12 Delicious Brownie Cupcakes Recipes

Zesty, rich, and irresistibly chocolatey, brownie cupcakes are the perfect treat to satisfy your sweet tooth any day of the week. Whether you’re a baking novice or a seasoned pro, our roundup of 12 delicious brownie cupcake recipes promises something for everyone. From classic fudgy delights to innovative twists, get ready to preheat your oven and dive into these mouthwatering creations that are sure to impress!

Chocolate Fudge Brownie Cupcakes

Lusciously rich and decadent, these Chocolate Fudge Brownie Cupcakes are a sublime fusion of moist brownie and fluffy cupcake, offering the best of both worlds. Perfect for any occasion, they promise to delight with their deep chocolate flavor and irresistible texture.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for a smoother texture)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred for even distribution)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup granulated sugar (can be adjusted slightly for sweetness preference)
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is not too hot to avoid scrambling the eggs.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cupcakes tender.
6. Gently stir in the chocolate chips, then divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to cook slightly from residual heat, so it’s okay if they’re not completely dry.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These cupcakes boast a fudgy center with a delicate crumb, enveloped in a rich chocolatey goodness. For an extra touch of indulgence, serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Peanut Butter Swirl Brownie Cupcakes

Delightfully decadent, these Peanut Butter Swirl Brownie Cupcakes merge the rich, fudgy depth of classic brownies with the creamy, nutty allure of peanut butter, creating a dessert that’s as visually stunning as it is delicious. Perfect for any occasion, they promise to elevate your baking repertoire with their sophisticated swirls and indulgent flavors.

Ingredients

• 1 cup unsalted butter, melted (or any neutral oil for a lighter version)
• 2 cups granulated sugar
• 4 large eggs, room temperature (for smoother batter)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder, unsweetened
• 1/2 tsp salt
• 1/2 cup creamy peanut butter (adjust to taste for more or less swirl)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined to avoid overmixing.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Warm the peanut butter slightly for easier swirling, then dollop a teaspoon onto each cupcake. Use a toothpick to swirl the peanut butter into the batter for a marbled effect.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep them fudgy.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

The result is a batch of brownie cupcakes with a perfect balance of dense, chocolatey goodness and smooth peanut butter swirls. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as is for a satisfyingly rich dessert.

Salted Caramel Brownie Cupcakes

These Salted Caramel Brownie Cupcakes are a decadent fusion of rich chocolate and buttery caramel, topped with a sprinkle of sea salt for that perfect sweet-salty contrast. They’re ideal for those who appreciate the finer details in dessert, offering a sophisticated twist on classic brownies.

Ingredients

• 1 cup unsalted butter, melted (cool slightly before using)
• 2 cups granulated sugar
• 4 large eggs, room temperature (for smoother batter)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup all-purpose flour, sifted (to avoid lumps)
• 3/4 cup cocoa powder, unsweetened (Dutch-process preferred)
• 1/2 tsp salt
• 1/2 cup salted caramel sauce (homemade or store-bought)
• Sea salt flakes, for garnish (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
4. Sift together the flour, cocoa powder, and salt in a separate bowl to ensure no lumps remain.
5. Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the cupcakes tender.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, drizzle each cupcake with salted caramel sauce and sprinkle with sea salt flakes for garnish.

Creating a luxurious texture that’s dense yet moist, these cupcakes boast a deep chocolate flavor complemented by the gooey caramel and a hint of salt. Serve them slightly warmed to enhance the caramel’s flow, or pair with a scoop of vanilla ice cream for an indulgent dessert experience.

Double Chocolate Chip Brownie Cupcakes

Kneading the boundaries between a decadent brownie and a moist cupcake, these Double Chocolate Chip Brownie Cupcakes emerge as a sublime fusion, promising to enchant the palate with their rich, chocolatey depth and tender crumb.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free batter)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 cup granulated sugar
• 2 large eggs (room temperature for smoother incorporation)
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to dense cupcakes.
6. Gently stir in the chocolate chips.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Tip: An ice cream scoop ensures uniform size and easy cleanup.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Heavenly in texture with a crackly top and fudgy center, these cupcakes are a chocolate lover’s dream. Serve them slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an irresistible contrast.

Mint Chocolate Brownie Cupcakes

Unveiling a dessert that marries the refreshing zest of mint with the deep, indulgent richness of chocolate, these Mint Chocolate Brownie Cupcakes are a sublime treat for any occasion. Perfectly balanced and elegantly presented, they promise to delight the senses with every bite.

Ingredients

• 1 cup all-purpose flour (sifted for a lighter texture)
• 1/2 cup unsweetened cocoa powder (for a rich chocolate flavor)
• 1/2 tsp baking powder (ensure it’s fresh for optimal rise)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup unsalted butter, melted (or any neutral oil for a lighter version)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs (at room temperature for better incorporation)
• 1 tsp pure vanilla extract (for depth of flavor)
• 1/2 tsp peppermint extract (adjust to taste for mint intensity)
• 1/2 cup chocolate chips (for gooey pockets of chocolate)
• Green food coloring (optional, for a vibrant mint hue)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla and peppermint extracts.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cupcakes tender.
6. Gently stir in the chocolate chips and a few drops of green food coloring if using, until evenly distributed.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to cook slightly from residual heat, so it’s okay if they’re slightly underdone.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Just as they are, these cupcakes boast a moist, fudgy interior with a delicate crumb, punctuated by bursts of melted chocolate and a cool mint finish. For an extra touch of elegance, drizzle with melted chocolate or top with a dollop of mint-infused whipped cream before serving.

Raspberry Cheesecake Brownie Cupcakes

Delightfully decadent, these Raspberry Cheesecake Brownie Cupcakes merge the rich, fudgy depth of brownies with the creamy tang of cheesecake, all punctuated by the bright burst of fresh raspberries. Perfect for any occasion, they promise to elevate your dessert game with minimal fuss.

Ingredients

• 1 cup unsalted butter, melted (cool slightly before using)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup all-purpose flour (spooned and leveled)
• 3/4 cup cocoa powder, unsweetened (sifted to avoid lumps)
• 1/2 tsp salt
• 8 oz cream cheese, softened (full-fat for creaminess)
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined to avoid overmixing.
5. Divide the brownie batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. In a separate bowl, beat the cream cheese until smooth, then gradually add sugar, egg, and vanilla, mixing until creamy.
7. Gently fold in the raspberries, being careful not to break them up too much.
8. Spoon a dollop of the cheesecake mixture onto the center of each brownie batter-filled liner.
9. Bake for 20-25 minutes, or until the edges are set but the center is slightly jiggly.
10. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Velvety and rich, these cupcakes offer a delightful contrast between the dense brownie base and the light, fruity cheesecake topping. Serve them chilled with a dusting of powdered sugar and a few fresh raspberries on top for an extra touch of elegance.

White Chocolate Macadamia Brownie Cupcakes

Just when you thought brownies couldn’t get any more indulgent, these White Chocolate Macadamia Brownie Cupcakes come along to prove otherwise. Combining the rich, fudgy texture of a brownie with the delicate crunch of macadamia nuts and the creamy sweetness of white chocolate, this dessert is a symphony of flavors and textures.

Ingredients

• 1 cup unsalted butter, melted (cool slightly before using)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup all-purpose flour (sift for a lighter texture)
• 1/2 cup cocoa powder, unsweetened
• 1/2 tsp salt
• 1 cup white chocolate chips (plus extra for topping)
• 1/2 cup macadamia nuts, chopped (toast lightly for enhanced flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift together the flour, cocoa powder, and salt, then gently fold into the wet ingredients until just combined.
5. Fold in the white chocolate chips and chopped macadamia nuts, reserving some for topping.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For an extra touch, melt additional white chocolate chips and drizzle over the cooled cupcakes, then sprinkle with the reserved macadamia nuts.

Decadently rich with a perfect balance of chewiness and crunch, these cupcakes are a dream for any dessert lover. Serve them slightly warm with a scoop of vanilla ice cream for an unforgettable treat that blends hot and cold, soft and crunchy in every bite.

Espresso Brownie Cupcakes

Perfectly blending the rich, deep flavors of espresso with the indulgent sweetness of chocolate, these Espresso Brownie Cupcakes are a sophisticated twist on a classic dessert. Ideal for coffee lovers and sweet tooths alike, they promise a delightful balance of bitterness and sweetness in every bite.

Ingredients

• 1 cup all-purpose flour (sifted for a lighter texture)
• 1/2 cup unsweetened cocoa powder (for a deep chocolate flavor)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup unsalted butter, melted (or any neutral oil for a lighter version)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs (at room temperature for better incorporation)
• 1 tsp vanilla extract (pure for the best flavor)
• 2 tbsp espresso powder (dissolved in 1 tbsp hot water, adjust strength to preference)
• 1/2 cup semi-sweet chocolate chips (for added texture and richness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the mixture is not too hot to avoid cooking the eggs.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to dense cupcakes.
6. Stir in the dissolved espresso and chocolate chips until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to cook slightly from residual heat once removed from the oven.
9. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Decadently rich with a moist, fudgy center, these Espresso Brownie Cupcakes are a coffee-infused delight. Serve them slightly warmed with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Red Velvet Brownie Cupcakes

Red velvet brownie cupcakes blend the rich, velvety texture of classic red velvet with the dense, fudgy goodness of brownies, creating a decadent treat that’s as visually stunning as it is delicious.

Ingredients

• 1 cup unsalted butter, melted (or any neutral oil)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup cocoa powder, sifted
• 2 tbsp red food coloring (adjust for desired vibrancy)
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup white chocolate chips (optional for extra richness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
4. Sift in the cocoa powder and add the red food coloring, mixing until the batter is uniformly red.
5. Gently fold in the flour and salt until just combined, being careful not to overmix.
6. If using, fold in the white chocolate chips for an added layer of flavor.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nowhere does indulgence meet elegance quite like in these red velvet brownie cupcakes. Their moist, fudgy interior paired with a slight crunch on the edges makes them irresistible. Serve them dusted with powdered sugar or drizzled with cream cheese glaze for an extra touch of luxury.

Nutella Stuffed Brownie Cupcakes

Magically rich and indulgent, these Nutella Stuffed Brownie Cupcakes are a decadent twist on the classic brownie, offering a gooey, chocolate-hazelnut surprise in every bite. Perfect for those who cherish the deep, fudgy texture of brownies paired with the creamy allure of Nutella, this recipe promises to elevate your baking repertoire.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 3/4 cup unsweetened cocoa powder (sifted for a smoother texture)
• 1/2 teaspoon salt (enhances chocolate flavor)
• 1 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 2 cups granulated sugar (for that classic brownie sweetness)
• 4 large eggs (room temperature for better incorporation)
• 2 teaspoons vanilla extract (pure for best flavor)
• 1/2 cup Nutella (chilled for easier handling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined, ensuring no lumps remain for a uniform batter.
3. In a large bowl, mix the melted butter and sugar until fully incorporated. Tip: The mixture should look shiny and smooth.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract for depth of flavor.
5. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the brownies tender.
6. Scoop a tablespoon of batter into each cupcake liner, then place a teaspoon of chilled Nutella in the center. Cover with another tablespoon of batter, sealing the Nutella inside. Tip: A small offset spatula can help smooth the top.
7. Bake for 20-25 minutes, or until the tops are set and a toothpick inserted into the brownie part comes out mostly clean. Tip: The Nutella will remain gooey, so don’t overbake.
8. Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Unbelievably moist and rich, these cupcakes boast a crackly top with a molten Nutella center that’s irresistibly delicious. Serve them slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Almond Joy Brownie Cupcakes

Combining the rich, fudgy depth of brownies with the tropical allure of Almond Joy, these cupcakes are a decadent twist on classic flavors. Crafted for those who cherish the interplay of chocolate and coconut, each bite promises a symphony of textures and tastes.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free batter)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup granulated sugar
• 2 large eggs (room temperature for smoother incorporation)
• 1 tsp vanilla extract
• 1/2 cup sweetened shredded coconut (toasted for enhanced flavor, optional)
• 1/2 cup chopped almonds (lightly toasted for a nuttier profile)
• 1/2 cup chocolate chips (milk or dark, according to preference)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is not too hot to avoid scrambling the eggs.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to dense cupcakes.
6. Gently stir in the shredded coconut, chopped almonds, and chocolate chips.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The cupcakes will continue to set as they cool.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Soft yet crumbly, these brownie cupcakes are a delightful contrast of textures, with the chewiness of coconut and the crunch of almonds. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert experience.

Cookies and Cream Brownie Cupcakes

Lusciously decadent and irresistibly creamy, these Cookies and Cream Brownie Cupcakes are a dreamy fusion of rich chocolate and crunchy cookie bits, perfect for elevating any dessert table with their sophisticated charm.

Ingredients

• 1 cup unsalted butter, melted (cool slightly to avoid cooking the eggs)
• 2 cups granulated sugar (for a less sweet version, reduce by 1/4 cup)
• 4 large eggs, room temperature (for a smoother batter)
• 1 tsp vanilla extract (pure extract recommended for best flavor)
• 1 cup all-purpose flour (sift to avoid lumps)
• 1/2 cup cocoa powder, unsweetened (Dutch-processed for deeper flavor)
• 1/4 tsp salt (enhances the chocolate taste)
• 1 cup crushed chocolate sandwich cookies (plus extra for garnish)
• 1/2 cup white chocolate chips (or dark chocolate for contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
4. Sift together the flour, cocoa powder, and salt, then gently fold into the wet ingredients until just combined.
5. Fold in the crushed cookies and white chocolate chips, reserving some for topping.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Garnish with additional crushed cookies before serving for extra crunch and visual appeal.

With a fudgy brownie base speckled with cookie pieces and melty chocolate chips, these cupcakes offer a delightful contrast of textures. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent dessert experience.

Conclusion

Exploring these 12 Delicious Brownie Cupcake Recipes offers a treasure trove of sweet delights perfect for any occasion. Whether you’re a novice or a seasoned baker, there’s something here to satisfy every craving. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!