Tag Archives: chocolate

Jeepers Creepers Oreo Pops!

Posted on October 24, 2014 by Ruthanne

These scared little pretzel monster Oreo pops are not only adorable but a perfect salty and sweet combination!

Because I love desserts and I obviously blog about them all the time, my friends are often pointing out cute ideas they find online. That was the case with these cute little pretzel monsters. A friend found them in Family Fun Magazine and posted a picture on my Facebook wall. As soon as I saw them I knew they belonged on an Oreo pop! Aren’t they so cute?!?

They are also very easy, and a great make-ahead treat for fall parties!

Here’s how to create them for yourself: (printable recipe)

INGREDIENTS: (makes about 26-30 pops)

One box of Oreo Double Stuff cookies
30 lollipop sticks
1 bag of Wilton’s Candy Melts in black or purple (or both, if you want both colors!)
Small amounts of Wilton’s Candy Melts in other halloween colors (for the “eyes”)
Round sprinkles
30 Flipz white chocolate covered pretzels

DIRECTIONS: (Need a visual for making Oreo pops? Click here.)

Make pretzel monsters first by laying all 30 Flipz out on a piece of parchment paper.
Melt a small amount (maybe 1/3 cup) of any Candy Melt color for the eyes, and spoon into a small zip top bag.
Zip bag closed and clip a corner off. Pipe color into top two holes of pretzel and gently set a sprinkle “iris” in place.
Repeat with other colors and allow eyes to harden completely.
For Oreo pops, carefully twist apart all of the Oreo cookies
Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
Melt the about 1/4 of the black or purple Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
Dip the end of one stick into the melted candy, drizzle a little in the center of the cookie filling and then gently press it into the indentation made.
Place the top of the cookie back on and allow candy melts to harden (20 minutes or so), cementing the cookie back together with a stick inside. (Freeze for 5-10 minutes to speed this process up)
Melt remaining black or purple Candy Melts in the same manner.
Holding the stick, lower the entire Oreo into the bowl of melted Candy Melt, spooning it over the top and sides to cover it completely.
Allow the excess to drain off and gently place covered Oreo on a piece of parchment paper.
Immediately place a pretzel monster on top and allow the Oreo to harden completely.

My thoughts: These are cute and yum yum yummy! I like the cute little surprised looks on the pretzel monsters, and they taste GREAT! Wrap these up in cello bags with cute ribbons and you have a fun party treat to share! Enjoy! ~r

A few other October treats here on Easybaked (click on photo to see recipe):

4 Comments

Posted in Cake Pops, Candy, Cookies and tagged alien, candy, chocolate, creepy, dessert, Flipz, fun, Halloween, monster, October, oreo, party, pretzel, treat. Bookmark the permalink.

Pumpkin Guts!

Posted on October 17, 2014 by Ruthanne

This delicious coconut cream pie dip is disguised as gooey pumpkin guts (with sliced almond “seeds”)~ a perfect Halloween treat!!

I love carving pumpkins. The smell is my favorite part, it reminds me of being very small and in a homemade costume anxiously awaiting trick-or-treat time. We always carved pumpkins several days earlier, but we lit them on Halloween and all evening the lids would quietly cook in the candle flame, filling the house with an indescribably wonderful scent that still reminds me of childhood whenever I smell it.

I carved a pumpkin for this recipe.

1. To serve this dip in.

2. To use as a reference in coloring this dessert!

Isn’t it fun? I savored the smell and enjoyed the squishy guts between my fingers…I even roasted a few seeds and ate them with salt as a reward for getting my pictures taken!

Want to know how to make this yummy fall treat? It is SUPER easy! (Printable recipe)

INGREDIENTS:

3 cups of shredded sweet coconut (to desired consistency)
1 cup of sliced almonds
1 box (3.3 oz.) Jello Brand White Chocolate Pudding (instant)
Milk (to make pudding according to package)
Orange and yellow food coloring
Chocolate cookies for dipping!

DIRECTIONS:

Make pudding as directed on package and color to desired shade with food colors
Place coconut in a large zip-top bag and add the same food colors to the bag. Toss and mix coconut until colored as well.
Mix pudding with enough coconut to make a gooey pumpkin consistency.
Mix about half of the almonds in, and use the rest to sprinkle on top.
Serve with chocolate cookies or graham crackers for that “Almond Joy” taste!
Enjoy!

My thoughts: Well, I love coconut, almonds and chocolate- so this was a given “perfect” dessert for me! I think it would be fun to serve this with a “murdered” pumpkin, I just didn’t have time to draw a dramatic face and stick a big knife in mine! Serve it up classy, or make it into a funny Halloween treat- either way, it is easy and soooooo yummy! ~Enjoy!!!!! ~r

Other fun fall desserts here on Easybaked (click on a photo to see the recipe)

1 Comment

Posted in Easy recipes, Miscellaneous, Pies, Seasonal dessert and tagged almond joy dip, almonds, chocolate, coconut, dessert, dip, fall, fun, Halloween, halloween party dessert, party, pudding, pumpkin dip, pumpkin guts, unique. Bookmark the permalink.

Creepy Earthworm Cupcakes

Posted on October 10, 2014 by Ruthanne

These fun little cupcakes will entertain your family and friends with slimy (raspberry!) earthworms poking out of the top!

Well, it’s October, and that means it is time for creatively creepy edibles! Last year I had SO much fun with my Broken Glass Cupcakes and my Toxic Slime Cupcakes! Oh my goodness, I love both of those recipes so much that it was hard to think of anything that fun and creepy for this year!!!

I loved the idea of worm-filled cupcakes and decided that gummy worms are way too cheery, with all their fun bright colors. I wanted WORMS- big fat earthworms- in my cupcakes.

I’m not sure why these are not readily available for purchase in the candy aisle of my grocery store, but fortunately I found a TON of recipes for make-your-own gummy earthworms online. I read about 10 recipes (they were all very similar) and gave it a shot.

I love them!!!! I had a hard time biting into one to try out the flavor because they were so realistic! These are really not very hard to make, and I can think of a TON of desserts these would be fun to serve with. These are even Father’s Day friendly (I realized this when the men who were eating the cupcakes started talking about fishing with earthworms…) or maybe you could “dress up” my apple cupcakes from last week with a few worms! 🙂

Here’s how to make these fun little desserts: (printable recipe)

INGREDIENTS:

1 boxed chocolate cake mix (plus water, oil and eggs to make according to package)
2 sticks (1 cup) of butter (softened)
1 1/2 cups of powdered sugar
2 tablespoons of vanilla
Green sugar crystals
About 15 Oreo cookies crushed into crumbs
brown and green food color gels
1 (6 oz) packet of raspberry jello
4 (1/2 oz) packets of unflavored gelatin
1/2 cup heavy cream
3 cups boiling water

DIRECTIONS:

WORMS: (make the day before)

Take about 40-60 bendable plastic straws and pull them out to full length.
Place them each in a tall glass with the bendable part down.
Put a rubber band around the top to hold them together and upright.
Mix jello and unflavored gelatin together in a mixing bowl and add boiling water.
Stir until dissolved and refrigerate for about 20 minutes until cooled.
Place cream and a little bit of green food coloring in a separate bowl and mix well.
Mix cream with gelatin mixture until well combined.
Gently pour the mixture over the tops of the straws until they, and the glass are full.
Refrigerate overnight.
Place a sheet of parchment paper on a cookie sheet, and lightly spray it with cooking spray.
Run warm water over the glass until you can pull the entire jello mold out (straws and all!)
Gently pull apart straws and use a rolling pin to roll each little worm out.
Place each worm on the parchment paper until all of them have been removed from the straws.
Keep covered and refrigerated until use.

CUPCAKES:

Make cake mix according to box and divide evenly among 24 cupcake liners placed in tins.
Bake according to package, and allow them to cool.
Make frosting by placing butter, powdered sugar and vanilla in a large mixing bowl and beating it on high for about 3 minutes, until light and fluffy.
Color frosting using a combination of green and brown to make a clay-like color for inside the cupcakes
Use a cupcake corer or a small knife to cut a core out of each cupcake.
Pour green sugar into a small bowl.
Use a knife to spread a thin layer of frosting on the top of each cupcake, around the hole cut out by the corer.
Turn the cupcake top down into the green sugar, coating the frosting entirely.
Spoon or pipe a small amount of frosting into each cored cupcake.
Set a worm into the frosting, letting it “stick” and be held in place.
Spoon Oreo crumbs over the worm and frosting, filling up the rest of the hole in the cupcake.
Keep refrigerated until serving.
Enjoy!!

My thoughts: These crack me up. Everyone loves them, but kids are SO suspicious that you might have used real worms! One of my friends gave some to her grandkids and the oldest just sat and stared at hers and finally declared, “I saw one move!” They are disturbingly life-like. These are great covered in the fridge for a day, but at room temperature the worms start to dry out after a few hours. I hope you get a chance to try this creepy little treat! Enjoy!!! ~r

Other creepy recipes for your October fun: (click on a photo to see the recipe)

12 Comments

Posted in Cupcakes and tagged baking, chocolate, cupcakes, dessert, frosting, fun, gummy worms, Halloween, halloween dessert ideas, how to make gummy earthworms, Oreo dirt, party, recipe, sugar, unique, worms. Bookmark the permalink.

First Down Oreo Pops!!!

Posted on September 12, 2014 by Ruthanne

These cute little football field Oreo pops are the perfect snack for your next tailgating party or Sunday afternoon of football!

These are just fun little football treats…and the world has far too few fun little football treats– there’s always room for more! These are made just like all of the other crazy Oreo pops on the Easybaked site. Dipped in green, piped in white and topped with a cute football sprinkle!

Here is how these fun little treats are made: (printable recipe)

INGREDIENTS:

One box of Double Stuff Oreos
One bag of Wilton’s candy melts in Green
One bag of Wilton’s candy melts in White
One jar of football sprinkles (I made my own, but there are some cute ones here)
24-30 lollipop sticks

DIRECTIONS: (Need a visual? Click here.)

Carefully twist apart all of the Oreo cookies
Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
Melt the about 1/4 of the white Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the cookie filling and then gently press it into the indentation made.
Place the top of the cookie back on and allow white chocolate to harden (20 minutes or so), cementing the cookie back together with a stick inside. (Freeze for 5-10 minutes to speed this process up)
Melt green candy melts in the same manner that you melted the white.
Holding the stick, lower the entire Oreo into the bowl of melted green chocolate, spooning it over the top and sides to cover it completely.
Allow the excess green chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden and cool completely
Melt another 1/4 of the white candy melts, as before, and spoon into a small zip top bag. Clip a tiny corner off and pipe lines and numbers on the top of each Oreo pop.
Place on a clean piece of parchment paper to cool, and immediately place a football sprinkle on top.
Allow pop to harden completely.
Remove from paper and serve- or place in a small treat bag, tied with a fun team ribbon.
Enjoy!

My thoughts: Cute on the outside, Oreo on the inside… perfect! Hope you get a chance to try these fun little football snacks!!!!! Enjoy! ~r

Other treats to make your football feasts happy:

4 Comments

Posted in Cookies and tagged best, chocolate, Cookie, dessert, football, football season, fun, idea, oreo, Oreo pop, recipe, snacks, sweet, tailgating party. Bookmark the permalink.

Chocolate Football Cookies!

Posted on September 1, 2014 by Ruthanne

These soft and chewy chocolate cut-out cookies make the perfect little footballs! Are you ready for the season to start? Kick it off with these adorable treats!

NFL football starts this week with a Thursday night game against the Packers (GO PACK GO!!!!!!) and Seattle. Let the season of fun tailgating and snacking begin!!!

These are seriously the yummiest chocolate cookies ever, and the PERFECT, not-sticky, dough for cookie cutters. I’ve used this recipe SO many times here on easybaked. When I thought about making football cookies I automatically defaulted to this wonderful family recipe. I promise, you will love it!!!

Here’s how they are made: (printable recipe)

INGREDIENTS:

2 sticks (1 cup) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder

DIRECTIONS:

Preheat oven to 350F degrees.
Add butter, sugar, eggs, vanilla and cocoa together in large mixing bowl.
Blend on medium speed with a mixer until smooth.
Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
Roll out cookie dough on floured counter. I roll mine thick, so I get nice and chewy cookies.
Cut into football shapes using a football cookie cutter and place on a parchment-lined baking sheet. Leave a little room for the cookies to spread.
Bake for 10 to 14 minutes until the edges are firm.
Gently slide parchment paper off of cookie sheet and onto a flat surface. Cool completely before moving- this allows the cookie to “set”.
Frost as desired. I used royal icing in a zip-top bag with a corner clipped off to decorate these. You can click here for my royal icing recipe and instructions for use. You could also use regular icing or even melted white chocolate.
Allow icing to harden up before stacking.

My thoughts: These are so cute, and so yummy that I kept wandering by the table just took look at them while they hardened up. I couldn’t help but smile every time….and eat one. Which was bad, because I’ve eaten too much fry bread here on the Navajo Nation and I need to diet! They are irresistibly good…so I quickly have given them all away! Happy football season everyone!!! Bring on the fun!!!!! ~r

Other desserts that use this cookie recipe:

17 Comments

Posted in Cookies and tagged baking, chocoate, chocolate, cocoa, cookie cutters, cookies, cut-out cookies, dessert, football, fun, Green Bay Packers, idea, NFL, party, sports, tailgate. Bookmark the permalink.

Oreo Flower Pops!

Posted on August 29, 2014 by Ruthanne

These cheery little Oreo Pops are sure to brighten anyone’s day, and they are SO easy to put together!

I know…another Oreo Pop!!! I can’t stop sharing them with you– they are just so fun! I have another one in the works for a few weeks from now too! I’m in love with these fun little treats!

If you’ve been a fan of Easybaked for any time at all, you have seen (and maybe tried!) lots of these little bits of happiness on a stick, but if you are new here, let me share with you a pdf that will help you make the perfect Oreo Pop: How to make an Oreo Pop.

Here (once again!) is the recipe: (printable version)

INGREDIENTS:

One box of Double Stuff Oreos
Two bags of Wilton’s candy melts in any colors you choose
M&Ms (I used the pastel kind- but any will work!)
Mini chewy Sweet Tarts (or any other small candy for the center of the flower)
24 lollipop sticks

DIRECTIONS:

Carefully twist apart all of the Oreo cookies
Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
Dip the end of one stick into the melted Candy Melts, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
Place the top of the cookie back on and allow Candy Melts to harden (10 minutes or so), cementing the cookie back together with a stick inside.
Holding the stick, lower the entire Oreo into the bowl of melted Candy Melts, spooning it over the top and sides to cover it completely.
Allow the excess to drain off and gently place covered Oreo on a piece of parchment paper.
Before the Candy Melts harden, place M&Ms and Sweet Tarts on top in a flower pattern.
Allow Oreo Pop to harden completely
Cover in a treat bag and tie with a ribbon
Enjoy!!

My thoughts: These are easy to make, beautiful to share, and yummy to eat! Don’t they look cute in a bouquet? Fall is almost here, celebrate the last bits of summer with these cheery little treats! Enjoy! ~r

More fun recipes from easybaked:

5 Comments

Posted in Candy, Cookies and tagged candy, candy melts, chocolate, cookies, dessert, food, gift, idea, M&Ms, oreo, oreo pops, party, recipe, summer, sweet tarts, sweets, treat. Bookmark the permalink.

Butterscotch Ice Cream Towers

Posted on August 1, 2014 by Ruthanne

These beautiful, stacked desserts have layers of ice cream sandwich and a creamy butterscotch filling. Topped with melted chocolate, they make a fun and elegant summer dessert!

I’ve been craving ice cream sandwiches. These little desserts were a combination of that craving and an extra box of butterscotch pudding in my cupboard. I love how they turned out! They require some hands-on time and an overnight in the freezer, so they aren’t a last minute idea- but I think the extra time is worth it!! The end result is pretty and SO yummy! Here’s the recipe:

INGREDIENTS: (printable recipe here)

One box of 12 ice cream sandwiches
1 (3.4 oz) package of Jell-O Instant Butterscotch pudding mix
1 1/2 cups of cold milk
1 tub of Cool Whip topping
1 cup of chocolate chips
6 tablespoons of butter

DIRECTIONS:

Make butterscotch filling first, and freeze overnight
In a large bowl, beat together milk and pudding mix on high for 3 to 4 minutes until thick.
Fold in 1/2 of the container of Cool Whip topping
Put parchment paper in a small (I used a 9×9 square) pan, and spread pudding mixture evenly into container.
Freeze overnight.
To assemble, use a fluted square (I used a 2″ inch square) cookie cutter to cut ice cream sandwiches. I got 2 squares from each sandwich. Return to freezer after cutting.

Remove pudding mixture from freezer, lift out of pan using edges of parchment paper, and lay on a clean counter.
Cut squares using the same cookie cutter (dip in warm water between cuts, if it becomes sticky), return to freezer as you cut them.
Assemble no more than one or 2 hours before serving, and keep frozen.
Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between, until melted and smooth.
Place an ice cream sandwich square on a plate, top with butterscotch filling square, top with a second ice cream sandwich square.
Drizzle with melted chocolate (and I added a few butterscotch chips).
Return to freezer and keep frozen until serving.

My thoughts: These are the most spectacular dessert to serve (you should have heard the oohhh’s and ahhh’s!), and the most awkward dessert to eat. The kids figured out that you need to just pick these up and eat them with your fingers! I allowed mine to melt just a touch, and then it was perfect with a fork! The flavors are so yummy! Butterscotch and chocolate? Yes, please!!!! Enjoy! ~r

Other yummy frozen treats:

7 Comments

Posted in Frozen desserts and tagged best, butterscotch, chocolate, cool whip, creative, dessert, fancy, frozen, ice cream, ice cream sandwich, pudding, recipe, summer, treat. Bookmark the permalink.

Mini S’mores Pies

Posted on July 18, 2014 by Ruthanne

Rich dark chocolate pie in a graham crust, topped with marshmallow meringue. S’mores with a new, fun look!

Everyone loves these flavors together.

Don’t they?

It just occurred to me that someone might hate s’mores.

Ok, well I don’t personally know anyone who doesn’t just adore this flavor combination. I LOVE them, and crave them, and sometimes cheat by making them in the microwave when it’s snowing and a campfire is out of the question!

These little pies capture the flavor of a s’more, but add a rich chocolate flavor that is incredibly delicious, and can’t be had with just 2 squares of Hershey’s chocolate. Or four squares… sometimes I use four. Don’t tell.

Here’s how these simple little treats are made: (printable version)

INGREDIENTS: (makes 12 mini pies)

12 pre-made mini graham cracker crusts.
1 cup of Ghirardelli Bittersweet chocolate chips (melted)
1 cup of Ghirardelli Semi-sweet chocolate chips (melted)
8 eggs (divided)
5 Tablespoons of heavy whipping cream
2 Tablespoons of vanilla
2 cups of granulated sugar
1/4 teaspoon of cream of tartar

DIRECTIONS:

Preheat oven to 350F degrees.
Divide eggs, keeping ALL of the 8 egg whites and only 5 of the yolks.
Place the melted chocolate, 5 egg YOLKS, whipping cream and vanilla in a large mixing bowl and stir until well combined.
Evenly divide among all twelve mini pie crusts.
Bake (I put them all on a baking sheet) for 14-16 minutes, until the middle of each pie is set.
Make meringue while these bake, by adding all of the 8 egg WHITES, sugar and cream of tartar together in a medium heat-proof bowl that will sit on the top of a sauce pan of boiling water without touching the water. (I had to experiment a bit to find a good fit.)
Bring water to a boil in the saucepan and set the bowl on top.
Whisk ingredients together for about 3-4 minutes. Sugar will be dissolved and egg whites should be heated to 145F degrees.
Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes. The meringue will become the most beautiful, white, glossy mixture. It should form stiff peaks before you stop beating it.
Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
Once mini pies are removed from the oven, let them cool completely.
Pipe marshmallow meringue on the top of each pie and toast it with a kitchen torch.
Add a few graham cracker crumbs if you want, and enjoy!!!!

My thoughts: These are delicious. You can see from my pictures that I didn’t beat my meringue as long as I should have. The are not the tall swirls of happiness I wanted them to be…. it was only my second time making meringue though, so I guess I won’t beat myself up too much. My 1st time was perfect. If you want to see how fluffy it SHOULD be, click here. I LOVE this meringue. When you read the instructions you might think it is too hard to make- but once you do it, you will realize that it isn’t hard at all. Just a lot of time with a mixer in your hands. I hope you get a chance to try this recipe out! Enjoy! ~r

We like our chocolate and marshmallow here at easybaked… here are other recipes that feature that yummy combo:

13 Comments

Posted in Candy, Pies and tagged baking, best, chocolate, cream, desert, easy dessert, graham crackers, marshmallow, mini dessert, pie, recipe, s'mores, summer, sweets. Bookmark the permalink.

Triple Chocolate Truffle Cups

Posted on July 11, 2014 by Ruthanne

Delicious dark chocolate cookie cups filled with melted milk chocolate and a white chocolate truffle. Yum.

I love little mini desserts. I used to work for a hospital and they would have a big, fancy Christmas party every year. My favorite part was all the adorable little desserts at the end. You can try like 8 of them for the calorie price of one big dessert!

This is an adorable (easy to make!) mini dessert. Perfect for showers, receptions, tea parties and any occasion that calls for a little bit of “fancy” dessert.

The cookie cups use my favorite chocolate cut-out cookie recipe (pressed into a cup!), melted chocolate and a Lindt White Chocolate Truffle. Quick, easy, and delicious!

Here’s the recipe: (printable version)

INGREDIENTS: (makes about 48 mini desserts)

1 stick (1/2 cup) butter, softened
3/4 cup of granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup of unsweetened cocoa powder
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 bag of Wilton’s milk chocolate Candy Melts (if you want to melt higher end chocolate for this, feel free!)
Approximately 48 Lindt White Chocolate Truffles (Walmart has them in large boxes of 60, for a reasonable price)

DIRECTIONS:

Preheat oven to 350F degrees.
Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Bake at 350F degrees for 7 to 8 minutes and remove from oven.
Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
Melt candy melts in a microwave safe bowl, in the microwave, in 30 second increments, stirring in between until melted and smooth.
Pour melted chocolate into a sturdy zip-top bag. Zip it closed and clip a corner off.
Unwrap all of your Lindt truffles.
Carefully pipe warm chocolate into each cookie cup, filling each one about half way.
Gently press a truffle into the center of each chocolate-filled cup, allowing the warm chocolate to squeeze up around the edges (yum!)
Drizzle any left-over chocolate over the tops of the mini-desserts and allow them to cool and harden completely.
Enjoy!!!

My thoughts: Well, you can see for yourself what happens when you bite into this little dessert. Pure deliciousness!!!! Those truffles are so good. Mine got a little melted before I cut one in half– but all that soft white chocolate….!!! They make this dessert a touch pricey- but they are SO worth the cost! If you want to make a smaller batch just cut the cookie recipe in half. I hope you get a chance to try these- I am filing this recipe away for the next time I need something little for favors or a mini dessert table. These are perfect for both! Enjoy!!!! ~r

Other mini desserts you might enjoy:

14 Comments

Posted in Candy, Cookie Cups, Cookies and tagged chocolate, cookie cups, cookies, creative dessert, dark chocolate, dessert, fancy dessert, food, Lindt truffles, milk chocolate, mini dessert, recipe, truffles, white chocolate. Bookmark the permalink.

Hole in One Cupcakes!!

Posted on June 6, 2014 by Ruthanne

What do you get if you cut a hole in a cupcake and fill it with a Lindt white chocolate truffle? A perfect Father’s Day treat!!!

These are guaranteed to make any golf-loving Father smile on his special day! This one’s for you dad! I can’t wait to see you in 2 weeks and go “golfing” (aka losing cute golf balls in ponds).

How is such incredible cuteness created, you ask? EASY! Make a chocolate cupcake, cut a hole in the top, and pop a Lindt white chocolate truffle inside!

How fun and easy is that? Here are the details (Printable recipe)

INGREDIENTS:

One boxed chocolate cake mix (plus oil, water and eggs to make according to package)
One tub of white frosting
One container (about 1 cup) of green sugar sprinkles
24 Lindt White chocolate Truffles (I got 2 (5.1oz) bags that each had 12 truffles)

DIRECTIONS:

Make cake according to package and divide evenly into 24 cupcake liners placed in muffin tins.
Bake according to package.
Use a cupcake corer or a small knife (use a corer to get that perfectly round cut!) to cut a hole in the center of each cupcake.
Use a knife to carefully frost the top of each cupcake around the hole.
Press top of frosted cupcake into green sugar to coat it.
Place a truffle into “hole”.

Place a flag in each cupcake- you can print these on heavy paper and use double-sided tape to secure them to toothpicks. Here are 2 files- Happy Father’s Day, and Blank (write your own message) flags.

Click on a picture to be taken to the printable pdf:

My thoughts: I’ve used a cupcake corer on so many cupcakes to add fillings, and the last time I did it, this idea popped into my head! I wasn’t sure how it would turn out, but as soon as I coated my 1st cupcake in that green sugar I knew it would be perfect! Happy Father’s Day to all the dads out there- especially mine!!!!