Blondie Overload Cupcakes | The Domestic Rebel

Blondie Overload Cupcakes | The Domestic Rebel

Prep Time Prep: 15m Cook Time Cook: 20m Total Time Total: 35m

Yield: 18

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Cakes/Cupcakes

Everyday Ingredients, Extraordinary DessertsBlondies are my dessert soulmate. But when you pair blondies with cupcakes, it becomes LIFE-CHANGING. And honey, change is goooooood.

  • FOR CUPCAKES:
  • 1 box yellow cake mix
  • 1 pint Ben & Jerry's Rockin' Blondies ice cream, softened to room temperature
  • ⅓ cup oil
  • 3 eggs
  • ¼ cup brown sugar
  • FOR FROSTING:
  • 2 sticks butter, softened
  • ⅔ cup brown sugar
  • 2 tsp vanilla extract
  • 4 cups powdered sugar
  • Milk (to thin icing, if necessary)
  • Cooked blondies, cut into bite-sized cubes
  • Caramel sundae syrup
  • Butterscotch chips
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners; set aside.
  2. In a large bowl, beat together the cake mix, softened ice cream, oil, eggs and brown sugar with an electric mixer until completely combined, about 2 minutes. Evenly distribute the batter among the muffin tins, filling about ¾ full.
  3. Bake for approx. 15-17 minutes or until tops are just about set and have a golden hue. Cool the cupcakes completely.
  4. In the bowl of a stand mixer, beat together the butter, brown sugar and vanilla until creamy. Gradually add the powdered sugar, about 1 cup at a time, until frosting is light, fluffy, and holds it shape well. Use the milk to thin the icing if it is too thick.
  5. Pipe the icing high onto the cooled cupcakes. Garnish with the crumbled/cubed blondie pieces, butterscotch chips and drizzle with caramel sundae syrup. If you want to get extra fancy, sprinkle with some coarse sea salt before serving. Store leftovers airtight in the fridge, about 4 days; however, best served the same day-next day.

Ingredients

  • FOR CUPCAKES:
  • 1 box yellow cake mix
  • 1 pint Ben & Jerry's Rockin' Blondies ice cream, softened to room temperature
  • ⅓ cup oil
  • 3 eggs
  • ¼ cup brown sugar
  • FOR FROSTING:
  • 2 sticks butter, softened
  • ⅔ cup brown sugar
  • 2 tsp vanilla extract
  • 4 cups powdered sugar
  • Milk (to thin icing, if necessary)
  • Cooked blondies, cut into bite-sized cubes
  • Caramel sundae syrup
  • Butterscotch chips

Instructions

  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners; set aside.
  2. In a large bowl, beat together the cake mix, softened ice cream, oil, eggs and brown sugar with an electric mixer until completely combined, about 2 minutes. Evenly distribute the batter among the muffin tins, filling about ¾ full.
  3. Bake for approx. 15-17 minutes or until tops are just about set and have a golden hue. Cool the cupcakes completely.
  4. In the bowl of a stand mixer, beat together the butter, brown sugar and vanilla until creamy. Gradually add the powdered sugar, about 1 cup at a time, until frosting is light, fluffy, and holds it shape well. Use the milk to thin the icing if it is too thick.
  5. Pipe the icing high onto the cooled cupcakes. Garnish with the crumbled/cubed blondie pieces, butterscotch chips and drizzle with caramel sundae syrup. If you want to get extra fancy, sprinkle with some coarse sea salt before serving. Store leftovers airtight in the fridge, about 4 days; however, best served the same day-next day.