Mini Blueberry Pie Cookie Cups

Blueberry Pie Cookie Cups | Revamperate Blueberry Pie Cookie Cups | RevamperateI’m not sure why summer makes me think of pie. Fall also makes me think of pie. Maybe I just like pie?

Since it might as well be summer here in SoCal, I decided to share what I think is a summery recipe for mini blueberry pie cookie cups! Cookie cups are a fun thing to try if you’ve never made them before, and they’re like an escape from traditional cookies that offer so many more opportunities for parings. My caramel apple cookie cups are still one of my favorite recipes, but you can use cookie cups as a base to fill with so many things. In this case, pie! 

I used a sugar cookie cup base (exactly like your usual cookie recipe!) and filled each one with homemade blueberry filling and then topped with a small dollop of homemade whipped cream. If you want to simplify the recipe, you can absolutely swap the filling and whipped cream for store bought. Cookie cups are a great individual dessert perfect for parties, and they’re actually quite simple. If you can make cookies, you can make cookie cups!

Blueberry Pie Cookie Cups | RevamperateFor the sugar cookie cups:

  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar 
  • 1 egg
  • 1/2 tsp vanilla extract 
  • 1 1/2 cups flour 
  • 1/2 tsp baking soda
  • 1 tsp corn starch 
  • Pinch of salt

To make the cookie cups, preheat the oven to 350 degrees and grease a mini muffin pan with cooking spray.

In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugar together. Then add the egg and vanilla and mix to combine. Scrape the bowl and mix in the dry ingredients on low speed until just combined. Use a spoon or cookie scoop or scoop out small balls of dough and place in each mini cavity, pressing each piece in lightly with your fingers. The dough should touch the sides but not be impacted. Each cavity should be about 3/4 full. 

Bake for about 8 minutes until the edges are very lightly brown. Remove from the oven and immediately press a teaspoon or tablespoon into each piece of dough. This will give it the cup look. Look cool in the pan. 

Blueberry Pie Cookie Cups | RevamperateFor the blueberry filling:

  • 1 cup blueberries (fresh or frozen)
  • 1/2 tsp lemon juice
  • 3 tbsp granulated sugar 
  • 1 tsp corn starch

In a small saucepan on the stove, combine the blueberries, sugar and lemon juice. On low heat, let the blueberries break down and form a syrup, stirring occasionally with a spoon or spatula. Once it’s formed a light syrup and the blueberries remain whole but soft (about 5 minutes), add the corn starch and mix to combine. The corn starch acts as a thickening agent. Set aside or move to the fridge to cool completely. 

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar 

To make the whipped cream, whip the heavy cream on high speed with a whisk attachment for several minutes, adding powdered sugar a little at a time until peaks form. 

To assemble the cookie cups, carefully remove the cookie cups from the pan, add a spoonful of cooled blueberry filling and top with a dollop of whipped cream. You can store these for about two days once assembled, but note that the blueberry filling will eat away at the cookies the longer they sit, so I recommend that you assemble them right before serving. You can store the individual parts of the recipe for several days without any problems. 

So, do they taste like summer? Enjoy!

Black Forest Cupcakes

Black Forest Cherry Cupcakes | Revamperate Black Forest Cherry Cupcakes | Revamperate
Cherries were never my favorite fruit, but I LOVE me some black forest cupcakes. With a cherry filling and whipped topping, these cupcakes are deliciously decadent. You will think a restaurant served you a cupcake on a silver platter, but no, you can make them at home in as little as an hour. You can easily cut corners by using boxed cake mix, which is what these are made with…I’m a busy person, ok? Plus, I’ve been a bit under the weather this past week so I’m happy to cut a few corners, which is also why I’ll try to keep this post short and sweet. Of course, you can use your favorite chocolate cupcake recipe instead of a box mix.

Black forest cupcakes ingredients (makes 20-24 cupcakes):

  • 1 box of chocolate cake mix (preferably not devils food cake)
  • Eggs (per box instructions)
  • Water (per box instructions)
  • Oil (per box instructions)
  • 1 can cherry pie filling

First, mix the cake. Follow the directions on the box and distribute the batter evenly between lined cupcake cavities. Baking times will vary depending on the cake mix. I used Betty Crocker Triple Chocolate Fudge cake mix, and I think that was a good choice. I would not recommend using a devils food cake mix. Go with something a little more on the decadent or fudgy side to go with the cherry filling and whipped cream.

Black Forest Cherry Cupcakes | Revamperate
Whipped cream frosting ingredients:

  • 1 pint of heavy whipping cream
  • 4 tbs powdered sugar
  • 1 tsp vanilla extract
  • Chocolate bar (for shaved topping)

While the cupcakes cool, begin whipping up the frosting. I guess frosting is a bit of a stretch because this is technically whipped cream masquerading as frosting, but it’s still the best. It also keeps these cupcakes from being too overpowering because the topping is light and fluffy to balance out the rich cupcake. With a whisk attachment, whip the cream on high speed for a couple minutes, adding in the vanilla and sugar while it whips. Continue to whip until you see the cream becoming thick. Stop the mixer and pull out the whisk to check if it forms peaks in the whipped cream. That’s how you know it’s done! You want it to be thick so that you can properly pipe the frosting.

Black Forest Cherry Cupcakes | Revamperate Black Forest Cherry Cupcakes | Revamperate
Once the cupcakes have cooled, core them with a corer or just with a knife, which is actually my preferred method. Fill it with cherry pie filling, about enough for 2-4 cherries and some syrup. Move the whipped cream frosting to a piping bag and pipe it onto the cupcakes, starting in the middle and piping out instead of piping it up high. Put a cherry in the middle of the frosting with a little syrup.

For topping, use a small cheese grater to shred the side of a chocolate bar and sprinkle the shavings over the cupcake for good measure to make them extra pretty. Serve and enjoy! Your friends will think you bought these at a high end restaurant (hopefully)!

Easy Chocolate Pudding with Homemade Whipped Cream

Easy Chocolate Pudding with Homemade Whipped Cream | Revamperate Easy Chocolate Pudding with Homemade Whipped Cream | Revamperate
When I was a kid, I remember loving to make chocolate pudding from that powdered Jell-O box mix. We’d shake it up in a Tupperware container with milk and let it sit in the fridge until it was ready to eat, and I loved that pudding. Still do. BUT homemade is always better, right?

Although I’m not sure adult me can compete with my childhood love of powder pudding mix, I sure did try, and my chocolate pudding was pretty darn good. Take that, 8-year-old me. This really easy chocolate pudding recipe is light and creamy and offers all the taste of chocolate without feeling overwhelming. Plus, topped with homemade whipped cream and chocolate shavings, it’s a wonderful treat for those weekday evenings when you just want something light but chocolatey. Plus, it not too bad for those of us trying to trim our hips (yes, that a big goal for me right now…and I’m not making any progress).

Chocolate pudding ingredients:

  • 3 tbs sugar
  • 1 tbs cocoa powder
  • Pinch of salt
  • 1 tbs chocolate chips
  • 2 tbs corn starch
  • 1 cup low fat milk

First, whisk together the corn starch, cocoa powder and sugar in a small saucepan to remove any lumps. On low-medium heat, whisk in the milk and stir well. Let the mixture heat until almost boiling, and remove from heat. Stir in the chocolate chips and pour the mixture into a bowl (or individual bowls) and cover with plastic wrap. Leave the container in the fridge for 1-2 hours before eating, but first you’ll want to make this homemade whipped cream. Sorry, this is where those calories go…but it’s worth it. In my opinion, homemade whipped cream will always be better than store-bought, and it’s also really easy to make.

Whipped cream ingredients:

  • 1 pint heavy whipping cream
  • 4 tbs powdered sugar
  • 1 tsp vanilla extract

I’ve used different recipes for making whipped cream, but this one is great for making it a little thicker for piping and it’s not overly sweet. First, beat the whipping cream with a whisk attachment on high speed for several minutes. Add the powdered sugar and vanilla while it whips and watch it become increasingly fluffy. You will know it’s done when you form peaks in the whipped cream by removing the whisk. Thick is good, so whip it for a little bit longer if you’re not sure about it.

Once the chocolate has set, either pipe the whipped cream on top like I did with this awesome parfait server my mom got my for Christmas, or just throw a dollop of it on a bowl of pudding and dig in. The whipped cream totally makes it…enjoy!