What is this Halloween in February nonsense, you say? It’s called…I could delay this post and schedule it in October of this year but it seems so weird when these were all done pre-Chiplet and I want this October to be with ideas for a family with 2 kids and not just the Fudgelet. So, maybe you don’t have a need for a spider cake in February, but maybe you do? Maybe you can use the same idea to make a heart cake? Or something else fun?
There is a reason for this cake…and a reason it is this shape. Can you guess?
Because you can never have too many coffee cake recipes….here is another one. I feel like each one can be so different. This one got my interest because you mix the “streusel” into part of the batter.
When I made these, Fall had just started. I wanted to make a new dessert since we had just finished the last one. As I was flipping through, I remembered liking the spice cupcakes I had made from this Food Network pamphlet, and decided to try a different recipe from it. I saw Chocolate Marshmallow cupcakes and was excited. Then, I changed some of the ingredients a bit, added graham crackers to turn them into proper s’mores and was very happy with the result. These turned out much better than my previous attempts at recipes like this.
I have made ice cream cakes and cupcakes before, but I needed to share this on here to show what I just learned. Even though it’s past summer and you might not care about ice cream anymore. Even if you never considered making ice cream cakes before. I am here to tell you that they are fairly easy, and definitely easier than making a layer cake. Both the decorating and the making parts.
Obviously I can’t ruin the surprise before the break, so this is all you can see right now…
These are meant to be like the store-bought chocolate cakes with cream in the middle. Lots of brands make a version of it…and these were pretty fantastic. Soft, good chocolate flavor, but not too rich…and then a sweet frosting for the middle.