Cherry Cheesecake Muffins

Happy Halloween!! These muffins are so fun for holidays! I picked up a $10 skull pan from target to make them extra spooky. You could definitely use a muffin tin as well. I made them for our kids sleep over and everyone was so excited!

The muffin batter is insanely easy and the light cheesecake filling comes from whipping the cream cheese mixture until it looks like whipped cream. You can use any fruit filling. Pumpkin or apple butter would also be amazing. We liked the cherries for the spook factor ๐Ÿ˜‚


1/2 cups of apple cider

1/2 cup granulated sugar

1/2 cup dark brown sugar

1 egg plus 1 egg yolk

3 tbsp of melted salted butter

2 tbsp of vanilla extract 

1 tsp cinnamon 

1 tsp of nutmeg 

1 tsp of baking powder

1 tsp baking soda 

2 cups of AP flour 


1/2 granulated sugar 

3 tbsps of cinnamon


8 oz of room temp cream cheese

8 oz of room temp butter

1 cup of powdered sugar

1 tbsp of vanilla extract

1/4 cup of heavy cream

1 cup of fruit filling


Preheat the oven to 350 degrees.

Mix the flour, sugars, baking powder, baking soda, and spices together.

Add in the apple cider,melted butter, vanilla and eggs.

Do not over mix. The batter should be thick.

I like putting my batter into a ziplock for more control but you can spoon out as well.

Grease or spray your pan. Add in the batter. Filling 3/4 of the way. (These will rise!)

Bake for 10-15 minutes until golden brown and set.

Roll in the cinnamon sugar and let cool.

Whip the butter and cream cheese on high for 2-3 minutes. Add in the powdered sugar and vanilla. Slowly add the cream in, a little at a time. Mix on high. You may not need all the cream. You are just looking for a thick whipped cream texture. Refrigerate while the muffins cool.

I like using the handle of a spoon to hollow out the middles of the muffins.

Fill half way with the cream cheese mixture and top with a spoonful of fruit.

Let me know if you try these out!! Enjoy!

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Cookies and Cream Spider Cake

We had a wild Halloween weekend filled with kids! Friday the kids dressed up and we went to a food truck event. I was so excited about my Chicago dog until I saw Patrick’s bulgogi tacos. Everything was delicious and the weather was gorgeous!

On Saturday the nephews came so we had 5 kids ranging between 6-11. They convinced me that we just had to have a cake for dessert.

When I was checking out at target I saw these unicorn chips so I already had cookie dough resting.

I baked three layers of dark chocolate cake and whipped up a true chocolate buttercream. I always use a good quality cocoa powder and salted butter. Rodelle gourmet cocoa is my favorite.

After evening out my layers, I crumbed the scraps and set them to the side. I made a vanilla buttercream and added my cake crumbs for my cookies and cream frosting.

The spider was actually super easy. I used more cake scraps and shaped it before dipping in melted chocolate. Then just piped frosting on top.

I frosted the entire cake including layers with the chocolate buttercream before going back over with the cookies and cream frosting.

Decorate any spooky way you want!


Chocolate cake layers from your favorite recipe or box mix

6 cups of powdered sugar

2 sticks of salted butter

1/2 cup of cocoa powder

1/2 cup of heavy cream

2 tbsp of vanilla extract

1 tsp of cinnamon

1 cup of chocolate chips melted

Sprinkles, cookies and candies for decorating


Beat 1 stick of butter, 1 tbsp of vanilla, cinnamon, and cocoa powder

Add in 3 cups of powdered sugar slowly using up to 1/4 cup of cream until you have desired consistency

Mix the remaining butter, sugar and vanilla add in some crumbs from your chocolate cake scraps whip with the remaining cream until light and airy

Frost the layers and do your crumb coat with chocolate buttercream

Finish frosting with the vanilla

Use melted chocolate for web designs or your chocolate spider

Decorate as desired!

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Chocolate Ganache Cake

chocolate ganache cake

Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.

chocolate ganache cake

I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!

viking range kitchen

It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.

viking range kitchen

Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.

All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!

Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!

chocolate ganache cake

chocolate ganache cake chocolate ganache cake

Chocolate Ganache Cake
Recipe Type: Baking, Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 6
Moist chocolate cake with a hint of espresso, silky chocolate buttercream, rich espresso ganache.
  • 1 1/4 cup of AP flour
  • 3/4 cup of high quality cocoa powder ( I used Rodelle Organic Cocoa Powder)
  • 1 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 eggs plus 1 egg yolk
  • 1 tsp of salt
  • 1/2 cup canola oil
  • 2 cups of boiling water plus 1 pack of instant espresso
  • Buttercream:
  • 1 stick of soft butter
  • 1/2 cup of cocoa powder
  • 1 tsp of vanilla or chocolate extract
  • 1/4 cup of cream
  • 2 cups of powdered sugar
  • Ganache:
  • 4 oz of chopped semi sweet chocolate
  • 1/2 cup of cream
  • 1 tsp of instant espresso or coffee extract
  • Optional:
  • Sugar cookies, spooky candy, marshmallow, oreos
  1. Preheat the oven to 350 degrees.
  2. Spray three 6 inch pans or two 8 inch pans to prep
  3. In a large mixing boil add the sugar, eggs, oil, extract.
  4. Mix together the remaining dry ingredients and add in mixing slowly.
  5. Pour in the espresso water very very slowly.
  6. If using a mixer you may need to scrap the bottom and sides to fully incorporate all the dry ingredients.
  7. Batter will be thin.
  8. Bake for 30 minutes or until set.
  9. For the buttercream:
  10. Mix the butter and 1 cup of sugar
  11. Add the extract and cocoa powder
  12. Alternate the remaining sugar and cream until desired consistancy
  13. Should be thicker than whipped cream, but easy to spread
  14. For the ganache:
  15. Pour the espresso, chocolate and cream into a microwave safe bowl and microwave in 30 second intervals until chocolate is smooth.
  16. After the layers have cooled
  17. Level them off with a knife and spread buttercream in between layers
  18. Spread a very thin layer of butter cream over the cake to crumb coat
  19. Leave in the freezer or fridge for 15 minutes to set
  20. Spread cooled ganache over the cake. (important to cool or your cake will melt all over)
  21. For the decorating:
  22. I made a tombstone and men out of sugar cookie dough
  23. I pulsed oreos into a “dirt”
  24. For the marshmallows I melted 2 cups and just pulled pieces with my fingers (warning!!! very messy!!!!)
  25. I used remaining cake pieces for form a grave
  26. Be creative! Or just eat as is!

chocolate ganache cake chocolate ganache cake

Enjoy!!!!! And don’t forget to check out Macon Appliance Mart if you are in the Western North Carolina area!

chocolate ganache cake


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Caramel Chocolate Cake With Nutella Frosting

halloween cake

Halloween treats are my favorite kinds of desserts to make! This Caramel Chocolate Cake is no different. I used a basic chocolate cake batter and elevated it with layers of salted caramel, nutella frosting, and sugar glass shards. I will warn you- these sugar shards were pretty sharp. They taste awesome, but I removed them from the cake before the kids dove in. Just in case.

halloween chocolate cake

You may be wondering what those green splats are on the glass. They were supposed to be spiders… I tried to draw them on while the sugar was setting because I wanted it to look like they were inside the glass. Kind of a big fail. They ran all over creating a slime look. According to Patrick’s son it was really cool, but I still want to try again with the spiders.

The frosting is my favorite chocolate buttercream with a hint of nutella and the bloody topping is salted caramel sauce with a little food coloring.

chocolate cake

I love a cake with surprise filling. I lined the edges of each cake layer with nutella frosting then filled the rest of the space with caramel sauce. It makes for a really moist and flavorful cake!

Caramel Chocolate Cake With Nutella Frosting
Recipe Type: Chocolate Cake, Dessert
Prep time:
Cook time:
Total time:
Serves: 8
Chocolate cake filled with caramel and nutella frosting. Topped with sugar glass shards and even more caramel.
  • For the cake:
  • 1/4 cup of melted salted butter
  • 1 cup of sugar
  • 1/2 cup of hot coffee ( I used caramel coffee)
  • 1/2 cup of cocoa powder
  • 1 egg at room temp
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • For the frosting:
  • 4 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • 1/2 cup of cocoa powder
  • 2 tbsp of nutella
  • 1 stick of room temp butter
  • 2 tbsp of heavy cream
  • For the salted caramel:
  • 1 cup of brown sugar
  • 4 tbsp of butter
  • 1/4 cup of cream
  • 1/2 tsp of sea salt
  • 1/2 tsp of red food coloring
  • For the glass:
  • 1 cup of sugar
  • 1/2 cup of water
  1. Preheat the oven to 350 degrees.
  2. I added all the ingredients except the coffee to a large bowl and mixed on low until just combined.
  3. Slowly pour in the coffee.
  4. Mix. The batter with be pretty thin.
  5. Pour into three 6in greased pans or two 8 inch greased pans.
  6. Bake for 25 minutes or until there is no longer a jiggle in the center.
  7. While cakes are cooling prep the frosting.
  8. Mix together the butter and sugar.
  9. Mix in the cocoa.
  10. Add the vanilla and cream.
  11. When you have the desired consistency add in the nutella.
  12. I like my frosting on the thicker side, but still spreads easy.
  13. For the salted caramel:
  14. In a small sauce pan melt the butter and add in the sugar. Bring to a boil.
  15. Turn off the heat and add the cream.
  16. Stir until thickened.
  17. Add food coloring and salt.
  18. For the sugar shards:
  19. Bring water and sugar to a boil in a small sauce pan.
  20. Pour on a baking sheet and allow to cool.
  21. Break into pieces once hard (about 15 minutes)
  22. Pipe a thin line of frosting around the inside cake layers then fill with caramel.
  23. Stack layers then continue to frost until entire cake is covered.
  24. Decorated with sugar shards and drizzle with remaining caramel.

This looks like a ton of steps, but I promise it only took me 2 hours with the cooling times. Probably 45 minutes of active time. It is so worth the time! Feel free to get creative. You can skip the nutella and add extra chocolate if you want! It is definitely the time of year to get creative!


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Caramel Corn Apple Stuffed Cupcakes

caramel corn apple cupcakes

I am so excited for the fall season! This is my first official Halloween post. I have so many things happening this month that I can’t wait to share! These caramel corn apple stuffed cupcakes look complicated, but actually didn’t take me long at all. I started with a vanilla cupcake and added cinnamon apples, then topped with caramel buttercream and spicy caramel corn. I added some candy corn for fun then drizzled salted caramel over everything.

caramel corn apple cupcakes

This recipe is for a half dozen cupcakes. I wanted to make a smaller size because usually cupcake recipes can make up to 24 cupcakes at a time and that is just too much for me. You can double or triple this recipe if you need more.

caramel corn apple cupcakes

My favorite part of these has got to be the caramel corn topper. Patrick and I always pick up a bag of “cave man crunch” which is popcorn tossed in caramel with peanuts and cayenne pepper. It is so delicious and one of our favorite after dinner desserts. I thought it would be amazing with these apple cupcakes. If you are not a fan of candy corn you can definitely skip using them. I just really liked the way they added color and matched my cupcake wrappers.

caramel corn apple cupcakes

Caramel Corn Apple Stuffed Cupcakes
Recipe Type: Dessert, Cupcakes
Prep time:
Cook time:
Total time:
Serves: 6
Vanilla cupcakes stuffed with cinnamon apples then topped with caramel butter cream and spicy caramel corn.
  • For The Cupcakes:
  • 1/4 cup of sugar
  • 1 egg at room temp
  • 1/3 cup of milk
  • 1 tsp pure vanilla extract
  • 1/4 cup of salted butter melted
  • 1/2 cup of AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • For The Filling:
  • 1 gala apple peeled and chopped
  • 1 tsp cinnamon
  • 1 tbsp butter
  • For The Buttercream:
  • 3 cups of powdered sugar
  • 1/4 cup of heavy cream
  • 2 tbsp of caramel sauce
  • 1 stick of salted butter
  • For The Caramel Corn:
  • 3 cups of sugar
  • 3 tbsp of butter
  • 1 tbsp of water
  • 1/4 cup of cream
  • 2 tbsp of coconut oil
  • 1/2 cup of yellow popcorn kernels
  • 1/2 tsp of baking soda
  • 1 tsp of salt
  • 1 tsp of cayenne pepper
  • sea salt
  • Caramel sauce for topping
  1. For the cupcakes:
  2. Preheat the oven to 350 degrees.
  3. Cream the butter, sugar and vanilla.
  4. Add the egg.
  5. Add in the baking powder, flour, and cinnamon.
  6. Slowly mix in the milk.
  7. Pour into cupcake liners.
  8. For the apple filling:
  9. In a microwavable bowl mix chopped apples, butter and cinnamon.
  10. Microwave on high for 3 minutes.
  11. Mix then add one tbsp to the top of each cupcake.
  12. Bake for 15-20 minutes until golden brown.
  13. For the buttercream:
  14. Cream the flour and sugar together.
  15. Add in the caramel.
  16. Add cream until desired consistency.
  17. For the caramel corn:
  18. Heat coconut oil over medium high on the stove top.
  19. Add the kernels and cover.
  20. Slowly shake the pot until kernels are all popped or until the popping slows.
  21. In a small sauce pan heat butter, sugar and water over medium low.
  22. Do not stir.
  23. Leave for 5-10 minutes until the sugar turns golden.
  24. Add the cream and stir very quickly.
  25. Add the baking soda and pepper.
  26. It will start to bubble a lot.
  27. Keep stirring until it slightly thickens.
  28. Remove from heat.
  29. Toss the pop corn in the caramel and let sit for 10-15 minutes.
  30. Break apart.
  31. To assemble:
  32. Take a cooled cupcake and swirl the buttercream on top.
  33. Add the candy corn and caramel corn.
  34. Drizzle with caramel sauce and sea salt.

caramel corn cupcake

These cupcakes are so amazing. So sweet and salty. My two favorite things!


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