Ingredients:

• 1/2 cup unsalted butter
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 1/3 cup unsweetened cocoa powder
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• 1/2 cup all-purpose flour
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• 1/4 teaspoon salt
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• 8 oz cream cheese, softened
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• 1/4 cup granulated sugar
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• 1 large egg yolk
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• 1/2 teaspoon vanilla extract
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Instructions:

Preheat your oven to 350F 175C

Grease and flour an 8-inch square baking pan

In a medium saucepan, melt the butter over low heat

Remove from heat and stir in sugar, eggs, and vanilla extract until well combined

Mix in cocoa powder, flour, and salt until just combined

Spread the batter into the prepared pan, reserving about 1/4 cup for swirling

In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth

Dollop spoonfuls of the cream cheese mixture on top of the brownie batter in the pan

Spoon reserved brownie batter over the cream cheese mixture

Use a knife to swirl the layers together

Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs

Allow to cool completely in the pan on a wire rack before cutting into squares

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 tsp baking powder
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• 1/2 tsp baking soda
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• 1/4 tsp salt
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1/2 cup whole milk
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• 1/2 cup colorful sprinkles
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• 1 batch of your favorite frosting e
• 
  
• g
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• , vanilla, chocolate
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• Back-to-school-themed decorations e
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• g
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• , edible school supplies, mini chalkboards
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Instructions:

Warm your oven up to 350 F 175C and put paper liners in a cupcake tin

Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk

Put away

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Slowly add the dry ingredients one at a time, mixing in between each addition of milk

Start with the dry ingredients and end with the milk

Don't mix any further than that

Be careful not to mix the colors too much when you add the sprinkles

Fill each liner about two thirds of the way to the top with cupcake batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

First, let the cupcakes cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

As soon as the cupcakes are completely cool, frost each one with your favorite frosting

To make them extra special, decorate them with edible back-to-school decorations and small chalkboards

Tell your family and friends about these tasty back-to-school cupcakes! Have a great start to the new school year!

Ingredients:

• 2 cups all-purpose flour
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon salt
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• 3/4 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 1/2 cup colorful sprinkles
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• 1/4 cup powdered sugar
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• 2 tablespoons milk
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• Food coloring optional
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Instructions:

Preheat your oven to 350F 175C

In a bowl, whisk together the flour, baking powder, and salt

In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Fold in the colorful sprinkles

Divide the dough into two equal portions and shape each into a flattened rectangular block

Wrap each block in plastic wrap and refrigerate for at least 1 hour

After chilling, preheat the oven to 375F 190C

Line a baking sheet with parchment paper

Remove the plastic wrap from one dough block and roll it out on a floured surface to about 1/4-inch thickness

Using a cookie cutter, cut out desired shapes and place them on the prepared baking sheet

Bake the cookies for 8-10 minutes or until the edges are lightly golden

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Repeat the rolling and cutting process with the second dough block

In a small bowl, mix the powdered sugar and milk to make a glaze

Add food coloring to the glaze if desired

Once the cookies are completely cooled, drizzle the glaze over them in a criss-cross pattern to resemble a wrapped gift

Let the glaze set before serving or packaging the cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 
  
• 1 1/2 cups granulated sugar
• 
  
• 3/4 cup unsweetened cocoa powder
• 
  
• 1 1/2 tsp baking powder
• 
  
• 1 1/2 tsp baking soda
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• 1 tsp salt
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• 2 eggs
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• 1 cup buttermilk
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• 1/2 cup vegetable oil
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• 2 tsp pure vanilla extract
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• 1 cup boiling water
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• 1/2 cup chocolate chips optional, for extra indulgence
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Instructions:

Start by heating the oven to 350F 175C

You can line a muffin tin with cupcake liners

Sift the cocoa powder, baking powder, baking soda, and salt together in a large bowl

In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract

Mix everything together well

Add the hot water and mix the batter well until it is smooth

There's no need to worry about the batter being too thin

If you want it to taste even more chocolatey, you can fold in the chocolate chips

About two thirds of the way to the top of each cupcake liner, fill it with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After putting the cupcakes in the pan to cool for a while, move them to a wire rack to cool completely

Cakes can be frost and decorated in any way you like once they are cool

Have fun!