Totally Stuffed: Cupcake-Filled Croissants Recipe

The list of foods that are made more awesome by being stuffed in croissants is pretty immense and far-reaching, from the sweet (chocolate, almonds, cream cheese) to the savory (ham, cheese, hot dogs).

So I was pretty sure that a buttery blanket of croissant dough would have the same awesomeness-enhancing effect on leftover birthday cake (or, in this case, a leftover birthday season cupcake, from the delectable Jubilee Cupcakes).

And guess what? It turned out pretty good. While the frosting can melt out a bit and get messy, it does lends an extra-buttery richness (and a nice color contrast, as mine had pink frosting), and the cake crumbs give it an extra-carbohydratey boost, perfect for carbo-loading if you're about to run a marathon (or, you know, just a tasty snack if you're not).

Want to give it a try? Here's how I did it.

Birthday Cake-Filled Croissants


  • 1 leftover cupcake (or, 1 leftover slice birthday cake)
  • 1 package ready-to-bake croissants (you know, the kind in a roll)
  • Extra butter, to brush on top (if you're into that)


  1. Preheat oven to the temperature directed on the croissant package.
  2. Unroll the croissants. In the center of each, place a chunk of birthday cake, crumbled up (with frosting!). Roll them up, or (as I did with some of them) form the dough into little dumplings around the cake.
  3. Place on a sheet. If desired, brush tops with melted butter (why not?).
  4. Bake for the time specified on your croissant package. When you open the oven, you may discover that the frosting has oozed a bit out of the sides, but don't worry--plenty was probably able to melt into the croissant dough. Plus, once it cools just a bit, you can kind of scrape off the oozed bits and eat them (if, like me, you have no manners, that is).