Keeper of the Lost Cities cake topper

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In a large bowl, stir the brown sugar, eggs, and vanilla until combined.


In a small bowl, stir the flour, baking powder and salt until combined.


When the butterscotch mixture has cooled, pour into the large bowl and stir to combine 
with the brown sugar/egg/vanilla mixture. Add the flour mixture and stir until just mixed. 


Stir in 2 cups of the marshmallows, 1 cup of chocolate chips and 1/2 cup of the butterscotch 
chips.

Spread the batter evenly into the prepared baking pan. Top with the remaining marshmallows, chocolate, and butterscotch chips, scattering evenly. Drizzle entire can of sweetened & condensed milk evenly over the top. 


Bake for 25 to 30 minutes or until set. Top will be browned but still quite gooey. 
Cool, completely (at least 2-3 hours) and serve! 


Fitz’s Favorite Chocolate-Mint Ripplefluffs

Ingredients:

1/2 cup melted butter
1/2 cup sugar
1/2 cup packed brown sugar
2 beaten eggs
2 tsp vanilla
1/3 cup cocoa
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup mini semi-sweet chocolate chips
Chocolate mint candies (Andies mints recommended)
Chocolate sprinkles

Directions:

Preheat oven to 350F

Line cupcake pan with foil liners (paper will work, but brownies tend to stick).

In large mixing bowl, combine melted butter, both sugars, vanilla and beaten eggs until smooth. In separate bowl combine the flour, cocoa, salt and baking powder. Fold dry ingredients into wet ingredients. Fold in chocolate chips. Scoop by 1/4 cup into prepared cupcake pan. Press 1 chocolate mint candy into the center of each and smooth batter over the top. Top with sprinkles. Bake 350 for 20-25 minutes. Remove from oven and place a second chocolate mint candy on top . Let cool 10 minutes then remove from pan to cooling rack and allow to cool completely.

Yield: 10-12 Ripplefluffs

Sophie’s Special Butter-Toffee Ripplefluffs

Ingredients:

12 tbsp ( 1 1/2 sticks ) unsalted butter melted and slightly cooled
1 1/2 cups packed brown sugar
2 large eggs beaten
4 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup white chocolate chips
3/4 cup toffee pieces (for those with nut allergies–smashed Werther’s Original hard candies work perfectly)
15 chocolate kisses
Rainbow Sprinkles

Directions

Preheat oven to 350F

Line cupcake pans with foil (paper works, but will stick more). In large mixing bowl, combine the melted butter and brown sugar until smooth. Add beaten eggs and vanilla and mix well. In a separate bowl, combine flour, baking powder and salt. Fold dry ingredients into wet ingredients until just combined. Fold in white chocolate chips and toffee pieces. Scoop by 1/4 cup into prepared pan. Press a chocolate kiss into the center of each and smooth batter over the top. Add sprinkles. Bake 350 for 20-25 minutes. Let cool in pan 10 minutes then remove to cooling rack.

Yield: 12-15 Ripplefluffs

Mallowmelt Cupcakes

Ingredients for Cupcakes:

1 box of yellow cake mix
1 tsp vanilla extract
1 cup semisweet chocolate chips
1 cup butterscotch chips
2 tbsp flour

Ingredients for Frosting:

1 cup softened butter
1 7-oz jar of marshmallow crème
3 ½ cups powdered sugar
2 ½ tsp vanilla extract
3-4 tbsp milk

For Cupcakes:

Start with one box of your favorite yellow cake mix (note: works best if there’s pudding in the mix)

Follow the directions on the box

Add vanilla to prepared mix

Line 12-24 cupcake pans (depending on box mix) with paper or foil liners

Pour mix evenly into prepared pans

In a separate bowl, combine semi-sweet chocolate chips with 1tbsp of flour

In another bowl, combine butterscotch chips with 1tbsp of flour

Sprinkle some of each type of chips into each cupcake and very lightly press into batter

Bake as directed. Allow to cool before frosting

For the Marshmallow Frosting

Combine butter, marshmallow crème, powdered sugar, and vanilla in a large mixing bowl

Add 1tbsp of milk and beat with electric mixer

Check consistency and repeat with additional tbsp. of milk (up to 4 tbsp) until desired smoothness is reached