When I was a little kid I’d go to the grocery store with my mother and when we’d go down the cereal aisle, I’d BEG and PLEAD her for that mini chocolate chip cookie cereal. You know the one. Every kid’s dream come true. I’d grab the box and say, “please please please please please, I’ll never ask for anything again.” All I ever wanted was to eat a giant bowl of mini chocolate chips with milk first thing in the morning. Can you blame me? She’d of course always say no and we’d end up getting that bran cereal with raisins. Talk about a nightmare. Now as an adult I’m putting that cereal on top of cupcakes and eating them for breakfast, so I guess this means I’ve officially made it. These Chocolate Chip Cookie Dough Cupcakes are every cookie dough lover’s fantasy turned reality. The frosting will make you think you’re eating chocolate chip cookie dough straight from the fridge, but better because there’s no raw flour scare involved. Make them as soon as possible.
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It’s fall and that means that we can officially start talking about pumpkin and apple recipes left and right. Everywhere we turn, there they are. I don’t know if I’ve shared this with you all before or not, but my mom works for the Disney Company; has worked there for 27 years now, and so we went to Disneyland a lot as kids, and my favorite treat there has always been their giant caramel apples. Apples dipped in caramel and rolled around in chopped nuts; synonymous to me with fairs, carnivals and amusement parks. I’m still reminded of those trips as a kid whenever I see a caramel apple to this day. That’s why these cupcakes are very near and dear to my heart. They’re meant to taste and look just like those apples I ate all the time. Spiced apple cake topped with a salted caramel buttercream, drizzled with more caramel and then topped with lots of chopped nuts. It doesn’t get any better than these mini cakes this fall, and thanks to my partnership with 
These cupcakes remind me of when I was a kid and my mom would take me to Sizzler for any and all special occasions because it was my absolute favorite restaurant. All you can eat salad bar with breaded and fried chicken wings (no sauce), build your own tacos/nachos, and all you can eat shrimp? You can’t go wrong with any of that. Back to these Black and White Cupcakes though, they remind me of those trips to Sizzler because at the end of the all I could eat binge-a-thon, I would then turn to the dessert table, convincing myself to make room for even more food, but let’s be honest, I didn’t have to work that hard to convince myself to eat dessert. I was a kid for crying out loud. I’d always have the chocolate and vanilla frozen yogurt swirled together, as much as the cup could feasibly hold. I’d then top it with hot fudge sauce and sprinkles and chopped nuts. That swirl of chocolate and vanilla reminds me of the frosting on top of these cupcakes. That’s not where the inspiration came from though. These were born out of my love of 
