkin Cupcakes

I know it's hard to believe - a cupcake recipe under Whole Wheat. But trust me... these are sooooo good! You can smother these guys in cream cheese icing (which I did, naturally) or just sprinkle them with cinnamon sugar before you pop them into the oven. Heavenly either way.


1½ cups Whole Wheat Flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
3 eggs
1½ cups or 1 can of pumpkin puree
1½ cups brown sugar
¾ cup oil

Preheat oven to 350°F. Mix together the first seven ingredients in one bowl and the eggs, pumpkin, brown sugar and oil in another. Combine the two just until moist. Pour the batter evenly into a lined cupcake pan (we made 18 good sized cupcakes) and bake for 25 minutes.