Chocolate Orange Biscotti

Chocolate Orange Biscotti

Biscotti is Italian for ‘twice cooked’ as the biscuits are first baked as a log shape, then sliced and baked again until they get super crunchy! These Chocolate Orange Biscotti are flavoured with cocoa powder, mixed peel and orange zest. I’ve also dipped them in Terry’s chocolate orange! They are great for dunking in hot drinks as they really soak up the liquid. Biscotti do commonly have nuts in them but I’ve made these nut free and just focused on that delicious combination of orange and chocolate!

Jump straight to the recipe!

In a mixing bowl I stirred together the flour, baking powder, cocoa powder, salt, sugar, mixed peel and orange zest.

  

Then I added the eggs and milk and made a log shape on a lined baking tray measuring approximately 35cm long and 10cm wide. I baked it for 30 minutes.

I left it to cool for another 30 minutes, then I used a serrated knife to carefully slice the cooked dough and placed the sliceds onto lined baking trays. Then I baked the slices again for 30 minutes, turning them over at the 15 minutes mark. They were nice and crisp and when I pressed them in the middle there was no give.

Once the slices were fully cool, I dipped the ends in melted Terry’s Chocolate Orange and added some orange sprinkles. I left them to set on some baking paper.

Chocolate Orange Biscotti

The Chocolate Orange Biscotti were super crunchy and packed with chocolate orange flavour.

Chocolate Orange Biscotti

I’m not a tea and coffee drinker, but I’ve been reliably informed that these are great dunked in tea or coffee! I love them with hot chocolate!

You might also like…

Chocolate Orange Pancakes Terry's Chocolate Orange Fudge
Chocolate Orange Pancakes Terry’s Chocolate Orange Fudge Vegan Chocolate Orange Cheesecake
Chocolate Orange Loaf Cake Chocolate Orange Baked Donuts Chocolate Orange Cheesecake
Chocolate Orange Loaf Cake Chocolate Orange Baked Donuts Terry’s Chocolate Orange Cheesecake (No Bake)

Chocolate Orange Biscotti

Servings 16

Ingredients

For the biscotti

  • 260 g Plain flour
  • 1 tsp Baking powder
  • 160 g Caster sugar
  • 1/4 tsp Salt
  • 50 g Cocoa powder
  • 145 g Mixed peel
  • 1 Orange zest only
  • 3 Eggs large
  • 50 ml Milk

For decoration

  • 1 Terry's chocolate orange melted
  • Orange sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a large baking tray with baking paper

  2. For the biscotti dough stir the plain flour, caster sugar, cocoa powder, baking powder and salt together in a mixing bowl

  3. Then stir in the mixed peel and orange zest

  4. Add the eggs and milk, and stir to make a sticky dough

  5. Tip the dough onto the baking tray and shape it into a rectangle, approximately 35cm long and 10cm wide

  6. Bake the dough for 35 minutes. Then leave it to cool on the tray for about 30 minutes

  7. Using a serrated knife, trim off the ends, then carefully slice the cooked dough into about 1" slices and place them onto lined baking trays

  8. Bake the slices again for 30 minutes, turning them over halfway through. They are done when you press the middle and there is no give and they feel dry

  9. Melt the Terry's chocolate orange, you can do this in a microwave safe bowl. Microwave the chocolate for 30 seconds, stir, then microwave in 10 second intervals and stir in between until fully melted

  10. Dip in one of the edges of each biscotti. Add orange sprinkles if you like. Leave to set on some baking paper

  11. Store the biscotti in an airtight container and eat within 2 weeks

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

Chocolate Orange Biscotti

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Chocolate Guinness Cake with Baileys Buttercream

Chocolate Guinness Cake with Baileys Buttercream
I made this Chocolate Guinness Cake for the first time on St. Patrick’s Day. It was so yummy that it I knew I would be making it again and again. I’ve now made it countless times! This Chocolate Guinness Cake has the perfect moist chocolate sponge, and the Baileys buttercream is to die for! I could swim in a vat of the stuff! This would go in my top five favourite cakes of all time without a doubt, and I always want it as my birthday cake every year without fail. Best of all, it’s so easy to make and decorate.

Jump straight to the recipe!

First I creamed together the dark brown sugar and butter until pale and fluffy. Then I added the melted dark chocolate and mixed in. I then added the eggs one at a time.

I measured out the Guinness and added it bit by bit, mixing after each addition.

Using a sieve I added into the mixture the self raising flour, cocoa powder, baking powder and bicarbonate of soda, and folded in.

I poured the mixture into a lined and greased circular loose-bottomed deep 8″ cake tin.

And baked for 40 minutes. I always use my cake tester (a very thin skewer) to check my cakes are done in the middle. I left it to cool on a wire rack.

To make the Baileys buttercream I mixed together the butter, icing sugar and Baileys irish cream. Try not to eat it all before you put it on the cake!

Chocolate Guinness Cake

I smoothed it on top using a palette knife. To decorate, I made a cardboard stencil of the Guinness harp logo by tracing an image from my laptop onto paper, sticking it onto a piece of card, then using a craft knife to cut it out. I held the cardboard over the cake and sprinkled cocoa powder over it. I was so pleased with how this looked! I’ll be keeping hold of my homemade stencil for future use, but you can just dust it with cocoa powder or sprinkles of your choice.

Chocolate Guinness Cake

I love this Chocolate Guinness Cake so much! It just has everything I want from a cake. My friends and family love it too, it is my most requested cake and everyone gets so excited when I make it, including me!

 


Chocolate Guinness Cake with Baileys Buttercream

Servings 12

Ingredients

For the sponge

  • 200 g Dark brown sugar
  • 250 g Butter or baking spread
  • 100 g Dark chocolate melted
  • 2 Eggs large
  • 200 ml Guinness
  • 275 g Self raising flour
  • 30 g Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda

For the buttercream

  • 85 g Butter or baking spread
  • 210 g Icing sugar
  • 3 tbsp Baileys

Instructions

  1. Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, grease and line a deep 8" tin

  2. Cream together the dark brown sugar and the butter

  3. Add the melted dark chocolate and mix in

  4. Add the eggs, one at a time, mixing well after each addition

  5. Add the Guinness bit by bit, mixing well after each addition

  6. Measure the self raising flour, cocoa powder, baking powder and bicarbonate of soda out in a separate bowl and sieve into the mixture, then mix in

  7. Pour the mixture into the tin and bake on for 40 minutes or until a skewer inserted in the centre comes out clean

  8. Leave it to cool fully on a wire rack

  9. To make the Baileys buttercream mix together the butter and the icing sugar. When it starts to come together, add the Baileys and mix until smooth

  10. Smooth the buttercream on top of the cake using a palette knife and decorate as you wish

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

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Chocolate & Raspberry Zebra Cake

Chocolate & Raspberry Zebra Cake

This delicious Chocolate & Raspberry Zebra Cake is the perfect way to end a meal and delight your guests with it’s fun stripey inside! It’s so easy to make too, you just spoon blobs of the batter on top of each other before baking and that’s all it takes to create the effect. I’ve smothered the cake with a rich chocolate buttercream, and added a fruity raspberry jam inside. Fresh raspberries and dark chocolate shavings on top complete the cake and give it a pretty finish!

Jump straight to the recipe!

I made the sponges the same time in separate bowls. First I creamed the butter and sugar together, then I added eggs and milk to the chocolate sponge bowl, and eggs and vanilla to the pink sponge bowl.

Then I added self raising flour and pink food colouring to the pink sponge bowl and whisked well. To the chocolate sponge bowl I added self raising flour, cocoa powder and milk and whisked well.

I spooned the batter in alternating colours into the lined cake tin, I gave them a shake when I was done to spread the mixture out.

They baked for 30 minutes until golden, I left them to cool fully.

I made a chocolate buttercream by mixing butter, icing sugar, cocoa powder and milk together until smooth.

Using a piping bag with a circular nozzle I piped a ring of buttercream around the bottom layer, then filled the middle with raspberry jam.

Then I added the second sponge, smoothed buttercream over the top and did another ring of buttercream ‘blobs’ which I topped with raspberries.

Chocolate & Raspberry Zebra Cake

I used a vegetable peeler to shave some dark chocolate in the centre and the Chocolate & Raspberry Zebra Cake was done!

Chocolate & Raspberry Zebra Cake

I thought it looked so effective and pretty even before it was cut.

Chocolate & Raspberry Zebra Cake

Of course the real effect is inside the Chocolate & Raspberry Zebra Cake, when you cut it to reveal the fab stripey centre! The buttercream is so delicious and rich, and the jam and fresh raspberries are so yummy alongside it.

Chocolate & Raspberry Zebra Cake

Ingredients

For the pink sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 1 tsp Vanilla extract
  • Pink food colouring I use Pro Gel

For the chocolate sponge

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

For the chocolate buttercream

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

For decoration & filling

  • Fresh raspberries
  • Dark chocolate curls/shavings
  • Half a jar of Raspberry jam

Instructions

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

  2. Make both the sponges at the same time in different bowls

  3. For both sponges mix the butter and caster sugar with a spoon until fluffy, or mix using an electric mixer

  4. For the pink sponge add the eggs and vanilla extract, and whisk well

  5. For the chocolate sponge add the eggs and milk, and whisk well

  6. For the pink sponge, add the self raising flour and mix in, then add the pink food colouring until you get the desired shade

  7. For the chocolate sponge, add the self raising flour, cocoa powder and milk and mix in

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

  12. Put one of the sponges on your cake stand and pipe a circle of buttercream blobs around the edge using a piping bag fitted with a round nozzle, then fill the centre with raspberry jam. You can fill the middle with just the raspberry jam too if you prefer

  13. Add the second sponge, and spread chocolate buttercream all over the top

  14. Pipe another circle of chocolate buttercream blobs around the edge and top them with the fresh raspberries

  15. Use a vegetable peeler to shave dark chocolate into the centre, or use shop bought chocolate curls or sprinkles

  16. Leftovers will keep in an airtight container for 2-3 days

Recipe inspired by BBC Good Food.

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

Chocolate & Raspberry Zebra Cake

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Biscoff Brownies

Biscoff Brownies

If you haven’t heard of Biscoff before, it is a caramelised biscuit spread from the brand Lotus. Sometimes it is described as ‘Speculoos’ which comes from the Dutch biscuits that the spread originates from. It is also known as Cookie Butter and a few other brands make it too, but the Lotus version is the only one available in the UK at the moment. You can get it at most supermarkets in both crunchy and smooth, and it can be found on the same aisle as the jam and Nutella. I’ve swirled it into these Biscoff Brownies and added Lotus biscuits on top too for extra Biscoff flavour!

Jump straight to the recipe!

I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.

In a bowl I whisked together the eggs and light brown sugar.

I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.

I poured the batter into a lined traybake tin and added blobs of Biscoff spread. Using a butter knife, I swirled the mixture around a bit.

Once the brownies had baked for 20 minutes, I took them out of the oven and pressed the biscuits in, then they went back in the oven for another 10 minutes.

Biscoff Brownies

I cut the Biscoff Brownies up so that the biscuits stayed whole in each piece as I think it looks really attractive!

Biscoff Brownies

Even though the Biscoff spread was in blobs, the whole Biscoff Brownies tasted infused with it’s flavour!

More Biscoff recipes…

Biscoff Cheesecake Squares Biscoff & Banana Cake Lotus Biscoff Cupcakes
Biscoff Cheesecake Squares Biscoff & Banana Cake with Caramel Drip Lotus Biscoff Cupcakes
Biscoff Cheesecake
Biscoff Cheesecake (No Bake)

Biscoff Brownies

Rich chocolate brownies swirled with Biscoff spread and topped with Lotus biscuits

Course Dessert
Cuisine American
Keyword Brownies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

  • 350 g Dark chocolate broken into squares
  • 250 g Butter or baking spread
  • 250 g Light brown sugar
  • 3 Eggs large
  • 100 g Plain flour
  • 30 g Cocoa powder
  • 1 tsp Baking powder
  • 150 g Biscoff spread
  • 12 Lotus biscuits

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes

  3. In a bowl whisk together the eggs and light brown sugar until frothy

  4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

  5. Add the plain flour, cocoa powder and baking powder. Whisk in until you can't see any flour

  6. Pour the batter into the lined traybake tin and add blobs of the Biscoff spread all over. Use a butter knife to swirl it around a little bit - don't over mix

  7. Bake for 20 minutes

  8. Take the brownies out of the oven, press the Lotus biscuits into the batter, then put them back in the oven for 10 minutes

  9. Let the brownies cool completely in the tin before removing and slicing up

  10. Store in an airtight container in a cool place and eat within 3 days

NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!

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

Biscoff Brownies

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Chocolate Yule Log

Chocolate Yule Log

I’m not a huge fan of Christmas cake so my absolute favourite dessert to have at Christmas time is a Chocolate Yule Log! It’s a light chocoate sponge filled with whipped cream and coated in a rich chocolate ganache – what’s not to like! This recipe is based on a Mary Berry one, with a few of my own touches. I’ve made it so many times over the years I’ve lost count… It always disappears fast whenever I serve it! And I’m always hoping there’s enough left so I can go back for another slice!

Jump straight to the recipe!

To start I make the ganache topping because it has to cool down and set in the fridge for a few hours. I heated the double cream and butter on a low heat, then I mixed in dark chocolate until it was smooth and glossy. Then I popped it in the fridge for a few hours.

For the sponge I used my food mixer to whisk up eggs with caster sugar until frothy and at the ‘ribbon stage’. Then sifted in self-raising flour and cocoa powder and folded it into the egg mixture gently so as not to lose the frothiness.

I poured the mixture it into a lined baking tray with a lip and baked for 10 minutes.

 

Whilst it was baking I prepared a sheet of baking paper dusted generously with icing sugar, when it was done I tipped the sponge out onto it straight away. Then I peeled off the baking paper it was baked in and rolled the sponge up as tight as I could, taking the fresh baking paper with it. I left it to cool fully still wrapped in the paper.

Once the sponge was cold, I whipped up some double cream with icing sugar and vanilla for the filling. I unrolled the sponge and spread out the cream onto it using a palette knife. Then I rolled it back up again.

I cut the roll diagonally at one end and positioned on a serving board to look like a branch.

The ganache was nice and thick by now. I piped it onto the sponge and used a fork to create texture.

Christmas Yule Log

I made a holly sprig with fondant and dusted the Chocolate Yule Log with icing sugar.

Christmas Yule Log

If like me you stand in the camp of not liking Christmas pudding or cake, the Christmas Yule Log is a great alternative dessert idea for Christmas Day!

Christmas Yule Log

I usually make about three of these every year to take to all my Christmas events and meals. To make it a bit easier, you don’t have to cut the roll, you can just leave it straight too.


Chocolate Yule Log

Ingredients

For the ganache

  • 300 g Dark chocolate
  • 300 ml Double cream
  • 30 g Butter

For the sponge

  • 4 Eggs large
  • 100 g Caster sugar
  • 65 g Self raising flour
  • 40 g Cocoa powder

For the filling

  • 175 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract

For decoration

  • Icing sugar
  • Green fondant optional
  • Red fondant optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/400F/Gas Mark 6, line a large swiss roll tin or a baking tray with a lip, with baking paper

  2. 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

  3. Take it off the heat and add the dark chocolate broken into pieces. Leave for a few minutes, then stir and the chocolate should have melted. Put in the fridge to set for 3 - 4 hours

  4. For the sponge, whisk the eggs and sugar together with an electric whisk or in a food mixer for 8 minutes until it reaches 'ribbon stage' - this is when you can drizzle the mixer in a figure 8 and it doesn't sink back immediately

  5. Gently fold in the flour and cocoa powder, trying not to lose the volume

  6. Pour into the tin, and tip the tin to spread the mixture around. Bake for 10 minutes

  7. Remove from the oven and tip onto a clean sheet of baking paper that has been dusted with icing sugar

  8. Remove the baking paper the sponge was baked with, then roll up the sponge, taking the clean baking paper with it, then leave to cool completely

  9. Whip up the double cream, icing sugar and vanilla for the filling

  10. Gently unroll the sponge and spread the cream all over it

  11. Re-roll the sponge, diagonally slice about a third of the sponge off and position it along the side of the larger piece of sponge to look like a tree branch

  12. Remove the ganache from the fridge, it should be very thick by now. If it's too stif, microwave it for 30 seconds and stir well to loosen it up again. Pipe or spread the ganache all over the sponge. If piping, use a star nozzle to create texture. If spreading, use a fork to create texture

  13. Dust with icing sugar and add a decorative holly leaf made from fondant in the centre if you like

  14. Serve immediately, store any leftovers in the fridge for up to 2 days

Recipe slightly adapted from Mary Berry.

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

Chocolate Yule Log

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Spiced Banana, Choc Chip & Bourbon Loaf

Spiced Banana, Choc Chip & Bourbon Loaf

I started the evening I made this with the plan to make a loaf version of the Pumpkin & Chocolate Brownies I made in October. However, I forgot to get any cream cheese, which was one of the main ingredients. Luckily, my housemate had left some bananas on the side, with a note saying they were unwanted. So I jazzed them up with some extra flavours and this Spiced Banana, Choc Chip & Bourbon Loaf was born!

Jump straight to the recipe!

Into a large bowl I stirred together plain flour, bicarbonate of soda, cinnamon, salt and ground ginger.

In another bowl I mashed up the bananas with a fork. It’s best if the bananas are starting to brown, don’t use the just ripe ones as they will be too firm.

In a third bowl I creamed caster sugar with butter until fluffy.

I added the mashed up bananas to the sugar and butter mixture along with egg, milk, and vanilla extract and mixed well.

 

The flour mixture then went into the banana mixture, along with chocolate chips and bourbon (you can also use brandy).

I poured the mixture into a 1lb loaf tin.

I baked it for 45 minutes – I covered it with foil for the last 10 minutes so it didn’t burn on top.

The Spiced Banana, Choc Chip & Bourbon Loaf is so moist and delicious, the mixture of banana, spices and chocolate flavours are divine! I think it would also make good mini loaves.

Spiced Banana, Choc Chip & Bourbon Loaf

Ingredients

  • 145 g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Salt
  • 2 Bananas mashed
  • 110 g Caster sugar
  • 55 g Butter
  • 1 Egg
  • 50 ml Milk
  • 1/2 tsp Vanilla extract
  • 50 g Chocolate chips
  • 2 tbsp Bourbon or brandy

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas 4, and grease and line a 2lb loaf tin

  2. Into a large bowl sift the plain flour, bicarbonate of soda, salt, cinnamon and ground ginger, and stir it all together

  3. In another bowl cream the caster sugar with the butter

  4. Add the bananas to the caster sugar and butter mixture, then add the egg, milk, and vanilla extract, and mix well

  5. Add the flour mixture to the banana mixture and whisk in, then add the chocolate chips and bourbon, and mix in

  6. Pour into the loaf tin and bake for 45 minutes - cover with foil for the last 10 minutes if it is getting too dark on top

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

Flapjacks with chocolate & sultanas

Flapjacks with chocolate & sultanas

The first time I made flapjacks (in 2012) I posted them to my boyfriend and my brother as surprise care package. My boyfriend described them as ‘immense’ at the time and having made these again recently I really agree! This flapjack recipe is so easy to follow and you’ll end up with buttery oaty flapjacks with a sweet drizzle of chocolate on top. Delicious! They also keep for a week in an air tight container so are perfect for sending to friends and family, enjoying on picnics and road trips, and taking to work or school as a snack.

Jump straight to the recipe!

First I melted the butter, golden syrup and light brown sugar on a low heat until the sugar had dissolved and everything was melted.

I poured the porridge oats, linseeds and sultanas in a bowl and mixed them together.

In went the melted butter and sugar, and I stirred it until the oats were all coated with the mixture.

I put the mixture into a greased and lined traybake tin and pressed it down with a silicone spatula to smooth out the top and create an even finish.

It baked on 170C/150C Fan/300F/Gas Mark 2 for 35 minutes until it was golden all over. I left it to cool completely.

I used a sharp knife to cut it into squares, then drizzled the melted milk chocolate all over.

The flapjacks were so yummy and buttery, and very moreish! My boyfriend was happy to see these come out of the kitchen again!

Flapjacks with Chocolate & Sultanas

Servings 12

Ingredients

  • 225 g Butter
  • 75 g Golden syrup
  • 200 g Light brown sugar
  • 400 g Porridge oats
  • 2 tbsp Golden linseeds (also known as flaxseed)
  • 75 g Sultanas
  • 50 g Milk chocolate

Instructions

  1. Pre-heat your oven to 170C/150C Fan/300F/Gas Mark 2 and line a 12" x 9" traybake tin with baking paper

  2. Put the butter, golden syrup and light brown sugar into a medium saucepan on a low heat until the sugar has dissolved and everything is melted. Stir it all together

  3. In a bowl measure out the porridge oats, linseed and sultanas, and mix them together

  4. Add the butter and sugar mixture to the bowl of oats and stir it in until all of the oats are fully coated

  5. Pour the mixture into the lined tray bake tin and use the back of a spoon or a silicone spatula to smooth it out and make it all an even layer

  6. Bake for 30-35 minutes until they are golden brown all over, then leave to cool in the tin

  7. Use a sharp knife to slice the flapjacks into squares, (or triangles, or rectangles, whichever shape you prefer!)

  8. Put the mix chocolate in a microwave safe bowl. Microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until fully melted

  9. Put the chocolate into a small piping bag and snip the end off and drizzle it over each flapjacks. Or drizzle it over with a spoon.

  10. Store in an airtight container in a cool place and eat leftovers within 1 week

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

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Pumpkin Cupcakes

Pumpkin Cupcakes

One of my favourite parts of both Halloween and the Autumn period in general is the proliferance of pumpkin in all kinds of food and drink. My favourite is definitely Pumpkin Pie but these Pumpkin Cupcakes come a close second. However, I’ve never met a pumpkin baked good I didn’t like! These Pumpkin Cupcakes are so easy to make with tinned pumpkin puree, but you can use raw grated pumpkin if you can’t find the canned kind. It is so much easier to find nowadays, I get it in Tesco in the American food section or from Amazon (see link before the recipe). They’re topped with a divine cinnamon infused buttercream too!

Jump straight to the recipe!

I started by whisking together the light brown sugar, eggs and vegetable oil.

Then I whisked in the pumpkin puree.

In another bowl I stirred together the self raising flour, baking powder, salt and all of the spices.

I added the flour mixture to the pumpkin mixture and whisked them together.

Next I divided the mixture between the cupcake cases.

They baked for 25 minutes until they were golden.

Whilst the cupcakes were cooling I made the buttercream by mixing the butter, icing sugar, vanilla extract and cinnamon together. I piped it onto the cupcakes using a Wilton 2D nozzle.

The Pumpkin Cupcakes were gorgeously moist and packed with Autumn flavour! The cinnamon buttercream was the perfect partner, but if you fancy using cream cheese frosting instead check out my Red Velvet Cupcakes for a recipe!

Pumpkin Cupcakes

Pumpkin spiced cupcakes full of Autumn flavour!

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 175 g Light brown sugar
  • 100 ml Vegetable oil
  • 2 Eggs large
  • 200 g Pumpkin puree I used Libbys
  • 200 g Self raising flour
  • 1/2 tsp Baking powder
  • A pinch of salt
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 1/4 tsp Nutmeg

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon

To decorate

  • Sprinkles optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with 12 paper cases

  2. In a large bowl whisk together the light brown sugar, eggs and vegetable oil

  3. Add the pumpkin puree and whisk in

  4. In another bowl stir together the self raising flour, baking powder, salt and all of the spices - cinnamon, ginger, nutmeg and mixed spice

  5. Add the flour mixture to the pumpkin mixture and whisk them together

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

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

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 2D. Or spread on with a spoon

  9. Add sprinkles if desired, then serve! Leftovers will keep in an airtight container in a cool place for 3 days

Recipe Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

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

Pumpkin Cupcakes

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Pumpkin Cheesecake Chocolate Brownies

Pumpkin Cheesecake Chocolate Brownies

I absolutely love baking with pumpkin, and you may never have thought of mixing it with chocolate, but trust me it tastes so good! These Pumpkin Cheesecake Chocolate Brownies are the ultimate gooey chocolate treat, and swirled through them is creamy spiced cheesecake. This recipe has taken a couple of tries to get right, but I’ve definitely perfected it. The Pumpkin Cheesecake Chocolate Brownies just melt in your mouth, and the cheesecake swirl is full of Autumn flavours like cinnamon and ginger. Make sure you use pumpkin puree, and not pumpkin pie filling (which is already pre-spiced and sweetened). You can easily find it in the USA, and in the UK you’ll find it in the American section of the supermarket.

Jump straight to the recipe!

To make the cheesecake batter I whisked together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then I set it aside to make the brownie batter.

In a pan I melted together the dark chocolate and butter, then took it off the heat.

In a bowl I whisked together the eggs and light brown sugar.

I poured in the melted chocolate, whisking as I poured.

I added the plain flour, baking powder and vanilla extract, and whisked everything together.

Then I poured about two thirds of the brownie batter into a lined traybake tine, I added the cheesecake in blobs on top, then added the rest of the brownie batter in blobs on top.

Using a knife I swirled together the mixture to create a marbled effect.

I baked it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes.

Pumpkin Cheesecake Chocolate Brownies

I love how golden and autumnal the colour of the Pumpkin Cheesecake Chocolate Brownies is! These brownies are deliciously moist and the pumpkin spice flavour really comes out in the cheesecake layer. I never thought of mixing pumpkin with chocolate but it works so well. I gifted some of these Pumpkin Cheesecake Chocolate Brownies to friends and took the rest into work for my lucky colleagues and they disappeared fast! They are amazing warmed up in the microwave and served with ice cream – heavenly!

 

Pumpkin Cheesecake Chocolate Brownies

Rich chocolate brownies with a pumpkin cheesecake swirl

Course Dessert
Cuisine American
Keyword Brownies
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 16
Author thebakingexplorer

Ingredients

For the pumpkin cheesecake

  • 250 g Full fat cream cheese
  • 85 g Caster sugar
  • 150 g Pumpkin puree
  • 1 Egg large
  • 1/2 + 1/4 tsp Ground cinnamon
  • 1/2 + 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cloves

For the brownies

  • 350 g Dark chocolate
  • 250 g Butter
  • 250 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 130 g Plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt

Instructions

  1. Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 4, grease and line a traybake tin

  2. To make the cheesecake batter whisk together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then set it aside

  3. To make the brownie batter, in a pan on a low heat melt together the dark chocolate and butter, then take it off the heat

  4. In a bowl whisk together the eggs and light brown sugar

  5. Pour the melted chocolate into the egg mixture, whisking as you pour

  6. Add the plain flour, baking powder and vanilla extract, and whisk everything together

  7. Pour about two thirds of the brownie batter into a lined traybake tine, add the cheesecake in blobs on top, then add the rest of the brownie batter in blobs on top on that

  8. Using a knife swirl together the mixture to create a marbled effect

  9. Bake it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes

  10. Leave to cool, then slice into squares and serve

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

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Chocolate Mint Cake

Chocolate Mint Cake

Chocolate and mint has got to be one of the most classic dessert combinations out there. The freshness of the mint cuts through the sweetness of chocolate perfectly. This Chocolate Mint Cake is for all the chocolate and mint fans out there – I know there are a lot of you! It’s a really special and impressive cake, so I think it would be great for a celebration or a birthday. It is also pretty easy to make and decorate too as it doesn’t involve any special techniques. The buttercream is the glue that sticks all the chocolate to the cake, and you don’t have to add the green ribbon but I think it does make the Chocolate Mint Cake look extra special and dressed for a party!

Jump straight to the recipe!

To make the chocolate sponge I creamed the butter and sugar together, then whisked in the eggs and milk, and then whisked in the cocoa powder, self rasing flour and baking powder.

 

I divided the mixture beteween two lined cake tins and baked them for 35 minutes, then left them to cool completely.

For the buttercream I mixed together icing sugar, butter, cocoa powder, milk and peppermint extract.

 

I placed the first sponge on my cake stand and piped some buttercream onto it, then I sandwiched it with the second sponge.
 
Then I smoothed more buttercream around the sides in a thin layer, and used it to stick the mint Matchmakers all around the cake. Then I added a green ribbon and tied it in a nice bow.

I spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly – of course you can just chuck them on haphazardly if you’re not as much of a neat freak as me!

Chocolate Mint Cake

I love how special this Chocolate Mint Cake looks, and you don’t need any cake decorating skills or experience at all to make it look this good! Just a bit of patience as you stick all the chocolates down one by one, and it’s so worth it.

Chocolate Mint Cake

The Chocolate Mint Cake is so yummy, and the coolness of the mint makes it easy to eat a big slice as it cuts through the sweetness – this could be a good or bad thing!!

Chocolate Mint Cake

Chocolate sponge, chocolate mint buttercream and easy yet impressive chocolate mint decorations

Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the sponge

  • 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 buttercream

  • 350 g Butter or baking spread
  • 620 g Icing sugar
  • 80 g Cocoa powder
  • 2 tsp Peppermint extract
  • 2 tbsp Milk

For decoration

  • 3 packs Mint Matchmakers
  • 3 packs Aero Bubbles
  • Green ribbon

Instructions

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

  2. To make the chocolate sponge, 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

  7. For the buttercream mix together the icing sugar, butter, cocoa powder, milk and peppermint extract either by hand or with an electric whisk until smooth

  8. Placed the first sponge on your cake stand and pipe or spread some buttercream onto it, then sandwich it with the second sponge

  9. Smooth more buttercream around the sides in a thin layer, and use it to stick the mint Matchmakers all around the cake

  10. Tie the green ribbon around the cake in a nice bow

  11. Pipe or spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly or in a big pile if you like!

  12. Store leftovers in an airtight container in a cool place and eat within 3 days

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

Chocolate Mint Cake

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