What’s the ultimate dessert? A cookie cupcake with raspberry frosting! This cupcake has an Oreo cookie tucked inside a moist and chocolatey center, everybody will love this special treat. Who could possibly say no to that? Ok…not a chocolate lover? That’s easy, just tuck vanilla sandwich cookies in vanilla cupcakes. Store un-frosted cupcakes, in an airtight container, at room temperature, for up to 2 days.

Cookie Cupcakes with Raspberry Fluff Frosting
Yield: 12 cupcakes

You’ll need: 12 standard muffin cups lined with paper liners

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour (spooned and leveled)
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 large egg
1 large egg yolk
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
12 cream-filled chocolate sandwich cookies
3 Tablespoons seedless raspberry jam
3 cups marshmallow topping
1/3 cup confectioners’ sugar

*** For directions please watch the video.

Want more cupcake recipes? Try these…

Chocolate Chip Cookie Cupcakes
Raspberry-Filled Molten Chocolate Cupcakes
Jam Cupcakes with Chocolate Frosting


No time to bake?
Got three ingredients?
Got 15 minutes?
Then I have a recipe for you! These no bake chocolate cherry cookies will be your go to recipe that adults and kids will love. The best of all is that you only need just three easy ingredients: cornflakes cereal, dried cherries, and melted chocolate! These cookies are ready in about 15 minutes and not much clean up. Watch and learn how it is made! These cookies can be stored in an airtight container, up to 1 week. Out of cornflakes? Puffed rice cereal, shredded wheat, or even granola would work nicely here too.

Chocolate Cherry Cookies
Yield: 18 cookies

3 cups cornflakes
1/2 cup dried cherries
10 ounces bittersweet chocolate, finely chopped (1-3/4 cups)

*** For directions please watch the video.

Want more no bake cookie recipes? Try these…

Crunchy Chocolate Treats
Chocolate–Peanut Butter Cereal Bars
Cranberry-Oat Cereal Bars
Honey Nut Cereal Bar


Take advantage of the citrus season and try this beautiful and bright bundt tangerine cake with a tangerine glaze. Have a slice with a cup of tea and enjoy! Make this cake a day ahead: Let glaze set, then cover and store at room temperature.

Tangerine Bundt Cake with Citrus Glaze
Yield: 12 servings

You’ll need: 12-cup Bundt cake pan

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
2 cups granulated sugar
6 large eggs
2 Tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 6 tangerines)
2 Tablespoons orange-flavored liqueur, such as Grand Marnier
3/4 cup low-fat plain yogurt
1 teaspoon pure vanilla extract

For the Glaze
1-1/2 cups confectioners’ sugar
3 Tablespoons tangerine juice (from 2 tangerines)

*** For directions please watch the video.

Want more bundt cake recipes? Try these…


Blueberry-Lemon Bundt Cake
Chocolate Bundt Cake
Tangerine Bundt Cake with Citrus Glaze