Cupcake filled with Marble Gooey Butter Cake

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Sometimes it is difficult to please the chocolate fanatics and the non.  Marble is a nice compromise.  Here’s the compromise … a basic yellow cupcake, with a piece of chocolate marble gooey butter cake inside, and topped with a marble frosting top (vanilla, chocolate, and a vanilla-chocolate mix).

The night before I made these cupcakes I baked a pan of chocolate marble gooey butter cake .  I do this because it is easier to cut these into clean squares if they sit overnight.  This recipe makes plenty so don’t worry if you can’t control yourself and need to indulge in a little taste.  These taste amazing so enjoy!  Just don’t get too carried away and eat more than half of the batch.  Here’s the recipe:

Chocolate Marble Gooey Butter Cake



1 package yellow cake mix

8 Tbls melted butter

1 egg


8 oz cream cheese (room temperature)

2 eggs

1 tsp vanilla

8 Tbls melted butter

3 3/4 cups powdered sugar

1 c semi-sweet chocolate chips


  1. Preheat over 350, set aside 13 x9 pan
  2. For crust, mix ingredients until batter forms a ball.  Press evenly into ungreased pan
  3. For filling, (don’t need to clean mixing bowl or beater) whip the cream cheese. Add eggs, vanilla, and melted butter and beat for 1 minute.  Add powdered sugar slowly and beat until mixed completely
  4. Remove 1 c of filling and put in a separate bowl
  5. Pour remaining filling over crust in pan, spread evenly to all edges of pan
  6. Melt chocolate chips then mix with the 1 c of filling that was in a separate bowl
  7. Drop dollops of chocolate batter over the vanilla filling in the pan.  Gently swirl the chocolate and vanilla fillings
  8. Bake for 45-47 minutes – until slightly browned and center jiggles a little.
  9. Cool at least 30 minutes before attempting to cut (even for a taste test)

Day 2 (hopefully you didn’t eat all of the gooey butter cake)

I cut the gooey butter cake into 24 1in x 1in squares.  Don’t cut them larger or the squares won’t fit in the cupcake.

Cupcake time.

Prepare yellow cake batter.  Any yellow cake cupcake will do.  Cake mixes work quite well.  I place a small scoop of batter in each of 24 cupcake papers.  Then place one gooey butter cake square on top of batter.  Cover the squares completely with more batter.  I baked the cupcakes for only 18 minutes.  Remove from pans and allow to cool completely.


I made a batch Wilton Buttercream vanilla frosting and a batch of chocolate.  I took a 1/3 of each and mixed them together.  For these cupcakes I used a new Wilton ColorSwirl Coupler


If you don’t have a coupling device, you can just as easily squeeze in equal amounts of vanilla, chocolate, and marble frosting into one piping bag.  In fact, I think this might be easier.  I found it very cumbersome to use the coupling device.  I found my hands weren’t large enough to manipulate the frosting easily.

Decorate the cupcakes with any tip that you prefer.

Enjoy the cupcakes.

Be kind – don’t forget to share some, too.


Chocolate and Vanilla Gooey Butter Cake

 gooey butter cake

Lemon Bar Cupcake with White Truffle Frosting

Lemon Bar Cupcake

Snickerdoodle Cupcake – comfort food for all the senses

snickerdoodle cupcake


Milk Chocolate Fudge – SO MUCH BETTER than semi-sweet

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Why did it take me so many years to realize that MILK CHOCOLATE is a MUCH BETTER choice for fudge than SEMI-SWEET CHOCOLATE?  The texture is smoother.  The taste is richer.  There’s a time and place for all types of chocolate.  This doesn’t affect my opinion on other uses of semi-sweet chocolate.  For example, who doesn’t like your basic chocolate chip cookie with semi-sweet chips? I guess I’ll have to make up for past indiscretions by making more of this fudge.

I used the standard Nestle recipe and simply substituted milk chocolate chips for semi-sweet.


1 1/2 c sugar

2/3 c evaporated milk

2 Tbls butter

1/4 tsp salt

2 c mini marshmallows


1 tsp vanilla


Line an 8-inch square baking pan with foil

Combine sugar, evaporated milk, butter and salt in medium, heavy duty saucepan.  Bring to a full boil over medium heat, stirring constantly.  Boil, stirring constantly, for 4 to 5 minutes.  Remove from heat.

Stir in marshmallows, chips, and vanilla.  Stir vigorously for 1 minute or until fully combined.  Pour into prepared baking pan.  Refrigerate for 1 hour or until firm.

See Related Posts:

Nutella Fudge

Nutella Fudge

Peanut Butter Fudge

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Chocolate & Walnut Mud Cupcakes (gluten free)


Finally! I found a chocolate cupcake that satisfies my chocolate-loving teenage daughter.  She tends to prefer rich chocolate desserts such as ganache, fudge, or french hot chocolate.  She usually feels short-changed by chocolate cupcakes because they have a chocolate flavor but are not “real chocolate.”  If you can relate to this taste preference, I highly suggest trying these cupcakes.  However, these cupcakes need to come with a warning: Seriously Rich Cupcakes – don’t even try consuming more than one at a single sitting.



2 c  dark chocolate chips (or chopped dark chocolate)*

3/4 c butter

6 eggs

1  c brown sugar

1/4 c maple syrup

1 c ground walnuts

1/3 c chopped walnuts

Directions (makes 23-24 cupcakes):

Pre-heat oven to 325 F

Melt chocolate and butter in a double boiler over simmering water.  Remove from heat.

Whisk the eggs, brown sugar, maple syrup, ground walnuts, and chopped walnuts.

Pour in the melted chocolate and butter and stir until fully combined.

Fill cupcake papers 3/4 full.  Bake for 27 minutes or until slightly firm to the touch.  Remove from pan immediately and allow to cool completely.

* I used Ghirardelli dark chocolate chips.  They are rich and melted quite well.  With a recipe like this, using a good quality chocolate is essential to the flavor of the cupcake.

Chocolate Frosting


6 c powdered sugar

1/2 c Crisco (shortening)

2/3 c milk

pinch salt

3 tsp vanilla

1 c cocoa


Mix all ingredients in a blender.  Be sure to start on a very slow setting and increase the rate as the ingredients begin to combine.


Don’t forget that cupcakes should look great as well taste great.  I covered these cupcakes with mini chocolate chips.  To do this, I frosted the cupcakes then immediately turned the cupcake upside down and dipped them in the chips.  I needed to use my hand to help form a nice mound and sprinkled with a few more chips to help fill in the gaps.  Because the cupcakes include nuts, I added a walnut half on top to clearly indicate that the cupcakes contain nuts.  I would never want someone with a nut allergy to accidentally have a bad reaction to my baked goods.

See Related Posts:

Snickers Cupcakes 

 Snickers Cupcakes

Oreo Cupcakes

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Cookie Dough Frosting (gluten free)

My daughter and I went on a cookie dough binge following my birthday when I decided to have cookie dough for my birthday instead of a normal birthday cake.

From cookie dough, we launched into the land of cookie dough frosting.  It was so good when we used it in the chocolate cupcakes that we followed up with whoopie pies stuffed with cookie dough frosting.


Of course, I like to eat the frosting by the spoonful.

Cookie Dough Frosting Recipe


10 Tbls. butter, softened

1/2 c brown sugar

1/2 c almond flour

1 1/4 c powered sugar

3 Tbls. almond milk

1 tsp. vanilla

1 c chocolate chips


Beat sugar and butter until fluffy.  Incorporate the rest of the ingredients. Beat until perfect consistency.

See Related:

See BirthdayPost: (recipe for gluten free cookie dough included)


Whoopie Pies Are For All Occasions

red and green whoopie pies




Lemon Gooey Butter Cookie on a Vanilla Cupcake stuffed with Blueberry Frosting

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It’s been a while since I have baked any desserts.  I have been on a protein enhanced, sugar-free muffin (aka Buffins) kick lately.  I have been feeding these to my athletic kids in lieu of store bought protein bars.

The muffins may be healthy to eat, but easing stress is healthy, too.  For me, baking is a stress relief.  I was in need of a little baking stress relief this week.  I’m gluten free, so I rarely make anything that I can actually eat.  I don’t have to face the temptation of eating too much of what I bake.  I also gift most of the baked goods that I make so that there aren’t too many sweets in the house for my kids.

Once I decided to bake a real dessert, I was determined to find something worthy of a Guilty Pleasure title.  Now that spring has sprung, I wanted to find a delicious fruity find.  Lemon and Blueberry go together extraordinarily well.  That’s where my inspiration began.  I found this lemon gooey butter cookie recipe and I was well on my way to creating a new dessert.

First, let’s talk the cookie on the top.  Why?  The dough needs to chill for at least 2 hours or overnight.  Keep this in mind if you plan on making these cupcakes.

Lemon Gooey Butter Cake

found this receip at

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: Makes about 2½ dozen cookies


2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour®

2 teaspoons (about 8 grams) baking powder

1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened

½ cup (1 stick/113 grams) unsalted butter, softened

1½ cups (300 grams) granulated sugar

2 tablespoons (12 grams) freshly grated lemon zest, from 2 large lemons

1½ tablespoons (22.5 ml) freshly squeezed lemon juice

1 teaspoon (5 ml) pure vanilla extract

1/8 teaspoon (a few drops) lemon oil, such as Boyajian® -Omit for gluten-free variation.

1/8 teaspoon natural yellow gel based food coloring, such as CHEFMASTER®

1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt

1 large egg plus 1 large egg yolk (mine weighed 71 grams w/o shells)

1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies


In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
Transfer to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container. Repeat with remaining dough on prepared cookie sheets.


Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.Avoid crowding the cookies on baking sheets by spacing apart at least by 2 inches.

Blueberry Frosting

I used a cream cheese based frosting because I thought it would hold up better against the acid in the blueberries.  Also, the cheese flavor would go nicely with the lemon in the cookie.


8 oz. cream cheese (room temperature)

1 stick butter

4 1/2 cups of powdered sugar

1 tsp vanilla

1 cup pureed blueberries (cleaned fresh or defrosted)


Whip the cream cheese and butter until fluffy. Slowly add powdered sugar. Add vanilla.  Beat until smooth.  Add pureed blueberry.  Beat until fully incorporated.


Any vanilla cupcake recipe will do, even a mix.  It is not a predominant flavor in this combined dessert.  Make sure that cupcakes are cool before assembly.


Core out the cupcakes (I have a device that makes this super easy)

419oAo0ot3L._SX425_Buytra Cupcake Plunger Cutter Pastry Corer Decorating Divider Cake Filler

$4.16 on Amazon.


Pipe frosting into the hole and keep filling until there is a good size dollup on top (to hold the cookie)

Place a cookie on an angle.

Store in the refrigerator and add a sprinkle of powered sugar on top before serving.

See Related Recipes

Gooey Butter Cake

gooey butter cake

Blueberry Lemon Pie Bars

Blueberry Lemon Pie Bars

Baking with Liz Ellyn - Lemon Blueberry Cupcake


What’s your opinion: Warm Chocolate Chip Cookies or Cookie Dough? (gluten free recipe included)

cookie dough cookie dough


warm cookies warm cookies


This debate in my house started on my birthday.  I made cookie dough for my birthday.  On that same day, my son baked standard chocolate chip cookies for his Latin class.  This resulted in a household debate:

I.  Which is better gluten free cookie dough or standard chocolate chip cookie dough?

The house was split, but this was more of a factor of what types of chips were used and the fact that I added pecans to gluten free dough.

II.  Which is better cookie dough or warm chocolate chip cookies?

Again, the house was split.

It’s my birthday – I’ll eat what I want to.

A birthday is definitely a day to indulge in life’s guilty pleasures!

Who says you have to have a cake for a birthday.  This year, I abandoned tradition and made myself something that I was simply craving.  It’s not that I don’t like cake.  In years past, I’ve made my flour-less chocolate cake with cinnamon whipped cream.  About six months ago,  I even found a fantastic gluten free carrot cake recipe, but I wasn’t in the mood.  This year, I wanted COOKIE DOUGH!

I love cookie dough!  It’s not pretty looking, but it is pretty delicious.  I had absolutely no intentions of baking any of this dough.  Thus, I was able to leave out the eggs and baking soda.  Also, I used almond flour that has a great taste but doesn’t bake very well.



Here’s my recipe (not meant to be baked in oven):


1/2 c butter

1/2 c light brown sugar

2 tsp vanilla

2 Tbsp milk

1/2 tsp salt

1/2 c almond flour

1/2 c rice flour

1 c chocolate chips (I used a mix of milk chocolate and peanut butter chips)

1/2 c chopped pecans.


Beat butter and sugar until fluffy.  Blend in vanilla, milk, and salt.   Slowly add and mix-in both flours.  Mix until fully incorporated.  Stir in chocolate chips and nuts..

Enjoy immediately or chill in the fridge.  The chilled dough can be rolled into balls for snacking purposes and kept in refrigerator or freezer.  Cookie dough doesn’t last long in my house – there’s no need to freeze it.