Curl up by a cosy fire with a hot drink and a deliciously indulgent Hot Chocolate Cupcakes!
Rich chocolate sponge is topped with a swirl of white chocolate buttercream, a drizzle of melted milk chocolate and a scattering of cute sprinkles and mini marshmallows. How could you resist tucking into one of these!?
Why you’ll love these Hot Chocolate Cupcakes
Triple choc flavour. Chocolate sponge, white chocolate buttercream and a drizzle of melted milk chocolate, these cupcakes are a chocoholics dream.
The textures are heavenly. The sponge is moist, soft and brownie-like in texture. The buttercream is smooth and creamy, and the sprinkles add a little crunch. This is a winning texture combination.
They’re surprisingly easy to make.There are three main steps to the recipe; the cupcake sponge, buttercream and finally the decoration. Each step is super easy and quick, but together they make a show-stopper bake!
Recipe success tips for baking Hot Chocolate Cupcakes
This recipe is super simple and easy to follow. However, as always, there are a few success tips that I would like to share so that your cupcakes turn our perfect:
Use muffin-sized cupcake cases. Cupcakes come in three sizes; fairy cake, standard and muffin. The baking time will vary depending on the size you use. This recipe will give you 12 muffin-sized cupcakes. The cases I used measured 2″ base and 1.5″ deep.
Fill the cupcake cases 3/4 full. The cupcakes are very moist and brownie-like in texture and therefore won’t rise as much as classic fluffy cupcakes. Fill your cupcake cases 3/4 full so you get a good-sized cupcake once they’re baked.
How to pipe buttercream swirls. Fit a large piping bag with a large open star nozzle and fill with buttercream. Hold the piping bag upright in the middle of the cupcake. Apply pressure to the top of the piping bag and pipe in a circular motion spiralling outwards and lifting upwards at the same time. To finish the swirl, release pressure and gently lift the piping bag up.
Treat your friends and family this Christmas to these delicious Red Velvet Snowman Cupcakes – they’realmost too cute to eat!
Why you’ll love these Red Velvet Snowman Cupcakes
The flavours are delicious! Chocolate, vanilla and tangy cream cheese frosting. Yum.
The snowmen look super cute, with their sugar-paste carrot noses and chocolate twig arms ☺️
The textures are heavenly. The sponge is soft, moist and melts in the mouth. The frosting is smooth and creamy. A winning combination!
Oh, and did I mention they’re CUTE!?
How to make the snowmen heads
Just follow these simple steps to make the snowmen heads.
Make the carrot noses. Using your fingers, roll a tiny piece of orange fondant into a cone shape to make a carrot nose. Cut the thicker end of the nose with a sharp knife to make a flat surface (this end will be attached to the head). Repeat this until you have 12 noses. Set aside and leave to dry and harden.
Add the eyes and mouth. Use chocolate writing icing to dot two eyes and a mouth onto each marshmallow, leaving space in the middle for the nose.
Glue on the nose. Once the carrot noses are dry, use a dab of edible glue to stick the nose to the marshmallow.
Beat the margarine/butter and sugar together until light and fluffy.
Add the eggs and vanilla extract and mix together.
Add the flour, cocoa powder and buttermilk and fold the mixture together until smooth.
Add the food colouring until the cake mixture turns bright red.
In a small bowl, combine the vinegar and bicarb until it fizzes up, then quickly fold into the cake mixture.
Divide evenly between 12 cupcake cases. Bake for 15-18 minutes until risen and a toothpick inserted in the middle comes out clean. Leave to cool completely on a wire rack.
Now make the cream cheese frosting
Beat the butter until really soft and pale in colour.
Sift in half the icing sugar and beat until smooth.
Sift in the remaining icing sugar and beat again until you have a smooth and creamy frosting.
Now take the cream cheese out of the fridge and add to the bowl. Gently fold the cream cheese into the frosting until smooth. Be careful not to overdo it, as it can quickly become runny.
Make the snowmen heads
Using your fingers, roll a tiny piece of orange fondant into a cone shape to make a carrot nose. Cut the thicker end of the nose with a sharp knife to make a flat surface (this end will be attached to the head). Repeat this until you have 12 noses. Set aside and leave to dry and harden.
Use chocolate writing icing to dot two eyes and a mouth onto each marshmallow, leaving space in the middle for the nose.
Once the carrot noses are dry, use a dab of edible glue to stick the nose to the marshmallow.
Assemble the snowmen
Using a piping bag fitted with a large open circular nozzle to pipe the snowmen bodies on top of the cupcakes. If you don’t have a piping bag, simply spoon the buttercream on top.
Place the snowmen marshmallow heads on top.
Snap a Mikado stick in half and push into each side of the buttercream.
Push 3 edible balls into the buttercream for the buttons.
Wow your family this Christmas with this edible Gingerbread Christmas Tree showstopper – it’s almost too pretty to eat! Plus nothing is challenging or complicated about this recipe, it’s surprisingly quick, easy to make and perfect for getting little ones involved with the decorating.
How To Make a Gingerbread Christmas Tree
Don’t you just love it when a recipe looks and tastes amazing but is actually SO easy to make!? This Gingerbread Christmas Tree is exactly that!
First, you’ll make the gingerbread dough. Dark muscovado sugar, ground ginger and cinnamon is what gives these biscuits their deliciously festive flavour.
Stamp out star shapes and bake the biscuits. Once the dough has chilled, you’ll roll it out, stamp out different sized star shapes and bake the biscuits for 8-10 minutes.
Assemble the Christmas tree. After you’ve outlined each gingerbread star with icing, you’ll stack them from big to small, and at different angles, to build up the Christmas tree.
Decorate the Christmas tree. More is definitely more when it comes to the decoration! Decorate each tip of the star and around the base of the Christmas tree to create a delightful winter wonderland Christmas scene.
What You’ll Need to Make This Gingerbread Christmas Tree
There are a few essentials that you’ll need to make this Gingerbread Christmas Tree.
A selection of different sized star cookie-cutters. I used this set from Amazon, it’s a bargain at £8 and will give you 10 different sized stars.
A tube of white writing icing. You’ll outline each star with white writing icing before you stack them up and to stick the decorations on the tree.
Festive decorations. I used a selection of Christmas edibles from Cake Angels. Cake Angels’ decorations avoid using artificial flavours or colourings, which is why I think they’re the best ☺️✨ In the ingredient list below I’ve linked to all the decorations that I used.
Melt the butter, sugar and golden syrup together in a medium saucepan on a low temperature. Now turn the heat up to medium and leave the mixture to bubble for 1 minute. Remove from the heat and leave to cool for 10 minutes.
In a large bowl combine the flour, bicarbonate of soda, ground ginger and cinnamon.
Pour the melted mixture into the dry ingredients and crack in the egg. Mix everything together with a wooden spoon until it comes together to form a dough.
Cover the bowl with clingfilm and place in the fridge for 30 minutes to chill.
Stamp and bake the gingerbread stars
Meanwhile, line two large baking trays with greaseproof paper and preheat the oven to 180°C / 356°F.
Lightly dust a worktop and rolling pin with flour. Roll out the dough to the thickness of a £1 coin. Use different sized star cookies cutters to stamp out shapes. You’ll want roughly 15 stars in total ranging in size.
Carefully place the stars onto the baking trays and bake for 8-10 minutes until golden. Transfer to a wire rack and leave to cool completely.
Time to assemble and decorate the Christmas tree
Outline each gingerbread star with white writing icing and decorate the smallest star with sprinkles.
Lightly dust a pretty plate or cake stand with icing sugar.
Stack the gingerbread stars from big to small and use the icing to stick the smallest star upright on top of the Christmas tree.
Decorate the tips of the stars with the sprinkles and decorations, and place the cake toppers around the base of the Christmas tree.
Curl up by the fire with a cosy blanket, hot drink and one of these delicious hot chocolate cookies!
These hot chocolate cookies have a gooey toasted marshmallow middle and are topped with melted chocolate and sprinkles. Enjoy the chocoately flavour of the cookies or add a teaspoon of peppermint or orange extract to turn them into a special festive treat.
How to make hot chocolate cookies
Baking these cookies couldn’t be easier.
Mix. You’ll start by making the cookie dough. My recipe uses two types of sugar and an extra egg yolk for added richness and chewiness. Totally optional, but try adding a teaspoon of peppermint or orange extract to take your hot chocolate cookies to the next level!
Chill. This step cannot be skipped. Cover the bowl with clingfilm and put the cookie dough in the fridge to chill for at least 4 hours or overnight. This will develop the flavours and improve the texture.
Bake. Roll the cookie dough into balls and bake for 8 mins. Then push a marshmallow into the middle of each cookie and put them back in the oven for another 2-3 mins.
Enjoy. Leave your cookies to cool slightly on the baking tray for 10 minutes, then grab a hot drink, tuck in and enjoy!
160g unsalted butter 125g caster sugar 100g dark muscovado sugar – I used Billingtons 1 teaspoon peppermint or orange extract (optional) 1 medium egg + 1 medium egg yolk, at room temperature 175g self-raising flour 75g cocoa powder 100g white chocolate chunks 10 large marshmallows 20g milk chocolate Christmas sprinkles
Start by making the cookie dough
Add the self-raising flour and cocoa powder to a bowl and stir through until combined.
In a separate bowl, melt the butter in 20-second blasts in the microwave until it turns to liquid.
Add the two sugars, extract (if you’re using it), whole egg and egg yolk to the melted butter and mix together with a wooden spoon until combined.
Now add the flour cocoa mix and the chocolate chunks (saving a handful for later) and fold together until the mixture comes together to form a dough.
Cover the bowl with clingfilm and chill for a minimum of 4 hours, or overnight for best results.
Time to bake
Preheat oven to 180°C and line two large baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.
Take a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and push the leftover chocolate chunks into the top of the cookie ball. Repeat this for all 10 cookies. Remember to leave about 5-8cm between each cookie so they have enough room to spread out. You may have to bake them in batches.
Bake for 8 minutes.
Take them out of the oven and gently push a marshmallow into the middle of each cookie.
Return to the oven for further 2-3 minutes until the cookies have firmed up around the edge and the marshmallow is lightly toasted.
Leave to cool on the baking tray for 15 minutes, before transferring to a cooling rack.
Decorate the cookies
Melt the milk chocolate and drizzle it over the cookies.
Scatter the Christmas sprinkles on top.
Store your hot chocolate cookies in an airtight container for up to 3 days.
Fudgy brownies filled with an assortment of white, milk and hazelnut chocolate truffles, these Lindt Lindor Brownies are truly irresistible!
Reasons to love these Lindt Lindor Brownies
Ease. You can prep and bake these brownies in under 30 mins, they couldn’t be easier to make. They will take a little time to set up and cool down, but trust me, it’s worth the wait.
Texture. Creamy, melt in the mouth Lindor truffles encased in a dense, fudgy brownie. Such heavenly textures!
Flavour. These brownies are unapologetically rich and chocolatey. Just how they should be.
What is your go-to chocolate at Christmas?
For me it has to be Lindt Lindor truffles.
Maybe it’s the Christmassy red wrapper or the fact that every year there is a huge bowl filled to the brim with Lindor truffles in the lounge (which we always manage to finish 😉). They are just SO irresistible. Is it the creamy chocolate flavour? Or, the smooth melting filling?
All I know is that I am Lindor obsessed the moment it turns December 1st, and that filling brownies with these truffles is a no-brainer!
150g unsalted butter 150g 70% dark chocolate 2 large eggs, at room temperature 220g caster sugar 150g self-raising flour 200g Assorted Lindt Lindor truffles 50g milk chocolate Christmas sprinkles
Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper.
In a microwave-safe bowl break up the dark chocolate and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
In a separate bowl, whisk the eggs and sugar together for a minute until they’re pale in colour and frothy.
Add the melted chocolate mixture and flour and fold together until combined.
Now add the Lindt Truffles and fold into the mixture.
Transfer the mixture to the baking tin, spreading it out into an even layer.
Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack.
Leave the brownies to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
Melt the milk chocolate and drizzle it on top of the brownies. Scatter the Christmas sprinkles on top.
Carefully lift the brownies out of the baking tin. Slice the brownies into 12, serve and enjoy!
Your Lindt Lindor Brownies will keep at room temperature, in an air tight container, for up to 4 days.