Yellow cupcakes with chocolate chip cookie dough in the middle and topped with brown sugar frosting!
Today, we celebrate my Wesley. He is 3 years old! My husband commented that it should mean he wakes up today completely potty trained.
Apparently, that's not the case. :/
Despite our potty training issues with this one, we are over the moon in love with him still! Every day he amazes me with how much he knows and how curious he is about the world and the people around him. As is tradition, here is a list of Wesley's 3 year old top 10 favorite things in the world:
3. Hot dogs
4. Popsicles (noticing a pattern here??)
5. Eggs, in any way, shape, or form
6. Spicy things. Like medium and hot salsa. Not even joking.
7. Trains, or as he affectionately refers to them, "chugga chuggas"
8. Riding bikes
9. Smashing bugs. Sometimes with his bare feet.
10. Silas and Elliott. "Because they are my best friends, Mommy." :)
He will for sure be the one putting all the gray hairs on my head, but he makes me laugh every. single. day. It's starting to look like he's going to be a real foodie, can you tell? I'm SUPER excited over that! So of course in honor of my hilarious kid, I give you: Chocolate Chip Cookie Dough Stuffed Cupcakes.
Like really, there's a ball of cookie dough in the middle of the cupcake. And it's topped with brown sugar frosting. Just go make these now. :)
Chocolate Chip Cookie Dough Stuffed Cupcakes
makes 24 cupcakes
For the cookie dough balls:
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar, packed
2 1/2 tablespoons milk
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups flour
3/4 cup miniature semi sweet chocolate chips
For the cupcakes:
15.25 oz package yellow cake mix
1 cup water
1/2 cup oil
For the brown sugar frosting:
1 1/2 cups (3 sticks) butter, softened
3/4 cup light brown sugar, packed
1 tablespoon milk
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2 cups powdered sugar
Prepare the cookie dough balls by beating together the butter, sugars, milk, vanilla, and salt until creamy. Add in the flour and beat until well mixed. Stir in the miniature chocolate chips. Roll into tablespoon full balls, place in a plastic container, and freeze until completely solid (overnight is best). DO NOT skip the freezing part or the cookie dough will cook along with the cupcake in the oven and you won't have the "stuffed" effect. Once the cookie dough is frozen solid, prepare the cupcake batter by beating the cake mix, oil, water, and eggs until smooth. Fill 24 cupcake tins lined with paper liners two thirds full with batter. Place a frozen cookie dough ball in the center of each cupcake on top of the batter. Bake at 350 degrees for 20-23 minutes or until tops are golden. Remove and cool completely. For the frosting, beat together the butter, brown sugar, salt, milk, and vanilla. Add in the powdered sugar gradually, scraping down the sides halfway through. Add an additional 1/2-1 tablespoon milk if needed. Pipe frosting on cooled cupcakes and sprinkle with additional mini chocolate chips if desired. Store in the refrigerator.
I'm so excited for my little guy and I can't wait to see what amazing things he grows up to do in this world! Ok... well, maybe I can wait. Happy Birthday, Wesley bear!!
Here are some more of my favorite cupcake recipes:
An awesome roundup of 30 cheesecake recipes from some of my favorite bloggers - so creative and yummy!
Happy National Cheesecake Day, everyone!! Of all the national food holidays, cheesecake is definitely one that deserves it, am I right?! Pretty much everyone loves cheesecake, and of course as a food blogger, I LOVE the fun and creative different takes you can make on a simple cheesecake. So, as part of my patriotic duty to celebrate, here's a roundup of 30 of my favorite blogger's cheesecake recipes! Grap a cup of coffee and dial up your willpower, cause you're gonna need it!
Happy Wednesday, everyone! I'll be busy making cupcakes today and heading to Hobby Lobby for a few last minute supplies. Tomorrow Wesley turns 3 and I can hardly believe it! We'll be taking him out to pick out his first "big boy bike" and I can't wait to see his cute little face!!
It's time for another Show & Share link party, are you ready? Let's take a look at the features from last week's party:
Sweet, cinnamon & brown sugar muffins topped with pieces of french toast. Such a great breakfast with a hot cup of coffee!
I think french toast was one of the first things I ever learned how to cook. That and instant mashed potatoes. You know, the white powder that comes in a box? I remember many a summer, my sister and I in the kitchen watching some crazy MTV show on the tiny little kitchen cart tv, with mashed potatoes cooking on the stove. Ahh... memories. :)
I can honestly say now, those mashed potato flakes are GROSS. But french toast? Yum! Just regular french toast is good enough for me, and when I get sick of feeding the boys cereal - I am more than ready to whip up a batch for us.
The only thing that's annoying about french toast is, unless you want to drag your huge honking griddle out, you're cooking batch after batch. It takes a while. Ok, don't judge me that I don't feel like getting out my griddle! Everyone stores that thing in the underneath-the-oven drawer with like a billion heavy glass baking dishes on top. Who wants to do all that workout without even finishing your coffee? Not me!!
These muffins are THE PERFECT solution! Plus, they are absolutely wonderful for busy back to school mornings when the kids need something quick before they run out the door. My two gobbled the whole batch up in 3 days - they loved them THAT much!
French Toast Muffins
makes 12 muffins
For French Toast Topping:
3 slices bread, cut into 1/2 inch cubes
1/4 cup milk
2 tablespoons brown sugar
1/4 teaspoon cinnamon
For Muffin Batter:
1 1/2 cup flour
3/4 oz package instant vanilla pudding mix
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup milk
3/4 cup brown sugar
1/2 cup butter, melted
Prepare the french toast topping by whisking the egg, milk, brown sugar, and cinnamon in a medium bowl. Stir in bread cubes and set aside. For the muffin batter, mix together flour, dry vanilla pudding mix, baking powder, salt, and cinnamon in a large bowl. Whisk egg and add to dry ingredients along with the milk, brown sugar, and butter. Stir with a wooden spoon until well moistened, batter will be lumpy. Divide batter evenly among 12 muffin cups lined with cupcake liners. Top each evenly with french toast topping. Bake at 350 degrees for 25 - 28 minutes. Cool slightly before serving.
No syrup needed on these babies, yum!!
Here are some more of my favorite breakfast recipes: