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.


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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Cookie Bottom Cupcakes Everyone Will Love!

I have been on a kick lately of things from my childhood – I think it is my way of processing losing my mom just after Christmas. Oreos have been used in our family recipes for decades, down to my Momma’s award-winning Fudge Bottom Cheesecake. Cookie Bottom Cupcakes just seemed like a perfect fit for what I have been craving.

Cookie Bottom Cupcakes Everyone Will Love!

After all, I have done few different versions of a cookie cupcake before – mostly by using them to decorate the top. This time? We have Oreo bottom cupcakes that will provide a surprising crunch to the person nibbling your delicacy.

I have played a lot with Oreos before – on both this site and my other one:

Annnnnd I will again, LOL. I have a peppermint version in mind for a nice Christmas holiday cupcake!

Oreo Commercials can jumpstart your creative juicdes for how to use them yourself!

Cookie Bottom Cupcakes

You could do this recipe with any kind of chocolate sandwich cookie – but I prefer Oreos. Even Chips Ahoy chocolate chip cookies would work in the bottom of the cupcakes and could be crunched up to make the cookie bottom cupcake frosting.

We use a boxed Cake Mix

I know it seems like an evil thing to say – using a boxed cake mix, but you could use my yellow cupcake recipe and make them from scratch if you are so inclined.

This will make a LOT of cupcakes

Normally you fill a cupcake liner 2/3 to 3/4 full of batter before you bake it. Since you start this recipe by popping a cookie in each cupcake liner, that takes up some of the space so your batter will go further.

Instead of the normal 24 or so cupcakes from a boxed mix, I get about 30 when I make this recipe – and for that reason.

How do you store Cookie Bottom Cupcakes?

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.

Can you buy Oreo frosting?

While I share how to make Oreo Frosting for these Oreo bottom cupcakes, you can skip that and actually BUY the frosting if you are near a Sam’s Club. You can buy ANY of their frostings!

You can go to their bakery section and order supersized tubs of its frostings, like the Bettercreme Oreo Cookies ‘N Creme icing. Beware though, it is a large tub and has enough frosting to coat more than 200 cupcakes!

I have not tried to freeze it – so it might only be an option for those rare times when you have a LOT to make, for a special event.

I have not checked to see if Costco has the same option, and honestly? It is pretty easy to make.

Cookie Bottom Cupcakes Everyone Will Love!
Don’t these Cookie Bottom Cupcakes just look absolutely amazing?

Oreo Frosting Tips

You are going to want to put it into a piping bag or Ziploc bag for the purpose of decorating your amazing cookie cupcakes – so you need to make sure your crushed Oreos are fairly fine – chunks could get caught in your piping tip and make your life frustrating with the jam up and then blast out.

It isn’t pretty and creates more work in the long run, trying to make it look better – not that I have ever heard of people complaining about a free cupcake, LOL.

This frosting is different

I played around with this a bit and ended up with a variation of the “boiled frosting” recipe I used for the cinnamon rolls at my restaurant. It is kind of like making a roux – you use flour as the starch and milk as the fat – and cook it on the stove until it gets really thick.

It has to be moved to the fridge for a bit and then you bring it back out to add the other ingredients.

Once this is made? It can be stored in the fridge for a few weeks! We used to make large batches of our frosting, and heat the rolls a touch before serving and spread that frosting over those warm rolls – for heaven on a plate that was almost as large as your head.

Seriously, people came from miles for our rolls and the real trick to them was the frosting.

You could try a frosting hack

Take a tub of cream cheese frosting from your grocery store, add some powdered sugar and then your crushed Oreos. It WILL work, I just wasn’t happy with it for what I was going for.

Cupcake with cookie base

Line a muffin pan with cupcake liners. Place a whole Oreo into the bottom of each cup.

How do you store Cookie Bottom Cupcakes?

After that, you will need:

  • 1 (18.25 ounce) package yellow cake mix and the ingredients that the box asks for
  • 1 Oreo cookie per cupcake, after you have already put one in the base of the cupcake liners for the cupcake itself.
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup crushed Oreos – it is about 10-12 Oreos

Make the cake mix, according to the box. Pour the batter over the cookie in the cupcake liner until it is 2/3 full.

Bake at 350 for 20 minutes.

Oreo Cupcakes Frosting

While the cupcakes are baking, get that frosting base started!

Cookie Bottom Cupcakes Everyone Will Love!

In a small saucepan combine the 5 tablespoons flour with that 1 cup of cold milk. Stir and whisk the mixture constantly over medium-low heat until it becomes really thick.

Cookie Bottom Cupcakes frosting base

Seriously, you have to stand there with it and keep your whisk moving – it changes up almost instantly when the heat is right. I take it off the heat, add to a bowl, and pop it into the refrigerator or freezer for about 10 minutes so that it cools completely.

When it has cooled, you can finish your Oreo frosting.

In your mixer cream together the butter and sugar. When the sugar is well incorporated into the butter, add in the vanilla and mix for 30 seconds longer. Add in the thickened milk/flour mixture and mix on low for about 30 seconds, then turn the mixer to high and mix for about 3 minutes.

Oreo Cupcakes Frosting

You are going to be amazed at how light and fluffy this frosting it -it is almost like whipped cream!

Cookie Bottom Cupcakes frosting

Now, you need to fold in that 1 cup of crushed Oreos. If you want to just dump them in the mixer and let the machine do it for you – don’t let it run much longer than 30 seconds…you don’t want to kill your fluffy goodness.

Cupcake with cookie base

Scoop that frosting into a piping bag or in a Ziploc bag where you snip the corner, and pipe frosting onto each cooled cupcake.

Top with an additional Oreo for the garnish to your masterpiece!

Cookie Bottom Cupcakes Everyone Will Love!

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cookie bottom cupcakes recipe

How to Make the Best Pudding Poke Cupcakes

Bear with me while I set up the story behind these pudding poke cupcakes for you…As a child of the 70s, I was inundated with Jell-O commercials for pudding, gelatin, and pudding pops. That chocolaty goodness was super easy to whip up – instantly, thanks to the just add cold milk feature.

Looking back at those commercials now, they were all either sexist (the little woman at home frantically trying to think of what dessert for dinner that night!) or racist.

Just look at this gem of a commercial from the 1950s that kicks off their NEW instant pudding version. Ugh! Everything back then was marketed to housewives kind of like this – eesh!

Let’s not even talk about the ones that feature Bill Cosby who was the face for their brand for 25 years… I wonder if he gets his Jell-O Puddin’ Pops in prison?

Pudding Poke Cake

Soon Jell-O pudding Poke cakes were all the rage at any local potluck… everyone had their own twist to them and honestly? They were pretty darn tasty!

How much easier could it be to simply bake a cake, and frost it with pudding? These were super moist cakes that you could make a few days in advance, and people usually asked for a second piece.

Pudding Poke Cupcakes

I took that classic potluck treat and turned it into bite-sized gems that are a little more Covid-friendly to share, portion controlled, and

Cupcakes with Pudding Filling

So, you aren’t going to poke really more than one hole in each cupcake, but that is OK. It still works like the cakes did. You end up with personal portioned versions of your beloved childhood potluck treat.

I am using a boxed cake mix for this as we were in kind of a time crunch but you can use my scratch yellow cake recipe instead if you want to – or simply use my tips to dress the boxed mix up.

It really doesn’t matter as these cupcakes with pudding filling are going to be super moist and rich, at the same time.

I know some people like to make poke cupcakes with condensed milk but it really isn’t necessary.

How do you poke a hole in a cupcake?

Use your finger to poke a hole in the center of the cupcake, pressing the center cake down and creating a hole for your filling (be sure your hands are clean or wear gloves!). Use a small paring knife to cut a hole in the center of your cupcake, removing the middle cake so your filling has lots of space.

I know some people

Chocolate poke cupcakes

I used yellow cake with this recipe but you can easily switch it up. Yellow cake with chocolate frosting is a huge fan favorite around here. You could easily switch it to chocolate cake mix, or switch out the pudding flavor as they have a large variety!

Just look at all of these choices:

  • Banana Cream
  • Boston Cream Pie
  • Butterscotch
  • Candy Cane
  • Caramel Cheesecake
  • Chocolate
  • Chocolate Fudge
  • Classic Turtle
  • Coconut Cream
  • Dark Chocolate
  • Devil’s Food
  • Double Chocolate
  • Dulce de Leche
  • French Vanilla
  • Gingerbread
  • Lemon
  • Orange Ice Cream
  • Oreo Cookies ‘n Cream
  • Pistachio
  • Pumpkin Spice
  • Red Velvet
  • S’more Pudding
  • Strawberry Cheesecake
  • Strawberry Creme
  • Strawberry
  • Vanilla
  • White Chocolate
  • annnnnd more yet!

By simply switching a few different cake mix flavors or pudding flavors your combination ideas are literally in the hundreds!

You are only limited by your imagination – and right now I have chocolate cupcakes with Candy Cane pudding stuck in my head for a fun Christmas Treat!

How to Make the Best Pudding Poke Cupcakes

Let’s get to baking! These are pretty easy to do with the kids, and when you do, they take ownership of it. Let them help whip up this dessert!

Pudding Poke Cupcakes Ingredients

  • 1 (18.25 ounce) package yellow cake mix and what the box calls for
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 1 cup confectioners’ sugar
  • 4 cups milk
pudding poke cupcakes mix

Preheat your oven to 350 degrees and line your muffin tin with cupcake liners.

Prepare and bake cake mix according to package directions for one 9×13 inch cake. Spoon into muffin cups, filling cups half full.

Bake 15 to 18 minutes or until the tops of cupcakes spring back when gently touched. Cool in pan for 3 minutes. Remove from pans and put on a wire rack.

Use the end of a wooden spoon to poke holes into each hot cupcake.

frosting for puddinkg poke cupcakes

Pudding Poke Cupcakes Frosting

Combine the pudding mix with the confectioners’ sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not overbeat.

chocolate pudding cupcakes

Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cupcakes and into the holes. (This will make the stripes in the cupcake.)

Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cupcakes. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

pudding poke cupcakes ready to eat

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Amazing German Chocolate Cupcakes Are a Must-Try

We can’t talk about German Chocolate Cupcakes without first talking about German chocolate! Why do they call it German chocolate? Contrary to popular belief, it isn’t because the chocolate was made in Germany. Even if I had some of the best chocolate ever when Miss Sarah and I were touring that country, it isn’t the birthplace of this treat.

How to make German Chocolate Cupcakes article cover image

We found the answer with an article from NPR:

The name comes from Sam German — who was either an American or an Englishman, depending on what you read. In 1852, he invented a style of sweet baking chocolate for the Baker’s chocolate company. The company named it after him, but “German’s Chocolate” didn’t become well-known until 1957.

Eventually the language changed and the man became a country – who knew?

Where was German chocolate invented?

Right here in the good ol’ USA. Sam German was an English-American employee of the Baker’s Chocolate company and his gem added a little more sugar than the traditional semi-sweet fare that was normally made there.

As for the German chocolate cake recipe, that came about 100 years later from a Texan housewife: Mrs. George Clay. She sent the recipe in to her local paper and when General Foods found out (they owned Baker’s Chocolate), they spread that recipe everywhere to help sell their product.

Mrs Clay created the “Green bean casserole” of chocolate cakes as everyone knows what it is – that sweet chocolatey goodness topped with a creamy coconut-pecan frosting.

What is the difference between chocolate and German chocolate?

German sweet chocolate is dark baker’s chocolate with sugar added. Basically, the difference between chocolate and German chocolate cake is the fact that chocolate cake uses cocoa powder while the German version uses melted chocolate.

Baker’s brand sweet chocolate baking bars are a little harder to come by these days – they ARE around you just have to hunt for them. Many people choose to use semi-sweet chocolate in its place now – but the Baker’s bars are worth the search if you ask me. I can tell the difference in the finished product.

What can I substitute for German chocolate?

As I mentioned, Baker’s chocolate may be a challenge to locate. Semi-sweet chocolate chips may be melted down to whip up the recipe if you are in a pinch.

German chocolate cupcakes from box

Yes, this is do-able.

How do you make German chocolate frosting from scratch?

Yes, it is possible. Honestly, the stuff in the can is on sale for $1.50 or less all the time and it is hard to make it from scratch for even twice that price. The effort IS worth the taste, but you will find yourself spending a lot more than two bucks.

Here is a great video on how to make it from scratch, should you feel so inclined:

Watch how to make a pecan and coconut frosting for German chocolate cake. Make the frosting on the stove top and then add to the cake or cupcakes while it’s still warm.

Does German chocolate frosting need to be refrigerated?

If you are buying it – then no. You can keep it shelf-stable for up to a year (per it’s expiration date stamped on the container) if you do not open the tamper seal.

If you are making it from scratch, you want to add it to your cake or cupcakes when it is still warm. That makes refrigeration not even an option, although if you chill it, it will be thicker. Some people pop their freshly frosted treats into the fridge for 20-30 minutes to help that frosting set up a bit.

Remember, baked goods do better at room temperature, don’t leave that German chocolate goodness in there!

Now, let’s get to those Amazing German Chocolate Cupcakes!

My one big tip here – is to have as many of the ingredients at room temperature as you can, from the butter to the water. You won’t be wasting the early part of your oven time bringing those items up to the same temperature as the rest of the ingredients and you will have a better finished product.

These babies are kind of over the top. They are German’s chocolate base cupcakes, with the traditional coconut pecan frosting, drizzled with chocolate ganache, and topped with chocolate frosting that graces a few chopped pecans.

It is SO worth the putzyness – trust me.

For the German Chocolate Cupcake Base You will need:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 2 ounces Baker’s German’s chocolate
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream
  • 1/2 cup water


Preheat oven to 350.

Sift together flour, salt, baking soda, and cocoa powder into a medium-sized bowl.

In another medium-sized mixing bowl, mix butter and sugar until fully combined. The end result should look like wet sand.

Melt the chocolate in the microwave or in a double boiler. Keep in mind that in the microwave, it doesn’t melt into a “pool” but gets shiny. You need to try to “mush” it to see if it has melted every 30 seconds or so as it can burn quickly.

Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. Mix in eggs and egg yolks one at a time.

Add in oil, vanilla, and sour cream until just combined. Then gradually add dry ingredients to wet ingredients. Lastly, add the water.

Fill cupcake liners 2/3 full and put in the oven. Bake for 18-22 minutes.

Immediately remove cupcakes from the cupcake tin and place them on a cooling rack or on the counter to cool to room temperature.

**I KNOW I talked about German Chocolate Cake being frosted while still warm, but we are making German Chocolate Cupcakes with layers of frosting and goodness added to them. It is easier with all items being cooler.

Coconut Pecan Topping

  • 1/2 cup evaporated milk 
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup unsalted sweet cream butter
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • cup3/4 C pecan chips
  • small ice cream scooper

For the Coconut Pecan Topping:

Using a medium saucepan, combine the evaporated milk, egg yolks, brown sugar, and butter over medium heat. Make sure to stir constantly until thickened. Should take about 15 minutes.

Remove from heat and strain using a mesh strainer. Stir in the vanilla, shredded coconut and pecan chips. Allow the mixture to cool completely

Chocolate Frosting

  • 1/2 cup unsalted sweet cream butter, softened
  • 1 1/2 cup powdered sugar 
  • 1/4 cup cocoa powder
  • 3 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract 
  • 1 disposable piping bag fitted with a star tip

For the Chocolate frosting

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.

Chocolate Ganache

  • ½ cup chocolate chips 
  • ¼ cup heavy whipping cream 
  • 1 disposable piping bag

For the Chocolate Ganache 

Using a microwave safe bowl, combine the chocolate chips and heavy whipping cream. Heat in the microwave for 1 minute and mix until smooth. Scoop into the disposable piping bag and cut the tip off, setting it aside.

Building the German Chocolate Cupcakes

Scoop a small amount of the coconut pecan topping onto the cupcake and spread into a thick flat disk.

Building the German Chocolate Cupcakes adding the coconut pecan frosting to them

Drizzle the chocolate ganache over the pecan coconut topping. 

Building the German Chocolate Cupcakes drizzling them with chocolate ganache

Pipe a dollop of the chocolate frosting in the center.

Sprinkle some chopped pecans on top.

German chocolate filled cupcakes?

It can be a little challenging to just pipe that coconut pecan frosting inside a cupcake. You really need to remove a “core” from the top, add some frosting, and then replace the top. It might not be pretty, but it is a tasty surprise as all filled cupcakes are.

Other articles you may find helpful:

27 of the Best Cupcake Tin Recipes

25 of the Best Cupcake Tin Recipes? I know – we talk about cupcakes, cupcakes, and more cupcakes here – after all, it is a site called a Monkey On A Cupcake, LOL! I know that realistically, your cupcake tins aren’t being used 100% of the time for constantly baking cupcakes.

My momma used to say: “Don’t buy it unless you can think of at least 5 ways to use it.” Good advice, right? Soooo, that is what I am doing for you today: giving you more than 5 uses for that cupcake tin!

27 of the Best Cupcake Tin Recipes

Is there a difference between a muffin tin and a cupcake tin?

No. They are one and the same. Some brands list them as muffin tins, some brands list them as cupcake tins. The only real difference between baking the two is the fact that muffins are usually in a lightly greased or sprayed tin, without the liner. Cupcakes always have liners. That’s it – the big difference! However, follow the instructions on each of the following cupcake tin recipes to see what is needed.

Should I spray a nonstick muffin pan?

(sigh). Yes. Even though it is sold as a “nonstick” muffin pan, it tends to stick. If you are making muffins, lightly grease or spray. LIGHTLY, and you will never have a problem. For some reason? NordicWare is the worst offender in my pan stash – especially their fun shaped pans. Again, follow the instructions of each of the cupcake tin recipes below to see if you need to spray it or not.

Muffin Tin Recipes for Breakfast

The average muffin or cupcake tin has a well that is 3.5 ounces. That makes for perfect portion control for littles or adults. Give them one or two, respectively and you are all set. Keep in mind that the average Grade A large egg is 2 ounces – for a whopping 9-10 grams of protein! These are a few fun ideas past the basic baked mini omelette.

  • Pumpkin French Toast Cups

The pumpkin French toast cups are the best way to use your leftover bread. It tastes sweet and quite easy to prepare.

Get your recipe of Pumpkin French Toast Cups here

  • Cinnamon Sugar Cruffins

The cinnamon sugar cruffins are basically sweet croissant muffins. They are flaky and taste absolutely delicious.

Get your recipe of Cinnamon Sugar Cruffins here

Savory Muffin Tin Recipes

Sometimes you need something that is NOT sweet. These can be used as appetizers, lunch box fillers, or even a dinner – but done up all fancy!

  • 4 Cheese Macaroni & Cheese Bites

The Four-Cheese Macaroni & Cheese Bites are usually eaten cold or taken on picnics. If you had been looking for small treats, then you will love making these as they are delicious.

Get your recipe of Four-Cheese Macaroni & Cheese Bites here

  • Southwest Chicken Wonton Cups

This low-fat gem is both tasty and pretty darn easy to make!

Get your recipe of Southwest Chicken Wonton Cups here.

  • Elegant Shrimp Avocado Wonton Appetizers

This is perfect to “wow” your guests while making you look like the next Martha Stewart.

Get your recipe of Elegant Shrimp Avocado Wonton Appetizers here.

Muffin Tin Recipes that are Desserts

I know there are tons of muffin pan uses, everything from sensory bins for kids to baking mini meatloaves. Let’s face it – we are all thinking of desserts. You know the difference between the word desert (air-dry landform) and desserts (sweet and tasty goodness)? Desserts have (2) of the letter S – because we always want more of the dessert! Let’s get to them!


Tarts are kind of a fancy way of saying pie. OK, not really. Tarts and pies are VERY similar, but tarts ONLY have a bottom crust, and it tends to be thicker than what a pie crust is.

My favorite family memory here, was visiting my great Aunt Fern’s chicken farm in southern Illinois. She made individual tarts for all of us for dessert that night and pop was being his usual goofy self and asked for seconds. They have family fun banter back and forth and she ended with “You calling me cheap? I gave you a whole pie!” Bless that woman’s soul – I am sure she is keeping God very busy in heaven.

  • Mini Fruit Tartlets

The mini fruit tartlets are a simple way to satisfy your sweet tooth and these delicacies would not add any extra kilos!

Get your recipe of Mini Fruit Tartlets here

  • Raspberry Linzer Tartlets

A variation of the classic linzer torte, this one has a delicious base of layers of chocolate and raspberries with raspberry jam.

Get your recipe of Raspberry Linzer Tartlets here

  • No Bake Blueberry Lemon Mini Tarts

A perfect summer treat, the blueberry lemon mini tarts taste great with the blueberry filling.

Get your recipe of No Bake Blueberry Lemon Mini Tarts here

  • Mini Lime Tartlets with Macaroon Crust

A bite-sized spin on a traditional key lime pie! These sweet, and creamy treats have a refreshing tropical taste with a crispy yet chewy coconut macaroon crust that contrasts perfectly with the citrusy custard filling.

Get your recipe of Mini Lime Tartlets with Macaroon crust here

  • Butter Tarts

These are basically sweet and small pastries that are filled with a semi-solid syrup and have a gooey taste.

Get your recipe of Butter Tarts here


These will have a thinner crust, or actually a top crust!

Cupcake Tin Recipes mini apple pies
  • Amazing Pumpkin Pie Cupcakes

OK – these are pie-LIKE so I put them in here. The pumpkin pie cupcakes are very small cupcakes that can be eaten at one go! It is a great cupcake recipe for the Fall and Thanksgiving celebrations.

Get your recipe of Amazing Pumpkin Pie Cupcakes here

  • Lemon Mini Pies

The lemon mini pies are buttery and shaped as single-sized portions. These are filled with delicious lemon curd.

Get your recipe of Lemon Mini Pies here

  • Puff Pastry Apple Pies

 Individual puff pastry apple pies, flaky, sweet, and utterly delicious. You can bake them in a muffin tin or make apple puff pastry squares.

Get your recipe of Puff Pastry Apple Pies here

  • Apple and Blackberry Crumble Filo Pastry Pies

The filo pastry combined with apple and blackberries taste very delicious and is quite healthy as it has only around 250 calories!

Get your recipe of Apple and Blackberry Crumble Filo Pastry Pies here

  • Mini Apple Caramel Pies

The recipe is a delicious combination of apple pie and caramel-dipped apples that comes in an easy-to-eat package.

Get your recipe of Mini Apple Caramel Pies here


Mini cheesecakes are all the rage right now and we round a few amazing ones to share with you!

Cupcake Tin Recipes snickers cheesecakes
  • Mini Cheesecakes

The recipe makes perfect mini cheesecakes and they are available in any flavor you desire.

Get your recipe of Mini Cheesecakes here

  • Mini Snickers Cheesecakes

These bite-sized Oreo crusted vanilla cheesecakes are loaded with chunks of Snickers and topped with chocolate ganache, caramel, and even more Snickers for an indulgent treat.

Get your recipe of Mini Snickers Cheesecakes here

  • Apple Pie Mini Cheesecake Bites

Smooth and creamy cheesecake topped with tart apples. This handheld cheesecake is ready in under 30 minutes, so easy!

Get your recipe of Apple Pie Mini Cheesecake Bites here

  • Mini Pumpkin Cheesecakes

Silky smooth pumpkin cheesecake nestled inside a spicy gingersnap crust. All the flavor of fall in the palm of your hand!

Get your recipe of Mini Pumpkin Cheesecakes here


My husband is the original cookie monster – just in case you were curious. These are fun cookie or cookie-style treats you can make from your cupcake tin.

Cupcake Tin Recipes banana muffin cups
  • Almond Orange Mini Gâteaux Bretons

These mini versions of butter flavored French cakes are scented with orange and almond blossoms.

Get your recipe of Almond Orange Mini Gateaux Bretons here

  • Banana Cream Cookie

Banana cream cookie cups are easy to make in cupcake tins using sugar cookie dough and banana pudding mix.

Get your recipe of Banana Cream Cookie here

  • Birthday Cookie Chocolate Pudding Cups

If you are a big fan of chocolates then you should love these chocolate pudding cup recipes. It is easy to prepare and does not take much time.

Get your recipe of Birthday Cookie Chocolate Pudding Cups here

  • Smores Cookie Cups

Everyone’s favorite bonfire snack turned into dessert! These cookies are filled with layers of graham cracker cookie dough, chocolate, and marshmallow fluff.

Get your recipe of Smores Cookie Cups here

  • Homemade Peanut Butter Cups

These homemade peanut butter cups are dark chocolate and much more healthy (and tasty!) than store-bought.

Get your recipe of Homemade Peanut Butter Cups here


Just a few things here that didn’t really fit above – but I had to include them!

  • Apricot Upside Down Cakes

With a double dose of apricot, these delicious cakes are a flavorful twist on the traditional pineapple version.

Get your recipe of Apricot Upside Down Cakes here

  • Baileys Brownie Bites

The Baileys brownie bites have a chocolatey essence and they bake real fast.

Get your recipe of Baileys Brownie Bites here

  • Sticky Toffee Pudding

It is a rich and moist cake that is dipped in a sticky sauce. It is usually served warm accompanied by a dollop of vanilla ice-cream.

Get your recipe of Sticky Toffee Pudding here

Do you have a favorite cupcake tin recipe? Please share!

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