Snickers Cupcakes

Snickers Cupcakes

One of my friends is an absolute Snickers addict. I used to work with her and she always had Snickers bars on hand whenever I needed a chocolate fix. I’d just mention I had a chocolate craving and out of her desk, or her handbag, she’d produce a Snickers bar that she’d happily give to me. What can I say, I pick the best people to be friends with! I created this Snickers Cupcakes recipe for her when she came round recently and she was pretty excited when she saw them, and very happy when she tucked into one! The sponge and buttercream are both flavoured with chocolate and peanut butter, they are filled with peanuts and caramel, and then topped with more caramel, more peanuts and some mini Snickers bites which I spotted in the supermarket recently and am totally addicted to!

Jump straight to the recipe!

I made a chocolate sponge by creaming together butter and sugar, whisking in eggs, then whisking in self rasing flour, baking powder and cocoa powder.

I divided the mixture between 12 cupcake cases and baked them for 25 minutes.

Once the cupcakes were fully cool I used a cupcake corer to make a hole in the middle of each one.

I filled the holes with a few chopped salted peanuts and then some caramel sauce on top.

Then I made a chocolate and peanut butter buttercream and piped it onto the cupcakes.

Snickers Cupcakes

I added a drizzle of caramel sauce, a mini Snickers bite cut in half and more salted chopped peanuts.

Snickers Cupcakes

Oh wow, the Snickers Cupcakes were amazing! Everything the chocolate bar has to offer all in cupcake form. Sweet chocolate, gooey caramel, plus  plenty of crunchy and salty peanuts!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by The Frugal Hausfrau.

 

5 from 4 votes
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Snickers Cupcakes

Servings 12

Ingredients

For the sponge

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

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 40 g Cocoa powder
  • 40 g Peanut butter
  • 1 tbsp Milk

For the topping & filling

  • 12 Snickers Bites
  • Caramel sauce I used Bonn Maman
  • 1 bag Salted peanuts chopped

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 mix well

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

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

  6. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  7. Fill the holes with a couple of chopped peanuts per cupcakes and some caramel sauce. You can do this using a spoon or put the caramel sauce into a small piping bag, snip the end off and pipe it in

  8. To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar 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. Pipe the salted caramel sauce over the buttercream, or drizzle it on with a spoon
  11. Top with a mini Snickers bites that's been cut in half, or a Snickers bar that's been chopped up. And more chopped peanuts

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

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

Snickers Cupcakes

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Chocolate Orange Baked Donuts

Chocolate Orange Baked Donuts

I love making baked donuts and I’ve made several flavours already on my blog. I can’t believe it’s taken me so long to do Chocolate Orange Baked Donuts as chocolate orange is one of my favourite ever combinations! These Chocolate Orange Baked Donuts feature a chocolate orange sponge, orange icing and of course a piece of Terry’s Chocolate Orange on top. They are moist, fruity, sweet and so delicious! My friends and colleagues absolutely loved them! The only special equipment you need for these Chocolate Orange Baked Donuts is a donut pan, but once you have that a world of donut flavours is at your feet so I highly recommend getting one (or two so you make 12 donuts at the same time like I do!)

Jump straight to the recipe!

I started by mixing together the caster sugar, milk, oil, orange extract, 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 made the glaze by mixing together the icing sugar, water, orange extract and orange food colouring.

I put the glaze into a piping bag and piped it onto each donut, then while it was still wet I stuck on a piece of Terry’s chocolate orange.

Chocolate Orange Baked Donuts

The Chocolate Orange Baked Donuts were so moist and light, with the perfect balance of chocolate orange flavour. Plus the chocolate orange segment on top just makes them even more yummy! Everyone I know loves chocolate orange, so a batch of these donuts was gone in a flash!

Chocolate Orange Baked Donuts

If you want you could make extra glaze and dip the whole top half of the donuts into it, but I quite liked the stripy drizzle look for these Chocolate Orange Baked Donuts. Or you could melt some chocolate orange segments and drizzle the chocolate over the donuts.

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Casa Costello, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by Zoale.


5 from 2 votes
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Chocolate Orange Baked 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 large
  • 25 g Cocoa powder
  • 200 g Self raising flour
  • 1 tsp Orange extract
  • Butter or baking spread for greasing

For the glaze

  • 225 g Icing sugar
  • 2 tsp Orange extract
  • 3 tbsp Water you may not need it all
  • Orange food colouring

For decoration

  • 12 Terry's Chocolate Orange segments

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, oil, orange extract, 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 prise them out) and leave to cool

  6. Make the glaze by mixing together the icing sugar, water, and orange extract until smooth. Add the water bit by bit as you may not need it all, you don't want the glaze to be too runny. Then add enough orange food colouring to create a bright shade

  7. Set the donuts onto a rack with a baking tray underneath to catch any drips of glaze. Pipe the glaze over the donuts then stick on a Terry's Chocolate Orange segment while the glaze is still wet

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

Chocolate Orange Baked Donuts

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Ultimate Marble Cake

Ultimate Marble Cake

I’ve been planning this Ultimate Marble Cake for a while and I’m so thrilled with how it has turned out. Marble cake is usually a fairly simple loaf cake made with chocolate and vanilla sponge that has been swirled together. I wanted to elevate the cake and make it look super classy and elegant. This could easily be a birthday or celebration cake as it’s such a showstopper! My Ultimate Marble Cake is made up of three sponge layers, all of which are a combination of chocolate and vanilla sponges. The striped buttercream is a new technique to me and this was my first time trying it. It’s actually simpler than you might think to do, providing you have the right tools, and I think the effect is so striking!

Jump straight to the recipe!

  

I made a vanilla sponge and a chocolate sponge in separate bowls.

  

Then I added the sponges in alternate blobs to three greased and lined cake tins. I continued until all of the batter was used up. The batter will spread out and fill the tin as you add it.

I baked them for 30 minutes until a skewer inserted came out clean.

  

I made a chocolate buttercream and a vanilla buttercream in separate bowls.

  

After levelling off the cakes, I started to stack them. I put chocolate buttercream on the first sponge and vanilla buttercream on the second sponge.

  

I covered the whole cake in a thin layer of vanilla buttercream as the crumb coat, and put it in the fridge for 30 minutes. To create the striped effect I piped lines of alternating chocolate and vanilla buttercream all around the cake. I used my scraper to smooth the sides, making sure to wipe of excess buttercream from the scraper as I went.

Ultimate Marble Cake

Once I’d smoothed out the sides and I was happy with it, I added buttercream to the top and smoothed it out. Then I piped alternating rosettes of chocolate and vanilla buttercream and filled the centre with triple chocolate curl sprinkles.

Ultimate Marble Cake

I think this is the cake I am most proud of so far! I literally jumped for joy when it was finished as it looks so striking and pretty. This would be an amazing showstopper cake for a celebration or a birthday, and you could adapt the Ultimate Marble Cake to have a different flavour sponge or different coloured buttercream stripes.

Ultimate Marble Cake

To top it all off, the Ultimate Marble Cake was so yummy! Chocolate and vanilla are such classic flavours you really can’t go wrong with them!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by The Not So Creative Cook.

5 from 4 votes
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Ultimate Marble Cake

Ingredients

For the vanilla sponge

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

For the chocolate sponge

  • 290 g Butter or baking spread
  • 290 g Caster sugar
  • 5 Eggs large
  • 250 g Self raising flour
  • 40 g Cocoa powder
  • 1 tbsp Milk

For the chocolate buttecream

  • 250 g Butter or baking spread
  • 440 g Icing sugar
  • 60 g Cocoa powder
  • 1 tbsp Milk

For the vanilla buttercream

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 2 tsp Vanilla extract

For decoration

  • Triple chocolate curls

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 vanilla 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 vanilla extract, and whisk until fully incorporated

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

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

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

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

  8. Add the batter to the cake tins in alternate spoonfuls, place each spoonful on top of the previous one. Continue until all of the batter is used up. The batter will spread out and fill the tin as you add it, but you can give them a little shake if needed to encourage it

  9. Bake them for 30 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

  10. 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

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

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

  13. Put one of the sponges on a decorating turntable and spread a layer of chocolate buttercream over it

  14. Add the second sponge on top and spread a layer of vanilla buttercream over it

  15. Add the third sponge and then cover the whole cake in a thin layer of vanilla buttercream as the crumb coat, then put it in the fridge for 30 minutes

  16. To create the striped effect, pipe lines of alternating chocolate and vanilla buttercream all around the sides of the cake. Use a cake scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go

  17. Once the sides are smoothed to your liking, add more buttercream to the top of the cake and smooth it out using a palette knife

  18. Then pipe alternating rosettes of chocolate and vanilla buttercream on top of the cake round the edge, and fill the centre with triple chocolate curl sprinkles - or any sprinkles of your choice

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

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

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Malteser Teaser Cupcakes

Malteser Teaser Cupcakes

So many chocolates are being turned into spreads at the moment. There’s a Galaxy one, a Bounty one, a Crunchie one… the list goes on! The one that caught my eye the most was the Malteser Teaser spread, it’s a chocolate spread filled with crunchy malt pieces. I knew it would make an amazing buttercream, so I created these Malteser Teaser Cupcakes! And don’t worry, you don’t need to search through boxes of Celebrations to find the Malteser Teaser chocolates to go on top of these cupcakes. You can now buy entire boxes containing just the Malteser Teasers! I saw them in the shops at Christmas and I’ve been dying to make cupcakes with them ever since.

Jump straight to the recipe!

I decided to make a simple chocolate sponge for the cupcakes. You could add a malt powder like Ovaltine or Horlicks if you want a malt flavour by substituting half of the cocoa powder for it. I don’t drink malt drinks so I decided not to as I thought the flavour would be minimal and then I’d have a whole jar of the drink leftover that I wouldn’t use.

I divided the batter between 12 red cupcakes cases.

They baked for 20 minutes.

I made the buttercream by mixing the Malteser Teaser spread with icing sugar, butter and milk.

I piped it onto the cupcakes using an open star nozzle. Do not use a closed star nozzle as the little crunchy bits in the spread will get stuck in it! Then I topped them with a Malteser Teaser chocolate each.

Malteser Teaser Cupcakes

The first thing that I noticed about the Malteser Teaser Cupcakes were how good they smelt! The milky, chocolatey and malty scent was irresistible!

Malteser Teaser Cupcakes

And the buttercream… it’s making my mouth water just thinking about it! It’s just the right amount of chocolate flavour, nice and milky and not too rich. And the crunchy malt pieces throughout are so scrumptious. It really is heavenly!

Maltesers Fudge Maltesers Rocky Road
Maltesers Fudge Maltesers Rocky Road

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Ginger & Bread and Foodie On Board.


5 from 2 votes
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Malteser Teaser Cupcakes

Servings 12

Ingredients

For the sponge

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

For the buttercream/topping

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 200 g Malteser Teaser chocolate spread
  • 1 tbsp Milk
  • 12 Malteser Teaser chocolates

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 mix well

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

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown. 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 Malteser Teaser 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 a Malteser Teaser chocolate!

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

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

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Easter Nest Cupcakes

Easter Nest Cupcakes

I recently ran a Cupcake Decorating Class, and I came up with the design for these Easter Nest Cupcakes as a way to use a piping nozzle with multiple openings. When I popped a photo of it on Instagram I got a great reaction! I asked my followers if they wanted to see a full recipe for these cute cupcakes and the result was a resounding yes! So here it is, light vanilla cupcakes with a chocolate buttercream nest, filled with mini eggs. They are super cute, great for Easter and brilliant for making with kids. Piping the nest is really easy with the right nozzle, and it doesn’t matter how it turns out as nests are meant to be rustic!

Jump straight to the recipe!

To make the cupcakes, I creamed together the butter and sugar until smooth.

Then I add eggs, vanilla, and self raising flour.

I divided the mixture between 12 pastel coloured cupcake cases, and baked them for 20 minutes until then were golden brown. I left them to cool completely.

To decorate the Easter Nest Cupcakes I made a chocolate buttercream, then piped it on using a Wilton 233 nozzle. I added three mini eggs in the centre.

Check out my YouTube video show you exactly how to pipe to get the Easter Nest shape! And subscribe to my YouTube channel for more recipe videos like this!

Easter Nest Cupcakes

The Easter Nest Cupcakes looked so pretty and ready for springtime with their pastel paper cases and mini egg decorations! I do love chocolate in all forms, but as the sponge is vanilla it’s nice to have something lighter paired with the chocolate buttercream.

Easter Nest Cupcakes

If you’re planning a baking session with your children or grandchildren in the run up to Easter, these Easter Nest Cupcakes are a fantastic option. They’re so simple to make, and the kids can have fun with decorating! You could use any small egg chocolate or sweets in the middle – there’s Smarties eggs, mini creme eggs, and so many more other options these days!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Three Cats and a Girl and Zoale.

 

4.67 from 3 votes
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Easter Nest Cupcakes

Servings 12

Ingredients

For the sponge

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

For the buttercream

  • 150 g Butter or baking spread
  • 175 g Icing sugar
  • 25 g Cocoa powder
  • 1 tbsp Milk

For decoration

  • 36 Mini Eggs

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 vanilla, and mix well

  4. Add the self raising flour and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown. Put them on a rack to cool completely

  6. To make the chocolate buttercream, mix together the butter, icing sugar and cocoa powder. When it starts to come together, add the milk and mix until smooth

  7. Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 233 nozzle to make a nest. Add three different coloured mini eggs in the centre

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

Easter Nest Cupcakes

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Galaxy Golden Egg Millionaire’s Shortbread

Galaxy Golden Egg Millionaire’s Shortbread

I’m so excited to share my first Easter recipe of the year! I’ve created recipes around all of the popular Easter chocolate treats which I’ll be sharing in the run up to Easter. First I bring you these luxurious and indulgent Galaxy Golden Egg Millionaire’s Shortbread. Galaxy Golden Eggs have a beautiful golden shimmering exterior, and inside is creamy Galaxy chocolate and crunchy bits. The fact they are golden made me think of decadence and luxury. Millionaire’s shortbread immediately came to mind! This Galaxy Golden Egg Millionaire’s Shortbread features buttery shortbread, gooey caramel and milk and white chocolate swirled on top. A luxury Easter treat!

Jump straight to the recipe!

To make the biscuit base I mixed together butter, golden caster sugar and flour. I pressed it into the bottom of a line tin.

It baked for 30 minutes until it was golden brown. I let it cool completely.

I made the caramel by melting together butter, sugar and condensed milk. Once it was melted I turned up the heat and let it bubble for 7 minutes.

I poured the caramel on top of the biscuit base and put it in the fridge to cool and set.

Next, I brought the caramel and biscuit back to room temperature before adding the melted chocolate. I smoothed the milk chocolate all over then added the white chocolate in blobs.

  

Then I used a cocktail stick to swirl the mixture around, then added the Galaxy Golden eggs in neat rows.

Galaxy Golden Egg Millionaire's Shortbread

Let the chocolate set at room temperature and it will be much easier to cut into neat slices. If you really can’t wait, set in the fridge, then use a hot knife (be careful!) to melt through the chocolate. The Galaxy Golden Egg Millionaire’s Shortbread was absolutely sumptuous, and every bite felt like complete decadence.

Galaxy Golden Egg Millionaire's Shortbread

If you can’t find golden eggs, you could use Mini Eggs, Smarties Eggs, or any other chocolate eggs you like! You could also use Galaxy chocolate for the topping if you’re feeling flush (or it’s on offer!)

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

 


5 from 1 vote
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Galaxy Golden Egg Millionaire's Shortbread

Servings 35

Ingredients

For the biscuit base

  • 300 g Plain flour
  • 125 g Golden caster sugar
  • 265 g Butter

For the caramel layer

  • 150 g Butter
  • 150 g Light brown sugar
  • 397 g Condensed milk

For the chocolate topping & decoration

  • 350 g Milk chocolate melted
  • 75 g White chocolate melted
  • 35 Galaxy Golden Eggs optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Lined a 12 x 9 traybake tin with baking paper

  2. To make the biscuit base, mix together the butter, golden caster sugar and plain flour. Then press it into the bottom of a line tin in an even layer all over

  3. Bake it for 30 minutes until it is golden brown. Do not remove it from the tin, and let it cool completely

  4. To make the caramel, melt together the butter, light brown sugar and condensed milk. Once it is melted, turn up the heat, keep stirring it constantly, and let it bubble for 7 minutes

  5. Carefully pour the hot caramel on top of the biscuit base and put it in the fridge to cool and set

  6. Bring the caramel and biscuit back to room temperature before adding the melted chocolate otherwise the chocolate will harden and set before you can swirl it together. Smooth the milk chocolate all over then added the white chocolate in blobs

  7. Use a cocktail stick to swirl the white chocolate into the milk chocolate to create a pretty pattern, then add the Galaxy Golden eggs in neat rows

  8. Leave the chocolate to set at room temperature, then remove from the tin, slice into squares and gobble up!

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

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Vegan Chocolate Orange Cheesecake

Vegan Chocolate Orange Cheesecake

I’ve wanted to make a vegan cheesecake for a while now. My Terry’s Chocolate Orange Cheesecake is one of my most popular non-vegan recipes on my blog, so I thought it was only fair that I made a Vegan Chocolate Orange Cheesecake so everybody can enjoy this delicious treat! Most vegan recipes are super healthy, which is great, but I decided to make this more of a naughty treat by adding a bourbon biscuit base! For those not residing in the UK, a bourbon biscuit is a chocolate biscuit filled with a chocolate creme. They are also vegan friendly! (Do check the label before you buy, but most bourbons are free from animal products.) I also made my own chocolate orange segments using dark chocolate, orange extract and a segment shaped mould – it was easy to do and really made the Vegan Chocolate Orange Cheesecake extra special!

Jump straight to the recipe!

I started with the bourbon biscuit base. Using my food processor, I whizzed up the biscuits into crumbs, added melted dairy free butter, and pressed the mixture into the bottom of the tin. It went into the fridge to set.

To make the filling I mixed together the cashews (which I’d soaked in water for 2 hours), orange juice, orange extract, cocoa powder, maple syrup and coconut milk. You really need a good food processor to make the filling super smooth. I blended it in my NutriBullet in two batches, then mixed it all together in a bowl. Then I added the melted coconut oil in stages, mixing it well between each addition.

I poured the filling into the tin and smoothed it on top. It went in the freezer to set overnight.

 

I made the chocolate orange segments by melting the dark chocolate, then stirring in the orange extract and golden syrup, and pouring it into the mould. I left it to set in the fridge, then popped them out when they were done. I’m far too lazy to temper chocolate, but if you did it would give them a lovely shine!

Once the Vegan Chocolate Orange Cheesecake was set, I let it come to fridge temperature so it was easier to slice. Then I decorated it with some melted dark chocolate. I added the chocolate orange segments and some orange zest and it was ready to serve.

Vegan Chocolate Orange Cheesecake

The Vegan Chocolate Orange Cheesecake was super creamy, packed with chocolate orange flavour and super fresh and delicious! The dark chocolate segments were really yummy too, with lots of orange flavour! I was so pleased with how this turned out, and I think it would really impress at a dinner party. It’d also be sooo delicious with a dollop of coconut cream! I’ve tested this out on non-vegans and they loved it too!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Free From Fridays hosted by Freefrom Farmhouse, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by Of Goats And Greens and Zoale.

 

5 from 5 votes
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Vegan Chocolate Orange Cheesecake

Servings 12

Ingredients

For the base

  • 300 g Bourbon chocolate biscuits or Oreos if not available
  • 90 g Dairy free butter

For the filling

  • 500 g Cashews soaked in water for 2 hours
  • 200 g Maple Syrup
  • 235 ml Coconut milk
  • 40 g Cocoa Powder
  • 100 ml Orange juice (1 orange)
  • 1/4 tsp Salt
  • 2 tsp Orange extract
  • 140 g Coconut oil melted

For the chocolate orange segments (makes 12)

  • 150 g Dark chocolate melted
  • 1 1/2 tsp Orange extract
  • 1 tsp Golden syrup

For decoration

  • 1 Orange zest only
  • 40 g Dark chocolate melted

Instructions

  1. Start with the biscuit base. Whiz up the biscuits into crumbs, add melted dairy free butter to the crumbs and mix together

  2. Press the mixture into the bottom of a 23cm springform tin using the back of a spoon. Put it in the fridge to set

  3. To make the filling, mix together the cashews, orange juice, orange extract, cocoa powder, maple syrup and coconut milk

  4. Use a food processor to make the ingredients into a super smooth mixture

  5. Add the melted coconut oil in stages, mixing it well between each addition

  6. Pour the filling into the tin and smooth it on top. Put it in the freezer to set overnight or for at least 4 hours

  7. Make the chocolate orange segments by stirring the orange extract and golden syrup into the melted dark chocolate and pouring it into the mould. Set in the fridge, then pop out and store until ready to decorate

  8. Once the cheesecake is set, decorate it with some melted dark chocolate drizzled on top, the chocolate orange segments and some orange zest

  9. To serve, let it come to fridge temperature so it is easier to slice, it's also nicer to eat at fridge temperature. It must be stored in the fridge to keep it set. Portions can be frozen and eaten within a month

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

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Cookies and Cream Oreo Drip Cake

Cookies and Cream Oreo Drip Cake

Cookies and cream is a popular ice cream flavour throughout the world, but no one actually knows for sure who came up with the original idea to mix crushed oreo biscuits with ice cream. All I know for sure is that person is a legend! As is the person who decided to mix them with buttercream and put it on cake! My Cookies and Cream Oreo Drip Cake is a showstopping cake and would be perfect for birthdays and celebrations. It features two chocolate sponges, with a cookies and cream sponge sandwiched in the middle. The whole cake is covered in Oreo cookies and cream buttercream, a chocolate drip and more Oreo biscuits on top. If you love Oreos or cookies and cream ice cream, then you need to try this Cookies and Cream Oreo Drip Cake!

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 divided the mixture evenly between two lined and greased 8″ cake tins.

I baked them for 25 minutes, and left them to cool.

For the cookies and cream oreo sponge, I again creamed together butter and sugar.

Then I added eggs, vanilla extract, self raising flour and some chopped up oreo pieces.

It baked for 25 minutes, then I left it too cool fully.

For the buttercream I whisked together the butter, icing sugar and vanilla extract until smooth.

Then I folded in the crushed oreo crumbs.

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 and spread buttercream over the top.

  

I added the oreo sponge and again spread buttercream over it. Then I topped it with the final chocolate sponge.

I covered the whole cake with a base layer of buttercream called a crumb coat. It then went in the fridge for 1 hour to set.

The second layer of buttercream was added, which I smoothed out as best I could. It is a bit tricky because of the oreo crumbs, but then again you can blame the crumbs for it not being perfectly smooth! Then it went back in the fridge for another hour to set.

For the chocolate drip, I melted the chocolate then added oil to it. I put it in a small piping bag and piped blobs of different amounts around the edge of the cake, allowing the chocolate to drip down the cake. I used 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, I decided not to as it was getting covered up anyway.

Cookies and Cream Oreo Drip Cake

I added more buttercream, half Oreo biscuits all around the edge and chopped up Oreos in the middle.

Cookies and Cream Oreo Drip Cake

I served the Cookies and Cream Oreo Drip Cake for my sister’s boyfriend’s birthday as cookies and cream is his favourite flavour. It went down an absolute treat! Him and my sister spent the next few days demolishing the cake! I was really happy with the appearance of the Cookies and Cream Oreo Drip Cake, both inside and outside it has the look of a showstopper. Something like whipped cream, ice cream, or a glass a milk would be the ideal accompaniment with this Cookies and Cream Oreo Drip Cake!

Cookies and Cream Oreo Drip Cake

There are so many different flavours of Oreos nowadays, you could really mix it up with this cake by using another flavour of oreos! I’ve linked below some of the tools I used to create this cake, to help you get the same results I did.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Little Sweet Baker and Livin’ Well.

 

5 from 3 votes
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Cookies and Cream Oreo Drip Cake

Servings 12

Ingredients

For the chocolate sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the oreo sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 2 tsp Vanilla extract
  • 5 Chopped up oreos

For the cookies and cream buttercream

  • 450 g Butter or baking spread
  • 900 g Icing sugar
  • 3 tsp Vanilla extract
  • 260 g Crushed oreo crumbs

For the chocolate drip

  • 100 g Dark chocolate
  • 1 tbsp Vegetable oil

For decoration

  • 8 Oreos cut in half
  • 6 Oreos chopped up

Instructions

To make the chocolate sponges

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

  2. Mix 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 two tins, use scales for accuracy

  6. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the oreo sponge

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 (or leave it on between making both sponges), and grease and line one 8" cake tin

  2. Mix 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 vanilla extract, and whisk until fully incorporated

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

  5. Fold in the chopped up oreos, then pour the mixture into the tin

  6. Bake them for 35 minutes, check it is done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the buttercream

  1. Using an electric whisk, whisk together the butter and icing sugar. When it starts to come together, add the vanilla extract. Keep mixing until it is smooth


  2. Fold the oreo crumbs into the buttercream, making sure they are evenly distributed throughout

  3. To stack and decorate the cake, level off each sponge with a cake leveller if necessary, so they are all an even height. Place the bottom chocolate sponge on a turn table and spread some buttercream over the top


  4. Add the oreo sponge on top and again spread buttercream over it

  5. Add the final chocolate sponge on top of that, then cover the whole cake with a base layer of buttercream (a crumb coat). Put it in the fridge for 1 hour to set

  6. Coat the cake with a second layer of buttercream and smooth it out as best you can. Then put it back in the fridge for another hour to set

To do the chocolate drip

  1. 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

  2. Mix the oil into the melted chocolate

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

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

  5. Used 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

To decorate

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

  2. Push the cut in half Oreo biscuits all around the edge and sprinkle the chopped up Oreos in the middle

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

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

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Reese’s Peanut Butter Cup Fudge

Reese’s Peanut Butter Cup Fudge

I haven’t made fudge for ages, so I thought it was about time. And what better way to get back into making it than with this Reese’s Peanut Butter Cup Fudge! This fudge is a mixture of peanut butter and chocolate, as I adore that combination, and the whole thing is stuffed with Mini Reese’s Peanut Butter Cups. Again, one of my most loved chocolate treats! It’s also super quick to make and you don’t have to boil it for ages, just a bit of heating up and mixing is involved so it’s really easy to prepare.

Jump straight to the recipe!

I started by putting the condensed milk, peanut butter and milk chocolate into a pan on a low heat.

I let it melt, then stirred it together. Then I took it off the heat and beat in the icing sugar.

I’d lined a 8″ square pan with baking paper, and I put half of the fudge mixture into the bottom and dotted mini peanut butter cups all over the top.

I put the rest of the fudge mixture on top and added more mini peanut butter cups, some of them cut in half, all over the top.

It went in the fridge to set, which took 3-4 hours. Using a sharp knife, I sliced it up into bite size pieces.

Reese's Peanut Butter Cup Fudge

Wow this Reese’s Peanut Butter Cup Fudge was so tasty! It was far too easy to eat a few pieces of this yummy fudge. The texture is softer than the kind of fudge you boil, and it melts in your mouth. The peanut butter and chocolate combination make me swoon, it’s so good! It also got some rave reviews from my family and colleagues too, so this fudge was a winner all round.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays.

 

5 from 5 votes
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Reese's Peanut Butter Cup Fudge

Servings 36 pieces

Ingredients

  • 397 g Can of condensed milk
  • 350 g Milk chocolate
  • 250 g Reese's Peanut Butter
  • 130 g Icing sugar
  • 200 g Reese's Mini Peanut Butter Cups

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, peanut butter and 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 beat in the icing sugar

  4. Put half of the mixture into the tin and press some of the Reese's Mini Peanut Butter Cups all over it

  5. Put the rest of the fudge mixture over the top, then add more Reese's Mini Peanut Butter Cups all over the top, some cut in half

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

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

  8. 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

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

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

Reese's Peanut Butter Cup Fudge

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Celebrations Rocky Road

Celebrations Rocky Road

There can’t be many families in the UK that haven’t cracked open a tub of Celebrations chocolates over the Christmas period. Each tub is filled with miniature versions of some of the nations most loved chocolate bars – and we all have a favourite! I’m also sure that many families, like me, absolutely love rocky road. It’s so delicious, and simple to make too. This Celebrations rocky road features crunchy digestive biscuits, soft marshmallows and fruity cherries. Then to top it all off, it’s covered in Celebrations chocolates! It’s an absolutely yummy and completely irresistible treat for the festive season!

Jump straight to the recipe!

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

Once it was melted and smooth, I poured about a third into a jug and set aside. Then I stirred in the biscuits, marshmallows and glace cherries. I found some vegetarian friendly marshmallows in Sainsburys by a brand called Freedom. You can also find them in Holland & Barrett and online.

I poured the mixture into a lined traybake tin. You can dot the Celebrations in more haphazardly if you like, and pick your favourites, I went for neat rows and equal amounts of each kind. I grabbed the jug of remaining chocolate and poured it all around the rocky road, in between the Celebrations and to fill in any gaps.

Then I put it in the fridge to set which took 2-3 hours. I chopped it up into slices using a sharp knife.

Celebrations Rocky Road

And I sprinkled it all over with icing sugar for that extra festive feel!

Celebrations Rocky Road

This Celebrations Rocky Road was so yummy! The chocolate melts in the mouth, the marshmallows and biscuits add texture and crunch, and it’s a lovely surprise to find out which Celebration chocolates you got in your slice. These Celebrations Rocky Road slices will fly off the plate at all your Christmas gatherings!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, and We Should Cocoa hosted by Tin & Thyme.

 

5 from 2 votes
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Celebrations Rocky Road

Servings 16

Ingredients

  • 450 g Dark chocolate
  • 150 g Milk chocolate
  • 175 g Butter
  • 125 g Golden syrup
  • 100 g Digestive biscuits broken into pieces
  • 75 g Mini pink & white marshmallows gelatine free if serving to vegetarians
  • 100 g Glacé Cherries cut in half (optional or substitute for raisins)
  • 32 Celebrations chocolates

Instructions

  1. Line a 12" x 9" traybake tin with baking paper

  2. In a pan on a low heat melt together the butter, both chocolates and the golden syrup

  3. Once it is melted and smooth, pour about a third into a jug and set aside

  4. Stir in the biscuits, marshmallows and glace cherries

  5. Pour the mixture into the traybake tin and dot the Celebrations chocolates all over, either in neat rows or randomly

  6. Grab the jug of remaining chocolate and pour it all around the rocky road, in between the Celebrations and to fill in any gaps around the edges

  7. Put it in the fridge to set for 2-3 hours

  8. To serve, remove from the tin and chop into slices using a sharp knife

Click here for more Christmas recipes!

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