In an Instagram Minute
Medically reviewed by Christiana George Updated Date: January 6, 2026


Just when I though May was busy, then came June. I have not had much time to breathe yet. Every weekend has been taken up by family events. The most important one being my daughter’s birthday. So of course I was busy making treats for her. Here is what I have been doing for those that don’t follow my on Instagram.

First up were some treats for her party at school. I made some cookie dough cupcake pops. You can find the recipe and the how-to here.

Then I made some cupcakes fop her party at a miniature golf place with her friends and cousins. I just used a Funfetti cake mix and made some buttercream frosting. I used some green candy melt to make the leaves. I drew the leaves on a wax paper and then peeled them off when the candy melt set.

Pink and green glittery sprinkles added the final touch. My daughter thought they were pretty, which is not bad considering she mostly likes boys stuff and her favorite color is blue.

When I asked her what she wanted on her cake for the family party we were having after her friend’s party, she said she wanted an outer space theme. Yes, leave it to my daughter to make my life challenging. She has a fascination with outer space, planets, constellations, and stars ever since Santa brought her the Children’s Atlas of the Universe two years ago.

I didn’t want to disappoint her, so I racked my brain for a way to make it work. For the frosting, I bought a can of blue frosting and added some black frosting to it to make it darker. I swirled on some extra black frosting to give the cake more dimension and brushed on some edible glitter dust for added effect.

For the planets, I used an Oreo and cream mixture to form the balls. Then dipped them in candy melt and painted on them with gel food coloring. They were not the best looking things, but not bad for someone who does not do cake decorating for a living. My daughter was pretty impressed and thrilled that she had planets on her cake.

Of course, when she saw me adding the little pearl balls for the stars, she asked me to make some constellations. Seriously? I just busted my hump making these planets. Sheesh! I did try to make some, but it wasn’t really that easy. Those little pearl candies are very slippery creatures. I also couldn’t find a way to make edible rings for the planets, so I had to resort to vellum paper from my scrapbooking stash. Other than that everything was edible.

The inside was a just a white cake (from a box) that I filled with some homemade dulce de leche and strawberries. I got lots of props on the cake the day of the party. I was able to make it all the way through to the blowing out of the candles when out of nowhere, I got slammed with a stomach virus. I had to quietly slip away from the party and spent the rest of the day in bed. Not cool.

At least this time, the virus did not cause me to pass out face first and smash up my face. But it did put a kink in my Father’s Day plans. I was not able to indulge in all the yummy food my mom made for brunch.

Now I am almost back to my regular eating. I am trying to keep it healthy. But I am dying to get back to baking some yummy treats. Next week is my last week of work, after that I will have more free time to do the things I love. So stay tuned!
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Chocolate Caramel Cupcakes with Soynut Butter Frosting


Ok, so Thanksgiving is almost here and Christmas is right behind and there is so much to do. Cooking, baking, shopping, decorating, wrapping. Of course relaxing is not one of them. Instead of stressing out, I made cupcakes. Who needs yoga? Have a cupcake.

For the cupcakes, I used the recipe on the back of the Hershey’s Cocoa can, except replacing 1 cup of sugar for 1 cup of caramel. The cupcakes were great, but not much caramel flavor. I will have to add some more next time.

For the frosting, I adapted the recipe I used to make my Peanut Butter Fluff Frosting. I used soynut butter instead of peanut butter. The combo of the salty soynut butter and the sweet chocolate cupcakes was just what I was looking for. I even drizzled some extra caramel on top and added dark chocolate sprinkles to finish it off.
Chocolate Caramel Cupcakes with Soynut Butter Frosting
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake dessert chocolate caramel soynut butter marshmallow fluff cupcake
Ingredients (32 cupcakes)
For the cupcakes
- 1 cup sugar
- 1 3/4 cups all purpose flour
- 3/4 cup Hershey’s Dark Cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup caramel (or caramel topping)
- 1 cup boiling water
For the frosting
- 1 stick unsalted butter, softened
- 1 cup creamy soynut butter
- 4 cups powdered sugar
- 1/2 cup marshmallow fluff
- 5-6 tablespoons milk
Instructions
For the cupcakes
Heat oven to 350 F. Line muffin tins with cupcake liners.
In a large bowl or stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, vanilla, and caramel. Beat on medium speed for about 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared muffin tins using a small ladle. If you use a regular scoop like I did, you will make a mess.
Bake at 350º F for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
For the frosting
With a mixer, blend butter and soynut butter until smooth.
Sift in confectioners’ sugar and beat on low speed.
Add milk and increase speed to high.
Add fluff. Beat for 1 minute.
Using a small spatula or a cake decorating tip and bag, add frosting to the cupcakes.
Drizzle with extra caramel and sprinkle with dark chocolate bits if you want.
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