Fun-Filled St. Patrick’s Day Cupcakes


What’s a holiday without a little chocolate?! And what’s even better than chocolate is Guinness and chocolate with caramel!  These cupcake treats are moist, festive and literally FULL of fun!  They’re relatively easy to make and as far as scratch-made cakes, this is one of my favourite recipes.  I love how they are sweet and chocolatey but that the flavour of the Guinness is still prevalent!  They are a perfect addition to this St. Patrick’s Day week!


Using my previously posted recipe for Guinness Chocolate Cake I scooped the batter into paper lined muffin tins (recipe makes 24 cupcakes…just search for “Guinness chocolate cake” and bake for 15-20 mins at 350) and then using a paring knife I cut into each cooled cupcake to create a little pocket to fill with rainbow sprinkles.  I sliced the cutout so that it was a thin lid, placed it on the sprinkle filled cupcakes and frosted them with my tried and true delicious (and up until now, secret) icing.  Decorate as you like and then watch the pure joy as someone you love bites into one!


THE best icing you’ll make:

  • 3 cups whipping cream
  • 1 pkg instant vanilla pudding mix (or any other flavour as desired)
  • optional flavourings: I used caramel extract with these cupcakes but you can also use vanilla, cinnamon, almond extract etc.
  • Combine all ingredients and whip with an electric mixer until thick.  Whip until it is thicker than whipped cream, to the point where it resembles buttercream.  Best served within 24 hours of frosting (store in fridge until consumed).


On a side note, Tupperware’s large spice containers work extremely well for storing your sprinkles…especially if you have a bit of an addiction like me and have ALOT of varieties of sprinkles floating around in your cupboards!!



Tasty Tree-top Treats for Easter!


Here’s a fun cupcake topper (or stand-alone treat) to share with your family this Easter! It’s really easy, even little hands can help and it’s tasty too!  This week in our house we’ve had a bit of a theme of Everything Birds and it’s been fun to teach E about our fine feathered friends!  We spent our Monday afternoon making these chocolatey nests and decorating them with pretty pastel eggs!

This is how you make them:

  • In a double boiler melt 1 pkg of chocolate chips and 1/2 pkg white chocolate chips.
  • Once melted, add 3/4-1 full bag of Chinese dry steamed noodles.  Mix fairly aggressively, it’s easier to form them into nests if some of the noodles are broken.
  • Scoop desired amount of chocolate noodles onto wax paper and using a teaspoon, create a bit of a divet in each mound for the eggs to nestle in.
  • We filled each divet with three mini eggs, this was E’s job (I let him eat a few while he worked because tasting is the best part!)
  • Let the nests cool and set on your counter.

I tried to teach E about nests as we were making them.  I explained that this is where birds sleep and even showed him a few vacant nests in some of the bare trees in our yard.  It’s amazing to me just how much E retains from these little ‘lessons’ and I love hearing him repeat some of these new words!


While our nests were cooling we made some basic chocolate cupcakes.  We iced the cupcakes with a thin layer of frosting and then placed the completed nests on top for an easily decorated treat for our Easter dinner coming this weekend…but the nests can most definitely be enjoyed all on their own!  They’re cute and so completely festive for Spring and are sure to be a hit on your Easter table!