Heeeeeeyyyyy! As all of you know, I just returned to from a fantastic visit to Disneyland for the opening of the 2017 Disney California Adventure Food and Wine Festival! But I also had a blast checking into all of my favorite spots.
I made a point to get to one place especially — the new Sprinkles located in the Downtown Disney District in Disneyland Resort!
You guys — I make NO secret about my deep and abiding love for Sprinkles. Well, my love for cupcakes in general goes deep. After all, Disney Cupcakes are some of my favorite things ever.
And there’s something well, magical, frankly, about having Disney and Sprinkles located in the same place.
And now, I can enjoy that Disney Sprinkles fun whether I’m in Walt Disney World or Disneyland!
As I entered the store, a glance at the menu showed me that many of my favorites were available on the day of my visit. This outlet is much smaller than the Disney Springs store, however.
It doesn’t offer ice cream or coffee drinks like its sister location in Walt Disney World. Alas, no Cupcake ATM, either.
But no bother…there’s still plenty of delicious available. And while I looked through the case, I spied a brand new item!
This guy caught my eye: the Cookie Cupcake. This guy is being tested at most of the Sprinkles stores across the country right now. (So that means you can get it in Disney World’s Disney Springs location, too!)
After reading the description — Chocolate Chip Yellow Cake, lined with a Crust made of Cookie Crumbs, and topped with Brown Sugar Frosting — I knew I had to make it my own.
But the proof is always in the pudding, right? I mean, description aside, I need to judge for MYSELF. And that’s just what I did. Here’s my very own Cookie Cupcake, for your consideration.
I seriously LOVE the garnish of Cookie Crumbs and Chocolate Chips pressed into the icing. Because I totally believe that a cupcake called a Cookie Cupcake should look like a cookie. And it does, right?
But I had to investigate those claims of Chocolate Chips and a Cookie Crumb Base. And they were there. It’s all there.
If you know me at all, you know that graham cracker crusts are some of my favorite things in the world. So a Cookie Crust?! Yes puh-lease.
When I cut into the cake, I found a good balance of Cake to Crust to Frosting to Garnish.
The cake was moist and — this is going to sound bad, but IMO it’s actually wonderful — the cake reminded me of a chocolate chip mini muffin. Ba ha ha ha! It was so yum.
And the rich Brown Sugar Frosting was seriously crazy. It MADE the cupcake. You know when you’re making cookies and you mix the brown sugar with the soft butter first…and then you eat all of that and have to start over again? Wait…that’s just me? Well, anyway, if you WERE like me and HAD tasted that insanely rich combo of salted butter and brown sugar…yeah, that’s what this tastes like.
Seriously — I need this to be a regular thing, because I’m thinking it would make an amazing Cupcake Sundae.
And that’s just it. The flavor is being tested, so there’s no telling how long it will hang around (although the Cupcake Powers That Be said you should be able to find it at least through May). But Sprinkles, if you’re listening, Please keep it. And Readers, if this looks good to you, go get it now!
So — I want to hear from all of you now. Is the Cookie Cupcake on your list? Leave a comment and let me know below!