Brownie Bottom Twix Cheesecake Bars

Last year for National Cheesecake Day, I made this Cinnamon Roll Cheesecake. It was my first time making a cheesecake and it was so much fun, everyone loved it! It even won an honorable mention ribbon at the Orange County Fair this year.

I decided to celebrate the national day of cheesecake again this year, but a little differently. I wanted to make bars this year instead of a full cake this year and wanted to incorporate some kind of candy. I decided on Twix bars.. and this is what I came up with!

For the "crust", I made a fudge brownie layer. Then I topped it with a Twix bite filled cream cheese topping and finally, drizzled with caramel and fudge. The brownie bottom is a great crust for the smooth cream cheese topping - perfectly fudgy and chewy.

Brownie Bottom Twix Cheesecake Bars

makes one 13x9 pan

Ingredients

• 1 package cream cheese (8 oz)
• 1 cup sugar
• 1 tbsp vanilla extract
• 1 tbsp sour cream
• 3 eggs
• 1/2 cup fudge topping
• 1/2 cup caramel topping
• 1 package miniature Twix bites
• 1 package brownie mix

Instructions

1. Preheat oven to 325F Degrees. Prepare brownie mix as directed on package. Add 3 tablespoons of fudge topping and mix well. Pour into a well-greased 13x9 baking pan. Bake for about 25 minutes, until the center is almost set, then remove from oven.

2. Beat cream cheese, sugar and vanilla together until well mixed. Add sour cream and continue to mix. Beat in eggs, one egg at a time. Stir in miniature Twix bites. 

3. Pour cream cheese mixture over the brownie crust layer. Return pan to the oven for 40 minutes. Run a knife around the edge of the pan to loosen the sides and let cool in the refrigerator for at least 4 hours.

4. Once cool, drizzle caramel and remaining fudge topping over the cheesecake bars. Feel free to top with more crumbled Twix bars as well and enjoy!

Lemon Blueberry Coconut Pound Cake

My mom's garden has been bursting with fresh blueberries this summer and I wanted to make a recipe to incorporate them as an ingredient!

I came up with this Lemon Blueberry Coconut Pound Cake. Lemon & blueberry makes a wonderful summer combination and I had some shredded coconut laying around - so I thought, why not!

The cake is super moist with the perfect amount of blueberries, just the right amount of lemon and a hint of coconut. I under baked mine a tad so really make sure that knife comes out clean from the center of the cake when removing it from the oven!

Lemon Blueberry Coconut Pound Cake

makes one 10-inch Bundt cake

Ingredients

• 3 cups sifted flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter
• 1/2 cup vegetable shortening
• 3 cups sugar
• 6 eggs
• 1 cup milk
• 1 package (7 ounces) shredded coconut
• 1 tsp coconut extract
• 1 tsp almond extract
• 2 cups blueberries
• zest and juice of 2 lemons
• 1 cup confectioner's sugar
• 2 tbsp lemon juice (for glaze)

Instructions

1. Preheat oven to 350F Degrees. Stir together flour and salt and set aside. In a sepearate bowl, beat together butter, shortening and sugar until fluffy. Beat in eggs, one at a time.

2. Beat in flour mixture and milk, alternating between the two, beginning and ending with flour mixture. 

3. Stir in coconut extract, almond extract, lemon juice and zest and blueberries. Pour into a well-greased 10-inch Bundt pan.

4. Bake for 1 hour and 15 minutes or until a knife comes out clean. Cool in pan for at least ten minutes.

5. Whisk together 1 cup confectioner's sugar and two tablespoons lemon juice for the glaze. Pour over the bundt cake and top with fresh blueberries. I also topped it with toasted coconut!

Peanut Butter and Jelly Pound Cake Blondies

Peanut butter and jelly sandwiches have been a favorite of mine since...well always (Uncrustables...yum). And I have been wondering what kind of baked good I could make to bring together the flavors besides the classic between two slices of bread. I did some research...cookies, pies, etc. but I wasn't really feeling it.

Then, I thought of blondies. Blondies are one of my favorite treats to bake, 1) because they are delicious, 2) they kind of taste healthy in a way that doesn't make you feel horrible about yourself for eating sweets, and 3) they are just so simple! I already had a recipe for blondies using cake mix with my Birthday Cake Remix Blondies, so I thought why not just tweak it a little bit..and what kind of cake would go with PB&J? Pound cake! So I came up with these Peanut Butter and Jelly Pound Cake Blondies.

They are gooey and wonderful and like a warm, melty peanut butter and jelly sandwich. The cake is perfectly moist and crumbly, with a top layer of swirled peanut butter and strawberry jelly. Unfortunately I accidentally deleted most of the photos of these, so this is all I've got and this photo certainly does not do these delicious treats justice. 

Peanut Butter and Jelly Pound Cake Blondies

makes one 13x9 inch pan

Ingredients

• 1/2 cup (1 stick) melted butter
• 1/2 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup water
• 1 package pound cake mix
• 1/4 cup creamy peanut butter
• 1/4 cup strawberry jelly

Instructions

1. Preheat oven to 350F degrees.

2. Mix together melted butter and brown sugar. Beat in eggs, one at a time, into mixture. Stir in water, cake mix and vanilla until smooth.

3. Spread mixture into a 13x9 baking pan. Add tablespoon sized mounds of peanut butter and jelly to the top of the batter, spreading them around evenly. Marble the peanut butter and jelly with a knife to create a swirl effect on top. 

4. Bake for 22-27 minutes.

Pumpkin Spice Pudding Mix

I have TWO recipes from Jell-O's Pumpkin Spice Pudding mix to share. When I saw this in Wal-Mart, I knew I wanted to come up with something creative and delicious to end the fall season with. I grabbed two packages and started thinking.

I decided to make fudge because like I have said before, I LOVE MAKING FUDGE! It's so easy and make a lot so it's great for sharing. I have used pudding mix in a fudge recipe before - for my Birthday Cake Golden Oreo Confetti Fudge - so I thought why not?

It turned out great! I did a layer of classic chocolate fudge and topped it with the pumpkin spice fudge made from the pudding mix. The two layers work really well together and it is a very simple, no-bake recipe!

Then I decided to make cookies with one of my favorite things ever - Nutella. I've used Nutella before in my Nutella Stuffed Brownie Bites but I've never made cookies with it before until now. I didn't want to mix the two because I knew the nutella would overpower the batter, so I made two separate cookies and then put them together!

I used two different batters - a pumpkin cream cheese pudding cookie and a chocolate Nutella brown sugar cookie and stuck a pumpkin spice hershey kiss in the middle! They were perfectly crumbly and delicious. The key is to chill the dough for a few hours before mixing them together. 

Chocolate Pumpkin Spice Fudge

makes one 9x9 pan

Ingredients:

• 1 cup chocolate chips
• 1/2 14 oz can sweetened condensed milk
• 1/2 teaspoon vanilla
• 1 package pumpkin spice pudding mix
• 6 tbsp butter
• 6 tbsp heavy cream
• 3/4 cup sugar
• pinch of salt
• 1/2 7 oz jar of marshmallow creme
• 1 cup white chocolate chips

Instructions:

1. Line a 9x9 pan with aluminum foil

2. Combine chocolate chips and sweetened condensed milk in a saucepan. Warm over low heat and stir until smooth. Remove from heat and stir in vanilla extract. Pour into pan and refrigerate.

3. Heat butter, sugar, and salt in a saucepan on medium high heat. Bring to boil and cook for 5 minutes while stirring continuously. 

4. Remove from heat and quickly stir in white chocolate, pudding mix and marshmallow creme. Pour over chocolate fudge layer and refrigerate for up to 4 hours before serving.

Pumpkin Spice Nutella Cookies

makes about 30 cookies

Ingredients:

For pumpkin cookies:

• 1 package pumpkin spice pudding mix
• 1 package pumpkin spice hershey kisses
• 1/2 cup butter
• 1/4 cup cream cheese
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2 1/4 cups flour
• 2 teaspoon cornstarch
• 1 teaspoon baking soda
• pinch of salt

For Nutella cookies:

• 1/2 cup butter
• 3/4 cup brown sugar
• 1 egg
• 1/2 cup nutella
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• pinch of salt

Instructions:

For pumpkin cookies:

1. Combine butter, sugar, egg and vanilla and beat until fluffy for about 5 minutes

2. Add remaining ingredients and mix on low until combined.

3. Refrigerate dough for at least 2 hours

For Nutella cookies:

1. Combine butter, sugar, egg, vanilla and Nutella until fluffy for about 5 minutes

2. Add remaining ingredients and mix on low until combined

3. Refrigerate dough for at least 2 hours

After both doughs have been refrigerated:

1. Form 1 inch balls of dough. Take a dough ball of the pumpkin dough and a dough ball from the Nutella dough and press them together, forming one large ball.

2. Place the large dough balls on a well-greased baking sheet, about 1-2 inches apart. Bake for 12-13 minutes at 350F Degrees. 

3. After the cookies come out of the oven, press a hershey kiss into the center. Let cookies cool and enjoy!

Cookie Butter Cocoa Swirl Cookies with Pumpkin Spice M&Ms

I LOVE COOKIE BUTTER! It is so delicious and I find myself constantly wanting to bake with it. Last time I combined by love for cookie butter and fudge with my Cookie Butter Fudge recipe. This time I'm using a new Trader Joe's Cookie Butter product to make cookies. Yes, cookies out of what is basically crushed up cookies.

Trader Joe's came out with this new product a few weeks back and it is fantastic! I wanted to combine it with something special to make the perfect fall cookie...and I found the perfect ingredient

Pumpkin Spice M&M's, chocolate and cookie butter. It was wonderful combination! The cookies are extremely soft and chewy with just the right hint of pumpkin from the M&M's.

These cookies have turned into a new fall favorite! And if you aren't the biggest chocolate fan, go ahead and substitute just plain cookie butter! Either way this cookie offers a delicious cinnamony, gingerbready and pumpkiny combo that will make you come back for more.

Cookie Butter Cocoa Swirl Cookies with Pumpkin Spice M&M's

makes about 36 cookies

Ingredients:

• 1 egg
• 1/2 cup Trader Joe's Crunchy Cookie Butter
• 1/2 cup Trader Joe's Cookie Butter Cocoa Swirl
• 3/4 cup brown sugar
• 1 1/2 tablespoons vanilla
• 3/4 cups plus 2 tablespoons flour
• 2 teaspoon cornstarch
• 1 1/2 teaspoon cinnamon
• 1 teaspoon caking soda
• pinch of salt
• 1 cup Pumpkin Spice M&M's

Instructions:

1. Cream together egg, cookie butters, brown sugar and vanilla with an electric mixer.

2. Add flour, cornstarch, cinnamon, baking soda and salt, mix well. Add M&M's and mix again.

3. Refrigerate dough for at least 2 hours. After refrigeration, form dough into 2-inch balls and place on a well-greased cookie sheet. 

4. Bake cookies for 8 minutes at 350F degrees.

Cookies n Creme Crunch Brownies

One of my FAVORITE candy bars is Hershey's Cookies n Creme. I am usually not a huge fan of white chocolate but there's something about these candy bars to me that I cannot get enough of.

I decided to use one of my favorite Hershey's products to make cookies n creme inspired brownies. Using a plain brownie mix is such an easy way to get creative in the kitchen. I've previously shared my recipe for Oreo Marshmallow Fudge Brownies which uses a store bought brownie mix with a few fun tweaks that make the biggest difference. Today I'm sharing the cookies n creme brownies I came up with!

The bottom fudge brownie layer is covered with Hershey's Cookies n Creme chocolate and then a final layer of Hershey's Cookies n Creme cereal coated in chocolate rests on top. Yep - you heard right, Cookies n Creme cereal! These are a mix between brownies and rice krispie treats. The crunch of the cereal adds an element to the dessert that is unique and yummy!

I didn't know this cereal even existed! I'm not sure how it tastes on it's own (sounds a little too sugary for my breakfast liking) but it is perfect for these brownies or even just making cereal marshmallow treats! 

Cookies n Creme Crunch Brownies

makes one 13x9 pan

Ingredients:

• 1 package brownie mix (plus ingredients on back of package)
• 1/4 cup hot fudge topping (optional)
• 2 cups miniature marshmallows
• 2-3 king size Hershey's Cookies n Creme chocolate bars
• 1 1/2 cups chocolate chips
• 1 cup white chocolate chips
• 2 cups Hershey's Cookies n Creme cereal

Directions:

1. Mix brownie mix according to directions.  I always add fudge topping to brownie mixes to make when more fudgy and delicious but feel free to skip this step. Bake the brownies according to directions.

2. Break up candy bars and distribute evenly over the brownies. Next sprinkle the marshmallows over the chocolate evenly. Bake for 5-7 minutes.

3. Melt chocolate chips in the microwave for one minute, stirring and repeating until completely melted. Repeat this step with the white chocolate then combine the two chocolates. Pour chocolate over cereal in a bowl and mix well. Spread cereal chocolate mixture over brownies and then refrigerate for 1-2 hours.

Birthday Cake Golden Oreo Confetti Fudge

One of my favorite recipes to date are these Birthday Cake Remix Blondies. Today, I bring you another recipe with one of my all time favorite birthday cake / confetti / funfetti / cake batter / whatever you wanna call it flavors!

This is what I like to call Birthday Cake Golden Oreo Confetti Fudge. These are bite size pieces of heaven in my opinion. The combination of flavors of white chocolate and vanilla from the pudding mix taste just like cake batter! I LOVE to make fudge. I think it's the perfect treat to share with others and is so easy to make. I've shared my recipe for Butterscotch Fudge before, and I've also made numerous types of peanut butter and chocolate fudge but this has been by far my favorite. Maybe I am a little bit bias due to my love for cake batter anything, but you will have to try it for yourself!

I used birthday cake flavor Oreos (which I personally think are absolutely delicious). However if you are not a fan, this recipe would work well with regular golden Oreos or even original Oreos if you're a chocolate fan.

Birthday Cake Golden Oreo Confetti Fudge

makes one 9x9 pan

Ingredients:

• 1 package instant vanilla pudding mix
• 1 cup white chocolate chips
• 3 cups confectioner's sugar
• 6 tbsp butter
• 1/3 cup water
• 6 tbsp rainbow sprinkles
• 8 birthday cake golden Oreos

Instructions:

1. Add water, butter and white chocolate into a microwave safe bowl. Microwave for 1 minute, or until melted. Add instant pudding and mix well.

2. Add confectioner's sugar one cup at a time while mixing.

3. Add in sprinkles and mix together. Crush 4 Oreos and add to the mixture.

4. Pour mixture into a 9x9 pan lined with foil. 

5. Crush remaining Oreos and sprinkle on top. Press them lightly down into the mixture. Add additional sprinkles if desired and also press them down lightly.

6. Refrigerate for about one hour and enjoy! Keep stored in an air tight container. I cut mine into hearts using a small cookie cutter. 

Nutella Stuffed Brownie Bites with Cookie Dough Frosting

I recently shared about my love for Cookie Butter with my recipe for Cookie Butter Fudge. Today I am sharing about a different love for another delicious spread - Nutella!

I've been a fan of this stuff for quite some time now but just got around to baking with Nutella in this recipe for Nutella stuffed brownie bites. These brownies are so easy, using just a simple store bought brownie mix and a few other ingredients for the Nutella filling. I topped them with an AMAZING cookie dough frosting. 

The cookie dough frosting is very simple and tastes just like cookie dough. There are no eggs so it lasts and is safe! I would suggest using this frosting on anything! It would be great on cupcakes or cake, but it was especially good on these brownies.

Nutella Stuffed Brownie Bites with Cookie Dough Frosting

makes about 18 small cupcakes

Ingredients:

For brownies:

• one package brownie mix (include ingredients on box listed to make it)
• 1/2 can sweetened condensed milk
• 1/4 cup Nutella 

For frosting:

• 1/2 stick butter, softened
• 3/4 cup light brown sugar
• 1 teaspoon vanilla
• 1 1/4 cup flour
• 1/2 teaspoon salt
• 4 tablespoons milk
• 1 cup mini chocolate chips

Instructions:

1. Whisk together Nutella and sweetened condensed milk, set aside. Prepare the brownie mix and pour into miniature cupcake tins. If you just want to make a pan of brownies, split the batter into two batches with the Nutella filling in the middle. If using cupcake tins, pour batter into paper liners and then put about 1/2 a teaspoon of the Nutella mixture into each one. Bake according to directions on the brownie mix.

2. Cream together butter and brown sugar at medium speed. Add vanilla and beat well. Mix in flour and salt until it is combined.

3. Gradually add in the milk and beat until fluffy. Fold in chocolate chips. Frost brownies once cooled.

Simple Oatmeal Butterscotch Cookies

I like to make cookies. I like to think up creative cookies, like my Peanut Butter Pretzel M&M Cookies, but sometimes I just want a good old classic cookie. Like oatmeal (Never oatmeal raisin. Raisins are one thing I refuse to bake with.) Oatmeal cookies are delicious. And they sort of make you feel better about eating so many because they are oatmeal - that's healthy right?! I also adore butterscotch as you have probably noticed with the recipes for my Butterscotch Fudge and Seven Layer Bar Pie. So I decided to put the two together!

These two make an excellent flavor combination. I can't get enough! The oatmeal cuts down on the richness of the butterscotch chips. These are great yet simple cookies.

Oatmeal Butterscotch Cookies

makes about 4 dozen cookies

Ingredients

• 1/2 cup butter
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon maple syrup
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups old fashioned oats
• 1 cup butterscotch chips

Instructions

1. Preheat oven to 350F Degrees. Beat butter and sugars together until creamy.

2. Add eggs and maple syrup, beat well.

3. Add combined flour, baking soda, cinnamon and salt. Mix well together.

4. Add in oats and butterscotch chips.

5. Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake 8-10 minutes.

Cookie Butter Fudge

If you have never had cookie butter, then I feel sorry for you. And I suggest you make your way to Trader Joe's immediately to purchase a jar.

This stuff can be found at your local Trader Joe's and it's absolutely delicious. It is essentially Speculoos cookies, a Belgian cookie, almost like a gingersnap but not quite, crushed up into a peanut butter consistency. I had this for the first time last year and crave it frequently now. I wanted to make a yummy treat out of this stuff but it was a long process to think of something good. Should I make some sort of frosting? Cookies? Then I thought of it. Fudge.

I LOVE to make fudge. It's so simple and always so good. It's so easy to transport and share with others as well which is something I love to do with my baked goods and confections. Not only did I use Cookie Butter for the fudge, but I gave it a nice crumbly topping made of Trader Joe's Speculoos Cookies, which are also delicious.

This fudge was incredible. And it is so easy to make. Only a few everyday ingredients and a stop at Trader Joe's and you are set. I highly recommend trying this out, and if you are not a fan of cookie butter (you must be insane), you can always replace it with peanut butter instead.

Speculoos Cookie Butter Fudge

makes one 8x8 pan

Ingredients:

• 2 cups sugar
• 1/2 cup milk
• 1 cup Speculoos Cookie Butter
• 1 teaspoon vanilla extract
• 4 Speculoos cookies, crushed (also available at Trader Joes, optional)

Instructions:

1. In a sauce pan, mix milk and sugar. Bring to a boil. 

2. Mix cookie butter and vanilla together in a medium bowl. Pour boiling mixture over the cookie butter mixture and mix until thick. Pour mixture into a greased or foil lined 8x8 baking dish.

3. Sprinkles cookie crumbles over the mixture and lightly press into the fudge. This makes a nice crumbly top. Refrigerate for 30-45 minutes and cut into squares.

Oreo Marshmallow Fudge Brownies

I love brownies. I love to bake brownies. And although I usually love to make my baked goods from scratch, I think brownies are a good exception because the box mixes are so good and can be turned into delicious creations just by using your imagination. One of my favorite tips to make your box brownies even better is by adding some hot fudge ice cream topping into the batter, or even adding ice cream - like I did with my Birthday Cake Remix Blondies. This time I got creative with Oreos because who doesn't love Oreos? And I decided to throw in some marshmallows because I had a ton laying around.

These brownies are perfectly fudgy and super gooey. A great combination. The Oreos give them a nice crunch to off set the gooey marshmallows. I brought these to a church event and everyone loved them! My dad was a big fan as well.

Oreo Marshmallow Fudge Brownies

makes about 16 brownie squares

Ingredients:

• 1 box brownie mix (and ingredients according to box)
• 1/4 cup hot fudge ice cream topping
• 1 cup marshmallow fluff
• 16 Oreo cookies, broken into quarters
• 1/2 cup miniature marshmallows
• 4 crushed oreos

Instructions:

1.  Preheat oven to 350F Degrees. Mix brownies according to directions on the box. If there is an option for mixing the brownies with two eggs, use those directions. 

2. Add the hot fudge topping into the batter and mix well. Spread half of the batter into a 9x13 baking pan. Place the quartered Oreos on top of the batter, spread around evenly. Drop marshmallow fluff over the Oreos by the spoonful. Spread out evenly as well. Sprinkle half of the marshmallows on top.

3. Spread the other half of the brownie mix evenly over the top. It is ok if if does not completely cover all of the marshmallow. Sprinkle the rest of the marshmallows and some crushed Oreos over the top. Bake for 25 minutes.

Cinnamon Sugar Cookies with Dark Chocolate Covered Acai Berries

I was walking around Costco when I saw the ridiculously large bags of Brookside Dark Chocolate Covered Acai Berries they sell. These can also be found in smaller bags in the candy aisle at your local grocery store. I knew I wanted to bake something with this yummy snack so I picked up a bag but was stumped on what to make. I put on my thinking cap and came up with something that was absolutely delicious.

I decided to make cookies. At first I thought I would go with just a simple chocolate chip cookie base but replace the chips with the acai berries. But I wanted to be adventurous. I wanted to make something I never have before. And the result was wonderful.

These cinnamon sugar cookies were perfectly soft with just the right amount of cinnamon. The dark chocolate acai berries inside are such a pleasant surprise to bite into. Many people thought they were simple chocolate chips but then realized soon it was something else. The fruity element really elevates the cookie to a whole new level. These are a must try!

Cinnamon Sugar Cookies with Dark Chocolate Covered Acai Berries

makes about 4 dozen cookies

Ingredients

• 1 cup sugar
• 1/2 cup butter
• 1 large egg
• 1 teaspoon vanilla
• 1 1/2 cups flour 
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup dark chocolate covered acai berries
• cinnamon sugar (equal amounts of sugar and cinnamon to roll cookie dough in)

Instructions

1. Preheat oven to 350F Degrees.

2. Cream together butter and sugar. Add in egg and vanilla.

3. Combine flour, baking powder, cinnamon and salt and add to butter mixture. Mix well.

4. Add in dark chocolate covered acai berries. Refrigerate dough for at least two hours.

5. Shape dough into balls, about 3/4 inch in diameter. Roll them in cinnamon sugar and place on a baking sheet. Bake for about 10 minutes.

Caramel Macchiato Cupcakes

I am addicted to Starbucks. It doesn't help that my boyfriend is a barista because I am usually getting free drinks, sometimes two a day. And my drink of choice? It is definitely this one.

A caramel macchiato. Milk (I always get soy) with two espresso shots and a huge serving of delicious caramel sauce. I usually get this one iced but it can be enjoyed hot or cold. It is wonderful. I was feeling very inspired to create some sort of Starbucks dessert after visiting the very first Starbucks store in Pike Place Market during a recent trip to Seattle, Washington and I've been missing my barista boyfriend who is currently in Indonesia! I knew I could make something really good based off of my favorite drink. So I came up with these.

Moist espresso coffee cake, topped with creamy caramel frosting. Then I drizzled the cupcakes with a thick homemade caramel sauce. Lastly I topped the cupcakes with a dark chocolate covered espresso bean and a chocolate covered sea salt butterscotch caramel - both purchased at Trader Joe's (my favorite!)

Caramel Macchiato Cupcakes

makes 24 cupcakes

Ingredients:

For the cupcakes:

• 1 1/3 cups flour
• 1/3 cup cocoa
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/2 cup strong brewed coffee
• 2 tablespoons espresso powder
• 1 tsp vanilla extract
• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg

For the frosting:

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 teaspoon salt
• 6 tablespoons milk
• 3 cups sifted confectioners sugar

For the caramel sauce:

• 1 cup brown sugar
• 1/2 cup half n half
• 4 tablespoons butter
• pinch of salt
• 1 tablespoon vanilla extract

*this makes PLENTY of sauce. Feel free to half the recipe but I like to have the extra to use as ice cream topping or for other desserts!

Instructions:

1. Mix espresso powder into brewed coffee and let cool. Preheat oven to 350 F Degrees.

2. Whisk together flour, cocoa, baking powder ad salt.

3. Beat 1/2 cup butter, 1/2 cup sugar and 1/2 cup brown sugar together until fluffy then add the egg.

4. Combine 1/2 cup milk, 1 tsp vanilla and coffee mixture together. Slowly add the flour mixture to the sugar mixture and alternate between the coffee mixture, ending with the flour. Divide batter evenly into cupcake tins, baking for 17-20 minutes

5. Melt 1/2 cup butter in a saucepan. Stir in brown sugar and salt. Bring to a boil and boil for two minutes.

6. Remove from heat and add 6 tbsp milk. Return to heat and bring to a boil. Remove and allow to cool for 20-25 minutes. Beat in confectioners sugar until smooth. Add a few drops of milk if frosting gets stiff. Frost cupcakes once cool.

7. Mix brown sugar, half n half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken. Turn off the heat and and pour sauce into a jar. Keep refrigerated and drizzle over cupcakes when ready to. Garnish cupcakes with dark chocolate espresso beans or other candy if desired!