Monday Moments: Mrs. Bell’s Easy Cookie Dough Cupcakes
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Mrs. Bell’s Easy Cookie Dough Cupcakes (updated 03/31/2023)
Preheat oven to 350 degrees F
One cupcake pan with cupcake lines (NOT MINIS)
*Frosting flavor of your choice
Ingredients for cupcakes:
1 box of your favorite cake mix (makes about 24-30 cupcakes)
1 cup milk (whole milk, 2%, A-2) (room temperature)
1+1/2 stick butter (softened not melted)
4 large eggs (room temperature)
2 teaspoonfuls vanilla
¼ cup sour cream (*optional)
One package refrigerated cookie dough chocolate chip cookie dough (or flavor of your choice)
One carton of your favorite frosting, whip about a minute
M&M's or your favorite candies (*optional)
Instructions Cookie Dough:
Depending on the size of the cookie dough cut circles into quarters OR thirds and set aside
Instructions for Cupcakes:
In mixing bowl, on low speed, combine cake mix, milk, butter, eggs, sour cream, and vanilla for about 30 seconds then increase to medium speed and beat for 2 minutes…do not over beat
Spoon prepared batter into each cupcake liner (fill half-way)
Once all cups are filled half-way with batter, then place one cookie piece into the middle of each cupcake batter cup and place in the oven
Bake according to package instructions or until a toothpick inserted into the cake portion of the cupcake only (not the cookie dough) comes clean, approximately 20 minutes
Remove from the oven to cool completely!
If using frosting, frost once cooled then sprinkle with candies and enjoy!
**I sprayed cooking spray into my measuring cup for the sour cream and onto the spoons to help the batter slide off the spoon when filling the cupcake liners
Together we can do this!
Moist and Delicious Chocolate Cupcakes Step-by-Step
This is a great recipe because it uses cocoa, which I always have on hand. It works great as a cake as well and will make a 2-layer 8 or 9 inch round cake.
Buy equipment you need here:
Cupcake Pan -
Cupcake Liners -
Wire Rack -
Ingredients:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup buttermilk
1/2 cup cocoa
1 teaspoon vanilla
1 stick butter, softened
2 eggs
Directions:
1. Preheat oven to 350F or 180 C.
2. Line 2 standard cupcake trays with cases and set aside.
3. In a bowl, whisk together the flour, baking soda and salt. Set aside.
4. In another bowl or 4-cup measuring cup, whisk together 1 cup of sugar, buttermilk, cocoa and vanilla. Set aside.
5. In a large bowl, cream together butter and remaining 1 cup of sugar. Mix in eggs, on at a time.
6. Completely stir in 1/3 of the flour mixture and then mix in 1/2 of the cocoa mixture. Next, stir in 1/2 of the remaining flour mixture and then mix in the remaining cocoa mixture. Finally, stir in the remaining flour mixture.
7. Divide evenly into cupcake cases.
8. Bake for about 20min or until toothpick inserted comes out clean.
9. Cool in pan for about 10min and then remove cupcakes to wire rack to finish cooling.
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Marshmallow Spiders : Halloweentown High : Homemade Marshmallows : Homemade Hot Cocoa Mix: Halloween
Today I am going to show you how to make a yummy treat from the Halloweentown Sequel; Halloweentown High, Homemade Marshmallow Spiders and Hot Cocoa! This yummy Homemade Marshmallow Recipe is not only easy but delicious! These Marshmallow Spiders were featured in Halloweentown High when Marnie's Mom Gwen brings Homemade Hot Cocoa complete with Marshmallow Spiders that jump right into your mug!
The Easy Hot Cocoa Mix I show you is the recipe I use with my Hot Cocoa Bombs, it is rich and creamy and perfect for a cool night!
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To Make the Homemade Marshmallow Spiders you will need:
3 Cups of Cane Sugar (I prefer an organic cane sugar)
1 1/4 cups of Light Corn Syrup
1 1/4 cups of Water (Divided)
a Pinch of Salt
4 Envelopes of Gelatin (I prefer Knox)
1 Tablespoon of Vanilla Extract
Powdered Sugar
Cooking Spray
Candy Thermometer or Electric Thermometer
Thin Pretzel Sticks
White Chocolate
Candy Eye Balls
To Make my Homemade Hot Cocoa Mix you will need :
2 Cups of Powdered Sugar
1/4 Cup of Cocoa Powder
1 3.9oz box of Chocolate fudge cook and serve pudding mix (or dark chocolate)
1 5.9oz box of Chocolate cook and serve pudding mix
1 Tablespoon of Powdered Vanilla Creamer
1 Teaspoon of Salt
If you are making cocoa bombs chocolate candy melts
if you are not making cocoa bombs some mini chocolate chips
Use 2 Tablespoons with 8oz of Hot Milk (Any kind of Milk will work)
Equipment:
Stand mixer
Medium saucepot
Whisk
Candy thermometer
Non Stick Foil
9x13 Baking sheets lined with non stick foil and sprayed well
Rubber spatula
1 3/4 -inch (4 cm) round cutter
Small bowl for powdered sugar
Mugs for hot cocoa
Here's How to Make them:
-Line and Spray a 9x13 pan well with non stick foil, coat with Powdered sugar
-Pour ¾ cup water into your mixer bowl and then add the gelatin. Let it bloom.
-In a small pot mix sugar, corn syrup, and ¾ cup water over medium high heat. Bring to a boil
-Add a candy thermometer and continue cooking until the sugar mixture reaches 238°F.
-Turn your stand mixer on a low speed to break up your gelatin mixture, slowly pour the sugar mixture. Add salt, then gradually increase the speed to high, beating until stiff, about 12 minutes. ---Beat in vanilla.
-Pour the mixture into the prepared pan and let set at least 3 hours (over night is best).
-Turn the marshmallows onto a powdered sugar surface and use an oiled cutter to cut out the rounds for your spiders.
-Toss the Marshmallows in some powdered sugar so they don’t stick.
-Add the Legs and Eyes
-Serve in a cup of hot chocolate.
Cookie/Biscuit Round Cutters:
Candy Eyeballs:
Non Stick Foil:
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Music Used:
Spooky Ride by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
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#Halloweentown #Halloweentreats #Cocoabombs #Marshmallowspiders