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Morning Rescue Muffin These muffins are actually more inspired by my puppy's favorite blueberry flavored treats. But, my Pepper was named after Marvel's Pepper Potts, so I think it counts!! These jumbo blueberry muffins are the perfect way to R.E.S.C.U.E. your mornings! They are topped with a delicious cinnamon streusel as well that will sweeten up even the roughest start to a day! Servings: 6 Muffins Prep Time: 30 Minutes Total Time: 1.5 Hours Ingredients Blueberry Muffins 1/2 cup unsalted butter, melted then cooled to room temperature 2 large eggs, room temperature 1/3 cup sour cream, room temperature 1 cup buttermilk, room temperature 1 teaspoon pure vanilla extract 3 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 3 cups all-purpose flour 1 cup granulated sugar 1/3 cup vegetable oil 2 cups blueberries Cinnamon Sugar Streusel 6 tablespoons unsalted butter, melted 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/2 cup all purpose flour 1/3 cup granulated sugar Instructions Preheat the oven to 425ºF. Prep a jumbo muffin pan with 6 muffin liners. Melt 1/2 cup unsalted butter in a microwave-safe bowl. Allow to cool to room temperature In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside. In a large bowl, beat eggs for 1-2 minutes. Add melted butter, vegetable oil, and sugar, then beat until well-combined. Add sour cream, buttermilk, and vanilla extract, then beat until well-combined. Fold dry ingredients into the wet ingredients. Then fold in the blueberries. Fill the jumbo muffin pan with the batter - all the way to the top. In a separate large bowl, melt 6 tablespoons of unsalted butter. Stir in flour, sugar, cinnamon, and baking powder. Crumble the streusel mixture over the top of the cupcakes. Bake for 5 minutes at 425ºF. Reduce temperature to 350ºF and bake for 25-30 minutes until a toothpick entered into the center of the muffin comes out clean. Allow to cool then enjoy! #breakfast #muffins #rescue #pepper potts #marvel #blueberries #blueberry

Goose's Circus Cookie Blondies This recipe combines both Golden Oreos and Mother's Circus Animal Cookies, so it's no question that it's one of my favorites! This is obviously suited for Halloween with the Halloween edition of the cookies, but just trade the orange frosting for pink and you have a recipe that would work all year round! It's inspired by Captain Marvel's Goose, who is much cuter in Funko Pop form than as a Flerken. But be careful, because he can still take your eye out! Servings: 12 Bars Prep Time: 30 Minutes Total Time: 2 Hours Ingredients Blondies 1 cup unsalted butter, room temperature 2 eggs, room temperature 1 egg yolk, room temperature 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 + 1/2 cup light brown sugar 1/2 cup granulated sugar 2 cups all-purpose flour 1 package Golden Oreos Frosting 1 cup salted butter, room temperature 2 Tablespoons heavy cream, room temperature 1 teaspoon vanilla extract 3 cups powdered sugar Halloween sprinkles 2 bags Halloween Circus Animal Cookies Instructions Prep: Pre-heat oven to 350°. Line a 13x9 pan with parchment paper and grease with non-stick cooking oil. Line the bottom of the pan with Golden oreos. Blondies: In a medium sized bowl, whisk together all-purpose flour, salt, baking powder, and baking soda. Set aside. Blondies: Melt 1 cup of butter in a small saucepan. Stir the butter constantly until the butter begins to foam. Continue stirring for 5-8 more minutes, being sure to scrape the bottom of the pan. Continue cooking until the butter is golden brown, smells nutty, and golden bits have formed at the bottom of the pan. Immediately remove the pan from heat and pour into a large heat-proof bowl. Allow to cool for 2 minutes. Blondies: Add 1 & 1/2 cup of light brown sugar and 1/2 cup of granulated sugar to the melted butter. Beat until well-combined. Add 2 teaspoons of vanilla extract, 2 large eggs, and 1 egg yolk. Stir until batter is well-combined and smooth. Blondies: Carefully fold in the flour. Blondies: Press the batter into the prepared pan and smooth the top with a spatula. Bake 20 minutes until the blondies are golden around the edges. Blondies: Remove the blondies from the oven and allow to completely cool. Frosting: In a large bowl, beat 1/2 cup of salted butter until creamy and smooth. Beat in 2 tablespoons of heavy cream, and 1 teaspoon of vanilla. Beat in the powdered sugar. Add orange food coloring. Assembly: Spread the frosting over the top of the blondies. Add the Halloween Circus Animal cookies and sprinkles. Enjoy! #blondies #marvel #goose #captain marvel #animal cookies #circus animal cookies #vanilla #golden oreo

Peanut Butter Batman Cupcakes Look it! Look it! It's freakin' bats; I love Halloween! These chocolate cupcakes are stuffed with Reese's Pieces and topped with peanut butter buttercream! They also feature some Reese's Peanut Butter Bats to bring home the Halloween/Batman spirit! If you love peanut butter, chocolate, or Batman, these are the perfect treats for you!! Servings: 12 Cupcakes Prep Time: 2 Hours Total Time: 3.5 Hours Ingredients Chocolate Cupcakes 2 eggs, room temperature 1/2 cup buttermilk, room temperature 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons vanilla extract 1/2 cup granulated sugar 1/2 cup light brown sugar 3/4 cup all purpose flour 1/2 cup dutch process cocoa powder 1/3 cup vegetable oil Peanut Butter Buttercream 1 cup unsalted butter, room temperature 2 tablespoons heavy whipping cream, room temperature 3/4 cup peanut butter 1 teaspoon vanilla extract 1/4 teaspoon salt 3 cups powdered sugar REESE'S Halloween Milk Chocolate Peanut Butter Bats REESE'S Pieces, 9.9 oz bag Instructions Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners. Cupcakes: In a large bowl, whisk flour, baking powder, baking soda, cocoa powder, and salt. Set aside. Cupcakes: In a large bowl, add granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract. Beat until just combined. Cupcakes: Add in 1/2 of the flour mixture and beat until well-incorporated. Add buttermilk. Beat until well-combined. Add in the remainder of the flour mixture. Cupcakes: Pour the batter into the cupcake liners; only fill 2/3 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely. Peanut Butter Buttercream: Beat 1 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth. Add peanut butter and beat until smooth. Peanut Butter Buttercream: Add 1 teaspoon of vanilla extract, ¼ teaspoon salt, 2 tablespoons of heavy whipping cream to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated. Peanut Butter Buttercream: Beat in remaining 2 cups of powdered sugar. Peanut Butter Buttercream: Using yellow gel food coloring, dye the buttercream yellow and fill a piping bag. Assembly: Core each cooled cupcake and fill with Reese's Pieces. Assembly: Frost each cupcake with the buttercream and prop a Reese's Halloween Bat on the front of the cupcake. Sprinkle Reese's pieces along the edges of the frosting. Enjoy! #cupcakes #chocolate #peanut butter #reese's #reese's pieces #dc #batman

Pumpkin Scooby Snack Cupcakes If you’re looking for a pumpkin spice fix not in the form of a latte, give these Scooby inspired cupcakes a try! The cupcake base is pumpkin spice with mini chocolate chips topped with a chocolate buttercream. Of course, they’re also served with some graham cracker Scooby Snacks! Servings: 12 Cupcakes Prep Time: 2 Hours Total Time: 3.5 Hours Ingredients Pumpkin Chocolate Chip Cupcakes ¼ cup unsalted butter, melted then cooled to room temperature 5 tablespoons milk, room temperature 2 eggs, room temperature ¼ cup vegetable oil 1 cup light brown sugar 1 ¼ cup all-purpose flour 2 tablespoons cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon ginger ¼ teaspoon salt 1 teaspoon vanilla extract 1 cup canned pumpkin puree 1 + 1/3 cup mini chocolate chips Scooby Snacks Chocolate Buttercream 3/4 cup semi-sweet chocolate, melted 1 cup unsalted butter, room temperature 1/4 cup heavy cream 1/4 cup cocoa powder 4 cups powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup semi-sweet mini chocolate chips (for decoration) Vanilla Buttercream 1/2 cup unsalted butter, room temperature 2 tablespoons pumpkin coffee creamer 2 cups powdered sugar 1/2 teaspoon vanilla extract Teal food coloring Instructions Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners. Cupcakes: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cocoa powder, and salt. Set aside. Cupcakes: In a large bowl, beat butter and brown sugar until fluffy (5 minutes). Add the 2 eggs one at a time, beating well in between additions. Add vanilla extract and oil and beat until well-combined. Cupcakes: Add in 1/2 of the flour mixture and beat until well-incorporated. Add milk. Beat until well-combined. Add in the remainder of the flour mixture. Cupcakes: Fold the pumpkin puree and mini chocolate chips into the batter. Cupcakes: Pour the batter into the cupcake liners; only fill 3/4 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely. Chocolate Buttercream: Beat 1 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth. Chocolate Buttercream: Melt heavy cream and semi-sweet chocolate chips together using a double boiler on the stove or using the defrost setting on the microwave. Allow chocolate to slightly cool, but not enough to get stiff. Chocolate Buttercream: Add 1 teaspoon of vanilla extract, ¼ teaspoon salt, 4 tablespoons of cocoa powder to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated. Chocolate Buttercream: Beat in melted chocolate. Beat in remaining 2 cups of powdered sugar. Vanilla Buttercream: Beat 1/2 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth. Vanilla Buttercream: Add 1/2 teaspoon of vanilla extract, 2 tablespoons heavy cream to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated. Vanilla Buttercream: Dye the vanilla buttercream teal. Buttercream: Fill two piping bags with the buttercream. Assembly: Pipe a double donut on top of each cupcake with the chocolate frosting. Sprinkle mini chocolate chips on the outside. Pipe a dollop of the teal buttercream on top and top with a Scooby Snack. Enjoy! #cupcakes #pumpkin #chocolate #chocolate chip #scooby doo #cartoons

Infinity Gauntlet Monster Cookie Cheesecake This no-bake cheesecake is about as indulgent as one can get, with the cream cheese, peanut butter, M&M's, and Nutter Butter crust! But if anyone can have their cake and eat it too, it's Thanos. This frozen cheesecake has a Nutter Butter crust with a Monster Cookie cheesecake filling, topped with more M&M's and peanut butter buttercream! It's unfortunately not as easy to assemble as a snap of the finger, but it's pretty foolproof regardless! Servings: 1 9-inch cheesecake Prep Time: 2 Hours Total Time: 7 Hours Ingredients Nutter Butter Crust 2 + ¼ cups Nutter Butters, crushed 6 tablespoons salted butter, melted Monster Cookie Cheesecake Filling 3 tablespoons gelatin powder 6 tablespoons water, cold 24 oz cream cheese, room temperature 1 + 1/4 cups heavy whipping cream, cold 1/4 cup sour cream, room temperature 1 + 1/4 cups peanut butter 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 tablespoons powdered sugar Peanut Butter Buttercream 1 cup unsalted butter, room temperature 2 tablespoons heavy whipping cream, room temperature 3/4 cup peanut butter 1 teaspoon vanilla extract 1/4 teaspoon salt 3 cups powdered sugar Instructions Crust: Line a 9 inch springform pan with cooking spray and parchment paper. Crust: In a food processor (or using a Ziploc bag and a rolling pin), crush enough Nutter Butters to fill 2 + ¼ cups. Melt 6 tablespoons of salted butter in the microwave. Combine in a small bowl. Crust: Press the mixture into the bottom of the springform pan using a spoon. Chill in the freezer for at least 1 hour. Cheesecake: Add 3 tablespoons of gelatin powder and 6 tablespoons of cold water together in a small mixing bowl. Stir until well-combined; wait for 5 minutes. Cheesecake: In a large bowl, add 3 8 ounce blocks of cream cheese and 1/2 cup of granulated sugar. Beat until well-combined and smooth (3-5 minutes). Cheesecake: Add 1 and 1/4 cups of peanut butter and vanilla extract. Beat until well-combined. Add the sour cream. Beat until well-combined. Add heavy cream and powdered sugar. Fold into the batter until combined. Cheesecake: Heat the gelatin in the microwave for 30 seconds and then add the gelatin to the mixture. Fold into the batter until completely combined. Cheesecake: Pour 1/3 of the cheesecake mixture into the springform pan. Sprinkle M&Ms over the top. Then layer with another 1/3 of the cheesecake mixture. Sprinkle another layer of M&M's. Then add the last layer of the cheesecake mixture. Cheesecake: Chill for at least 5 hours. Peanut Butter Buttercream: Beat 1 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth. Add peanut butter and beat until smooth. Peanut Butter Buttercream: Add 1 teaspoon of vanilla extract, ¼ teaspoon salt, 2 tablespoons of heavy whipping cream to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated. Peanut Butter Buttercream: Beat in remaining 2 cups of powdered sugar. Peanut Butter Buttercream: Using golden yellow gel food coloring, dye the buttercream golden and fill a piping bag. Peanut Butter Buttercream: Remove the cheesecake from the springform pan. Buttercream: Pipe dollops of buttercream on top of the cheesecake. Spread M&Ms over the top of the cheesecake and the dollops of buttercream. Enjoy! #frozen #no bake #cheesecake #m&m's #monster cookie #peanut butter #thanos #avengers #marvel

Portal Pumpkin Donuts These pumpkin spice donuts are the perfect way to start off an October morning! The maple syrup glaze perfectly compliments the flavor to help you get your day started off on a sweet note. All you will need to summon these Dr. Strange portals is some red and gold sprinkles. No sling ring or infinity stone required! Servings: 12 Donuts Prep Time: 30 Minutes Total Time: 1.5 Hours Ingredients Pumpkin Spice Donuts ¼ cup milk, room temperature 1 egg, room temperature 2 tablespoons unsalted butter, room temperature 1/3 cup pure pumpkin puree 1/3 cup light brown sugar 1 cup all-purpose flour 1 teaspoon baking powder 2 teaspoons pumpkin pie spice ¼ teaspoon ground nutmeg 1 teaspoon vanilla extract ¼ teaspoon salt Maple Glaze ¼ cup unsalted butter ¼ cup maple syrup 1 teaspoon maple extract 2 tablespoons pumpkin spice creamer 1 1/2 cups powdered sugar Red & gold sprinkles Instructions Donuts: Preheat the oven to 350°F. Prep a donut pan with butter or nonstick cooking spray. Set aside. Donuts: In a large bowl, whisk together flour, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside. Donuts: In another large bowl, beat together the butter and brown sugar until smooth (2-3 minutes). Add egg, pumpkin puree, and vanilla extract and beat until well-combined. Donuts: Sift in ½ of the flour mixture and beat until just combined. Add the milk and the remainder of the flour mixture and beat until just combined. Donuts: Fill a piping bag with the donut batter and pipe into the donut cavities in the pan. Bake for 10-12 minutes. Allow to cool in the pan for 5 minutes and then cool on a wire rack. Maple Glaze: In a small saucepan over medium high heat, combine butter, maple syrup, and the creamer. Stir until the butter is completely melted and ingredients are combined. Maple Glaze: Remove from the heat and transfer to a glass bowl. Stir in the maple extract. Whisk in powdered sugar until fully incorporated. Assembly: Dip cooled donuts in the glaze and top with red and gold sprinkles. #marvel #dr strange #pumpkin #maple #donuts #donut #breakfast

Zombie Brain Twinkie Donuts October hasn't really started unless you've watched Zombieland, has it? It just doesn't feel like Halloween without that cult classic. If you haven't watched it yet this year (or Zombieland 2!), then pop it on and whip up some of these cupcakes! Of course, in honor of Tallahasse, these Zombiebrain cupcakes are Twinkies flavored with a vanilla pound cake base and marshmallow buttercream! Servings: 24 Cupcakes Prep Time: 2 Hours Total Time: 5 Hours Ingredients Pound Cake Cupcakes 1 + 1/2 cup unsalted butter, room temperature 8 oz cream cheese, room temperature 6 large eggs, room temperature 1 teaspoon baking powder 1 + ½ teaspoon salt 1 teaspoons vanilla extract 1 teaspoon butter extract 3 cups all-purpose flour 3 cups granulated sugar Green food coloring Marshmallow Buttercream 6 large egg whites, room temperature 1 + 1/4 cups unsalted butter, softened 2 cups granulated sugar 4 cups powdered sugar 2 teaspoons vanilla extract 1/4 teaspoon salt Pink food coloring Red food gel Instructions Cupcakes: Preheat the oven 350°F. Prepare cupcake tins with 24 liners. Set aside. Cupcakes: In a large bowl, mix together all-purpose flour, baking powder, and salt. Set aside. Cupcakes: In a large bowl, beat 1 + 1/2 cup of unsalted butter with 8 ounces of cream cheese until smooth and well-combined. Add sugar and beat on high speed until fluffy (5 minutes). Cupcakes: Add 6 large eggs to the batter one a time, beating well in between additions. Add vanilla and butter extract. Cupcakes: Add 1/2 the flour mixture, then the remaining flour mixture, beating until just combined in between each addition. Cupcakes: Beat in green food coloring until the desired tint is reached. Gel food coloring is best to achieve the bright color. Cupcakes: Fill the cupcake liners until 3/4 full. These cupcakes are dense, so you don't need to worry about them spilling over the top. Cupcakes: Bake at 350°F for 18-20 minutes or until a toothpick entered into the center of the cupcakes comes out clean. Allow to cool completely. Buttercream: In a large heatproof bowl, whisk together egg whites and sugar over a simmering pot on the stove. Whisk until the sugar has dissolved and the mixture is warm (about 3 minutes). Buttercream: Remove the bowl from pot. Using a hand mixer, beat until the egg white mixture has glossy peaks (about 15-20 minutes). Buttercream: Add 1 + 1/4 cups of unsalted butter to the mixture one tablespoon at a time, beating until the butter is just combined between additions. Add the vanilla extract and salt and mix until just combined. Beat in 4 cups of powdered sugar. Buttercream: Using pink food coloring, dye the buttercream pink. Buttercream: Chill the bowls of frosting for at least 1 hour prior to piping. Buttercream: Pipe one large dollop of buttercream using a large tip in the center of the cupcake. Place in the freezer for 10 minutes. Using a smaller piping tip, pipe a stripe down the center of the cupcake. Then pipe squiggly lines (3 rows on each side) on either side of the stripe down the center. Buttercream: Fill the holes in the buttercream with red food gel for a bloody brain look! Enjoy! #cupcakes #zombieland #twinkies #vanilla #marshmallow

Candy Corn Cupcakes These Wilton icing decorations were too cute not to incorporate into a cupcake! Candy corn is a pretty polarizing flavor, but the primary flavors in these cupcakes are vanilla and marshmallow. So they can be enjoyed even if candy corn isn't your favorite, as it's not overpowering! My original plan for a Ghostbusters inspired treat didn't pan out (...literally), so we're going with the inspiration of the ghost in the icing decoration for this treat! Happy Halloween! Servings: 12 Cupcakes Prep Time: 2 Hours Total Time: 5 Hours Ingredients Candy Corn Cupcakes 1/2 cup unsalted butter, room temperature 3 large egg whites, room temperature 1/2 cup milk, room temperature 2 teaspoons baking powder ½ teaspoon salt 1 ½ teaspoons vanilla extract 1 1/2 teaspoons butter extract 1 ½ cups cake flour 1 cup granulated sugar Orange food coloring Yellow food coloring Meringue Buttercream 6 large egg whites, room temperature 1 + 1/4 cups unsalted butter, softened 2 cups granulated sugar 3 cups powdered sugar 2 teaspoons vanilla extract 1/4 teaspoon salt Wilton Candy Corn & Ghost Icing Decorations Instructions Cupcakes: Preheat the oven 375°F. Prepare cupcake tins with 16 liners. Set aside. Cupcakes: In a medium bowl, mix together cake flour, baking powder, and salt. Set aside. Cupcakes: In a large bowl, beat 1/2 cup of unsalted butter with 1 cup granulated sugar until smooth and creamy (2-3 minutes). Add vanilla extract, butter extract, and 3 egg whites and beat until just combined. Do not overmix or the cupcakes will overflow. Cupcakes: Add 1/2 the flour mixture, then 1/2 cup of milk, then the remaining flour mixture, beating until just combined in between each addition. Cupcakes: Divide the batter into 3 bowls. Leave one white, dye one orange, and dye the remaining yellow. Gel food coloring is best to achieve the bright color. Cupcakes: Fill 1/4 of the cupcake liners with the yellow batter, then another 1/4 with the orange, and then top the remaining 1/4 with the white batter. Be careful not to overfill the liners or the cupcakes will overfill. Drop the pan on the counter in between layers to help spread out the batter. Cupcakes: Bake at 350°F for 16-18 minutes or until a toothpick entered into the center of the cupcakes comes out clean. Allow to cool completely. Buttercream: In a large heatproof bowl, whisk together egg whites and sugar over a simmering pot on the stove. Whisk until the sugar has dissolved and the mixture is warm (about 3 minutes). Buttercream: Remove the bowl from pot. Using a hand mixer, beat until the egg white mixture has glossy peaks (about 15-20 minutes). Buttercream: Add 1 + 1/4 cups of unsalted butter to the mixture one tablespoon at a time, beating until the butter is just combined between additions. Add the vanilla extract and salt and mix until just combined. Beat in 3 cups of powdered sugar. Buttercream: Divide the buttercream into 3 bowls. Leave one white, dye one orange, and dye the remaining yellow. Gel food coloring is best to achieve the bright color. Buttercream: Chill the bowls of frosting for at least 1 hour prior to piping. Buttercream: Pipe one layer of yellow buttercream, then one layer of orange buttercream, and top with a dollop of white buttercream. Chill 15 minutes between layers of buttercream. Add the icing decorates and top with some sprinkles. Enjoy! #cupcakes #ghostbusters #classics #candy corn #vanilla #marshmallow

Jack Skellington Oreo Cupcakes Happy Halloween! I needed an excuse to buy Halloween Oreos (because they're by far the best flavor), so I've incorporated them into an Oreo cupcake inspired by Jack Skellington! These Oreo cupcakes taste exactly like Oreo cookies with Halloween Oreos crumbled into the batter and with Oreos hidden inside. Bake up a batch and watch The Nightmare Before Christmas now that it's officially October! This is Halloween! Servings: 12-16 Cupcakes Prep Time: 1.5 Hours Total Time: 4 Hours Ingredients Cookies & Cream Cupcakes 1/2 cup unsalted butter, room temperature 2 egg whites 3/4 cup sour cream 1/4 cup milk 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup all-purpose flour 3/4 cup granulated sugar 1/3 cup cocoa powder 2 tablespoons melted chocolate 1 package of Oreos Vanilla Buttercream 1 cup unsalted butter, room temperature 5 cups powdered sugar 1 tablespoon vanilla extract 4 tablespoons heavy whipping cream Black icing color Purple icing color Instructions Cupcakes: Preheat the oven to 375°F. Prepare cupcake tins with 16 liners. Set aside. Cupcakes: In a medium bowl, mix together 1 cup all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside. Cupcakes: In a large bowl, beat 1/2 cup of unsalted butter until smooth and creamy (2-3 minutes). Add 3/4 cup granulated sugar and beat until smooth and creamy (2-3 minutes). Add 2 egg whites and beat until white and fluffy (1-2 minutes). Add 1/4 cup milk, 3/4 cup sour cream, 1 teaspoon vanilla extract, and 1/4 cup milk. Melt 2 tablespoons of chocolate chips in the microwave in 20 second increments. Add to the batter. Beat until well-combined (2-3 minutes). Cupcakes: Add the dry ingredients to the wet ingredients and mix until just combined. Cupcakes: Put 10-14 Oreo cookies in a food processor (or put in a plastic bag and crumble with a rolling pin) until you have 3/4 cup of crushed Oreos. Don't worry about removing the cream from inside the Oreos before crumbling - we left ours as is! Fold the crushed Oreos into the batter. If you would like, add black food coloring to the batter. Cupcakes: In the bottom of each of the cupcake liners, put 1 Oreo. Put a spoonful of batter over the top of the Oreo. Put another Oreo on top, pressing down until it rests against the first Oreo. Cover the Oreo with just enough batter to cover the surface of the cookie. These cupcakes are easy to overfill because the Oreos take up so much space. As such, you may want to prepare 1/2 double Oreo and 1/2 with only one Oreo just to be on the safe side with your measurements! Cupcakes: Bake for 5 minutes at 375°F. Lower the oven temperature to 350°F and bake for an additional 20-25 minutes. Allow to cool completely. Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add 1 tablespoon of vanilla extract and 4 tablespoons of heavy whipping cream. Add 5 + 1/2 cups total of powdered sugar in increments. Buttercream: Take out about 1/4 of the buttercream and set aside in a separate bowl. Dye the buttercream purple. Split the remaining 3/4 of the buttercream in two bowls. Dye one black and leave the other blue. Fill two piping bags with each of the frostings. Buttercream: Place a large sheet of cling wrap down onto the counter. Pipe a line of black frosting, and then white frosting, over and and over until you have about 8 lines. Roll the cling wrap over the frosting until you get a cylinder. Place in the fridge for ~5 minutes before piping. Assembly: Pipe a double donut of the black & white frosting on top of each of the cupcakes using a circular tip. Pipe a purple dollop of frosting onto the top using a star tip. Assembly: Top each of the cupcakes with a Halloween Oreo. Enjoy! #cupcakes #disney #the nightmare before christmas #jack skellington #cookies and cream #oreo

Smashed Oreo Baked Alaska This Mint Cookies & Cream version of the classic Baked Alaska is a dream for lovers of brownies, ice cream, and Oreos! The classic Neapolitan version of this recipe has been altered for an Incredible Hulk twist. There are Hulk smashed Oreos in the brownie and ice cream layers of this Baked Alaska, covered with a toasted marshmallow meringue. We used Mint Cookies & Cream and regular Cookies & Cream ice cream for the ice cream layers of this cake, but feel free to modify as you see fit! Some other suggested pairings could be regular chocolate ice cream or mint chocolate chip! You could also use regular Oreos instead of mint Oreos in the brownie base if chocolate and mint isn’t your thing! Prep Time: 2 Hours Total Time: 14 Hours Ingredients Mint Chocolate Chip Brownie Base 1 + 1/4 cups unsalted butter 8 oz semisweet chocolate, roughly chopped 3/4 cup unsweetened dutch process cocoa powder, divided into 1/2 + 1/4 cups 1 tablespoon espresso powder 2 cups granulated sugar 1/2 cup dark brown sugar 2 teaspoons vanilla extract 2 teaspoons kosher salt 6 large eggs 1 cup all-purpose flour 1 package Mint Oreos Ice Cream Layers 1 quart mint cookies & cream ice cream 2 quarts cookies & cream ice cream Meringue 6 egg whites, room temperature 1 teaspoon cream of tartar 1 teaspoon vanilla extract 1 cup sugar Instructions Ice Cream: Soften 3 quarts of ice cream (2 quarts mint cookies & cream and 1 quart cookies and cream). Ice Cream: Line a small bowl with plastic wrap. Fill with cookies & cream ice cream. Freeze for 1 hour. Ice Cream: Line a 3 quart bowl with plastic wrap. Unwrap the small bowl of cookies & cream ice cream into the bowl. Fill the bowl with the mint cookies & cream ice cream. Cover surface with plastic wrap and freeze overnight. Brownies: Preheat the oven to 350°F. Grease a 9 inch round pan and then line with parchment paper. Brownies: In a large bowl, mix together 1 cup of flour and 1/2 cup of unsweetened dutch process cocoa powder. Set aside. Brownies: In a medium heatproof bowl, combine the 8 oz chopped bittersweet chocolate, 1/4 cup of unsweetened dutch process cocoa powder, and 1 tablespoon of espresso powder. Put 1 + 1/4 cups of unsalted butter in a small saucepan over medium heat. Cook for 5 minutes until the butter comes to a simmer. Pour the hot butter over the chocolate mixture and allow it to sit for 2 minutes. Beat until the chocolate mixture is completely smooth and melted. Brownies: In a large bowl, add 2 cups of granulated sugar, 1/2 cup of brown sugar, 2 teaspoons of vanilla extract, and 2 teaspoons of salt. Add 3 eggs. Beat until well-combined. Add the remaining 3 eggs. Beat on high speed until light and fluffy, about 10 minutes. Brownies: Slowly combine the chocolate mixture and the sugar mixture. Blend until smooth. Gently fold in the flour mixture until just combined. Fold in 1 cup chopped Oreo cookies. Brownies: Pour 1/2 the brownie batter into the pan and smooth the top with a spatula. Cover the brownie layer with Oreos. Top with the remaining 1/2 of the brownie batter. Brownies: Bake for about 45 minutes. Allow the brownies to cool. Assembly: Turn the brownies over onto a large plate. Remove the ice cream from the freezer and fit on top of the brownie base. Place back in the freezer while working on the meringue. Meringue: In a large heatproof bowl, whisk together egg whites, sugar, and cream of tartar over a simmering pot on the stove. Whisk until the sugar has dissolved and the mixture is warm (about 3 minutes). Meringue: Remove the bowl from pot. Using a hand mixer, beat until the egg white mixture has glossy peaks (about 10 minutes). Add the vanilla extract and mix until just combined. Assembly: Remove the ice cream and brownies from the freezer. Use a spatula to cover the meringue on the outside of the cake. Brown the edges of the meringue with a kitchen torch. Enjoy! #marvel #baked alaska #hulk #bruce banner #mint #mint oreo #oreo #cookies and cream #cake #frozen #ice cream

Batman Billionaire Bars These Batman Billionaire Bars are really just millionaire bars... But I'm a sucker for an alliteration, so I added a couple of zeroes! If you're unfamiliar with millionaire bars, it's basically just a Twix! The base is a shortbread cookie, covered with a layer of caramel, and topped with some dark chocolate ganache! These millionaire bars are dressed up with some yellow candy melts and bat sprinkles to complete the Batman theme! They're a perfect treat year-round, but especially for Halloween! Servings: 12 Bars Prep Time: 1.5 Hour Total Time: 4 Hours Ingredients Shortbread Crust Layer 1 cup unsalted butter, softened 1 egg yolk ¾ teaspoon vanilla extract ½ teaspoon salt 2 ¼ cups all-purpose flour 1/3 cup granulated sugar 1/3 cup light brown sugar Caramel Layer 2 14-ounce cans sweetened condensed milk ¾ cup + 2 tablespoons butter, cut into tablespoon-sized pieces 1 cup light brown sugar 1/3 cup light corn syrup 1 teaspoon vanilla extract ¼ teaspoon salt Chocolate Ganache Layer 2 cups dark chocolate chips, melted 1 cup yellow candy melts 1/2 cup heavy cream + 1/4 cup heavy cream 1/2 teaspoon vanilla extract Bat sprinkles Instructions Shortbread Layer: Preheat the oven to 350°F. Line a 13x9 pan with parchment paper. Shortbread Layer: App 1 cup of unsalted butter to a large bowl. Beat on high speed until creamy and smooth (1-2 minutes). Add 1/3 cup granulated sugar and 1/3 cup of light brown sugar. Beat until well-combined (2-3 minutes). Shortbread Layer: Add 1 egg yolk and ¾ teaspoon of vanilla extract and beat until smooth. Shortbread Layer: Add 2 ¼ cups all-purpose flour and ½ teaspoon of salt to the mixture in increments. Beat until just combined between additions. Shortbread Layer: Spread the shortbread layer on the bottom of the 13x9 pan. Use wax paper to press until smooth. Bake for 20-25 minutes and allow to cool. Caramel Layer: In a medium sized saucepan, stir together 2 14-ounce cans of sweetened condensed milk, ¾ cup + 2 tablespoons of butter, 1 cup light brown sugar, and 1/3 cup of light corn syrup. Stir the mixture until the butter is melted and the ingredients are well-combined. Remain on medium heat until the mixture boils. Caramel Layer: Once the mixture is boiling, reduce the heat to a simmer. Stir for 10-15 minutes until mixture has thickened and is a rich caramel color. The mixture should pull away from the sides of the pan as you stir. Caramel Layer: Remove the mixture from heat and stir in the 1 teaspoon of vanilla extract and ¼ teaspoon of salt. Pour over the shortbread layer. Caramel Layer: Allow to cool at room temperature for 1 hour and then in the refrigerator for 1 hour. Chocolate Ganache Layer: In a medium sauce pan, stir together 2 cups of dark chocolate chips and ½ cup of heavy cream. In a small sauce pan, stir together 1 cup of yellow baking chips and ¼ cup of heavy cream. Stir both mixtures until the chocolate is melted and the mixture is smooth. Chocolate Ganache Layer: Remove the saucepans from heat and stir in ½ teaspoon of vanilla extract for the dark chocolate mixture and ¼ teaspoon for the yellow chocolate mixture. Chocolate Ganache Layer: Pour the dark chocolate chip layer over the caramel layer. Chill in the refrigerator for 2-3 hours. Chocolate Ganache Layer: Cut into squares. Drizzle the yellow ganache over the bars with a knife. Top with bat sprinkles. Enjoy! #dc #batman #caramel #shortbread #dark chocolate

Infinity Gauntlet Cupcakes Destiny arrives with these fun cupcakes inspired by the Infinity Gauntlet! These vanilla cupcakes have a hint of cocoa flavor to pair well with the infinity stone gems and M&M's hidden inside. The white chocolate buttercream is painted with edible gold paint and topped with some gold sprinkles to make these cupcakes the gauntlet that they're worn with! Servings: 12 Cupcakes Prep Time: 2 Hours Total Time: 3.5 Hours Ingredients Yellow Vanilla Cupcakes 1/2 cup unsalted butter, softened 1/2 cup buttermilk, room temperature 2 eggs, room temperature 2 teaspoons vanilla extract 1 + ¼ cups all-purpose flour 1 + ¼ teaspoon baking powder ½ teaspoon salt ¾ cup granulated sugar 1/2 tablespoon cocoa powder White Chocolate Buttercream 3/4 cup white chocolate, melted 1 cup unsalted butter, room temperature 1/4 cup heavy cream 1 tablespoon cocoa powder 4 cups powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Gold edible paint Golden yellow food coloring Golden sprinkles Infinity Stones Chocolate wafers in the following colors: red, orange, yellow, blue, purple, green Gem silicone mold M&M’s Instructions Infinity Stones: Melt the colored wafer chips using a double boiler or using the defrost setting on the microwave. You can also melt white chocolate and dye the chocolate red, yellow, orange, green, blue, and purple. Fill the gem silicone molds so that you have 2-3 gems of each color. Allow the chocolate gems to cool and harden. Buttercream: Line a 13x9 pan with wax paper and set aside. Buttercream: Beat 1 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth. Buttercream: Melt ¾ cup and 1/4 cup heavy cream of white chocolate using a double boiler on the stove or using the defrost setting on the microwave. Allow chocolate to slightly cool, but not enough to get stiff. Buttercream: Add 1 teaspoon of vanilla extract, ¼ teaspoon salt, 1 tablespoon of cocoa powder to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated. Buttercream: Beat in melted white chocolate. Beat in remaining 2 cups of powdered sugar. Add in desired amount of gold food coloring. Buttercream: Fill a piping bag with the buttercream. Pipe 14 dollops of buttercream onto the wax paper. Top with a gem of each color until all gems are used. Place in the freezer for 2 hours. Buttercream: Remove the buttercream from the freezer. Using gold edible paint, paint the buttercream until the buttercream is golden. Sprinkle golden sprinkles over the buttercream. Place back in the freezer. Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with 14 liners. Cupcakes: In a large bowl, whisk 1 + ¼ cups flour, 1 + ¼ teaspoon baking powder, ½ teaspoon salt. Set aside. Cupcakes: In a large bowl, beat butter until smooth (1-2 minutes). Add ¾ cup sugar and beat until fluffy (5 minutes). Add the 2 eggs one at a time, beating well in between additions. Add 2 teaspoons of vanilla and beat until well-combined. Cupcakes: Sift in 1/3 of the flour mixture and beat until well-incorporated. Add ¼ cup of buttermilk. Beat until well-combined. Continue alternating additions, beating well in between each addition. Cupcakes: Pour the batter into the cupcake liners; only fill 3/4 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely. Cupcakes: Core each of the cupcakes and fill with each color of the M&M’s. You should have 2-3 cupcakes for each color. Cupcakes: Top the cupcakes with the frozen buttercream. Allow to sit at room temperature for 30 minutes to 1 hour. Enjoy! #marvel #cupcakes #thanos #infinity war #infinity gauntlet #vanilla #m&m's #white chocolate