Chocolate & Raspberry Truffle Cupcakes

Chocolate & Raspberry Truffle Cupcakes

I’m in love… with these Chocolate & Raspberry Truffle Cupcakes! They are the perfect decadent treat for you and your loved one on Valentine’s Day. They’re made up of a chocolate sponge filled with rich chocolate ganache, then topped with raspberry buttercream and fresh raspberries. The gorgeous pink buttercream is all natural too as the colour comes entirely from the freeze dried raspberry powder which also provides a punchy raspberry flavour. Dark chocolate and raspberries go so well together, and the rich ganache compliments the fruity buttercream to tingle all your tastebuds in the right way!

Jump straight to the recipe!

I made the ganache first as it takes time to set in the fridge, I heated up the cream then added the chocolate and butter until it all melted together. Then I poured it into a bowl and put it in the fridge to set.

To make the cupcakes I creamed the butter and sugar together, then whisked in the eggs and milk.

Next I added the self raising flour, baking powder and cocoa powder.

I divided the mixture between the cupcake cases and baked them for 20 minutes.

 

Once the cupcakes were cool I used a cupcake corer to make holes in each one, then I filled them with the ganache.

To make the buttercream I mixed together the butter, icing sugar, freeze dried raspberry powder and milk.

Chocolate & Raspberry Truffle Cupcakes

I piped the buttercream onto the cupcakes and then added fresh raspberries on top.

Chocolate & Raspberry Truffle Cupcakes

What an indulgent treat the Chocolate & Raspberry Truffle Cupcakes were! They were a hit all round and gathered many admirers!

 

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook.

5 from 5 votes
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Chocolate & Raspberry Truffle Cupcakes

Servings 12

Ingredients

For the ganache

  • 100 ml Double cream
  • 100 g Dark chocolate broken into squares
  • 10 g Butter

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 15 g Freeze dried raspberry powder
  • 1 1/2 tbsp Milk

For decoration

  • 36 Fresh raspberries

Instructions

  1. Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it

  2. Take it off the heat and add the dark chocolate and butter. Leave for a few minutes, then stir and the chocolate should have melted, if not, pop it back on a low heat until fully melted together. Then pour into a bowl and put in the fridge to set for 3 - 4 hours

  3. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  4. To make the cupcakes, cream together the butter and caster sugar until smooth

  5. Add the eggs and milk, and mix well

  6. Add the self raising flour, cocoa powder and baking powder and whisk in

  7. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until a skewer inserted in the centre comes out clean. Put them on a rack to cool completely

  8. To make the buttercream, mix together the butter, icing sugar and freeze dried raspberry powder with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Top each cupcake with three of the fresh raspberries

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

If you can't get hold of freeze dried raspberry powder, then biltz freeze dried raspberry pieces in a food processor or blender until they turn into powder.

You can find more of my Cupcake recipes by clicking here!

Chocolate & Raspberry Truffle Cupcakes

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Crunchie Drip Cake

Crunchie Drip Cake

I first made this cake about 8 months ago for my sister’s friends birthday. She wanted a Crunchie themed cake so I created this celebration worthy Crunchie Drip Cake! I didn’t have the time back then to take photos of it and share the recipe with you, but I’ve finally got round to re-making it and here it is! It’s made up of three layers of chocolate cake, with Crunchie buttercream between each layer, surrounded by rich chocolate buttercream and decorated with a chocolate drip, more Crunchie buttercream and then lots of Cadbury’s Crunchie bars on top! It was a total hit at the birthday party my sister took it to, someone even said it was the best cake they’d ever eaten, which made me so happy to hear!

Jump straight to the recipe!

I started by making the chocolate sponges by creaming together butter and sugar, then whisking in eggs and milk.

I added self raising flour, cocoa powder and baking powder.

Then I divided the mixture evenly between three lined and greased 8″ cake tins. I baked them for 25 minutes, and left them to cool.

For the Crunchie buttercream I mixed together the butter and icing sugar, then added the milk and Crunchie spread and mixed until smooth. For the chocolate buttercream I mixed together the butter, cocoa powder and icing sugar, then added the milk and mixed until smooth.

To stack and decorate the cake I levelled off each sponge with a cake leveller so they were all an even height, Then I placed the bottom chocolate sponge on a turn table, I piped chocolate buttercream around the edge and filled the middle with Crunchie buttercream. I did the same with the next sponge.

Then I covered the cake with a crumb coat of chocolate buttercream and popped it in the fridge for 30 minutes. Next I added the final layer of chocolate buttercream and smoothed it out.

I added the chocolate drip, and piped Crunchie buttercream all around the cake in rosettes.

Finally I broke up the Crunchie bars and placed them on top.

Crunchie Drip Cake

I also chopped up some more Crunchie bars and placed them in the centre of the cake.

Crunchie Drip Cake

And the Crunchie Drip Cake was ready for a party! This cake would make such a perfect birthday or celebration cake for the Crunchie fan in your life!

Crunchie Drip Cake

The Crunchie Drip Cake was absolutely chocolate and Crunchie heaven!

  

I’m linking this recipe up with Cook Blog Share hosted by Casa Costello, Bake Of The Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Frugal Hausfrau and Of Goats And Greens.

5 from 6 votes
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Crunchie Drip Cake

Ingredients

For the sponge

  • 500 g Caster sugar
  • 500 g Butter or baking spread
  • 9 Eggs large
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • 1 tbsp Milk
  • 1 tsp Baking powder

For the Crunchie buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 200 g Crunchie spread
  • 1 tbsp Milk

For the chocolate buttercream

  • 350 g Butter or baking spread
  • 615 g Icing sugar
  • 85 g Cocoa powder
  • 1 tbsp Milk

For the chocolate drip

  • 75 g Dark chocolate
  • 1 tsp Vegetable oil

For decoration

  • 7 Crunchie bars

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. To make the Crunchie buttercream mix the butter and icing sugar together. Once it starts to come together add the milk and Crunchie spread and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a decorating turntable and pipe a border of chocolate buttercream around the edge of the sponge

  11. Fill in the centre of the sponge with some Crunchie buttercream, then add the next sponge on top

  12. Do the same again - pipe a chocolate buttercream border and fill the centre with Crunchie buttercream, then add the final sponge on top

  13. Use some chocolate buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  14. Coat the cake with a second layer of chocolate buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set

  15. For the chocolate drip, melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  16. Mix the oil into the melted chocolate

  17. Put the chocolate into a piping bag and snip a small section off the end

  18. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  19. Use a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like

  20. Put the remaining Crunchie buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake

  21. Place the chopped Crunchie bar pieces all around the edge and sprinkle more finely chopped up Crunchie bar pieces in the middle

  22. Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days

You can find more of my Cake recipes by clicking here!

Crunchie Drip Cake

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Maltesers Rocky Road

Maltesers Rocky Road

Even though I always knew Maltesers were a pretty fabulous chocolate treat, I’ve been really overwhelmed by how much you all loved my Maltesers Fudge recipe and how many of you made it. So I’m treating you to another Maltesers recipe seen as it’s Christmas – Maltesers Rocky Road! It’s another easy no bake chocolate treat, packed with digestive biscuits, marshmallows and Maltesers of course. I also added in a broken up Malteser Teaser bar that I had in my baking cupboard, but you could also add Malteser Teaser chocolates, or just more regular Maltesers!

Jump straight to the recipe!

I started by preparing the fillings in a bowl, I broke up the biscuits and the Teaser bar, and I cut the marshmallows in half. To make sure the Malteser Rocky Road stayed vegetarian friendly I used gelatine free Freedom Mallows, which I have mentioned before as I’m a big fan of them. The white ones are a bit bigger than the mini ones so I chopped them in half with some scissors.

Then I melted both chocolates, the golden syrup and butter together in a pan on a low heat.

 

I mixed almost all of the chocolate into the bowl of fillings until well coated. Then I put the mixture into the tin and pressed it down. I like to save a bit of the melted chocolate mixture to pour on top and fill in any gaps. Then I dotted the top with Maltesers, some cut in half – this was purely for effect.

It went in the fridge to set for several hours, then I chopped it up into slices ready to be devoured!

Maltesers Rocky Road

The Maltesers Rocky Road was so chocolatey and extra crunchy with all the Maltesers in it. It was such a yummy treat! Although I may now need to send my boyfriend to a rocky road addiction program…!

Maltesers Fudge Malteser Teaser Cupcakes
Maltesers Fudge Malteser Teaser Cupcakes

 

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Spades, Spatulas & Spoons and Milk And Bun.

5 from 3 votes
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Maltesers Rocky Road

Servings 16

Ingredients

  • 250 g Dark chocolate
  • 200 g Milk chocolate
  • 200 g Butter or baking spread
  • 150 g Golden syrup
  • 100 g Digestive biscuits Broken up
  • 75 g Marshmallows gelatine free if serving to vegetarians, I use Freedom Mallows
  • 2 x 68g bags Maltesers (or 3 bags if not using the Teaser bar)
  • 1 Malteser Teaser bar (or Malteser Teaser chocolates)

Instructions

  1. Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it

  2. Prepare a mixing bowl filled with the broken up biscuits, the broken up Teaser bar, the marshmallows and about two thirds of the Maltesers

  3. Put the butter, golden syrup, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts

  4. Once it's fully melted and combined, take the pan off the heat

  5. Pour almost all of the chocolate mixture into the mixing bowl of Maltesers etc. and stir to fully coat the fillings with chocolate

  6. Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps

  7. Add the remaining Maltesers on top, cut some in half with a knife and dot them around

  8. Put in the fridge overnight, or for 3-4 hours to set

  9. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture

  10. If you store the rocky road in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge

Recipe Notes

You can use any combination of milk and dark chocolate as long as the total amount of 450g is reached. Or you could use all dark or all milk.

NB. This post is NOT in anyway sponsored by Maltesers – I just love their product!

You can find more of my Maltesers recipes by clicking here!

Maltesers Rocky Road

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Mint Chocolate Candy Cane Cookies

Mint Chocolate Candy Cane Cookies

Chocolate and mint are a well loved combination, and these Mint Chocolate Candy Cane Cookies take the flavours to a festive place by adding crushed candy canes. I’ve made the cookies extra chocolatey with chocolate chips in the cookie dough, and then I’ve dipped half of the cookie in dark chocolate. I went for dark chocolate because I love the way it contrasts against the white, red and green of the candy canes, but you can use milk chocolate instead if you prefer. They’re also a really easy cookie recipe to make and don’t take much effort, even the decoration is simple too. These Mint Chocolate Candy Cane Cookies would make great gifts for family and friends at Christmas time!

Jump straight to the recipe!

I started by mixing the butter and caster sugar together, then I added egg and peppermint extract.

Next I mixed in cocoa powder, plain flour and baking powder. I also added some chocolate chips!

I used a spoon to scoop little blobs of the mixture onto lined baking trays.

They baked for 12-14 minutes, I left them to cool completely.

To decorate I melted the dark chocolate and dipped half of the cookies into it, then I sprinkled crushed candy cane onto the wet chocolate so it stuck.

Mint Chocolate Candy Cane Cookies

The Mint Chocolate Candy Cane Cookies were extremely popular with my colleagues – they all disappeared in 30 minutes! I loved the mint chocolate flavour and the crunchy texture of the candy canes with the soft baked cookie dough – divine!

  

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by Turks Who Eat and Food For The Soul.

5 from 5 votes
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Candy Cane Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Caster sugar
  • 1 Egg large
  • 1 tsp Peppermint extract
  • 160 g Plain flour
  • 40 g Cocoa powder
  • 1 tsp Baking powder
  • 60 g Chocolate chips

For decoration

  • 175 g Dark chocolate melted
  • 3 Candy canes crushed

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. Mix the butter and caster sugar together with a spoon in a large bowl until smooth and fluffy

  3. Add the egg and peppermint extract, and mix them in

  4. Mix in the plain flour, cocoa powder and baking powder

  5. Fold in the chocolate chips

  6. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread

  7. Bake the cookies for 12-14 minutes, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  8. Once the cookies are fully cool, lay out a piece of baking paper on the worktop. Dip half of each cookie into the melted dark chocolate and place on the baking paper

  9. Sprinkle some crushed candy cane on the chocolate while it is still wet so it sticks, then leave the chocolate to set

  10. Store in an airtight container and eat within 3 days. They also be frozen

You can find more of my Cookie recipes by clicking here! Or click here for more Christmas recipes!

Mint Chocolate Candy Cane Cookies

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Reindeer Cupcakes

Reindeer Cupcakes

These super cute Reindeer Cupcakes are perfect for Christmas baking, especially if you want to get the kids involved! They will love creating the cute face of Rudolph, and love eating the chocolate cupcake even more! The cupcake and buttercream are an easy chocolate based recipe, and the decorations for the face are made from pretzels snapped in half for antlers, candy eyes, chocolate buttons for the snout and red fondant circles for the nose. If you can find any suitable red sweets or candies for the nose you can use those instead. I think Santa would love a Reindeer Cupcake left out for him on Christmas Eve!

Jump straight to the recipe!

To start I made the sponge by creaming together butter and sugar, whisking in eggs and milk, then whisking in cocoa powder and self raising flour.

   

I divided the mixture between cupcake cases and baked them for 20 minutes, then left to cool.

  

To decorate the Reindeer Cupcakes, I made a chocolate buttercream which I piped onto the sponge. I smoothed it out using a palette knife, then added pretzels for antlers, candy eyes and a chocolate button and red fondant for the nose.

Reindeer Cupcakes

I made all of my Reindeer Cupcakes into red nosed Rudolphs, he is the best reindeer after all!

Reindeer Cupcakes

The Reindeer Cupcakes were super chocolatey and super adorable!

I’m linking this recipe up with Cook Blog Share hosted by Casa Costello, and Fiesta Fridays hosted by Frugal Hausfrau and Everyday Healthy Recipes.

5 from 8 votes
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Reindeer Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 350 g Icing sugar
  • 50 g Cocoa powder
  • 1 1/2 tbsp Milk

For decoration

  • Pretzels
  • Red fondant or red sweets
  • Chocolate buttons
  • Candy eyes

Instructions

  1. If you are making the nose from fondant, do this first so they can dry and harden. Roll out your red fondant on a smooth surface dusted with icing sugar, and cut out circles using a 10mm round fondant plunger

  2. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  3. To make the cupcakes, cream together the butter and caster sugar until smooth

  4. Add the eggs and milk, and whisk in

  5. Add the self raising flour, cocoa powder and baking powder and whisk in

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  7. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon

  9. Snap the pretzels in half and stick in the top for the reindeers antlers

  10. Add the candy eyes, then add the chocolate button and stick the red fondant circle or red sweet on top of the button using a little buttercream to make it stick

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

The pretzels will go a little soft from contact with the buttercream after a day or so, so if you're making them the day before, wait to put the pretzels in to keep their crunch!

You can find more of my Cupcake recipes by clicking here! Or click here for more Christmas recipes!

Reindeer Cupcakes

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Terry’s Chocolate Orange Fudge

Terry’s Chocolate Orange Fudge

So I already have a couple of fudge recipes on my blog, but this Terry’s Chocolate Orange Fudge has to be my favourite so far! It’s definitely the fudge I’ve eaten the most of! It’s another easy no boil fudge recipe, which is a technique I absolutely love as it makes life so much easier. Just a bit of melting, some stirring, and then leave it to set and bam – delicious fudge! As we’re approaching Christmas I thought Terry’s Chocolate Orange Fudge was the perfect flavour for the holiday season. This fudge would make a great gift for family and friends, or an even greater gift to yourself!

Jump straight to the recipe!

I started my melting the chocolate and condensed milk together in a pan on a low heat.

Then I stirred in the icing sugar and poured half of the fudge mixture into the lined tin. I covered it with Terry’s Chocolate Orange pieces.

I added the rest of the fudge mixture on top. Then I added blobs of the melted and coloured white chocolate, and used a cocktail stick to swirl it around.

Then I packed the top with more Terry’s Chocolate Orange pieces, and as many mini Terry’s Chocolate Orange pieces as I could fit!

I also added some orange sprinkles I had in the cupboard, just for fun! Then it went into the fridge to set.

Terry's Chocolate Orange Fudge

Damn this Terry’s Chocolate Orange Fudge was GOOD! I ate so much of it and so did my partner! I think I might have to make it again soon!

Terry's Chocolate Orange Fudge

If you can bare to let this out of your house, then the Terry’s Chocolate Orange Fudge would make a fantastic gift for family and friends!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Apply to Face Blog, Cooking Is My Sport, The Not So Creative Cook and Cooking With Aunt Juju.


5 from 3 votes
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Terry's Chocolate Orange Fudge

Servings 36 pieces

Ingredients

For the fudge

  • 300 g Milk Chocolate
  • 100 g Dark Chocolate
  • 397 g Can of condensed milk
  • 130 g Icing sugar sifted
  • 1 Terry's Chocolate Orange
  • 125 g Bag of Terry's Chocolate Orange Minis

For decoration

  • White chocolate optional
  • Orange food colouring optional
  • Orange sprinkles optional

Instructions

  1. Line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it

  2. Put the condensed milk, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts

  3. Once it's fully melted and combined, take the pan off the heat and stir in the icing sugar

  4. Put half of the mixture into the tin and press some of the Terry's Chocolate Orange pieces into it

  5. Put the rest of the fudge mixture over the top, 

  6. Melt the white chocolate and colour it bright orange with the food colouring. Add blobs to the top of the fudge and use a cocktail stick to swirl it around

  7. Then add the rest of the Terry's Chocolate Orange pieces on top, breaking them in half if needed and pressing them in, also add as many Mini Terry's Chocolate Orange pieces as you can fit!

  8. Add some sprinkles if you like, then put in the fridge overnight, or for 3-4 hours to set

  9. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture

  10. If you store the fudge in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge

Recipe Notes

I like to have a mix of milk and dark chocolate as I find full milk can be a bit too sweet, but if you can handle it then you can use 400g milk chocolate instead of 300g milk and 100g dark.

NB. This post is NOT in anyway sponsored by Terry’s – I just love their product!

You can find more of my Fudge recipes by clicking here! Or click here for more Christmas recipes!

Terry's Chocolate Orange Fudge

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Chocolate Spiderweb Donuts

Chocolate Spiderweb Donuts

Let the Halloween baking begin! I’ve had lots of ideas this year for tasty yet spooky treats. I’m starting with these Chocolate Spiderweb Donuts which are so easy to make and packed with chocolate deliciousness! They are a baked chocolate donut, which are so simple to make with a donut pan. I highly recommend investing in a donut pan (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them! I’ve topped the Chocolate Spiderweb Donuts with dark and white chocolate which I’ve ‘feathered’ to create a spiderweb effect – it’s such an easy technique, all you need is a cocktail stick!

Jump straight to the recipe!

I started by mixing together the caster sugar, milk, oil, and eggs.

Then I added the self raising flour and cocoa powder.

I usually put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too.

They baked for 12 minutes, then I left them to cool.

I melted the dark chocolate and dipped the top half of each donut into it.

Then I piped three thin circles of melted white chocolate over the dark chocolate, and dragged a cocktail stick through the wet chocolate to create the spiderweb/feathered effect. I left the chocolate to set.

Chocolate Spiderweb Donuts

And the Chocolate Spiderweb Donuts were ready for trick or treaters, or a Halloween party! My colleagues certainly made short work of them and they loved the chocolatey taste – not a spider in sight!

Chocolate Spiderweb Donuts

Baked Donuts are so fluffy and light, so the chocolate topping is the perfect partner. You could use milk chocolate too, but I liked the appearance of the dark as it felt more appropriate for Halloween. Either way, even spider phobes will happily tuck into one of these Chocolate Spiderweb Donuts!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Cooking With Aunt Juju and Canvassed Recipes.

5 from 4 votes
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Chocolate Spiderweb Donuts

Servings 12

Ingredients

For the donuts

  • 175 g Caster sugar
  • 30 ml Vegetable oil
  • 175 ml Milk cow's or plant milk will both work
  • 2 Eggs
  • 25 g Cocoa powder
  • 200 g Self raising flour
  • Butter or baking spread for greasing

For the decoration

  • 250 g Dark chocolate
  • 50 g White chocolate

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Mix together the caster sugar, milk, vegetable oil and eggs in a bowl with a whisk

  3. Add the self raising flour and cocoa powder and whisk in

  4. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  5. Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack

  6. Melt the dark chocolate and white chocolate in separate bowls. You can melt it in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between

  7. Set the donuts onto a rack with a baking tray underneath to catch any drips of chocolate

  8. Dip the top half of the donuts in the dark chocolate and place back on the rack

  9. Put the white chocolate in a small piping bag and cut a very small amount off the end, pipe three thin circles on the donuts on top of the dark chocolate, then use a cocktail stick to drag through the lines to create the spider web effect

  10. Leave to set, or put them in the fridge to set the chocolate faster

  11. Store leftover in an airtight container and eat within 3 days

You can find more of my Donut recipes by clicking here! Or for more Halloween recipes click here!

Chocolate Spiderweb Donuts

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Hot Chocolate Cheesecake (No Bake)

Hot Chocolate Cheesecake (No Bake)

Hot Chocolate Cheesecake sounds like a contradiction doesn’t it? Well, let me explain, this cheesecake is served cold but has the flavours of a hot chocolate! If you’re not quite ready for a steaming cup of hot chocolate, but you’re craving that tasty mix of chocolate, marshmallows and whipped cream, then this cheesecake is for you! I’ve mixed mini marshmallows into the chocolate base of this cheesecake, topped it with melted chocolate, whipped cream and plenty more mini marshmallows!

Jump straight to the recipe!

I’m so glad I discovered these vegetarian and vegan friendly gelatine free marshmallows in Sainsburys. I can finally enjoy things like rocky road, s’mores and of course hot chocolate topped with marshmallows! Apart from not being as big as other marshmallows, they have the same flavour and texture so they can be used in the same way. (By the way, I’m not being paid to advertise this product, I’m just a genuine fan!) They have a Where to Buy section on their website so you can track them down in your area, or buy online.

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar.

Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

I gently folded in the mini marshmallows, then smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

The next day I removed it from the tin, and the next step is to melt the milk chocolate and pipe it all over the cheesecake, but I accidentally put the cream on first!

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake.

Hot Chocolate Cheesecake

To decorate, I covered the whole cheesecake with more mini marshmallows, and crushed up Flake bar sprinkled all over it  – just how I would want a hot chocolate!

Hot Chocolate Cheesecake

The Hot Chocolate Cheesecake was such a yummy indulgent treat that my friends and family absolutely loved!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Food For The Soul and Canvassed Recipes.

5 from 3 votes
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Hot Chocolate Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 30 g Cocoa powder
  • 75 g Mini marshmallows I used Freedom Mallows

For the decoration

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • 75 g Milk chocolate melted
  • Mini marshmallows I used Freedom Mallows
  • Crushed flake bar or grated milk chocolate

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Gently fold in the mini marshmallows

  6. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  7. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  8. To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake

  9. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  10. Sprinkle more mini marshmallows all over the cheesecake, and either crush up half a flake bar and sprinkle that over, or grate milk chocolate over it

  11. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Hot Chocolate Cheesecake

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Galaxy Chocolate Cupcakes

Galaxy Chocolate Cupcakes

As I mentioned back when I made my Malteser Teaser Cupcakes, there are so many chocolate bars being turned into spreads at the moment. So I feel it is only my duty to then turn these spreads into buttercream to top delicious cakes and cupcakes with! This time it’s the turn of Galaxy Chocolate Cupcakes. I’ve infused the sponge with Galaxy hot chocolate powder, which by the way is my favourite hot chocolate powder and you must give it a try, it’s so creamy and rich for a powder drink. Then I’ve made a buttercream using the Galaxy chocolate spread, and of course the decoration had to be in the form of Galaxy chocolate pieces for the ultimate Galaxy triple treat!

Jump straight to the recipe!

For the sponge, I creamed the butter and sugar together, then whisked in the eggs and milk. Next I whisked in the self raising flour, baking powder and Galaxy hot chocolate powder.

I divided the batter between 12 cupcakes cases and baked them for 20-25 minutes.

Whilst the cakes were cooling, I made the buttercream by mixing the Galaxy chocolate spread with icing sugar, butter and milk.

I piped it onto the cupcakes using my Wilton 1M nozzle, then topped them with Galaxy chocolate pieces.

Galaxy Chocolate Cupcakes

The Galaxy Chocolate Cupcakes were an absolute chocolate sensation! They disappeared in less than an hour when I took them into work.

Galaxy Chocolate Cupcakes

Any Galaxy chocolate fan, or just chocolate fan in general, will go nuts for these cupcakes! I only added two Galaxy pieces to the top, but you could add three – I wish I added more!!

 

I’m linking this recipe up with Cook Blog Share hosted by Glutarama, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by The Frugal Hausfrau and Iris and Honey.


5 from 3 votes
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Galaxy Chocolate Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 30 g Galaxy Hot Chocolate Powder or cocoa powder
  • 145 g Self raising flour
  • 1/4 tsp Baking powder
  • 1 tbsp Milk

For the buttercream/topping

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 200 g Galaxy chocolate spread
  • 1 tbsp Milk
  • 200 g Galaxy chocolate bar broken into squares

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and milk, and whisk in

  4. Add the self raising flour, Galaxy Hot Chocolate Powder and baking powder and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  6. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and Galaxy spread and mix until smooth

  7. Pipe the buttercream onto each cupcake using a piping bag fitted with an open star nozzle. Or spread on with a spoon

  8. Top with pieces of the Galaxy chocolate bar!

  9. Store in an airtight container in a cool place, eat leftovers within 3 days

NB. This post is not in any way sponsored by Galaxy – I just love their product!

You can find more of my Cupcake recipes by clicking here!

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White Forest Cake

White Forest Cake

Did you know that cherries can help you get a good night’s sleep? They’re high in melatonin which promotes healthy sleep patterns, plus it helps to regulate your body’s internal clock. I’m pretty sure that means a slice of this White Forest Cake is a great after dinner treat to help you settle down! I absolutely love these sweet red fruits, and I always try and buy British cherries as much as possible. You can really tell the difference when buying local cherries as they are so much fresher and full of super sweet flavour. In this White Forest Cake I’ve made them into a jam with kirsch, paired them with white chocolate and whipped cream, and added fresh cherries on top!

Jump straight to the recipe!

White Forest Cake

I was sent some gorgeous British cherries from one of the Go Cherry growers who produce British cherries all over the UK and have been doing so for generations. I was so impressed with the quality and flavour of the cherries. When I’ve bought imported cherries in the past, I always get a few in a pack that aren’t quite ‘right’ and I have to throw away, but every single cherry from the Go Cherry growers was perfectly fresh and deliciously sweet. It was a struggle not to just snack on the lot! If you’d like to find out more about British cherries head to the Berry Gardens website.

To make the sponges I started by creaming together the butter and sugar.

 

I added the eggs and vanilla, and whisked them in. Then I added the self raising flour and divided the mixture between 3 lined 8″ tins.

Once they were baked, I left them to cool.

Meanwhile, I made the cherry and kirsch jam by heating the cherries, sugar and lemon juice in a pan.

 

Once the sugar was dissolved I let it bubble for 10 minutes. I checked it was set, then poured it into a bowl and added the kirsch. I popped it in the fridge to cool down.

   

Next, I levelled off the cakes, then started piling them up with whipped cream, the cherry jam and white chocolate chips between each layer.

On top I piped on more cream, added the fresh cherries, the rest of the jam and some white chocolate curls.

White Forest Cake

The flavour of the cherries and the cherry jam really made this White Forest Cake taste extra special, and made it look so pretty too!

    

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Only Crumbs Remain, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

5 from 7 votes
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White Forest Cake

Servings 12

Ingredients

For the vanilla sponges

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 500 g Self raising flour
  • 2 tsp Vanilla extract

For the cherry and kirsch jam

  • 400 g Fresh cherries pitted & cut in half
  • Juice of half a lemon
  • 260 g Granulated sugar
  • 1 tbsp Kirsch or cherry brandy

For the filling

  • 600 ml Double cream
  • 2 tsp Vanilla extract
  • 2 tbsp Icing sugar
  • 50 g White chocolate chips

For decoration

  • White chocolate curls
  • Fresh cherries

Instructions

  1. I advise making the jam first as it gives it time to cool down. Put a saucer in the freezer as you'll need this to check the jam is set

  2. Put your pitted and sliced cherries along with the granulated sugar and lemon juice in a pan, and warm on a low heat until the sugar is dissolved and the cherries are soft

  3. Mash the cherries down a bit with a potato masher

  4. Bring to the boil and let it bubble for 10 minutes, stirring occasionally

  5. Take it off the heat and drip about a teaspoon of the jam onto the saucer that you put in the freezer. Leave it for a minute, then if it has set so it doesn't drip down the saucer when you tip it, and it feels sticky when you touch it, then it's done. If not, boil for another 2 minutes, and check again

  6. Pour the jam it into a bowl and add the kirsch. Stir it in, then put the jam in fridge to cool down. Give it another stir after an hour

  7. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  8. Make the vanilla sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  9. Add the eggs and vanilla extract, and whisk until fully incorporated

  10. Add the self raising flour and whisk in until you can't see any flour anymore

  11. Divide the mixture between the tins, use scales for accuracy

  12. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  13. If the cakes have domed on top, level them off with a cake leveller

  14. To make the filling use an electric hand whisk or food mixer to whisk up the double cream, vanilla extract and icing sugar until thick

  15. Put the first sponge on your cake stand and spread over some of the cream filling. Then sprinkle some white chocolate chips over the cream. Then add some jam, letting it drip down the sides

  16. Add the second sponge and do the same

  17. Add the third sponge, pipe the remaining cream around the edge, add the remaining cherry jam in the middle, add the fresh cherries on top of the cream around the edge, and finally some white chocolate curls in the centre (you can make the curls by using a vegetable peeler to peel a block of white chocolate)

  18. Serve immediately, leftovers will keep for 1-2 days in the fridge

NB. This is a sponsored post, all opinions are my own.

You can find more of my Cake recipes by clicking here!

White Forest Cake

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