Cadbury Egg Cupcakes

Chocolate Cupcakes

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 eggs, room temp
1 Tbs vanilla extract
1 cup chocolate chips
2 cups flour
1 Tsp baking powder
1/4 Tbs salt
3/4 cup cocoa powder
1/4 cup milk, whole

Chocolate Ganache

1/4 cup heavy cream
1 1/4 cup chocolate chips

Chocolate Buttercream Frosting

1 cup unsalted butter, softened
1 cup or cocoa powder
3 cups powdered sugar
3/4 cups heavy cream

Cadbury ingred 1


Preheat the oven to 350 degrees F.

Prepare a cupcake tin with paper liners

In a microwave safe bowl, melt semi-sweet chocolate chips and 2 tablespoons of milk for about 1 minute, stirring half way. Stir until chocolate chips are melted. Set to the side

Cream the softened butter and sugar until light and fluffy.

Now add the eggs and vanilla, and beat until combined.

Take the cooled melted chocolate and add to the creamed butter

Begin to whisk the dry ingredients in a separate bowl, flour, baking powder, salt, and chocolate cocoa.

Add the dry mix into the wet ingredients slowly alternating with adding the milk while mixing with a hand or standing mixer.

Scoop batter into prepared cupcake tin, filling a little up to 3/4 of the way

Take your Cadbury eggs and place them in the center pushing it downs the cake mix covers it

Cadbury Easter CC inprocess 1

Bake for 23-26 minutes, checking doneness by testing with a toothpick should be cake free

Allow to cool for 1 minute in the pan, then transfer to a cooling rack.

Chocolate Ganache
In a microwave safe bowl, melt the chocolate chips with the heavy cream for about 1 minute, stirring half way.

Stir until smooth and all chocolate chips have melted.

Dip the cupcake in the bowl of ganache lightly twisting in motion to cover the whole area .

Allow the cupcakes to cool before frosting.

Chocolate Buttercream
Beat the softened butter on its own until smooth.

Add coca chocolate and powdered sugar alternately with heavy cream until a smooth, thick texture.

If frosting is too thick, add more heavy cream, if too thin, add more powdered sugar.

Use a piping bag fitted with a medium sized tip of your choice to frost, or cut the corner off a gallon size zip-top bag filled with the frosting.

To frost like a pro…

Place the cupcake on a flat surface in front of you. Grasp the pastry bag from the top pushing the frosting down as you slide your hand down the pastry bag. Once you start to see frosting come out of the dip twist the top of the pastry bag tight. Use a clip or a rubber band to secure the bag.

Now begin to frost the cupcake going around in one smooth motion do not stop!

Easter Cadbury CC inprocess 6

Once you have completed the first circle begin the second one onto the first one as shown below.

Continue this process until you have covered the whole area. Now make a small peak at the top similar to how you would serve frozen yogurt a wee little twist and bam there it is a perfect frosted cupcake like a pro!

Drizzle with fudge or caramel, you can also sprinkle with chocolate sprinkles or even more chocolate chips. The more the better!

Cadbury CC 10

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Healthy Spinach Chocolate Chip Muffins

makes approx. 12 Muffins


2 cups whole wheat pastry flour, white whole wheat flour or spelt flour (or use 2 cups of King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum)

2 teaspoons aluminum-free baking powder

½ teaspoon baking soda

½ teaspoon fine ground sea salt

1 large egg

¾ cup pure maple syrup (Grade A or Grade B)

¾ cup dairy or non-dairy milk (almond or coconut milk)

¼ cup unrefined coconut oil, melted

2 teaspoons pure vanilla extract

1 5- or 6-ounce bag of fresh baby spinach leaves

2 medium ripe bananas, mashed



  1. Preheat oven to 350 degrees and line a standard 12-cup muffin tin with unbleached parchment liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a blender add egg, maple syrup, milk, oil, vanilla and spinach.  Process until pureed.
  4. Add spinach mixture to the flour mixture and stir until just combined.  Fold in the mashed banana.
  5. Scoop batter into prepared muffin tin, filling cups about ¾ full.  I like to do this with a large ice cream scoop. Bake about 25 minutes, or until toothpick inserted into the center comes out clean.
  6. Store at room temperature up to 3 days.  These freeze nicely!


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Spring Break BOGO at Medieval Times!

Must mention or enter code BOGORB at time of purchase. Buy one full-priced admission and receive the second admission of equal or lesser value FREE. Not valid with other discounts, offers or group rates. Not valid for the Sat shows at the Buena Park location. Restrictions may apply. Valid thru 5/3/15. Make your reservations by call 1-888-935-6878 or visit
Purchase tickets:

Bloggers BOGO

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CopyCat Starbucks Double Chocolate Chip Frappuccino

Most of you know that I’ve developed somewhat of a coffee addiction over the past year. Iced coffees and frappuccino’s are some of my favorites. So I wanted to share this GREAT recipe for a copycat Starbucks double chocolate chip frappe for those days you can’t make it to Starbucks ;)


Frappe Ingredients

1 cup of milk (Whole, reduced fat or Skim)

2 tablespoons of sugar

1/3 cup of chocolate chips

3 tablespoons chocolate syrup

2 cups of ice

1/8-teaspoon vanilla extract




Blend all ingredients together until smooth.  Top with whipped cream and chocolate syrup (optional)




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What Your Check Engine Light is Trying to Tell You

If you are anything like me, you can feel a sinking feeling in the pit of your stomach when you see the check engine light come on in your vehicle. That light usually means something major is wrong – and it’s going to cost you.

The check engine light is a signal from the car’s computer to let you know that something is wrong. The dealer service department can usually diagnose the problem for you, but there are a few things you can look for to give you an idea exactly what that problem might be…read more here.


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