How to Make Boston Cream Pie Cupcakes

How to Make Boston Cream Pie Cupcakes? Boston cream pie is a decadent dessert that has been popular in the United States since it was invented. The Boston cream pie cupcake recipe is a variation of this classic cake, allowing you to bake your favorite treat without having to make several larger cakes.

How to Make Boston Cream Pie Cupcakes

Perfect for any occasion, these Boston Cream Pie Cupcakes are not only easy to make, but they are a delicious and decadent dessert that is perfect for satisfying your sweet tooth.

The perfect balance of cake, pastry cream, and chocolate ganache will leave you wanting more! This blog post will teach you how to create your own Boston cream pie cupcakes in four simple steps.

Is Boston Cream Pie really a cake?

Yes, it is usually a 2-layer yellow or sponge cake that is filled with thick vanilla custard and topped with a chocolate glaze or ganache. It is cut into wedges like a pie before it is devoured.

The History of Boston cream pie

Boston cream pie was invented in 1856 by a French Chef who was hired to run the kitchens for the opening of The Parker House Hotel. The hotel was famed for its Parker House rolls, and the new pastry chef wanted to honor this with a special recipe.

He took his inspiration from “chocolate cream pie,” which had been popular in France since at least 1839, according to Boston-based cookbook author Bill Corbett.

How to Make Boston Cream Pie Cupcakes

This version of chocolate cream pie was made by adding egg yolks to a custard that contained both chocolate and milk; once the eggs were incorporated into the mixture, it was poured onto a crust consisting of flour or cornstarch mixed with butter.

It’s unclear if he ever used French vanilla extract in his original recipe – but most modern recipes do call for it because it adds an extra layer of flavor. The first published recipe for a chocolate cream pie with an outer crust (instead of being served in ramekins) dates back to 1875, according to Corbett.

Needless to say, we are honoring that great historical treat with our own mini versions.

How do you store Boston Cream Pie Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations?

Room Temperature. Granted, they aren’t going to be around that long – my family of three could easily take them out in two to three days.

BUT, you are using a custard-filled gem here and then topped with chocolate ganache so you should keep these in the fridge. Keep in mind that the longer you keep them, the soggier the insides will become as that custard will slowly make the yellow cake mushy.

Boston Cream Pie with Vanilla Pudding?

That is one way to speed up the process, but it is SOOO worth making the pastry cream from scratch, as our recipe does.

If you choose to use a boxed cake mix, look at our tips on how to dress up a boxed cake mix.

Boston Cream Pie Cupcakes with Cake Mix

You can use a boxed mix for your cupcake base or make them from scratch. We like our yellow cake recipe from scratch and used those. Either way, you need to make sure your cupcakes are totally cooled before going on to the next steps.

Best Ever Boston Cream Pie Cupcakes Ingredients:

Boston Cream Pie Cupcakes ingredients

Yellow cake mix recipe – you need yellow cupcake bases. You can either make them from scratch or with a boxed cake mix. Just make sure they are completely cooled before you move on to filling them and glazing them.

How to make Boston Cream Pie Cupcakes Pastry Cream:

  • 2 egg yolks
  • 6 tablespoons sugar
  • 1 ½ teaspoons cornstarch
  • 1 cup + 2 tablespoons milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla

Boston Cream Pie Cupcakes with Ganache.

Let’s face it – this adds a great layer to the flavor and is soooo much better than chocolate frosting.

What IS chocolate ganache?

Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker’s kitchen. It’s not only easy and quick, it’s uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake.

what is chocolate ganache?

Ingredients for our Chocolate Ganache:

  • 12 oz semi sweet chocolate chips
  • 2 tablespoons corn syrup
  • ¾ cup + 2 tablespoons heavy whipping cream

Homemade Boston Cream Pie Cupcakes Preparation Instructions:

Bake cupcakes per recipe, cool completely

How to make your pastry cream:

Place egg yolks in a bowl, beat slightly, set aside

In a saucepan over medium-high heat stir or whisk together sugar, cornstarch, and milk until smooth – cook, stirring constantly, until thick and bubbly

how to make Boston cream pie cupcakes

Reduce to medium heat, simmer for 2 minutes then remove from heat

Add a little milk mixture to the egg yolks, whisk

Then add eggs to milk mixture in saucepan

How to make pastry cream

Boil lightly for 2 minutes, remove from heat and add butter and vanilla, stirring until smooth – set aside to cool

how to make Boston Cream Pie cupcakes

Scoop out a small piece in the center of the cupcake and fill with pastry cream

how to fill Boston Cream Pie cupcakes

How to Make Boston Cream Pie Cupcakes: Making the Ganache:

Place chocolate chips and corn syrup in a large heat proof bowl

how to make chocolate ganache

In a saucepan over medium high heat bring the cream to a boil

Pour cream over chocolate chips and allow to sit for 3-5 minutes, then whisk, allow to cool

how to frost boston cream pic cupcakes

For smooth, flat cupcake frosting spoon ganache in the center of the filled cupcake and gently push out to the side

To pipe the ganache, let it cool in the refrigerator for 1-2 hours until firm then pipe onto filled cupcakes

boston cream pie cupcakes

Like our how to make Boston Cream Pie cupcakes? Check out these recipes:

How to Make Gnome Cupcakes They Will Adore

Ever wanted to know how to make gnome cupcakes? If you are looking for a cute and creative dessert, then this is the recipe for you. These adorable little guys will become the delicious treats everyone will ask for again and again!

How to Make Gnome Cupcakes They Will Adore

Making gnome cupcakes is a great way to make your kids happy. Not only do they look adorable, but they taste delicious too! The simplicity out of making gnome hats out of waffle cones makes them even more fun for the kids. This post will teach you how to make these delightful treats!

But what is our fascination with Gnomes?

If you are going to look at how to make gnome cupcakes, you should know the gnome basics.

The gnome is a mythical creature that lives underground. They are usually depicted as short, bearded humanoids with pointy hats and funny clothes who speak an unintelligible language or use gestures to communicate.

We know you can’t live without them now! So what are you waiting for? Get your kids involved by making these adorable cupcakes today!

how to make gnome cupcakes

The Garden Gnome; A Culture All It’s Own

The Garden Gnome is not just another yard figurine. It has its own distinguished history, culture, and controversy attached to it. Before you buy a Garden Gnome for your home be sure to know all of the factors that go along with it.

For starters, the history of the Garden Gnome dates back to Germany in the 1800s. The original statues were made out of clay and were handcrafted. They then made their way to England in the mid-1800s. Around the late 1800s to the 1900s they made their way into America.

During WWII production of these figurines came to an abrupt halt. The German factories were commandeered and converted to support the war efforts. In the 1960s the gnomes picked up popularity again however, they were mass-produced using plastic. Because so many of them were produced they gained the stigma for being a tacky lawn ornament.

The clay hand-carved Garden Gnomes have been family heirlooms for many families. The Clay figurines are making a come back of sorts, more companies are reviving the old tradition.

Any Garden Gnome enthusiast will tell you that Garden Gnomes are wonderful creatures that are very good luck

how to make gnome cupcakes

to have in your garden. They are primarily vegetarians, joyful little people who enjoy having fun and helping out with things. It is believed that having one in your garden will be helpful in the day-to-day activities that are necessary for proper garden management. It is believed that they have an excellent ability to be able to reflect on history and an even better perspective on the future.

Not all people have such a jovial perception of the Garden Gnome. There are some that disagree with the use of these little guys. They believe that to have a Garden Gnome in the home is slavery and that the Garden Gnome should be freed.

There are groups that will take a Garden Gnome from a yard if they see it. Relocating it to the forest where they believe they find their freedom. A few of the groups choose to operate under the radar, sneaking into people’s yards and stealing these figurines. There is a political group that actively lobbies for the ban of Garden Gnome slavery.

Whether you are a follower of the Garden Gnome culture or just someone who thinks they are cute enough to go in your yard these figurines have a lot of history behind them and can be a wonderful addition to your yard. Just be sure to keep them away from the gnome liberators if you would like to keep them for a long period of time.

how to make gnome cupcakes

How to Make Gnome Cupcakes They Will Adore

You can make your cupcake bases as you see fit. I love to use my chocolate cupcake recipe but you could use a boxed cake mix too. They are on sale all the time, always just a buck at your local Dollar Tree store, and super easy to dress up so no one knows you used a boxed mix.

I often keep cupcake bases in my freezer for those times I want to whip up something fun and whimsical – like these witch hat cupcakes or even my Oreo cupcakes.

How do you store your Gnome Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature. Granted, they aren’t going to be around that long – my family of three could easily take them out in two to three days. Since you are using canned frosting instead of buttercream frosting or fondant, they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.

Gnome Cupcake Ingredients

gnome cupcake ingredients

So, you will need sugar cones for the Gnome Hat Cupcake Toppers. They can be found at your local grocery store- I was lucky to score them at Kroger but they always have a 12-count box at your local Dollar Tree store.

  • Sugar ice cream cones – 1 for each cupcake
  • 6-8 oz melting chocolate
  • 1-2 tablespoons vegetable shortening
  • Red and white frosting
  • Soft yellow, pink, or peach colored jelly beans

Gnome Hat Cupcake Toppers

The first thing you will want to do is to make the Gnome hat cupcake toppers. They need a little time to set up before you fully assemble your adorable little garden guy creations.

Melt chocolate and shortening together to make the chocolate thin enough for dipping the cones.

Dip cones in chocolate and set aside or place in refrigerator to set

how to dip an ice cream cone in chcolate

Pipe red frosting on each cupcake

how to make gnome cupcakes

Place a chocolate dipped cone on top of each cupcake at a slight angle

gnome cupcake with waffle cone hat

Pipe the beard onto the center front of the cupcake using a tip that will create the look of hair. I used Wilton tip 233.

how to make a gnome cupcake

Place a jelly bean in the middle of the beard, right at the base of the cone for the nose.

adding a nose to a gnome cupcake

Your gnome is ready!

Other whimsical cupcake designs you may enjoy if you liked how to make Gnome cupcakes:

Easy Melting Ice Cream Cone Cupcakes Recipe For Kids

This recipe is a fun way to serve up ice cream in cupcake form. You can make these Melting Ice Cream Cone Cupcakes with any flavor of cake mix and frosting you like, so they are perfect for any occasion! These fun cupcakes require only a few ingredients and roughly 30 minutes of your time – what could be better?

Melting ice cream cone cupcakes how to store

If you’re looking for an easy dessert idea that the kids can help you make, look no further.

Easy Melting Ice Cream Cone Cupcakes Recipe

Melted ice Cream Cones are just a fact in summer. Occasionally, it is so hot that they melt before you can get that cold dairy goodness in your mouth.

What is the worst thing to happen? When part of that ice cream actually falls off your cone! Or how about when you actually drop your ice cream cone and it lands upside down, on the ground.

I won’t lie, this is definitely me when I drop my ice cream…..

(sigh)

That is why I have an easy melting ice cream cone cupcakes recipe. Let’s turn that unhappy possibility into a whimsical treat that reminds us that life may be full of surprises, but we can still enjoy it.

How do you store Melting Ice Cream Cone Cupcakes?

The best way to usually store your finished creations? Room Temperature. Considering the buttercream frosting, they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.

Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some red, white, and blue cupcakes in my freezer right now for July 4th.

Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature. If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them.

You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.

Melting Ice Cream Cone Cupcakes

Melting ice cream cone cupcakes how to transport

Some people have a tough time figuring this out logistically. I personally think it is a lot easier than trying to transport my ice cream cone cupcakes.

These are a cupcake with funky toppings – so they SHOULD fit even in the generic cupcake carriers that your local dollar store sells.

That makes them VERY easy to transport.

Melting ice cream cone cupcakes recipe

Melting ice cream cone cupcakes with cake mix? Yes, these start with a boxed cake mix. This recipe is intended to be made with the kids and you teach them reading skills, measuring (math) skills, and how to follow instructions in a step-by-step manner.

If you don’t want to use a boxed cake mix, feel free to use one or two of our recipes to make the cupcake bases: Best Yellow Cupcake Recipe from Scratch or Best Chocolate Cupcake Recipe, or Strawberry Vanilla Cupcakes Recipe.

Why not make all three and mix it up a bit?

Melting Ice Cream Cone Cupcakes

What is Neopolitan Ice Cream?

Neapolitan ice cream consists of three layers, each of a different color and flavor (chocolate, strawberry, and vanilla), molded into a block and cut into slices. That is the inspiration for these melted ice cream cone cupcakes – you will see the three same flavors of frosting used: chocolate, strawberry, and vanilla.

Not only does it make for a great color combination when you are serving them, it makes it easier to serve a crowd where a few picky people are hiding.

Get this – my dad doesn’t like chocolate. At. All.

Isn’t that twisted? Even birthday cakes have to be something like angel food cake.

I think he is adopted….

How to Make Melted Ice Cream Cupcakes

These are SUPER easy to make with the kids – and they can learn a lot of lessons while baking. 7 Ways Kids Learn From Cooking is a great article for parents to read and shows you why it is important to get in the kitchen with the littles!

Melting ice cream cone cupcakes ingredients

Melting ice cream cone cupcakes how to make
  • Yellow cake mix and all the items that the boxed mix calls for
  • Chocolate canned frosting or make your own
  • Vanilla canned frosting or make your own
  • Strawberry canned frosting or make your own
  • Ice cream cones
  • Sprinkles

I like to get my sprinkles at the local dollar store – The Dollar Tree has a nice sized shaker for just a buck, compared to the grocery store price of $4.

Bake your cupcakes:

Line your cupcake tins with cupcake liners and preheat your oven to what the boxed cake mix asks for – usually 350 degrees.

Bake cupcakes per the recipe on the box and cool them completely before going on to the next step.

Melting ice cream cone cupcakes decorating

Alternate frosting flavors per preference… if you are using canned frosting, you really have a lot of choices to play with.

Melting ice cream cone cupcakes tips

Scoop a good size dollop of frosting on the cupcake – it’s supposed to look a little messy and “melty”

Melting ice cream cone cupcakes quick

Place the cone at an angle on top of the frosting. Again, this is super easy for the littles to do!

Melting ice cream cone cupcakes quick and easy

Add the sprinkles…

Melting ice cream cone cupcakes are quick and easy as well as a super fun activity for the kids to do!

If you are looking for other great things for doing with the kids, you really need to check out this fun site – she started college at the age of 9 and has a TON of fun and FREE printables for kids: Sarah Lyn Gay.

Other cupcake recipes you may find fun:

How to Make the Best S’mores Cupcakes

What makes perfect S’mores cupcakes? The perfect S’mores Cupcake starts with a moist chocolate cake, iced with fluffy marshmallow frosting. Finally, there comes a layer of crushed graham crackers on top!

S’mores cupcakes with box cake mix

These s’mores cupcakes are easy to make and taste like that decadent campfire dessert without all the flame.

How to Make the Best S’mores Cupcakes

You have to know what S’mores are before you can turn them into a cupcake

History of s’mores

No one knows for sure who invented the s’more. However, the first published recipe for “some mores” was in a 1927 publication called Tramping and Trailing with the Girl Scouts. Loretta Scott Crew, who made them for Girl Scouts by the campfire, is given credit for the recipe.

It is said that s’mores were originally created in 1922 at a campfire. A group of Girl Scouts made them for the first time and then brought S’mores back to their troop. There are different variations, but they have all been influenced by this recipe from an original one that was invented over 100 years ago!

Back then, it was called a graham cracker sandwich.

How did they get the name “S’mores”?

S’more is a contraction of the phrase “some more”. It is said that both Boy Scouts and Girl Scouts would always ask for some more – and eventually, it stuck. By 1938 this tasty treat was officially called s’mores in the camping guides for kids.

By 1957 even Betty Crocker was in on the recipe.

S'mores Cupcakes

How to make s’mores

S’mores are traditionally cooked over a campfire, although they can also be made at home over the flame of a wood-burning fireplace, in an oven, over a stove’s flame, in a microwave, or with a s’mores-making kit.

Honestly, I hate microwaved marshmallows – I don’t think they really get “toasted” they just frow and get gooey. They will puff up when heated in the microwave and then deflate back down as they melt and cool…and make a sticky mess.

S’mores have influenced a lot of treats

Everything from Kellogg’s Pop-Tarts to Girl Scout Cookies – you can find a variation of the graham cracker, marshmallow, and chocolate bar treat.

These S’mores cupcakes are our own take on it – and yes, we incorporate all three ingredients to make a delightful delicacy.

S'mores Cupcakes

How do you store S’mores Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature.

Granted, with a Marshmallow topping, they aren’t going to be safe that long at room temperature. This is the ONE exception I make to sticking them in the fridge – normally I say “no” to the fridge, but this is a rare exception. You can learn more about that in our article How To Frost A Cupcake.

S’mores cupcakes nutrition facts?

Puh-Leeze. People actually search this and it cracks me up. What kind of nutrition do you actually expect to get from cupcakes? Fiber? Protein?

Let’s face it – cupcakes are here to help provide us with those 3 simple things we all crave: salt, sugar, and fat.

That is why they are so freaking delicious.

DIY S’mores cupcakes

These s’mores cupcakes with graham cracker crumb topping are basically just gooey chocolate S’more cupcakes. We make the marshmallow frosting from scratch and THAT is what makes all of the difference in this recipe.

If you want to get really creative – you can serve them like we show here: on a rustic wooden slice platter with a faux campfire in the middle.

S’mores cupcakes from scratch

Isn’t that just adorable and a great way to bring the outdoors inside?

S’mores cupcakes from scratch

You will need a chocolate cupcake base for these – You can use our recipe below to make them from scratch or your can use a chocolate cake mix to make your bases if you are looking for s’mores cupcakes quick.

Our Chocolate Cupcake Recipe

You will need:

  • 2 C sugar
  • 1 3/4 C flour
  • 3/4 C cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temp
  • 1 C whole milk, room temp
  • 1/2 C canola oil
  • 2 tsp vanilla*
  • 1 C boiling water

Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in a mixing bowl.
Combine the eggs, milk, oil, and vanilla in another bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk, and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper-lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.

Let them cool completely before starting to decorate them.

S’mores cupcakes easy

S’mores cupcakes ingredients:

S’mores cupcakes frosting ingredients:

  • 2 egg whites
  • ½ cup sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla

S’mores cupcakes recipe:

Bake chocolate cupcakes and cool completely.

Crush graham crackers, place in small bowl, set them aside.

S’mores cupcakes marshmallow frosting:

In a bowl over simmering water whisk egg whites, sugar, and cream of tartar until the sugar melts.

Perfect S’mores cupcakes

Remove from heat and use hand mixer to whip until stiff peaks form

S’mores decorated cupcakes

Place frosting into piping bag and frost cooled cupcakes

Gooey S’more cupcakes

Sprinkle crushed graham crackers over the top

S’mores cupcakes quick and easy

Other cupcake recipes you may enjoy:

Mouth-watering and Delicious Watermelon Cupcakes

Watermelon cupcakes? On a hot summer day, there is nothing like biting into a crisp, cold slice of juicey red melon. I love how refreshing and simple it is.

Mouth-watering and Delicious Watermelon Cupcakes

I must say, I am a fan of the heirloom variety – that has the seeds. It just seems sweeter to me than the genetically modified version that has no seeds. The bonus? You can have a seed spitting contest with your family and friends!

How to Make Watermelon Cupcakes

Watermelon is packed with water, up to 90% in fact, which helps to keep you hydrated in the hot summer heat.

Where did watermelons come from?

These beautiful melons are native to Africa and Asia, but today they grow almost anywhere – like in California. They came to America with the African American slave trade – one of the very very very few good things that came out of that dark period of our history.

Jazz and BBQ were the only other things I can think of that were born out of that era also.

What is the best way to eat watermelon?

Watermelons are really juicy, so it is usually just cut into slices and eaten fresh. You can also make watermelon juice – which I will do for my recipe below!

Watermelon cupcakes

What else is watermelon used for?

The rind of the watermelon can be preserved to use as a natural dye because it has pigments that create shades of pink or red depending on how long you cook the fruit.

It has been juiced, dehydrated, and turned in to jellies. The rind has even been turned into pickles – wasting not a single bit of that fun fruit!

However, the watermelon season only lasts a few short months. We need to take advantage of it while we can! That is when I came up with the idea for these delicious watermelon cupcakes. It seemed like a great way to enjoy that refreshing flavor all year round…or at least the fun colors of it.

Can you make Watermelon Cupcakes in Advance?

Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some chocolate cupcakes in my freezer right now for the 4th of July. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature.

If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.

How do you store Watermelon Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature. Using store-bought frosting eliminates some of the challenges of buttercream or fondant, so they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.

Easy Watermelon Cupcakes

There are many recipes for watermelon cupcakes out there, but this one is sure to be a hit with your friends and family! This recipe includes a step-by-step guide on how to make these delicious treats.

How to Make Watermelon Cupcakes

This starts with a boxed mix so it can be beyond easy to make with the kids. Duncan Hines has a nice strawberry-flavored mix and is often on sale for just a buck. You also use canned frosting – so by keeping the list of ingredients short, it is a fun, family project.

Watermelon Jell-O cupcakes

If you can’t find a box of strawberry flavored cake mix for this recipe, then try using a vanilla (white) cake mix and 1 box of Strawberry Jello. Still follow the instructions on the box of the cake mix – but you will have your pink, strawberry cupcakes!

You will need:

Watermelon cupcake ingredients
  • Strawberry cake mix
  • All items that the boxed mix requires
  • White vanilla frosting
  • Green food coloring
  • Mini chocolate chips

DIY Watermelon cupcakes Instructions:

Prepare cake mix according to the recipe on the box and add ½ to  1 cup of mini chocolate chips to the batter. These will serve as the “seeds” of the inside of the watermelon.

Bake cupcakes according to the boxed mix instructions and then let them cool completely.

Watermelon cupcakes icing

Add green food coloring to frosting until the desired color is reached.

Watermelon cupcakes ingredients

Stir until well combined and place in a piping bag with a star tip.

Homemade Watermelon cupcakes

Frost cooled cupcakes and sprinkle on additional mini chocolate chips for garnish and your Watermelon decorated cupcakes are complete!

ready to eat watermelon cupcakes

Your Watermelon looking cupcakes are now ready to share – or just sit there by yourself and rip into them like a monkey on a cupcake.

watermelon looking cupcakes

Other recipes you may find interesting:

The Best Dr Pepper Cupcakes From Scratch

Dr Pepper is a popular soda with many people. It has just the right amount of sweetness and fizz to be great for any occasion! Dr Pepper cupcakes are even more amazing because they capture all the flavors that make Dr Pepper so much fun.

The Best Dr Pepper Cupcakes From Scratch

The best part about these cupcakes? They’re from scratch, so you know their ingredients are fresh and wholesome. If you want to try something new, or if you love Dr pepper then this recipe is perfect for you!

The Best Dr Pepper Cupcakes From Scratch

These Dr Pepper cupcakes have a light, fluffy texture and are perfect for any occasion. But it gets even better! The frosting is even made with Dr pepper so you can enjoy the flavor of your favorite soda all day long!

History of Dr Pepper

The Dr Pepper Company was originally founded by a pharmacist, Charles Alderton. In 1885 in Waco Texas he invented the drink we know and love today! He called it “Waco”. It wasn’t until years later that it became known as Dr. Pepper after its main ingredient – pepsin powder which is used to help break down food in the stomach.

vintage dr pepper bottles

What does Dr Pepper Taste Like?

Dr Pepper is a unique tasting soda that’s hard to describe. It has hints of both sweetness and spiciness with a citrus flavor as well! Many people also notice some cinnamon notes when they drink Dr pepper for the first time.

Others? Think it is a close comparison to a Cherry Coke or Cherry Pepsi.

Regardless, I love the catchy jingle that rocked my childhood:

Vintage Dr. Pepper commercial circa 1979 featuring David Naughton (“Makin’ It”) & Popeye The Sailor.

Pretty cool for the special effects of the time — and yes, you are welcome for that “I’m a pepper, you’re a pepper, he’s a pepper, she’s a pepper – wouldn’t you like to be a pepper too jingle that is now stuck in your head…

Other favorite ways to use Dr Pepper

Some people just love it chilled and ready to drink. A few (I think slightly odd) souls like to heat it up to drink. We love to grill with it in this recipe from Operation $40K: Dr Pepper Glazed Salmon on A Cedar Plank.

Then, you can bake with it.

Obviously, we are making cupcakes with it today, but it has been used as everything from a glaze on Strawberry Lemonade Bars to being added to the frosting on a decadent chocolate cake.

This recipe of ours will make 24 cupcakes. From scratch. And it really doesn’t take as much time as you might think it would. The citrus zest in the frosting plays off the citrus notes we talked about in the drink.

How to make Dr Pepper Cupcakes

Our recipe for Dr Pepper cupcakes doesn’t use a cake mix – like so many of the recipes out there – and I really think it makes a difference. We could call these Cherry Dr Pepper cupcakes as we use a cup of dried cherries in them – but that plays on the cherry correlation to its soda competitors.

Dr Pepper cupcake Ingredients:

what is needed to make dr pepper cupcakes

For best results, have as many of these ingredients at room temperature as you can. If you don’t have buttermilk you simply have to add an acid to your milk. Whole milk or 2% work best and the rule of thumb is: for every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar.

  • 1 cup dried cherries
  • 1 cup Dr Pepper
  • 2 sticks salted butter, softened
  • ¼ cup unsweetened cocoa powder
  • ½ cup boiling water
  • ½ cup buttermilk
  • 3 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon of vanilla extract
  • 2 cups of all-purpose flour
  • 1 ⅓ cups sugar
  • 2 ½ teaspoons pumpkin pie spice

Dr Pepper Cupcakes Instructions:

Preparation Instructions:

Preheat your oven to 325 degrees and line the muffin tins with cupcake liners.

How to make dr pepper cupcakes

In a small pot stir together the cherries and the soda over medium-high heat for about 5 minutes, set aside to cool.

dr pepper cupcakes from cake mix

In a small bowl whisk together melted butter, cocoa, and boiling water, set aside to cool. (bowl 1)

dr pepper cake mix

In a separate larger bowl, whisk together buttermilk, eggs, baking soda, and vanilla extract. (bowl 2)

Add in flour, sugar, and spices.

making dr pepper cupcakes

Drizzle in the butter-cocoa mix, then stir it into the buttermilk mixture, and finally add in the soda cherry mixture and stir until well combined

Fill the muffin tins about 2/3 full and bake for about 18 minutes or until an inserted toothpick comes out clean.

Let cool completely before frosting.

Dr Pepper Cupcakes Frosting:

Yes, this recipe even uses Dr Pepper in the frosting for an additional layer of flavor!

You will need:

  • 4 cups Dr Pepper
  • 3 sticks salted butter, softened
  • 2 ½ cups powdered sugar
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract

Boil the soda over medium-high heat until reduced to about ½ cup, set aside to cool completely. Using a mixer cream together butter, sugar, zests, and vanilla extract. Drizzle in cooled soda and mix until smooth.

how to make dr pepper frosting

Add your frosting to your pastry bag – for easier decorating

In this Cupcakes 101 Video, I show you some quick, easy tips & tricks for how to fill your piping bag with frosting, fillings, or decorators icing easily and without the mess!

Frost cooled cupcakes with spatula or from a piping bag – I LOVE the piping bag when I am going to do a lot of cupcakes.

Now be nice – the 14-year-old did these. We are building her skills. Next time, I would use a star tip and probably a fun sprinkle pack. Because yeah – sprinkles! Ohh – even those waxed soda bottle candies – one on top would be perfect!!

Dr Pepper Cupcakes from scratch

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How to Make Cherry Kool-Aid Cupcakes

Why Cherry Kool-Aid Cupcakes? I am totally a child of the 70s and remember the big Kool-Aid man busting through a wall and saving the day with all the thirsty kids and flustered mom.

How to Make Cherry Kool-Aid Cupcakes cover image

He was in his glory as a man in tights and wearing a giant plastic pitcher of that sugary goodness that seemed to quest everyone on a hot Wisconsin Summer Day.

Just check out these Cherry Kool-Aid Man Commercials:

Top 20 funniest Kool-Aid Man commercials

So, these Cupcakes are a throwback to my childhood – and I hope they bring a smile to your face.

How to Make Cherry Kool-Aid Cupcakes

We played around a lot before sharing the final results with you – tried tweaking my white cake scratch recipe, tried different cake mixes, and finally came up with our version of Cherry Kool-Aid Cupcakes.

If Cherry Kool-Aid isn’t your thing? No worries – use one of the other flavors: Green Apple, Strawberry Kiwi, Peach Mango, Cherry Limeade, Tropical Punch, Lemonade, Pink Lemonade, Sharkleberry Fin, or Invisible Grape – which I would dye purple.

Simply sub out the right kind of Kool-Aid and alter the food coloring used for the cake mix and frosting.

Is Kool-Aid bad for you?

Yes, Kool-Aid is bad for you. Each cup of Kool-Aid has 20 grams of sugar, or to be precise, the equivalent of 5 teaspoons of sugar. Research has shown that the artificial dyes in Kool-Aid may cause hyperactivity in your child. Long-term consumption may increase the risk of obesity, diabetes, and even cancer.

However, Kool-Aid has fewer calories than your typical soda, contains vitamin C, and is not carbonated.

Whew.

That being said – cupcakes aren’t good for you either – if you have long-term consumption and overindulge.

So there – don’t make and eat these every day.

What else can you do with Kool-Aid?

I find it funny as Kool-Aid has been used lately in everything from cookies, to dying hair. Let’s face it – we are a creative lot! I even saw a recipe for Kool-Aid pound cake!

There seem to be mixed results for using it as a hair dye? Professionals seem to hate it but the normal folks like us seem to have better results with it. Here is a video I found on how to do it – which I find fascinating! I know what I paid to have a stylist dye my kiddo’s hair purple…this might be our next venture!

How to dye your hair with Kool-Aid

The one that really blows my mind?

Kool-Aid pickles! Or Koolickles as they are more commonly known as. They reportedly originated in the Mississippi Delta region of the United States…and I guess it is credited to African American culture. The recipe is more often made with water, not pickle brine, or simply dipped in Kool-Aid powder.

I’m not sure I am brave enough to try them, but the colors are fabulous!

How to make Kool-AId pickles.

The standard Kool-Aid pickle ingredients are:

  • 1 packet of Kool-Aid mix
  • 1 jar of dill pickle spears or whole pickles
  • 1 cup of sugar

Remove pickles from jar leaving the pickle juice. To the pickle juice, add 1 cup of sugar and stir to combine as well as you can. Place the pickles back into the jar and close the lid. Be sure the lid is tight. Place Kool-Aid pickles in the fridge for 1-2 weeks. Shake or turn the jar at least once a day during the 1-2 weeks.

OK — I went down a rabbit hole! Let’s get back to the cupcakes!

We use a boxed cake mix

These Cherry Kool-Aid Cupcakes are started with a boxed mix instead of being a Kool-Aid cake from scratch. I find that it is the best way when baking with Kool-Aid to make a consistent finished product.

What cake mix do I prefer?

Right now, the brand at Aldi is my favorite – as I have been playing with layered cakes too. It has brought taller cake layers than either Duncan Hines or Betty Crocker lately and comes in lower on the price point.

How do you store Kool-Aid Cupcakes?

The best way to usually store your finished creations? Room Temperature. Considering the buttercream frosting, they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.

Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some yellow cupcakes in my freezer right now for Easter.

Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature. If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them.

You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.

Cherry Kool-Aid Cupcakes Ingredients

Cherry Kool-Aid Cupcakes Ingredients

You will need:

  • 1 box of white cake mix
  • 3/4 cup kool-aid drink powder, cherry flavor
  • 1 1/4 cup water*
  • 1/3 cup vegetable oil*
  • 3 egg whites*
  • 1 cup butter, unsalted, room temperature
  • 3 TBS heavy cream
  • 4 cup powdered sugar
  • 3 drop of red food coloring

*Or what your boxed cake mix asks for.

Cherry Kool-Aid Cupcake Instructions:

Preheat oven to 350ºF and line a 24-cup muffin pan with liners.

Cherry Kool-Aid Cupcake Instructions:

In a large mixing bowl, whisk together: 1 box of white cake mix, and the 1/2 cup Kool-Aid drink powder.

Cherry Kool-Aid Cupcake Instructions:

Follow directions on the package and whisk in 1 1/4 cup water, 1/3 cup vegetable oil, 3 egg whites, and 2 drops of red food coloring.

Cherry Kool-Aid Cupcake batter

Divide batter evenly into the prepared muffin pan and bake in the oven for 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.

Let the cupcakes rest in the pan for 5 minutes, then turn out onto a cooling rack to cool completely before frosting.

Cherry Kool-Aid Cupcake ready to frost

Kool-Aid Cake Frosting

When ready to frost the cupcakes, whisk together: the 1 cup butter, 3 TBS heavy cream, 4 cups powdered sugar, and 1/4 cup kool-aid drink powder, cherry flavor.

Add in 1 drop of red food coloring, (or as many drops as needed to get to the desired red tint you are looking for)

Whip until it is smooth and fluffy, but holds its shape. Scoop into the piping bag and set aside until you are ready to frost these babies!

Frost cooled cupcakes as desired.

Now, you COULD decorate them more – I know I usually do all “Fancy” with sprinkles, etc but occasionally? Less is more.

What do you think?

Kool-Aid Cake Frosting

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Great Root Beer Float Cupcakes Spell Summer Fun

I know, Root Beer Float Cupcakes? Think back to childhood and the simplicity of a great root beer float. I remember being barefoot, sitting on the concrete steps in the back yard with my feet reaching the actual patio, and holding my Tupperware harvest gold tumbler that had a scoop of vanilla ice cream in it as my mom poured the can of Jolly Good root beer between my cup and my brothers.

Great Root Beer Float Cupcakes Spell Summer Fun

Yes, we always watched carefully to make sure it was even – heaven forbid if one of us got more than the other, LOL! We also had those quick sips in between that alternating root beer stream as we tried to keep our treats from foaming up and over the top of the cups.

My Root Beer Float Cupcakes

Do you have any memories like that? I swear everything was just so much simpler when we were kids.

That is what these Root Beer Float Cupcakes are – is a nod to that simple time of childhood – and a treat for hot summer days. I know, I have done Orange Crush Cupcakes, and even Dr Pepper Cupcakes, but these Root Beer Float Cupcakes are a treat in their own right.

Who made root beer float?

The story goes that in 1848, the first soda fond in Chicago was opened by druggist Josiah H. Reed. Soda fountains were popular until the 1960s and have become kind of a kitschy thing to hunt out yet today. I seem to find them in the least expected places.

The actual creation of the root beer float came years after that first Chicago soda fountain, supposedly invented in 1893 by Colorado gold mine owner Frank J. Wisner, according to CNN.

Just think: 128 years ago! That was before refrigeration – or at least as we know it today. Many areas didn’t even have electricity yet! Ice houses were still in common use.

Boy times have changed!

Root beer is still the same though – in a cold frosty mug and with absolutely no ice. A & W restaurants still serve it this way, to this day.

Why is root beer served without ice?

Why is it so important that root beer is served in a frosted glass without ice? When cold root beer meets frosted glass, the drink starts to foam, and this amazingly thin layer of icy slushy root beer forms along the surface of the glass.

If you added ice, you would have a lot more foam and it would kill the mild carbonation aspect not to mention making a huge mess.

Great Root Beer Float Cupcakes Spell Summer Fun

Root beer, root beer floats, it all adds up to good stuff whether you were like us in the back yard or sitting at a soda fountain or drive in restaurant.

Why are root beer floats so good?

What is there not to like? A root beer float is made of vanilla ice cream and root beer. The reason it gets so foamy is that when carbonated root beer comes in contact with the vanilla ice cream, carbon dioxide bubbles are released. That means that the root beer helps to free air bubbles trapped inside the ice cream.

That is what makes it so wonderfully creamy.

Of course, being from Wisconsin, I have to mention use ICE CREAM, not frozen custard. (Sorry Culver’s, I still love you)

Do you put the ice cream or root beer first?

The great debate: which goes in the glass first? Well, here is the answer:

Gently pour the root beer over the ice cream. You’ll notice that, after just a few minutes or after a good stir, the ice cream will start to float—hence the name of this glorious drinkable treat!

Now, if you want to make a Brown Cow — all you have to do is to switch out the vanilla ice cream for some chocolate. Maybe that is just a Wisconsin thing?

Which root beer is best?

We Tried 9 Brands and Found the Best Root Beer

  • A&W.
  • Barq’s. – I believe this is the only root beer that has caffeine.
  • Dad’s.
  • Baumeister. – it is regional to Wisconsin, and a hands-down favorite!
  • IBC. – this is what I used for this recipe
  • Mug.
  • Sioux City.
  • Sprecher

Which is YOUR favorite on that list?

Now, let’s make those Root beer Float Cupcakes!

Best Root Beer Float Cupcake Recipe

  • 3/4 C unsalted sweet cream butter, softened
  • 3 large eggs
  • 2 1/2 C Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp kosher salt
  • 1 1/2 C Sugar
  • 1 tbsp Root Beer Extract 
  • 1 cup IBC Root Beer

How to make Root Beer Float Cupcakes

Preheat the oven to 350 and line a cupcake pan with liners.

Using a large bowl, whisk together flour, salt and baking powder.

In another large bowl, beat the butter and sugar until creamy and fluffy. Add your root beer extract and mix until well combined.

Add in flour and root beer slowly, 1/3 by 1/3, and mix until just combined.

Fill each cupcake pan cup about 2/3 full. Bake for 21 minutes. Remove from the oven and let sit till cool.

Root beer Float Cupcake Frosting:

  • 2 C unsalted sweet cream butter, softened
  • 4 C Powdered Sugar
  • 3 tbsp IBC Root Beer
  • 1 tbsp Root Beer Extract
  • 1 tsp pure vanilla extract
  • 3-5 tbsp heavy whipping cream 

Using a standing mixer beat the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth, and slightly stiff.

Rootbeer Float creamcheese Cupcake Frosting

Using an ice cream scoop, scoop a mound of frosting onto the top of the cupcakes. Use a butter knife to smooth out the frosting. 

Best Root Beer Float Cupcake Recipe

Using the remaining frosting in the bowl, beat in the rootbeer and rootbeer extract. If you need to, add in 1 C of powdered sugar. Once the frosting is fully mixed, scoop the frosting into the piping bag.

how to make Root Beer Float Cupcakes

Pipe dollops of frosting onto the vanilla frosting. Top them with a cherry for the perfect finishing touch.

ready to eat Root Beer Float Cupcakes

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The Most Amazing Chocolate Oreo Cupcake Recipe

Chocolate Oreo Cupcake! I know we recently covered PMS Cupcakes – but what is more legendary than a plate of Oreo cookies with a glass of milk?

The Most Amazing Chocolate Oreo Cupcake Recipe article cover image with oreo cupcakes on it

Oreos are a part of childhood and have created many different schools of thought in regards to eating them. There are those who twist the Oreos apart and lick out the frosting. Then there are the people who are the dunkers – always dipping that crunchy treat into a frosty glass of milk.

There is no shortage of love for Oreos – people are coming up with fun ideas all the time to use them in a different way! Just look at this 2-ingredient mug cake that you whip up with Oreos and your microwave:

EASY 2 INGREDIENT OREO MUG CAKE ♡

No matter how you look at it – you will soon have a new way to love your Oreos – as a topper to this amazing chocolate Oreo cupcake recipe – down to the crushed Oreos in the frosting!

There are even recipes out there to make FRIED Oreos! I know – SHUT. THE. FRONT. DOOR.

HOW TO MAKE FRIED OREOS!!! THE EASIEST WAY!

The Most Amazing Chocolate Oreo Cupcake Recipe

We play off the Oreo flavors with this recipe, use Oreos in the frosting as well as topping that chocolate cupcake goodness with a fresh cookie.

Chocolate Oreo Cupcake and milk

Did you know there is a scientific reason that Oreos go well with milk? Though your tongue can pick up the full-bodied taste of the cookie eventually, the milk quickens this process and makes sure your tongue receives an even cookie coating. Without it, the cookie may seem a little more gritty. Milk also helps mellow out the vigor of the sweet cookie flavor.

Isn’t that awesome news for the Dairy Council? I see a joint promotion with Nabisco on the horizon.

Actually, Samuel J. Porcello was an American food scientist who worked at Nabisco for 34 years. He was the genius that paired the two together!

Chocolate Oreo Cupcake easy recipe

I do start this recipe out with a recipe for chocolate cupcakes from scratch. I personally think it is easier than dressing up a boxed cake mix and a lot less expensive when you have all the ingredients on hand.

It IS possible to make your OWN “boxed” mixes by taking the first seven ingredients and measuring them into a zippy bag. Write the other four ingredients on the outside of the bag in a sharpie and you are ready to rock the next time you want chocolate cupcakes!

Chocolate Oreo Cupcake with Oreo on the bottom

OK – a lot of people search for this and I played around with it. The problem with having an Oreo on the bottom of these cupcakes is the fact that it is dry. It draws the moisture from the cupcake batter during baking and gets soggy – and the longer it sets before you get around to eating it?

The soggier and soggier it gets to the point that it is a yucky mess in the bottom of your cupcakey goodness.

That is why I settled with decorating the TOP of the chocolate Oreo Cupcake with that legendary chocolate sandwich cookie – to preserve the integrity of the crunch!

You will need:

Chocolate Oreo cupcake recipe:

  • 1 C flour
  • ¼ C Hershey cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ C light brown sugar
  • ½ C sugar
  • ⅓ C Canola oil
  • ½ C buttermilk
  • 1 large egg 
  • 1 tsp Pure vanilla extract

For the Vanilla and Oreo frosting:

  • 2 C unsalted sweet cream butter, softened
  • 4 1/2 powdered sugar
  • 5 tbsp. heavy whipping cream
  • 1 tsp. vanilla extract
  • ¾ cup finely crushed Oreo crumbs
  • 1 small ice cream scooper
  • 1 mini flat angled spatula
  • 1 large piping bag with star tip 
  • 18 Oreo cookies for topping 

Directions: 

Chocolate cupcakes:

Preheat oven to 350 and line a cupcake pan with cupcake liners. Using a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Whisk in the sugar and brown sugar until combined. Whisk in the oil, buttermilk, egg and vanilla extract until combined .

Fill each one 3/4 of the way full. Bake in the oven for 21 minutes. Transfer the cupcakes to a wire rack to cool.

To make the Chocolate Oreo Cupcake frosting:

Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until all is combined, so the frosting is smooth and stiff with peaks.

Topping the cupcakes :

Using the ice cream scooper, scoop out some vanilla frosting and top it onto the cupcakes. Use the mini angled spatula to smooth out the frosting into a thick mound.

Repeat steps to the remaining cupcakes.

Using the frosting that you have left, beat in the crushed Oreo cookies and then scoop that frosting into the piping bag.

Pipe dollops on top of the vanilla frosting and then top with and Oreo cookie.

The Most Amazing Chocolate Oreo Cupcake Recipe finished oreo cupcakes ready to serve

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The Best Sweet & Salty PMS Cupcake Recipe

A PMS Cupcake? Yuppers! This blend of salty goodness along with chocolaty decadence calls to the week a month in every woman’s life where you crave BOTH.

The Best Sweet & Salty PMS Cupcake Recipe with a picture of brownie topped chocolate cupcakes crowned with pretzles

We used to make chocolate-dipped ruffled potato chips and call them PMS fantasies, always keeping a batch in the freezer – but these are SO much better at fulfilling that sweet and salty craving that hits every 4 weeks or so.

The Best Sweet & Salty PMS Cupcake Recipe

We worked hard on this delicate blend of both sweet chocolatey goodness and salty crispy crunchiness to create this gem and are beyond pleased at how it turned out. I have to tell you, the taste-testing was the worst part – but I suffered through it. Just for you …

Can you feel my sacrifice?

Does chocolate make PMS worse?

It is kind of a Catch-22. While a chocolate craving is pretty normal during this time, it isn’t really helpful for managing your actual PMS symptoms. Chocolate can elevate your prostaglandins level and you may experience more period cramping.

UGH – more cramps! They DO suggest you stick to DARKER chocolate and don’t overdo it – that is why these cupcakes are perfect: they help keep your chocolate consumption under portion control. Dark chocolate contains a ton of magnesium, which relaxes your muscles and eases aches to reduce the pain.

Who knew – right?

Why do we want salt during PMS?

Blame it on the hormones. A 2016 study suggests that changes in levels of hormones estrogen and progesterone cause cravings for high-carb and sweet foods before your period.

Now here is the thing about salt. Consuming lots of salt leads to water retention, which can result in bloating…So, your body hormones are leading you to crave a substance that is counter-productive to your actual physical needs.

Awesome.

Can PMS change your personality?

Here are my thoughts – if PMS symptoms include mood swings, irritability, anger, anxiety, tension, fatigue, difficulty concentrating, and social withdrawal, etc – then it is OK to indulge in the cravings you have and placate all of those raging hormones.

Honestly, if it is thought that hormonal changes in the menstrual cycle (fluctuations in estrogen and progesterone levels) affect the mood of women and trigger negative emotions such as anger and irritability, who wants to deny themselves and end up like Lizzie Bordon?

The Murders That Haunt The Lizzie Borden House Video – the PMS murders!

Is PMS a legal defense?

I know that Lizzie got off but is it a real legal defense?

Premenstrual syndrome may be effective as an affirmative defense to a criminal charge if the defendant can show that (i) she was suffering from premenstrual syndrome at the time the crime was committed; and (ii) because of her condition, either that the criminal act was an involuntary act or that at the time of the criminal act she did not possess the mental state required by law for the commission of a crime.

Premenstrual syndrome has been successfully pleaded as a criminal defense in Great Britain but has not been tested in American criminal courts.

Huh. Who knew?

I’m not sure I want to test that though – so you better make sure to have this PMS Cupcake recipe on hand!

How do you store this PMS Cupcake Recipe?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature. Granted, they aren’t going to be around that long –a woman with serious PMS can take them out in two to three days… and if your family is “synched”? Stand Back.

You CAN make the bases in advance and freeze them. Let them come to room temperature when you are ready to decorate them.

I know this recipe starts with a boxed mix. It is Triple Chocolate and the closest I can come to a dark chocolate, craving reducing gem. If you want to make my chocolate cupcakes from scratch, you can get that recipe HERE.

You will need:

Chocolate Cupcakes Ingredients:

  • 1 box of Triple chocolate cake mix
  • 3 large eggs
  • 1 ¼ C water 
  • ½ C canola oil 
  • cupcake pan
  • cupcake liners
Directions :

Preheat oven to 350 degrees and line the cupcake pan with cupcake liners. Using a large bowl, beat together until combined the cake mix, eggs, water, and oil. Fill cupcake liners 2/3 full with the batter. Put them in the oven and bake for 22 minutes.

Remove from the oven and allow to cool. Transfer to a cooling rack and allow to cool completely before frosting.

Chocolate Frosting ingredients:

  • 1 C unsalted sweet cream butter, softened
  • 2 1/2 C powder sugar
  • 1 tsp vanilla
  • 1 tbsp ground cinnamon
  • 3-5 TBSP heavy whipping cream
  • 1 large piping bag, fitted with a star tip
Frosting Directions:

Using a standing mixer, beat all ingredients together until combined, smooth and fluffy, but holds its shape. Scoop into the piping bag and set aside.

Sweet and salty brownies 

You will need:

  • 1 box of chocolate fudge brownies 
  • Eggs
  • Water
  • Oil 
  • Mini pretzel twists 
  • 9×13 baking pan 
Directions :

Preheat the oven to 350 degrees and line a 9×13 baking pan with parchment paper. Follow the directions on the back of the brownie box and prepare the brownie batter. Bake in the oven for 30-35 minutes or until a toothpick comes out clean.

Here is a video for box mix brownie hacks:

How to Make the Best Brownies From a Boxed Mix | Food Hacks with Claire

Allow to cool completely before decorating.

Building the PMS Cupcake Treat 

Cut brownies into squares. Pipe small dollops of frosting onto the brownies. Pile on broken mini pretzel twists.

Pipe a ring of frosting onto the top of the cupcake. Carefully place the brownie on top of the frosting.

Drizzle chocolate sauce on top and then plate them up!

Sweet and salty PMS cupcake recipe of finished treat ready to pass out - chocolate cupcakes with pretzel topped brownies on them.

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