Baking

An easy recipe for gooey rice krispie treats with M&MS and a white chocolate drizzle.

White Chocolate Rice Krispies Treats with M&Ms Recipe

These White Chocolate Rice Krispies Treats with M&Ms are super easy, gooey rice krispie treats with M&MS and a white chocolate drizzle.

An easy recipe for gooey rice krispie treats with M&MS and a white chocolate drizzle.

Since the beginning of summer vacation, my kids and I have been on a major rice krispie treat kick. We buy the mega box at Sam’s club, and lasts us about a week (although, I suspect my husband is going through them faster than the kids are).

Basically, we really heart rice krispie treats.

An easy recipe for gooey rice krispie treats with M&MS and a white chocolate drizzle.

And this is the MacDaddy recipe of them all. Insane gooey-ness. M&Ms. And a white chocolate drizzle on top. These White Chocolate Rice Krispies Treats with M&Ms are my hands down favorite rice krispie treat of all time (and that includes, Biscoff RKT, Toasted Marshmallow RKT, and Butterfinger Butterscotch RKT— all of which are hard to beat).

There is something about this flavor and texture combo that is just so right, know what I mean?

An easy recipe for gooey rice krispie treats with M&MS and a white chocolate drizzle.

If you like rice krispie treats, you are going to flip for these! Added bonus: *NO BAKING*

Because it is waaaaaaaaaay too hot for that nonsense. Turn off the oven and dig into these instead! Woot!

Making White Chocolate Rice Krispies Treats with M&Ms

Making White Chocolate Rice Krispies Treats with M&Ms is a simple and fun way to create a colorful, sweet snack that’s perfect for any occasion. Start by melting together butter and miniature marshmallows in the microwave, stirring until the mixture is smooth and creamy. This step takes just a few minutes, and the gooey marshmallow blend will form the sticky base that holds the treats together.

Once the marshmallows are fully melted, mix in the Rice Krispies cereal, ensuring that each piece is evenly coated. The key to adding the M&Ms is to fold them in gently—this helps prevent the candies from cracking or the chocolate from melting too much, preserving the bright, festive look of your treats.

After the mixture is ready, press it gently into a parchment-lined or well-greased 9×9 baking dish. It’s important not to press too hard, as you want the treats to remain light and chewy. Allow the mixture to cool for about 30 minutes, or until it’s firm to the touch and no longer warm.

Once set, cut the treats into bars and drizzle them with melted white chocolate for an extra layer of sweetness. For a final touch, top with additional M&Ms to make your treats even more vibrant and fun. These White Chocolate Rice Krispies Treats with M&Ms are not only easy to make but also a hit with both kids and adults alike!

Enjoy 🙂

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

Peanut Butter and Chocolate Pretzel Bites Recipe

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

I’ve been on a real chocolate and peanut butter kick lately, with three back-to-back Chocolate PB recipes coming your way! Be excited ????.

I like chocolate and peanut butter in all sorts of ways. From the super indulgent recipes like Tagalong Pound Cake, No Bake Peanut Butter Cup Bars, and Peanut Butter Brownie Trifles to healthier recipes like this Super Skinny PB Cup Smoothie or my favorite Peanut Butter Granola.

My favorite way to eat PB will always be in the form of a cookie. Preferably my  Grandma’s Monster Cookies or my mom’s Chocolate Dipped Peanut Butter Cookies!

Or in any of these 75+ Ways to Eat a Reese’s. Obviously.

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

Today’s recipe combines three of my great loves: PB + chocolate, pretzels, and no bake.

Side note: the way to my heart is to make something EASY. And these no-bake bars have do that in spades! 

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

We’re basically mashing these Peanut Butter Cup No Bake Bars (have you made them yet??) with two cups of pretzel crumbs.

Speaking of mashing…

You could put your pretzels in a food processor for a rough chop if you want when you’re making this recipe. But I just dumped mine in a gallon-sized zipper bag and beat them with a rolling pin. It worked out just fine (and one less thing I have to clean).

You can see in the photo above that you don’t need to aim for super fine crumbs. The PB mixture will hold the pretzels together perfectly even if there are some bigger chunks. In fact, you may find that you like having big chunks of pretzel bites in there!

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

You only need 5 simple ingredients for this recipe, and you probably have them all on hand already!

  • creamy peanut butter
  • pretzels (2 cups of CRUSHED pretzels)
  • chocolate chips
  • powdered sugar
  • butter

See? Easy peasy.

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

I added some honey roasted peanuts to the top of mine for some additional crunch (and I like the look of it), but that’s totally up to you.

I also think M&MS would be pretty on point if you’re considering additional toppings ????????.

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

Easy no-bake chocolate peanut butter pretzel bars made with only 5 simple ingredients!

Enjoy!

Indulgent chocolate muffins with a secret ingredient that makes them extra soft, extra fudgy, and extra chocolate-y!

Triple Chocolate Muffins Recipe

Indulgent chocolate muffins with a secret ingredient that makes them extra soft, extra fudgy, and extra chocolate-y!

Indulgent chocolate muffins with a secret ingredient that makes them extra soft, extra fudgy, and extra chocolate-y!

I thought we might all be in the mood for a healthier recipe to balance out all the chocolate chip cookies, Samoas Fudge, and Snickerdoodle Pie we’ve been eating around here lately.

Just kidding. What I meant to say was that I thought we might all be in the mood for muffins that taste like brownies, because who needs to balance out dessert?! More like, let’s make dessert for breakfast! ????

Which is exactly what I did.

Indulgent chocolate muffins with a secret ingredient that makes them extra soft, extra fudgy, and extra chocolate-y!

These muffins are full of whole wheat goodness, healthy fat in the form of coconut oil, and a shot of Greek yogurt for an extra soft and moist center. So you see? Despite their chocolate-y goodness, these muffins really are more substantial than super fudgy cupcakes sans frosting.

I mean. They taste like cupcakes. Or brownies. But they aren’t.

Because these are for breakfast. ????

Indulgent chocolate muffins with a secret ingredient that makes them extra soft, extra fudgy, and extra chocolate-y!

So, besides that Greek yogurt, these muffins are packing a secret ingredient that makes them unbelievably soft and moist– almost cake like, really.

You know how pudding mix makes cookies and cakes super soft and tender? Well, of course, it does the same thing to muffins! Adding a box of chocolate pudding mix (I like Hershey’s Special Dark Chocolate pudding mix, but you can use any chocolate mix) takes these muffins to a whole new level of indulgence.

And did I mention they taste like dessert? For breakfast?! ????

Enjoy!

Soft and moist pumpkin cupcakes topped with my favorite cream cheese frosting and pecans.

Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Soft and moist pumpkin cupcakes topped with my favorite cream cheese frosting and pecans.

Soft and moist pumpkin cupcakes topped with my favorite cream cheese frosting and pecans.

I have to admit, when I look at these cupcakes, all I can see is that cream cheese frosting.

It is just so very ???????? ???????? ????????.

Soft and moist pumpkin cupcakes topped with my favorite cream cheese frosting and pecans.

Back when I thought I wanted to own a cupcake bakery (have I told you about that short lived dream?? Have to say I’m sooooooo glad that didn’t work out!), I would cart cupcakes around to just about everywhere I went, including my full time retail/sales-y/corporate-ish job.

And I remember someone there once saying, “you know, it’s really all about the cake. Anyone can make good frosting, but the cake… you have to really know what you’re doing to make a good cake.”

7-ish years into the business of making A LOT of cakes, cupcakes, frostings, and other desserts nearly every day… I have to respectfully and adamantly disagree.

Soft and moist pumpkin cupcakes topped with my favorite cream cheese frosting and pecans.

Because here’s the thing. A doctored up cake mix makes about as good a cake as I’ve ever had. I’m a cake fiend, and I’m not ashamed to admit I prefer cake mix to from-scratch cakes a good 90% of the time.

This cake mix pumpkin cake recipe has been my go-to for years. It’s simple and easy to remember: cake mix + a can of pumpkin. You could really stop there, but I usually add a little milk, vanilla, and pumpkin pie spice just to give it that “homemade” taste.

Now don’t get me wrong. From scratch cakes have their place. Like I don’t think that  good banana cake can be outdone by a cake mix. And I do actually like Red Velvet from scratch marginally better than a cake mix Red Velvet. But other than that… I hardly see a reason to deviate from my favorite mixes. And that’s the truth.

Classic, creamy, EASY Cream Cheese Frosting recipe

But frosting? I do like the store-bought stuff, and it has it’s place in my recipes for sure. But there are some from-scratch frostings that just cannot be beat by something from the store. Like my mom’s brownie frosting, Grandma’s 6-Layer Cake Frosting, and this soft sugar cookie frosting.

And maybe most especially– CREAM CHEESE FROSTING.

As much as I like store-bought frosting, I have to say that canned cream cheese frosting isn’t even in the same ball-park as homemade cream cheese frosting. It doesn’t even taste like cream cheese! WHAT?!

So when it comes to cream cheese frosting in my recipes, homemade is the only way to go. And it’s really pretty easy as far as frostings go– as long as your expectations are realistic. And what I mean by that is that you can’t treat it like a buttercream. This recipe won’t be as stiff or as sturdy as a decorating buttercream. So don’t plan to do any sharp piping work or anything with it.

But you CAN plan on falling in love with it. It spreads on nice and smooth and creamy. And the flavor is light and dreamy with just a little tang from the cream cheese and a whole lot of vanilla flavor. I love using vanilla paste or crushed vanilla in place of the extract. Can you see those little delicious flecks??

Soft and moist pumpkin cupcakes topped with my favorite cream cheese frosting and pecans.

This recipe is such a keeper, ya’ll. It’s one of those no-fail, timeless classics that’s worth hanging on to and pulling out at least once every Fall.

Enjoy!!

Soft and moist, spiced pumpkin cupcakes perfectly paired with whipped Nutella buttercream.

Pumpkin Nutella Cupcakes Recipe

Soft and moist, spiced pumpkin cupcakes perfectly paired with whipped and fluffy Nutella buttercream. 

Soft and moist, spiced pumpkin cupcakes perfectly paired with whipped Nutella buttercream.

Alright you guys– where are my pumpkin freaks???

And I use the term “freaks” ever so lovingly. Because, don’t I know it, I’m one of them. And now that September is FINALLY here, and we have officially passed the Labor Day benchmark… you know what that means! Yes, my friends. It’s time to pumpkinallthethings. As all the hashtags have been no-so-subtly reminding us for the past 6 days ????.

This year, I’m especially anxious for Fall to get underway because…. I want to move into my house already!!!! I’m like a kid doing the potty dance waiting for this house to get built. Seriously. I love ya September and October– but this year, we’ve got to get a move on!

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In the meantime, we might as well talk cupcakes in order to distract me from my toe-tapping.

And what better distraction than pumpkin cupcakes?? Pumpkin cupcakes with Nutella buttercream to boot!

Not only are these cupcakes (obviously) the culmination of a perfect flavor pairing and utterly, sinfully delicious. But they are also SUPER easy. I used my favorite 2-ingredient pumpkin + cake mix recipe for the base. It’s ridiculously easy peasy.

After that, all you have to do is whip up a simple Nutella buttercream– which is at least 10 times easier than it sounds.

Soft and moist, spiced pumpkin cupcakes perfectly paired with whipped Nutella buttercream.

Happy pumpkin season babes! If you need me, I’ll be creepin’ the construction crew at my future house. ????

Kidding. I bring them donuts. They totally know I’m not weird.

???? ???? ???? ????

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Pumpkin Pudding Muffins Recipe

Pumpkin Pudding Muffins | somethingswanky.com

Yes, yes. I’ve put pudding mix in more baked goods.

I know some of you aren’t wild about pudding mix. Or you live in Australia where the stuff is totally unavailable (you guys should seriously put together some sort of national demand letter to Jell-O by the way, because not having instant pudding mix is crazy-talk!). But I looooooove adding pudding mix to my desserts. I totally throw it in anytime I can (obviously).

In case you’re a little late to the pudding mix scene, here are couple of reasons I love using it in my baked goods and one untested suggestion for a substitution if it’s not available to you…

Pumpkin Pudding Muffins | somethingswanky.com

So here’s the deal with pudding mix going into cookies, breads, muffins, and more: it makes the end result super moist… in the best possible way. “Moist” is such a risky word to use, isn’t it? But sometimes it’s the word for the job! And no way around it– moist baked goods = yummy baked goods.

The second thing I love about adding pudding mix is that it enhances the flavor of the treat. It either adds an extra layer of flavor (like chocolate pudding in a chocolate cookie = double the chocolate! Yum!), or it actually adds a NEW flavor (like cheesecake pudding in peanut butter cookies = peanut butter cheesecake!!). I love both functions.

And in regards to a substitute for pudding mix in baked goods? Well… I don’t think there’s much you can do to replace it for it’s flavor properties. But Averie once mentioned to me that she found using cornstarch worked in cookies in a way that might be similar to how pudding mix does! I haven’t tested that myself, and I’m not sure if she’s done it in more than the one cookie recipe. But it might be something worth trying if instant pudding mix is totally unavailable to you!

Pumpkin Pudding Muffins | somethingswanky.com

Thanks to pudding mix, these muffins are extra soft and fluffy, perfectly moist, and a little extra pumpkin-y. Give them a quick dunk in butter and cinnamon sugar for a perfectly cozy and sweet Fall breakfast!

Rich fudgy brownies that taste like your favorite Thin Mint Girl Scout Cookies!

Thin Mint Brownies Recipe

Rich fudgy brownies that taste like your favorite Thin Mint Girl Scout Cookies!

This post is sponsored by Pillsbury.

Rich fudgy brownies that taste like your favorite Thin Mint Girl Scout Cookies!

Top 5 things I learned in Girl Scouts:

  1. Be careful when hot gluing pennies to hair clips. ????
  2. Send the cookie order form to work with your Dad immediately upon receiving the form.
  3. Show up to meetings twinning with your best friend. With a matching side braid if possible.
  4. Surprisingly, moving up to ‘Brownies’ doesn’t mean you actually get brownies. Who knew?
  5. Always, always, ALWAYS stash the Thin Mints in the freezer as soon as the shipment gets in!

Rich fudgy brownies that taste like your favorite Thin Mint Girl Scout Cookies!

Is there anything in this world better than frozen Thin Mints?!

How about a frozen Thin Mint Brownie?

You guys… THIN MINT BROWNIES! And I don’t mean Thin-Mint-Brownies-that-you-have-to-wait-all-the-way-until-Girl-Scout-Cookie-season-to-make.

I mean whip-em-up-brownies made RIGHT NOW with a whisk and a bowl in your very own kitchen with just 4 simple ingredients. Interested?

Rich fudgy brownies that taste like your favorite Thin Mint Girl Scout Cookies!

Of course you are. Aren’t we all?!

The NEW Pillsbury™ Girl Scout Cookie™- Inspired Baking Mixes provide a way to recreate the crave-worthy flavors of Girl Scout Cookies® at home in the form of brownies, blondies and cupcakes with the ease of a convenient Pillsbury™ Girl Scout Cookie™ Flavored Baking Mix.

I mean, really. It’s about time somebody came up with this! amiright??

Rich fudgy brownies that taste like your favorite Thin Mint Girl Scout Cookies!

Rich fudgy brownies that taste like your favorite Thin Mint Girl Scout Cookies!

I think you’ll love these brownies no matter when you eat them. But my personal opinion is that you should really wait until they’ve cooled completely and given the flavors time to marry a bit before you dig in.

And if you really want them at their very best… just remember Girl Scout Lesson #5. ????

Enjoy! And big thanks to Pillsbury for sponsoring this post.

These moist and ultra fudgy chocolate zucchini muffins are so good. You'll never believe they're full of vegetables!

Triple Chocolate Zucchini Muffins Recipe

These moist and ultra fudgy chocolate zucchini muffins are so good. You’ll never believe they’re full of vegetables!

These moist and ultra fudgy chocolate zucchini muffins are so good. You'll never believe they're full of vegetables!

My CJ is a muffin fiend. It is the only bread I can get him to eat. He won’t touch sandwich bread, buttery soft rolls, fluffy buttermilk pancakes… turns up his nose at all of it.

Don’t ask me how he knows the difference between a muffin and a cupcake, but he does. And apparently the appeal of the cupcake doesn’t even come close to how he feels about muffins. I guess I should feel pretty good about that… but really it just makes me wonder, is he really mine??

I suppose the 25 hours of grueling labor it took to bring him into the world should be enough proof, but his carb snobbery seriously has me questioning things.

These moist and ultra fudgy chocolate zucchini muffins are so good. You'll never believe they're full of vegetables!

These muffins take a big step toward bringing our two worlds together, because these chocolate zucchini muffins really are BETTER than cupcakes. They are ridiculously soft, so fudgy, and utterly indulgent.

You’d never believe that there’s a cup and a half of shredded veggies in there.

So sneaky! ????

My other secret ingredient? Pudding mix!

You know how it makes cakes crazy stupid soft and moist? It does the same thing in muffins.

These moist and ultra fudgy chocolate zucchini muffins are so good. You'll never believe they're full of vegetables!

Did I mention that these freeze really well? They do! So when you’re up to your eyeballs in zucchini this summer, make a double (or triple!) batch of these to stash in the freezer. And just set them out at room temp to thaw when you are ready to dig in.

Enjoy!

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

Peanut Butter Nutella Banana Muffins Recipe

My mom’s famous banana bread muffins made with peanut butter and swirled with Nutella. We didn’t have a crumb left!

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

If you need me to convince you that peanut butter and Nutella and banana muffins are a match made in heaven.. then you are possibly on the wrong site. ????

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

People ask me all the time what I do with all the treats I bake. All.the.time.

I guess I should be flattered that people don’t take one look at me and think that I eat every single thing that comes out of my kitchen. But, oh, if they only knew how many of my baked goods never quite make it out the door to all the places I intend to send them.

Well, I’d be horrified. So I’m glad that they don’t know. But what I’m confessing is: I eat a lot of it myself.

Case in point: these muffins.

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

I took one bite, and I was gone. Or rather… the muffins were gone! ????

Super soft, moist banana bread bursting with peanut butter flavor and swirled with Nutella. A LOT of Nutella. So, so, so, good.

And so comforting! I don’t if it’s just me, but these are all flavors that just make me feel good and cozy on the inside. My mom’s banana bread always makes me feel that way. But adding the peanut butter and the Nutella added to that even just a little bit more.

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

Of course, OF COURSE, the key to any great banana bread recipe is to use incredibly ripe bananas (how to quickly ripen bananas). Like, almost rotten ripe. I mean, if they’re moldy and leaking… then no. Gross.

But soft and squishy and super brown– YES. Those are exactly the bananas we want in this recipe. Overripe bananas will add a tremendous amount of natural sweetener and moisture to any recipe. So we definitely want them in these.

🍌🍌🍌 CELEBRATE BANANAS with us: our favorite Banana Bread Recipes 🍌🍌🍌

My mom’s recipe that I’m basing this variation on typically calls for a little additional oil. But we’re going to skip that this time, since we’re adding peanut butter which will take care of the fat needed to help keep the bread soft. Plus, it tastes good ????.

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

When it comes time to swirl in the Nutella, I actually like to step a little outside of the box here. Instead of just adding the Nutella directly to the batter, I actually like to mix it INTO a portion of the batter, and then swirl the Nutella batter into the remaining batter.

Nutella batter = more Nutella taste = better.

These muffins are great warm out of the oven. But like all banana bread recipes, they’re even better at room temp. Something about cooling and sitting for a while really gives the flavors a chance to stand out!

Enjoy!

Chewy, fudgy brownie cookie bars with a marshmallow swirl, and graham cracker crust layer, and semi-sweet chocolate chips.

Nutella Brownie S’mores Cookie Bars Recipe

Chewy, fudgy brownie cookie bars with a marshmallow and Nutella swirl, graham cracker crust layer, and milk chocolate chips.

Chewy, fudgy brownie cookie bars with a marshmallow swirl, and graham cracker crust layer, and semi-sweet chocolate chips.

If you’ve been hanging around Something Swanky for any amount of time at all really, you know my love of these brownie cookies. And if you’ve been stopping by for a little longer than that, then you also know that I’m obsessed with s’mores.

Bringing the two together was simply the natural progression of things.

Chewy, fudgy brownie cookie bars with a marshmallow swirl, and graham cracker crust layer, and semi-sweet chocolate chips.

Ok, so… Brownie Cookie Bars. You may be wondering why I took brownies and turned them into cookies and then took those cookies and turned them back into bars. Yeah?

And the answer is… I wanted something a little firmer than brownies, like a cookie, but still basically brownies. Ergo: my favorite brownie cookie recipe baked into bars.

So, yeah. They’re basically still brownies. A little firmer on the tops and bottoms than a brownie, but still just as rich and fudgy in the centers. I know it’s a little backwards, but just trust me on this. It works.

Chewy, fudgy brownie cookie bars with a marshmallow swirl, and graham cracker crust layer, and semi-sweet chocolate chips.

Speaking of centers… would you get a load of that?! ????

Sandwiched in between these rich and fudgy brownie cookie bars is a thick and gooey layer of marshmallow cream, Nutella, and a ridiculously perfect, buttery graham cracker crust.

YES. All that. ????

Chewy, fudgy brownie cookie bars with a marshmallow swirl, and graham cracker crust layer, and semi-sweet chocolate chips.
Chewy, fudgy brownie cookie bars with a marshmallow swirl, and graham cracker crust layer, and semi-sweet chocolate chips.

These are so, so, SO easy to make. You’ll only need one bowl– and you can make the graham cracker crust layer in a ziplock bag like I did, so there aren’t even any extra dishes needed there!

Starting with the brownie cookie dough. It’s simply a variation on a box mix recipe. You will need an actual box mix, but don’t follow the recipe on there for brownie batter. I’m giving you a different set of ingredients and measurements that will create a different texture than what you’d get using the recipe on the box. More cookie-like, remember?

Next up, a dreamy graham cracker crust. I ALWAYS make graham crusts in a bag. It’s so much easier, less mess, less fuss, so it really just makes sense. Place the graham crackers in a gallon-sized zip bag and crush them up using a rolling pin until they are fine crumbs. Toss in the butter and sugar, and then nuke the whole bag for about 30-60 seconds, until the butter melts. After that, all you have to do is mush the mixture in the bag until the crust comes together! Dump it out over the brownie layer and press it down, easy peasy.

The marshmallow cream and Nutella layer is probably the hardest part, because they’re both so sticky. But if you have a release ice cream or cookie scoop, that pretty much solves all your problems. I just scoop on what I need and spread it just a little with an offset spatula.

Add some more brownie cookie to the top and your milk chocolate chips, and…

Bake.

Drool.

And then top with ice cream.

Chewy, fudgy brownie cookie bars with a marshmallow swirl, and graham cracker crust layer, and semi-sweet chocolate chips.

Obviously.

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Oreo Brownies with Vanilla Buttercream Recipe

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Ultra fudgy brownies. Buttercream piled sky high. Stuffed with Oreos. And topped with an obscene amount of sprinkles and more Oreos.

This is a brownie lover’s dream.

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

I used my mom’s from-scratch brownie recipe and my favorite homemade buttercream for today’s recipe. And they go together better than peanut butter and jelly ????.

This recipe is so, so easy! But if you really wanted to make it fool proof, you could even use a box brownie mix and store bought frosting. Seriously. Go ahead, I won’t tell. You’ll still end up with outrageously decadent, gorgeous, swoon-worthy brownies.

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.

Once you have the brownie batter mixed up, these come together pretty quickly. Spread about 1/3 of the batter on the bottom of the dish, and then layer the Oreos over that. Pour the rest of the brownie batter on top and spread it out so that all the Oreos are covered. Having brownie batter on both the bottom and top of the Oreos ensures that fudgy goodness will soften up the Oreos a little bit, so that they sort of “melt” into the brownie making it even richer.

I baked my brownies in a 9×13, but you could also bake them a little thicker and use an 8×8 baking dish instead. Just be sure to alter the baking time, they’ll need a little bit longer in the oven. And you’ll probably want to half the buttercream recipe as well.

Or not.

In my house, we all agree that the frosting is the best part…

PicMonkey Collage

 

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

Hummingbird Cupcakes Recipe

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

You already know that I’m obsessed with Southern food, thanks to my Carolina roots. And these Hummingbird Cupcakes are nothing if not good and Southern ????.

…because the fried chicken leg is the obvious official emoji of the South, right? ????

Anyway. The point is, if you are looking for a sweet Southern treat that is perfect for spring and summer, look no further! Banana bread and cupcake rolled into one, these pretty cups are packed with sweet summer flavors and topped with a rich cream cheese frosting.

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

Step one. You’ll need two overripe bananas, so that you get the maximum sweet banana flavor in your cupcakes. I’ve seen a lot of recipes that call for chopped bananas, but I can’t stand the texture of banana chunks in a cupcake. So in my recipe, we’re mashing the bananas and mixing them into a smooth batter.

Some other ingredients you’ll need:

  • crushed pineapple, with the juice
  • coconut
  • pecans

And, of course, make sure you have cream cheese for the frosting. It’s heavenly. ????

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

Each tender bite is bursting with the sunny flavors of banana, pineapple, and coconut. Cinnamon adds a bit of warmth to the mix, and the pecans add a perfect touch of crunch.

If you’re anything like me, you’ll feel like these ingredients shout SPRING ☀️ and SUMMER ???? and the arrival of beautiful warm days filled with blue skies.

This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.

The thick layer of cream cheese frosting is what elevates these from glorified muffins to glorious cupcakes! It’s my very favorite frosting recipe, because even though it’s rich and creamy, it’s somehow light and fluffy too. And it’s so easy to whip up, which is always a plus.

And if WHEN you make a batch for yourself, don’t forget to tag me on Intagram! I can’t wait to see what you bake up ????!