These Homemade Copycat Hostess Cupcakes are seriously delicious! They taste even BETTER than the ones you remember from your childhood because they’re made from scratch!

Growing up, we had full rein of my grandma’s pantry when we were under her care. This meant while she was watching her soap operas and was too distracted to pay attention to us, we’d sneak in from the den and raid the cupboard for all the snack cakes: Nutty Bars, Twinkies, Cosmic Brownies, and Hostess Cupcakes. It’s a miracle we didn’t weigh a ton each. I think that was due to the fact that she had a giant pool in the backyard that you had to bribe us to get out of in the summertime.

To this day, those snack cakes hold a nostalgic place in my heart. But they don’t have the same flavor memory as I remember. I remember them being so tasty, but when I purchased some of them recently (not naming names to protect the guilty), they were so artificial, I couldn’t handle it. Now, I’m not one to scoff at anything artificial (Fruity Pebbles and Pop-Tarts are forever a fave) but these were not good. So I set out to create my own.

And thus, these homemade cupcakes were born!

Homemade Hostess Cupcakes have a few steps, but I promise they’re easy (if not slightly labor intensive).

First, the cupcakes. This is a classic chocolate cupcake, but it has to be moist and chocolaty like Hostess’. A dry cupcake? We don’t know her. Oil as the fat in this recipe yields a moist cupcake, and brewed hot coffee richens the chocolate notes making it an ultra chocolaty cake.

Next, the cream filling. This is where we adapt a little because the original is so saccharine. I used marshmallow fluff/creme mixed with some softened butter, confectioners’ sugar, and a splash of vanilla. Essentially, a marshmallow frosting. Boy, was it good!

Then, the chocolate ganache. We love to see it! Here, to balance the sweetness of the cream filling, I used semi-sweet chocolate chips mixed with hot heavy cream. You could use milk chocolate, but I think the semi-sweet is perfect.

And lastly, the loop-de-loop. This is essentially a super quick buttercream we’ll make in the teeniest amount for a garnish. You’ll pipe it on using a tiny Wilton #3 tip (or by snipping off a tiny corner of a Ziploc bag) and make a looping pattern across the top of the dipped cupcakes. If it makes it easier, think of making a bunch of connecting, cursive ‘e’s’.

Moist, chocolaty, rich and delicious with that addictive cream filling, these Homemade Hostess Cupcakes are one to beat!

*slightly adapted from Life, Love and Sugar

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Homemade Copycat Hostess Cupcakes

These Homemade Copycat Hostess Cupcakes are seriously DIVINE and so much better than the original! A scratch-made, ultra moist chocolate cupcake filled with marshmallow creme, topped with silky chocolate ganache and a signature loopy design will bring back fond childhood nostalgia.

Course Cakes/Cupcakes, Dessert

Cuisine Dessert

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 16 cupcakes

Ingredients

For the Cupcakes:

• 1/2 cup vegetable or canola oil
• 1/2 cup milk (I used 2%)
• 1 large egg
• 2 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1 cup granulated white sugar
• 1/4 cup + 2 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup hot brewed coffee can substitute with hot water

For Cream Filling:

• 4 Tbsp unsalted butter, softened
• 1/2 cup confectioners' sugar
• 5 oz marshmallow fluff/creme
• 1/2 tsp pure vanilla extract

For Ganache:

• 1 cup semi-sweet chocolate chips
• 7 Tbsp heavy whipping cream

For Piping Garnish (Loop):

• 2 Tbsp unsalted butter, softened
• 1/2 cup confectioners' sugar
• 1 Tbsp heavy whipping cream
• 1/2 tsp pure vanilla extract

Instructions

• First, make the cupcakes. Preheat your oven to 350° degrees F. Line 2 muffin tins with approximately 14-16 cupcake liners. This recipe makes approximately 14-16 cupcakes.
• In the bowl of a stand mixer, beat together the oil, milk, vanilla extract, and egg until combined; set aside. Meanwhile, in another medium bowl, combine the flour, sugar, cocoa powder, baking soda, and salt and whisk until combined. Gradually add in the dry mixture to the wet mixture, mixing on low speed until just barely combined (you should still see some dry mixture). Slowly and carefully stream in the hot brewed black coffee and mix on low speed until just combined and batter is thin and glossy. Batter will be very thin.
• Divide batter among muffin tins, filling about 2/3 of the way full. Bake for 15-18 minutes or until a toothpick inserted near the center of the cupcake comes out clean or with moist, but not wet, crumbs. Cool the cupcakes completely.
• Using a paring knife or a cupcake corer, core the cooled cupcakes and set the cores aside in a small bowl, Now we'll make the filling. In a medium bowl, combine the softened butter, confectioners' sugar, and marshmallow fluff and, using an electric mixer, beat on low speed until just combined. Spoon the filling into a piping bag or a Ziploc bag and snip off the tip. Pipe about a Tablespoon or two into the cavity of each cored cupcake. Replace the cupcake top (trim off most of the core as the cupcakes are now filled and we really only need the top of the cupcake back). Set aside.
• For the ganache: Add the heavy whipping cream to a medium bowl and microwave on high power for 30 seconds or until hot to the touch. Add the chocolate chips to the bowl in a single layer. Replace the bowl back into the microwave to sit undisturbed for about 2 minutes. Remove from the microwave and stir until glossy and smooth and chips are all melted. Spread the ganache over the cupcakes or dip the cupcakes into the ganache and allow any excess to drip off. Allow ganache frosting to set before proceeding.
• Lastly, for the vanilla icing piping garnish! In a medium bowl, combine the softened butter and confectioners' sugar and beat with an electric mixer until sandy and crumbly. Add in the heavy cream and splash of vanilla and mix until just barely combined into a frosting. Spoon the frosting into a small piping bag fitted with a Wilton #3 tip or Ziploc baggy and snip off the corner. Pipe a loop-de-loop pattern with steady pressure over the cupcakes. Think of piping a cursive 'e' over and over the cupcakes.
• Cupcakes will last about 3-5 days airtight at room temperature or in the fridge. If in the fridge, serve cool but not cold.

These cupcakes are so tasty – I know you’re going to love them!

Have a super sweet day!

xo, Hayley

More Chocolate This Way >>

Cosmic Brownie Cookies

Homemade Peanut Butter Cups

The post Homemade Copycat Hostess Cupcakes first appeared on The Domestic Rebel.

These Best Ever Homemade Oreo Cupcakes are seriously amazing! Light and fluffy moist white cake filled with Oreo pieces and topped with a crown of homemade Oreo cream cheese frosting!

Calling all Oreo lovers! These cupcakes are for you!

So, confession time: I am not the biggest Oreo fan but I couldn’t resist these delicious cupcakes. Cake is my preferred dessert of choice so I always have trouble saying no, no matter what the flavor or flavor combo is.

These cupcakes consist of a moist, fluffy and super light homemade white cake that’s studded with chunks of Oreos in every bite! We then top it off with a huge crown of homemade Oreo cream cheese frosting, an additional sprinkle of Oreo cookie crumbs, and a halved Oreo just to really drive the point home I loved the combination of the chunky bits of cookies swirled throughout the fluffy white cupcakes. So delicious!

This white cupcake base is super simple to make which is why I love it. I have always been intimidated by cake recipes that require egg whites because they tend to be drier in texture, and I personally cannot stand dry cake! However, this recipe uses oil as its fat which imparts amazing moisture so there is NO dryness in sight. Also, a lot of times white cakes use cake flour which can be harder to source for some, but this one uses all-purpose flour and still manages to have a super light and airy crumb and fluffy texture. It’s truly an amazing recipe!

Your Oreo frosting consists of butter, cream cheese (more on that in a minute!), vanilla extract, finely crushed Oreo crumbs and confectioners’ sugar whipped together until smooth and creamy. I decided to use a cream cheese base because this cupcake has a LOT of sweetness happening, from the cake to the cookies, and the cream cheese offsets that a little bit with its signature tang. You can totally omit the cream cheese and make a standard American buttercream if you wish, but I urge you to try it with cream cheese and see what a delightful difference it makes!

Together, the cake and frosting makes a delectable Oreo cupcake you’re going to swoon over!

*cake recipe adapted from Baking A Moment

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Best Homemade Oreo Cupcakes

These Homemade Oreo Cupcakes are the BEST! A moist and fluffy white cupcake filled with chunks of Oreo cookies and topped with an Oreo cream cheese frosting!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24 cupcakes

Ingredients

For the Cupcakes:

• 1 cup vegetable or canola oil
• 1½ cups buttermilk
• 2 tsp vanilla extract
• 2 large egg whites
• 2½ cups all-purpose flour
• 1⅓ cups granulated white sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 cup coarsely chopped Oreo cookie pieces about 8-10 Oreo cookies

For the Oreo Frosting:

• 1/4 cup unsalted butter softened
• 8 ounces (1 package) cream cheese softened
• 1 tsp vanilla extract
• 3/4 cup finely crushed Oreo cookie crumbs from about 6-8 Oreo cookies
• 3 cups confectioners' sugar
• 12 Oreo cookies, halved for decoration

Instructions

• Preheat oven to 350° degrees F. Line 2 muffin pans with 24 paper liners; set aside.
• In a medium/large bowl, combine the oil, buttermilk, egg whites, and vanilla and whisk until combined. In the bowl of a stand mixer, combine the flour, sugar, baking soda, and salt and whisk until combined. Add the wet ingredients to the dry ingredients and mix on medium-low speed until combined and smooth, about 90 seconds. Stir in the Oreo chunks until combined.
• Fill cupcake liners about 2/3 - 3/4 of the way full. Bake for 16-20 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool the cupcakes completely.
• For the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla together until fluffy and smooth, about 1 minute. Add in the confectioners' sugar gradually until frosting is light and fluffy. Stir in 1/2 cup of the finely crushed Oreo crumbs and mix until just barely combined.
• Pipe or spread the frosting onto the cooled cupcakes. Garnish with the remaining Oreo cookie crumbs and top with an Oreo cookie half. Please note that if you're piping the frosting onto the cupcakes as high as it is in the photos, you may need to double the recipe.

Notes

This recipe was tested using regular Oreos. Double Stuf may be used as well.

Soft, moist, fluffy and SO chocolaty and Oreo-y, these Oreo Cupcakes are soon to be a family fave!

Have a super sweet day!

xo, Hayley

The post Best Ever Homemade Oreo Cupcakes first appeared on The Domestic Rebel.

Are you guys ready for pumpkin now that we’re into September?! I figured now was an appropriate time to start posting pumpkin recipes!

When it comes to pumpkin, I am a half-hearted pumpkin lover admittedly. Don’t care for the drinks, and negative on the pie, but when it comes to pumpkin baked goods like donuts, muffins, quick breads and cakes, I am ALL about it!

I know – a dessert food blogger admitting she doesn’t like pumpkin pie or pumpkin spice lattes. It’s basically a crime and I hope you’ll trust my judgment moving forward, ha!

But let’s talk about these Best Ever Pumpkin Cupcakes for a sec!

These cupcakes are super duper moist, thanks to vegetable oil and the pumpkin. They are packed with amazing spice flavor, courtesy of ground cinnamon and pumpkin pie spice which has cinnamon, nutmeg, allspice and ground ginger in it. And they’ve got a great light and fluffy cakey texture we all want from a good cupcake. These are definitely it! No dry or crumbly pumpkin cupcakes here – promise!

These amazing cupcakes are topped off with a crown of lusciously creamy cream cheese frosting. I just think the tanginess of cream cheese frosting pairs best with sweet and spicy pumpkin cupcakes. And the stark ivory contrasted against the deep orange color is gorgeous!

The best part is that you can halve this recipe easily for 12 cupcakes which is perfect for smaller events or gatherings, or if you have no self-control around 24 cupcakes!

Best Ever Pumpkin Cupcakes – welcome to pumpkin season!

*adapted from my Pumpkin Cake recipe

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Best Ever Pumpkin Cupcakes

These Pumpkin Cupcakes are truly the BEST ever! Moist, flavorful, light and fluffy with pure pumpkin spice flavor and a crown of cream cheese frosting!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 24 cupcakes

Ingredients

FOR THE CUPCAKES:

• 1½ cups granulated white sugar
• One (15-ounce) can pure pumpkin puree NOT pumpkin pie filling
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 4 large eggs
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1½ tsp pumpkin pie spice
• 2 cups all-purpose flour

FOR THE FROSTING:

• 1/4 cup unsalted butter softened
• 8 ounces (1 brick) cream cheese softened
• 2 tsp vanilla extract
• 3 cups confectioners' sugar
• 1/4 cup heavy cream or milk only needed if frosting is too thick (may not use)
• Pumpkin candies for garnish optional but recommended

Instructions

• Preheat oven to 350° degrees F. Line 2 muffin tins with 24 paper liners; set aside.
• In a large bowl, whisk together the granulated sugar, pumpkin, oil, eggs, and vanilla extract until combined. Add in the baking powder, baking soda, salt, spices, and flour and fold together with a rubber spatula until a soft batter comes together and no lumps remain.
• Portion the batter evenly among the muffin cups, filling about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist but not wet crumbs. Cool completely.
• For the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla until smooth, about 1 minute. Add in the confectioners' sugar and beat on low speed until fully incorporated and frosting is smooth and fluffy. If frosting is too thick or pasty, add in the heavy cream to thin and smooth it out.
• Pipe or spread the frosting onto the cooled cupcakes. Note that if you pipe your frosting super tall like in the photos, you may want to double your frosting recipe. Garnish with a pumpkin candy, if using.

Notes

Please note that if you pipe your frosting as tall as it appears in the photos, you may want to double your frosting recipe.

This recipe can be easily halved if needed. 

If you do not have pumpkin pie spice, simply substitute the for 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/8 tsp ground allspice and 1/4 tsp ground nutmeg. 

These Pumpkin Cupcakes are so soft, moist and spicy! You’re going to love them!

Have a super sweet day!

xo, Hayley

The post Best Ever Pumpkin Cupcakes first appeared on The Domestic Rebel.

These Rainbow Cupcakes are seriously the BEST rainbow cupcakes EVER! Super easy to make and SUCH a show-stopping dessert for any occasion!

Life’s crazy right now, but you don’t need me to tell you that.

There’s a lot of uncertainty and confusion, with news changing by the minute and panic rising – it’s a lot to take on for sure.

Thankfully, things have been pretty okay around here. I have been laughing my booty off on TikTok (not just for 12-year olds, thankyouverymuch) and catching up on a huge list of books to read! Work-wise, I’m grateful to all of you wonderful people who are baking my recipes! It’s been fantastic seeing your photos of these gorgeous creations. I’ve loved every minute of it!

But whether you’re staying afloat or not, now more than ever we need some joy in our lives! Enter: Rainbow Cupcakes. How can you not be joyful when you look at these cuties?!

Rainbow cupcakes are nothing new, but boy, are they adorable and cheerful! I posted a version long ago on my site but wanted to resurrect it to show you how simple they are to make. I just think it transforms a humble cupcake into something extraordinary and so very cool. Plus, now that many of you are also stay-at-home parents and teachers, it’s a great project to take on with kids of all ages.

To start, you’ll want to grab a box of white or vanilla cake mix. Yep, cake mix. For one, it’s the easiest and most readily available in these times (especially since flour is now in a national shortage apparently) and it consistently produces a moist, delicious product. Of course, you’re welcome to use your own favorite vanilla or white cake recipe if you desire.

You’ll make the cake mix and stir in my secret ingredient for making cakes extraordinary: instant dry pudding mix powder. It really adds great moisture and texture, making the cupcakes ultra fluffy and soft. Delicious and easy!

Then you’ll divide your batter among 6 bowls and tint each bowl a different color of the rainbow. I like using gel food coloring by Wilton because it is SUPER concentrated and isn’t as liquidy as regular food coloring.

It’s as simple as layering the colored batter into the muffin cups, stacking color on top of color. The key for bright, vibrant, clear layers is DO NOT SWIRL! Swirling the batter muddies the colors and it is super easy for people to get carried away marbling the batter. My version creates a still marbled-looking effect with cool layers of color.

After they bake, simply frost, eat and enjoy! You can decorate with rainbow sprinkles (my personal favorite) or these cute sour rainbow belt candies I arced like a rainbow on top So adorable!

Enjoy!!

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Best Ever Rainbow Cupcakes

These Rainbow Cupcakes are the best EVER! Super moist and fluffy with a swirly cloud of vanilla buttercream, these showstopping cupcakes are so joyful and perfect for any occasion!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12

Ingredients

• One box white or vanilla cake mix
• 1 cup water or milk
• 3 large eggs
• 1/3 cup vegetable or canola oil
• One (3.4 oz) box instant vanilla pudding mix just the dry mix, do not prepare the pudding
• Gel food coloring in rainbow colors
• 3/4 cup unsalted butter at room temperature
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream or milk
• 3-4 cups confectioners' sugar
• Rainbow sprinkles or sour rainbow candy belts for decoration

Instructions

• Preheat oven to 350° degrees F. Line 1 muffin tin with 12 paper liners; set aside.
• In a large bowl, beat the cake mix, water, eggs, oil, and dry pudding mix powder together with a handheld electric mixer on medium speed until smooth and creamy, about 2 minutes. Portion the batter evenly among 6 small bowls. Tint each bowl a different color of the rainbow. For my cupcakes, I used red, orange, yellow, green, blue, and purple. For best results, I like concentrated gel food coloring for this.
• Spoon a heaping teaspoonful of purple batter into the bottom of a muffin cup. Top with a teaspoon of blue, then a teaspoon of green, then a teaspoon of yellow, etc. Or, you can alternate cupcakes, starting with red on bottom and ending with purple on top like I did. Do NOT swirl the colors together. It's okay if the colors don't completely line up; this is what makes them look unique and cool! Swirling, however, may muddy the colors.
• Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
• For the buttercream: In a large mixing bowl, beat together the butter and vanilla until smooth. Gradually add in the confectioners' sugar, one cup at a time, alternating with the heavy cream until frosting is light and fluffy.
• Pipe or spread the frosting onto the cooled cupcakes. Garnish with rainbow sprinkles or sour rainbow candy belts cut in half and arced onto the cupcake frosting.

These are seriously SO beautiful, cheerful and fun! I know you’re going to love them!

Want more cheerful treats? Check out these recipes!

No-Bake Cake Batter Pie

Unicorn Rainbow Cheesecake Bars

 Have a super sweet day!

xo, Hayley

Disclaimer: this post contains an Amazon affiliate link. If a purchase is made using my link, I may receive a small commission at no additional cost to you. Thank you helping support my blog! 

The post The BEST Rainbow Cupcakes first appeared on The Domestic Rebel.

These Pina Colada Cupcakes are absolutely AMAZING! Moist pineapple cupcakes with a sinful coconut buttercream and toasted coconut on top!

I LOVE pina coladas.

They are easily one of my favorite drinks, especially during the warmer months. I love to make a batch and chill by our apartment pool or enjoy on my balcony while reading a book.

Who doesn’t love the classic flavors of nutty coconut and sweet pineapple? It truly is a match made in culinary heaven!

In this uncertain time, I am relying a lot more on my favorite comforts to keep me happy, healthy and sane. Some are major things like staying home, but others are enjoying foods I love because it brings me joy. Cupcakes are a definite joy-bringer – how can you not smile when you see a beautiful swirl of icing on a petite little cake? It’s adorable and they always taste good. Win win!

These Pina Colada Cupcakes are all about joy, too! They are guaranteed to put a smile on your face!

What I love about these cupcakes is that they’re truly flavorful – there is big, bold pineapple and coconut flavors so you know EXACTLY what it is when you bite into it! I like my flavoring to be stronger, so these definitely have a prominent pineapple and coconut flavor!

You’ll start with the pineapple cupcakes, which starts with a box of yellow cake mix. You’re welcome to use your own homemade pineapple cake recipe, but I like the ease of a cake mix. It’s readily available, it’s easy to use, and it tastes great when doctored up with pineapple flavor. To do so, you’ll use pineapple juice instead of water and add in a can of crushed pineapple to really drive home that flavor. Likewise, if you see pineapple cake mix in the store, buy it! I love the pineapple-flavored cake mix the best, but some stores don’t carry it as much so if you can’t find it, use yellow.

Bake up the cupcakes and let them cool, and then you’ll make your coconut frosting! This frosting is a simple buttercream with a coconutty twist: I use cream of coconut in the actual frosting to make this extra creamy and flavorful. Note: cream of coconut is NOT coconut milk. They are two different products: coconut milk is runny, and cream of coconut is thick like a paste. You want cream of coconut which is often found on the drink mixers aisle since it is a popular drink mixer for things like pina coladas.

Lastly, you’ll swirl a huge mountain of coconut frosting over the pineapple cupcakes and garnish with toasted coconut, a cherry, and a wedge of fresh pineapple. I mean, how good do these look?!

Bottoms up!

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Pina Colada Cupcakes

These Pina Colada Cupcakes are exceptionally moist and flavorful cupcakes that will take you to the tropics without leaving your kitchen!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Ingredients

• One box yellow OR pineapple cake mix
• 1/2 cup vegetable or canola oil
• 1 cup pineapple juice
• 3 large eggs
• 8 ounces (One 8-ounce can) crushed pineapple drained

FROSTING:

• 3/4 cup unsalted butter at room temperature
• 1/4 cup cream of coconut NOT coconut milk. Cream of coconut is often found on the alcoholic beverage aisle by the mixers.
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 1/4 cup heavy cream or milk (if needed - only use if frosting becomes too pasty)
• Fresh pineapple wedges, cherries, and toasted coconut for garnish

Instructions

• Preheat oven to 350° degrees F. Line 2 muffin pans with about 18 paper liners. Set aside. Meanwhile, in a large bowl, combine the cake mix, oil, pineapple juice, eggs, and crushed pineapple with a handheld electric mixer until combined and smooth, about 2 minutes.
• Portion the batter evenly among the muffin cups, filling about 3/4 of the way full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
• To make the frosting: In the bowl of a stand mixer, cream together the softened butter, cream of coconut, coconut and vanilla extracts together with the paddle attachment until creamy and smooth, about 1 minute. Mixture may look separated at first due to the oil in the cream of coconut; this is normal. Gradually add in the confectioners' sugar, one cup at a time, until frosting is light and fluffy. Only add in a little heavy cream if needed if frosting is too thick or pasty.
• Pipe or spread the frosting onto the cooled cupcakes. If piping the frosting as high as the photos, I would double the frosting recipe. Garnish with toasted coconut, a maraschino cherry and a fresh pineapple wedge. Store any leftovers in the fridge.

Notes

NOTE: To toast coconut, simply add 1/2 cup of sweetened shredded coconut to a dry skillet over medium-low heat. Cook, stirring often, until coconut turns light brown and is fragrant, careful not to step away for too long as it cooks fast and can burn quickly. Allow to cool before garnishing.

These cupcakes scream spring and summer to me, and I know you’re going to enjoy every bite of them!

Love pineapple and coconut? Me too! Check out these recipes…

Boozy Pineapple Dole Whips

Best Pineapple Upside Down Cake

Best Ever Coconut Cream Pie

Have a super sweet day!

xo, Hayley

The post Pina Colada Cupcakes first appeared on The Domestic Rebel.

Chocoholics will love these Nutella Ferrero Rocher Cupcakes! Super moist chocolate fudge cake with a smooth and decadent Nutella frosting garnished with a Ferrero Rocher candy on top!

I’ve never been a huge chocoholic, but when I get the craving, I get it HARD.

These cupcakes definitely satisfy those cravings, whether you’re an occasional chocoholic or a full-time professional.

Usually in my chocolate craving moods I always reach for a chocolate cake. Layer cakes are one of my favorite desserts and a satisfying comfort food for me. I especially love the chocolate eruption cake from Whole Foods – between the fluffy chocolate mousse filling and the moist cake layers, it is to die for! These cupcakes remind me of that but in cake form and with double the dose of chocolate!

One of my favorite things about these cupcakes are how easy they are. It is no secret I love cake mix, but I always love to give cupcakes like these to cake mix naysayers because 100% of the time, they cannot tell the cake came from a box! With a few key tips and tricks, you can transform a standard box of cake mix into something homemade and so delicious.

My first tip for elevating cake mix bases is by using a package of dry instant pudding mix. No, you don’t make the pudding beforehand – you simply stir in the dry instant pudding mix powder into the batter. This creates such an amazing fluffy and light texture and imparts some moisture for ultra fudgy cupcakes. I also add in some sour cream to really ramp up that moisture factor and makes them ultra rich!

Another secret for making semi-homemade cupcakes taste like they came from a fancy bakery is making your own frosting from scratch. I always find canned frosting tastes so artificial and bland – and making frosting from scratch is so simple and quick. Plus, a lot of our chocolate flavor is coming from our frosting. You do not want to skimp on the Nutella frosting, people!

What’s great is Nutella has chocolate hazelnut flavor and so do Ferrero Rocher which really amps up the flavor. And as if chocolate cake, Nutella frosting and Ferrero Rocher candies weren’t enough, I added a teensy Nutella drizzle on top because whyyyyy the heck not?!

Super moist, ultra fudgy, extremely chocolaty and hella delicious Nutella Ferrero Rocher Cupcakes! Treat yoself!

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Nutella Ferrero Rocher Cupcakes

These Nutella Ferrero Rocher Cupcakes are insanely chocolaty, super fudgy, moist and delicious and SO simple! Elevating a boxed cake mix sends these semi-homemade cupcakes over the top!

Course Cakes/Cupcakes

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 18 -20

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CUPCAKES:
• One box chocolate fudge or Devil's food cake mix
• 3 large eggs
• 1/2 cup vegetable or canola oil
• 1 & 1/4 cups whole milk or water
• 1/2 cup full-fat sour cream
• One 3.4-ounce box instant dry chocolate pudding mix just the powdered mix
• FOR THE NUTELLA FROSTING & TOPPING:
• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup plus 1/3 cup Nutella divided
• 1 teaspoon vanilla extract
• 3 & 1/2 - 4 cups confectioners' sugar
• 1/4 cup heavy cream
• 18-20 Ferrero Rocher candies unwrapped

Instructions

• Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners.
• In a large bowl, beat together the cake mix, eggs, oil, milk, sour cream and dry pudding powder with an electric mixer until combined and creamy, about 2 minutes. Portion the batter evenly among the muffin cups, filling about 2/3 - 3/4ths of the way full. Depending on your cookie scoop and even the brand of cake mix, you should get anywhere from 18-20 cupcakes approximately.
• Bake for 16-18 minutes or until a toothpick inserted near the center of the cupcake comes out clean or with moist, but not wet, crumbs. Cool the cupcakes completely.
• For the frosting: In the bowl of a stand mixer, cream the butter, 1/2 cup of the Nutella and vanilla extract with the paddle attachment until fluffy and smooth, about 1 minute. Gradually add in the confectioners' sugar, alternating with the heavy cream until frosting is light and fluffy.
• Pipe or spread the frosting onto the cooled cupcakes. For frosting as high as the ones you see in my photos, you may want to double the frosting recipe. Garnish with a Ferrero Rocher candy.
• Lastly, add the remaining Nutella to a small bowl and microwave for about 10 seconds or until slightly softer and more runny. Add the Nutella to a piping bag or Ziploc and drizzle the Nutella over the cupcakes.

You guys are going to flip for these fantastic cupcakes!

Craving chocolate cupcakes? Check out these other recipes!

Chocolate-Covered Strawberry Cupcakes

Chocolate Malt Cupcakes

Andes Mint Cupcakes

Have a super sweet day!

xo, Hayley

The post Nutella Ferrero Rocher Cupcakes first appeared on The Domestic Rebel.

Hi everyone, and Happy New Year! Did ya miss me?

I can’t believe we’re in the Roaring 20’s again. How exciting, right? I always love the promise of a new year, let alone a brand new decade, even if I don’t believe in making resolutions. I just have such a guilty conscience naturally that setting and inevitably failing my resolutions always makes me feel bad forever, and life’s too short to feel like crap!

This month is exciting for several reasons, one of which is my birthday! I will be turning 29 and I am going to be celebrating on a magical vacation I can’t wait! I also love that the stores put out their Valentine’s Day stuff, because second only to Christmas, Valentine’s Day decorations are my next favorite! Who can’t resist hearts and vintage Valentines?!

So the start of Valentine’s season got me thinking of some delicious treats to make your sweetie, and these Chocolate-Covered Strawberry Cupcakes definitely made the list!

I can’t think of a single food more Valentine’s-y than chocolate-covered strawberries, so I knew I had to make something with the most romantic fruit ever! The result are these beautiful cupcakes that are sure to please everyone.

The cupcakes start with a chocolate cupcake base made simple with doctored up cake mix! I love using cake mix for my cupcake recipes because it’s consistent, it can be doctored up to taste homemade, and when there are a lot of other components going on, it’s just an easy and fast shortcut. Of course, you can totally make your own scratch-made chocolate cupcake base if you’d like!

The next part of the cupcake is the real strawberry buttercream frosting. After making my Strawberry Buttermilk Cake last year, I fell in love with using freeze-dried fruit in my cakes and frostings. Freeze-dried fruit is different than dried fruit because the freezing process makes it super crispy and crunchy since they’re dehydrated, rather than soft and chewy like dried fruit. And since they’re real berries, you get not only a gorgeous bright pink color but an amazing fresh strawberry flavor.

Lastly, there’s the chocolate-covered strawberries on top! They’re a cinch to make – just freshly washed & dried strawberries and chocolate candy coating. Simple!

When combined together, they all create magic in these Chocolate-Covered Strawberry Cupcakes! I think you’ll agree!

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Chocolate-Covered Strawberry Cupcakes

These Chocolate-Covered Strawberry Cupcakes are absolutely to-die for! With a moist chocolate cake base, a real strawberry buttercream and a fresh chocolate-covered strawberry on top!

Course Cakes/Cupcakes

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 48 minutes minutes

Servings 20

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CUPCAKES:
• One box chocolate fudge or Devil's food cake mix
• 1¼ cups milk or water
• 1/2 cup vegetable or canola oil
• 3 large eggs
• One small box instant chocolate pudding mix just the dry powder; do not make the pudding
• FOR THE FROSTING:
• 1/2 cup (1 stick) unsalted butter, softened
• One (8-ounce tub) strawberry flavored cream cheese
• One (1-ounce) package freeze-dried strawberries pulverized into a fine powder
• 1 teaspoon vanilla extract
• 4-5 cups confectioners' sugar
• FOR THE CHOCOLATE-COVERED STRAWBERRIES:
• One pound fresh strawberries rinsed and patted completely dry
• 1/2 package chocolate candy coating melted and smooth

Instructions

• Preheat the oven to 350 degrees F. Line 2 muffin tins with about 20 paper liners. Set aside.
• Add the cake mix, milk, oil, eggs, and pudding mix to a large bowl and whisk together until smooth and combined, about 1 minute. Portion the batter evenly among the muffin cups, filling about 3/4ths of the way full. Bake for about 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
• Next, make the chocolate-covered strawberries. Dip the clean and dry strawberries into the melted candy coating about 3/4ths of the way, leaving the top of the strawberry and the stem. Return to a parchment-lined baking sheet and let the chocolate shell harden. If you have additional melted chocolate after all the strawberries have been dipped, feel free to drizzle it onto the set berries for a little texture.
• For the frosting: In the bowl of a stand mixer, cream together the butter and cream cheese with the paddle attachment until fluffy and smooth, about 1 minute. Add in the freeze-dried strawberry powder and vanilla, followed by the confectioners' sugar, one cup at a time, mixing well after each addition until smooth, soft and fluffy.
• Pipe or spread the frosting onto the cooled cupcakes and garnish with a chocolate-covered strawberry. Serve immediately or within 1 day.

Sweet, fruity, fudgy and absolutely divine! You’re going to love these flavorful, cute little cupcakes!

Have a super sweet day!

xo, Hayley

The post Chocolate-Covered Strawberry Cupcakes first appeared on The Domestic Rebel.

You are going to love these show-stopping White Chocolate Peppermint Mousse Cupcakes! White chocolate vanilla cupcakes filled with a cool and creamy peppermint mousse and a white chocolate buttercream frosting for one delicious festive cupcake!

Peppermint is by far my favorite seasonal holiday flavor. I don’t think I could possibly live without peppermint mochas, candy canes, Andes peppermint crunch baking chips, or peppermint bark. I know that’s dramatic to say, but let’s be real: peppermint is the best!

I prefer it no contest to gingerbread and eggnog. In fact, truthfully I could probably live the rest of my life without eating gingerbread or eggnog and be okay. Is that totally horrible to say? Maybe. But my heart is filled already with the joys of mint. There is no room for anything else.

I know cupcakes aren’t typically a conventional holiday food – we all know cookies and candies dominate Christmastime – but I had to make an exception with these fantastic cupcakes. They are literally dreamy and I think one bite and you’ll agree.

They start with a cake mix, because cake mix gets a bad rap and I want to convince you of its life-saving properties. Okay, so maybe not life-saving, but life-changing for sure! Once you doctor up cake mix, it transforms it into this flavorful, fantastically fluffy cake. I started with a box of vanilla, or white, cake mix and doctored it with some white chocolate pudding mix. Just the dry powder – you do not make the pudding before adding it. The dry powder both helps flavor the cake with a subtle hint of white chocolate, but it also makes it supremely moist. I love this trick for totally transforming humble cake mix into something special.

After they’ve baked, you’ll make your peppermint mousse. The star of the mousse are the Andes peppermint crunch baking chips! These baking chips are similar to chocolate chips but are full of peppermint flavor. I absolutely LOVE them and always stock up this time of year. If you can’t find this specific product, you can use the Ghirardelli peppermint bark chips but your filling won’t be this gorgeous pink color that the Andes chips provides. And before you ask, you cannot use candy canes. Candy canes will melt into molten sugar and be disastrous. These peppermint crunch baking chips have more of a chocolate-based background so they melt smooth, whereas candy canes are a pure sugar background and will straight-up melt.

Fill the cupcakes and top with the most glorious white chocolate buttercream frosting everrrr! It’s so smooth and creamy and rich and totally tops off these cupcakes beautifully. Just before you serve them, be sure to sprinkle with some crushed candy canes and garnish with a square of peppermint bark to really drive home that amazing flavor.

White Chocolate Peppermint Mousse Cupcakes – welcome to your new holiday fave!

*in my book, Out of the Box Holiday Baking

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White Chocolate Peppermint Mousse Cupcakes

These White Chocolate Peppermint Mousse Cupcakes are a must-make for the holidays! The combination of cool peppermint and sweet white chocolate is to die for!

Course Cakes/Cupcakes

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 48 minutes minutes

Servings 22 -24

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CUPCAKES:
• One box vanilla or white cake mix
• 4 egg whites
• 1 cup water
• 1/2 cup canola or vegetable oil
• One (3.4 oz box) INSTANT white chocolate pudding mix JUST the dry powder; do not make the pudding
• FOR THE PEPPERMINT MOUSSE:
• 1/2 cup Andes peppermint crunch baking chips
• 1 cup plus 1/4 cup heavy whipping cream
• FOR THE WHITE CHOCOLATE FROSTING:
• 2 sticks (1 cup) unsalted butter softened
• 3/4 cup white chocolate chips
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 4 cups confectioners' sugar
• Crushed candy canes and peppermint bark squares for garnish optional but recommended

Instructions

• Preheat oven to 350 degrees F. Line 22-24 paper liners among 2 muffin cups. Set aside.
• In a large bowl, combine the cake mix, egg whites, water, oil, and dry pudding powder and beat with a handheld electric mixer until moistened and combined, about 2 minutes. Divide the batter evenly among the muffin cups, filling about 3/4 full.
• Bake for approximately 15-18 minutes or until a toothpick inserted near the center of the cupcakes comes out clean or with moist, not wet, crumbs. Cool the cupcakes completely.
• For the peppermint mousse: in a small bowl, combine the peppermint crunch baking chips and the 1/4 cup heavy whipping cream. Microwave for 30 seconds on HIGH power, stirring until smooth. Set aside to cool off briefly. Meanwhile, in the bowl of a stand mixer, beat the remaining 3/4 cup heavy whipping cream on HIGH power for about 5-7 minutes or until soft peaks form. Pour in the melted peppermint chip mixture and continue beating on HIGH power until stiff peaks form.
• Using a paring knife or cupcake corer, core out the centers of the cupcake, careful not to pierce through the bottom. Discard the cores. Fill a piping bag with the peppermint mousse and pipe the mousse into each muffin cavity.
• For the frosting: In a small bowl, combine the white chocolate chips and the heavy whipping cream and microwave on HIGH power for 30 seconds, stirring until melted and smooth. In the bowl of a stand mixer, beat the softened butter until creamy and fluffy, about 1 minute. Add in the melted white chocolate and the vanilla and mix well. Lastly, add in the milk and confectioners' sugar and mix on low speed until fluffy and combined.
• Pipe or spread the white chocolate frosting evenly over the cupcakes, taking care to cover the peppermint mousse filling completely with icing. Garnish with crushed candy canes and peppermint bark squares, if desired. Store any leftover cupcakes in the fridge, covered completely, for about 4-5 days or at room temperature for 2-3 days, airtight.

Sweet, minty, cool and creamy with the most amazing peppermint mousse and white chocolate filling ever!

Have a super sweet day!

xo, Hayley

The post White Chocolate Peppermint Mousse Cupcakes first appeared on The Domestic Rebel.

I want to use this time to openly apologize to Andes mints.

Dear Andes mints,

I love you – you know that? I often forget about how much I love you because I have the attention span of a gnat at times and get distracted by shiny things which further proves I was a squirrel in a past life. I know I don’t often pick you when I am choosing a candy in the supermarket, but it isn’t because you suck. You never get stale, you never lose your flavor, you never stop being addictive and simple and delicious. And let’s face it, you’re the best part about eating at Olive Garden. So I apologize for oft-overlooking you, because every time I get the chance to unwrap your shiny green package and savor your sweet, simple, perfect flavor, I’m overwhelmed with happiness. Please accept my sincerest apologies in the form of these cupcakes, which pay homage to how great you are.

Love, Hayley

Yeah, it’s true: I always end up going for Red Vines (my all-time fave candy) or peanut M&M’s when I’m picking out candy at the grocery store… but I do love Andes mints for their simplicity and predictable goodness. I’ve never unwrapped one and thought, “meh.” They’re always perfect!

And with St. Patrick’s Day around the corner (seriously, HOW???), I figured I needed to make a cupcake that pays tribute to this delectable mint candy. Thus, these Andes Mint Cupcakes were born.

They couldn’t be easier to make, too, which is great so you have more time to imbibe on St. Patty’s Day and less time fretting over ganache. #truth

They start with a humble box of chocolate cake mix – any brand, any preference, or if you’re feeling extra Suzi Homemaker, make your own chocolate cupcake batter. Bake ’em up until they’re done and cool them before frosting.

The frosting is where the mint flavor really shines through. It starts with butter, a little splash of vanilla extract, cream, and peppermint extract, which gives it that signature minty kick. Add in some confectioners’ sugar and a drop or two of green food coloring to really make the color pop, then pipe it high onto each cooled cupcake. *Note that if you’re going to pipe the frosting as high and abundant as I did, you may want to double your batch.*

Lastly, you’ll whip up a simple chocolate ganache, which only looks and sounds complicated, but in actuality is only two ingredients: chocolate and heavy cream. Once melted together, it creates this sinful, rich, decadent sauce that you’ll spoon and drizzle on the tops of the frosted cupcakes before finishing it off with an Andes mint.

Moist, flavorful, fudgy cupcakes topped with a sweet mint buttercream and devilishly rich chocolate ganache. The perfect homage to the humble mint candy!

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Andes Mint Cupcakes

These Andes Mint Cupcakes are absolutely divine! Moist, fudgy chocolate cupcakes are topped with a sweet mint buttercream and a decadently rich chocolate ganache. The perfect homage to the after-dinner mint everyone loves!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 22 -24

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CUPCAKES:
• One box chocolate cake mix plus ingredients on back of box (you may also use your favorite chocolate cupcake recipe)
• FOR THE BUTTERCREAM:
• 1 cup (2 sticks) unsalted butter softened
• 1/2 teaspoon vanilla extract
• 1½ teaspoons peppermint extract start with one teaspoon and work your way up - this stuff gets potent really fast!
• 2-3 Tablespoons heavy cream
• 3½ cups 4 cups confectioners' sugar
• FOR THE GANACHE:
• 1 cup chocolate chips I like semi-sweet
• 1/3 cup heavy whipping cream
• 22-24 Andes mints unwrapped

Instructions

• Prepare and bake the cupcakes according to package instructions, or using your favorite homemade chocolate cupcake recipe. Cool completely.
• In the bowl of a stand mixer, cream together the butter, vanilla extract, and peppermint extract until smooth, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, alternating with the heavy whipping cream until frosting is light and fluffy. Add in a drop or two of liquid green food coloring, tinting it to your desired shade.
• Pipe or spread the frosting onto the cooled cupcakes. Note that if you pipe the frosting as high on the cupcakes as I did, you may want to double the frosting recipe.
• For the ganache: add the chocolate chips to a small bowl. Microwave the heavy cream for about 30-45 seconds or until hot. Pour the heavy cream over the chocolate chips and let stand for about 5 minutes. Stir until combined, glossy and thick. Spoon a little bit over each cupcake and allow it to drip down the sides. Top with an Andes mint.

I just adore how easy these delectable cupcakes are, and I know you will, too!

Have a super sweet day!

xo, Hayley

The post Andes Mint Cupcakes first appeared on The Domestic Rebel.

So this will be yet another Valentine’s Day that I’m single… but before you comment some platitude about how I’ll find a guy, I’m honestly okay with it!

Being single on Valentine’s Day is maybe devastating for some people in Hollywood movies, or if your crap boyfriend dumps you the day before… but for those of us who have been single, it’s usually kinda just a day where we can watch bad rom-coms on the Hallmark Channel and binge-eat whatever we want. Lobster dinners are cheaper for 1 than they are for 2 people, and we don’t have to share our box of chocolates!

Sure, having a companion is cool and all, as are rose petals strewn across the bed and floor. But like… about those rose petals. Do you just vacuum them up when you’re done? Wouldn’t they clog the vacuum like dryer sheets do? Do you extend the experience for like a week until you’re crunching a bunch of dead flowers? And then when you move out a year later, you’ll probably still be finding fossilized rose petals under every piece of furniture, right?

I mean the whole thing just seems kinda messy and dramatic, and I really don’t think a 5-minute impression of romance is worth it when I later have to stick my entire forearm into a vacuum canister to dislodge dusty flowers. But hey, if that’s romantic to you then to each their own.

Since this’ll be another year single, I’m going to spend it how I want: ditch the rose petal/vacuum battle and instead drink some Midori Sours in a big ol’ bubble bath. And preferably feed myself these White Chocolate Raspberry Cupcakes, because they are hella romantic.

I just adore white chocolate + raspberry flavors so much. There’s something so intoxicating about sweet, mild white chocolate paired with tart and tangy raspberry that is so beautiful; like soul-mates! I wanted to create a delicate cupcake that showcased both of these flavors prominently so you could get the whole ~experience~ of eating both at the same time.

The cake is simple: a vanilla cake mix that I added some white chocolate instant pudding mix to. This just kind of gives a subtle white chocolate undertone to the cake base. If you have a homemade vanilla cupcake recipe you like, use that instead! This is about easiness!

Bake ’em up until they’re nice and pretty and let them cool. After they’re cooled, core them with a cupcake corer or a handy dandy paring knife. You can eat the innards like I do, or discard them if you’re a heathen. Fill the centers with raspberry jam – I like seedless best – and then top them with a sinfully delicious white chocolate buttercream. This is what really amplifies that white chocolate flavor!

The buttercream starts like any other – butter and vanilla, of course – but you add a bar of melted white chocolate to the mix which makes it ultra creamy, super silky and totally rich. Then just add in some confectioners’ sugar to thicken it up and pipe it high onto these beauties. Note that if you choose to pipe it really high as shown, you may want to double the recipe.

Prepare to swoon without the use of rose petal detritus!

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White Chocolate Raspberry Cupcakes

These White Chocolate Raspberry Cupcakes are sweet, tangy, creamy and moist with a silky white chocolate buttercream and a tart & juicy raspberry filling!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 18 -20

Author Hayley Parker, The Domestic Rebel

Ingredients

• One box vanilla cake mix plus ingredients on back of box
• One box (3.4 ounces) INSTANT white chocolate pudding mix just the dry mix
• 2/3 cup raspberry jam or preserves I prefer seedless
• 3/4 cup (1 & 1/2 sticks) unsalted butter, softened
• 2 teaspoons vanilla extract
• 4 ounces (One 4 oz bar) white chocolate melted
• 3-4 cups confectioners' sugar
• Fresh raspberries for garnish

Instructions

• Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. Stir in the dry pudding mix into the cake batter. Portion the batter evenly among the muffin cups, filling about 2/3 full. Bake according to package directions or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
• Once cupcakes have cooled, core them using a cupcake corer or a paring knife. Discard or consume the cupcake insides. Fill each cupcake with raspberry jam just barely to the top of the cupcake.
• In the bowl of a stand mixer, cream together the butter and vanilla until soft and creamy, 1 minute. Add in the melted white chocolate and beat well. Lastly, add in the confectioners' sugar, one cup at a time, until frosting is light and fluffy.
• Pipe or spread the frosting onto the filled cupcakes, making sure to cover the filling. Garnish with a fresh raspberry.

Moist and tender vanilla cupcakes with a mountain of creamy white chocolate frosting. There’s not much better!

Have a super sweet day!

xo, Hayley

The post White Chocolate Raspberry Cupcakes first appeared on The Domestic Rebel.