DESSERT

Piña Colada Cupcakes

These Piña Colada Cupcakes are light and fluffy coconut cakes, topped with coconut frosting, fresh pineapple chunks, and sweetened coconut. Perfect for Cinco de Mayo, summer parties, celebrations, and more!

Who loves a refreshing Piña Colada? It is one of my favorite drinks – any time of the year. I’m completely obsessed with the pineapple and coconut combo.

So when it comes to our Cinco de Mayo celebrations (and pretty much all our other warm-weather gatherings too) I’m all about the Piña Colada flavors. This is why I decided that it was time to take that beloved combo and turn it into cupcakes!

If you love these Piña Colada Cupcakes – you’ll love our Easy Coconut Cupcakes too!

These cupcakes not only have the extra sweetness of the pineapple juice mixed in but there are little pineapple bits in there too. Call it an extra little surprise.

Then they are topped with a creamy coconut frosting and additional sweetened coconut – they make my eyes roll back with every bite. Plus they are super simple to make – so you can wow your friends and family! I know you’ll love them.

Cinco de Mayo cupcakes

Here are some commonly asked questions

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too.

Just follow the instructions on the box and then use a pineapple flavoring/extract instead of the pineapple juice so you don’t skew the ratios. You can still stir in the pineapple bits – those should be just fine as long as they aren’t adding too much additional moisture.

How to store leftover cupcakes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to

Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.

Can this recipe be doubled?

This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Ingredients for Piña Colada Cupcakes

Cupcakes

all-purpose flour
baking powder
baking soda
salt
butter – room temperature
granulated sugar
cream cheese – room temperature
large eggs
pineapple juice
fresh pineapple – finely chopped

Frosting

unsalted butter softened
sifted confectioner’s sugar
milk
coconut flavoring optional

Optional Garnish:

toasted coconut flakes
pineapple chunks
maraschino cherries

Why are my cupcakes dense?

Overmixed batter and using excessively heavy ingredients can lead to a dense cupcake. This means you don’t want to add too much flour and avoid over-mixing the batter. Be sure to correctly measure the flour using the spoon and level method.

Fresh baking powder is also important to get nice, light, and fluffy cupcakes!

How to Make Piña Colada Cupcakes

Cupcakes

Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl add the butter and sugar. Use a stand or handheld mixer, mix until light and fluffy, about 2 minutes.
Add room temperature cream cheese and mix until well combined.
Slowly add the eggs, one at a time until well incorporated.
Then add half of the dry ingredients to the batter and mix until just combined.
Add the pineapple juice and mix.
Mix in the remaining dry ingredients until fully incorporated.
Fold in the finely chopped pineapple pieces and scrape down the sides to make sure all of the ingredients are well combined.
Pour the batter into the prepared cupcake liners.
Bake at 350 degrees for 19 minutes.
Allow the cupcakes to cool before adding frosting and decorating.

Frosting

In a large bowl, beat the softened butter until light and fluffy.
Slowly add 1 cup of the confectioner’s sugar at a time.
Next, add the milk and coconut flavoring and beat until creamy.
Use your favorite frosting tip to pipe the frosting and garnish.

Notes for the Best Piña Colada Cupcakes

Use 100% pineapple juice (not syrup).
Use full-fat cream cheese.
Toasted coconut is optional, if you aren’t a fan of toasted coconut regular sweetened coconut flakes can be used.
Try using Creme of Coconut in place of milk for the frosting for an added coconut flavor. It’s the stuff in the white bottle, found in the cocktail aisle of the market. It’s already sweetened and ready to add to recipes.
Top with a maraschino cherry for an added pop of color. Plus it makes the cupcakes super cute.

Other Cinco de Mayo Recipes to Serve with these Cupcakes

There are so many great recipes you can serve for Cinco de Mayo. It seems we are always pulling recipes that I remember my aunt making when I was growing up. Here are the recipes we make the most frequently – however these delicious cupcakes will pair with just about anything.

This Piña Colada Cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Piña Colada Cupcakes recipe, you’re going to love these other CAKES AND CUPCAKES too. Please click each link below to find the easy, printable recipe!

Cannoli Cupcakes

Cannoli Cupcakes are the perfect holiday dessert! Filled with cannoli cream, topped with cannoli frosting, and they’re decorated with mini chocolate chips and mini cannolis. They’re sure to be a hit with your family and friends!

Check out this recipe

S’mores Cupcakes

These S’mores Cupcakes are made with a homemade chocolate cupcake recipe, topped with rich chocolate frosting, crushed graham crackers & marshmallow meringue. They will definitely send your eyes rolling back with every bite.

Check out this recipe

Boston Cream Pie Cupcakes

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Check out this recipe

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Check out this recipe

Cupcake with chocolate covered strawberries

Nutella Filled Cupcakes

Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.

Check out this recipe

4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

Check out this recipe

2-Ingredient Funfetti® Cupcakes

2-Ingredient Funfetti® Cupcakes made with diet Ginger Ale & topped with Funfetti® Frosting

Check out this recipe

Cinnamon Vanilla Bean Cupcakes

Cinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.

Check out this recipe

How to make Cinnamon Vanilla Bean Cupcakes

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes start with a homemade chocolate cupcake recipe and then topped with a creamy mint buttercream frosting and an Andes mint to make them extra special. These are perfect for all you lovers of a chocolate mint combo.

Check out this recipe

Tres Leches Cake

This tres leches cake is an airy sponge cake infused with a sweet milk mixture that makes it absolutely irresistible. Great for holidays like Cinco de Mayo, parties, celebrations, and more!

Check out this recipe

If you love this recipe for Piña Colada Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Piña Colada Cupcakes

Prep Time25

Cook Time20

Total Time45

Course: Dessert

Cuisine: American

Keyword: coconut, cupcakes, pina colada, pineapple

Servings: cupcakes

Ingredients

Cupcakes

1¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter room temperature
¾ cups granulated sugar
6 tablespoons cream cheese room temperature
3 large eggs
½ cup pineapple juice
⅓ cup pineapple finely chopped

Frosting

1 cup unsalted butter softened
4 cups sifted confectioner’s sugar
3-4 tablespoons milk
2-3 drops coconut flavoring optional

Optional Garnish:

½ cup toasted coconut flakes
pineapple chunks
maraschino cherries

Instructions

Cupcakes

Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl add the butter, and sugar. Use a stand or handheld mixer, mix until light and fluffy, about 2 minutes.
Add room temperature cream cheese and mix until well combined.
Slowly add the eggs, one at a time until well incorporated.
Then add half of the dry ingredients to the batter and mix until just combined.
Add the pineapple juice and mix.
Mix in the remaining dry ingredients until fully incorporated.
Fold in the finely chopped pineapple pieces and scrape down the sides to make sure all of the ingredients are well combined.
Pour the batter into the prepared cupcake liners.
Bake at 350 degrees for 19 minutes.
Allow the cupcakes to cool before adding frosting and decorating.

Frosting

In a large bowl, beat the softened butter until light and fluffy.
Slowly add 1 cup of the confectioner’s sugar at a time.
Next add the milk and coconut flavoring and beat until creamy.
Use your favorite frosting tip to pipe the frosting and garnish.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4.

Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.

Use 100% pineapple juice (not syrup).
Use full-fat canned coconut milk.
Toasted coconut is optional, if you aren’t a fan of toasted coconut regular sweetened coconut flakes can be used.

Easy Fried Ice Cream Recipe

By Kleinworth & Co Leave a Comment

Today, we’re diving into the delightful realm of Easy Fried Ice Cream, a classic Mexican dessert with a twist. This dish is a favorite in many Mexican restaurants, but it’s so simple that it’s perfect for making at home too.

Imagine scoops of creamy vanilla ice cream coated in a golden brown, crunchy corn flake mixture. Then it’s quickly deep-fried to create a warm, crispy outer layer that encapsulates the still-frozen ice cream. It’s an experience your whole family will love!

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Chocolate Raspberry Cake

By Kleinworth & Co Leave a Comment

This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!

Chocolate Raspberry Cake is the perfect way to celebrate any special occasion! This homemade cake is made with three layers of rich chocolate cake – making it a real show-stopper.

Then we filled it with sweet raspberry jam, and frosted with a rich and creamy chocolate buttercream frosting. It’s sure to be a hit with everyone who tries it!

Growing up with a professional cake decorator, we always had cake in the house. For me – it is hard to pick which flavor is my favorite because there were so many to choose from and my mom really did make every single one taste INCREDIBLE.

Her favorite (which I try to make at least once a year) is a white cake with raspberry filling and topped with my Best Bakery Buttercream Frosting.

But this time I wanted to change it up. Keeping with the raspberry vibe but pairing it with chocolate cake and the absolute best chocolate buttercream just made her favorite and sent it over the top. It is DELISH!

Here are some commonly asked questions

What is the best way to store leftover chocolate raspberry cake?

If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.

If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.

This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.

Can this be made with dark chocolate cocoa powder?

Yes, you can use dark cocoa powder instead of classic cocoa powder. Sometimes I’ll use a black cocoa powder to give it a nice, rich look without the use of food coloring.

Can I use a gluten-free flour mix in this recipe?

Unfornitally this recipe doesn’t work well with a gluten-free flour mix.

What is the best way to store leftover chocolate buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

What’s the best way to evenly cut off the tops of the cakes?

I have found a couple of different ways to do this. Sometimes I’ll place it on a turntable. Then place the knife right on the edge of the dome and turn the turntable around until the knife gets through the cake.

If I am working with soft cake – I’ll take a long piece of floss and pull it through the cake – sort of sawing it side to side – gently pulling towards me until the top has been sliced off.

Can this be made with different size cake pans?

You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.

TWO 9″ pans – These tend to dome and crust a bit more. Baking time will change to 30-35 minutes. This could be varied by the type of pans and true oven temp.
TWO 8″ pans – divide the batter evenly – should be just about 2-1/2 cups of batter for each. Bake for 28-32 minutes.
FOUR 6″ pans – divide evenly – should be about 1-1/3 cup of batter each. Bake for 24-30 minutes.

Can I leave this cake out at room temperature?

If you want this cake to be left out at room temperature, I will substitute the milk in the buttercream for warm water. You can leave the cake out at room temperature for up to an hour if you leave the milk in the buttercream recipe.

Ingredients for Chocolate Raspberry Cake

Chocolate cake

all-purpose flour
granulated sugar
cocoa powder
baking soda
salt
baking powder
eggs – room temperature
milk – room temperature
vegetable oil
vanilla extract
boiling water

Chocolate Buttercream

butter – room temperature
shortening
cocoa powder
confectioner’s sugar
milk
vanilla extract

To Assemble

raspberry preserves
fresh raspberries to garnish

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

How many can this serve?

Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.

How to Make Chocolate Raspberry Cake

Pre-heat the oven to 350°F.
Grease three 8-inch cake pans witheither shortening or bakers release and add a parchment circle to the bottoms. *see notes.
Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on medium-high speed for two minutes.
Stir in the boiling water.
Divide the batter equally between the three prepared cake pans.
Bake for 35 to 45 minutes or until the cake springs back when touched gently in the center.
Let the cakes cool in the pans on a cooling rack until they have reached room temperature.
Remove from the pan by gently inverting onto a flat plate.
Wrap tightly with plastic wrap and place in the freezer until ready to assemble the cake.

What’s the point of adding boiling water to the cake?

When you add the boiling water to the batter, it activates the cocoa powder to give it that rich chocolate flavor and gives the cake the right texture. Note – you can use boiling coffee in place of water if you like – it’s AMAZING!

Don’t miss these other great homemade cake recipes!

Salted Caramel Mocha Sheet Cake
Red Velvet Bundt Cake with Kahlua Ganache
Blueberry Swirl Pound Cake
Brownie Cookie Dough Freak Cake
Homemade Funfetti Cake
German Chocolate Cake
Slow Cooker Carrot Cake
Best White Cake Recipe
Lemon Pound Cake
Best Yellow Cake Recipe
Best Chocolate Cupcake Recipe

How to Make Chocolate Buttercream Frosting

In the bowl of a stand mixer- cream, the butter, shortening, and cocoa powder together.
Place the mixer on a low speed and slowly incorporate the sugar until all of it is incorporated.
Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

**Once greased, I like to also dust the cake pan with flour for white cakes or cocoa powder for chocolate cakes. It helps with releasing the cake from the pan once it has baked and cooled. You can do this by adding about a tablespoon of either of those and then shake it around over the sink until all of the greased area is coated. Shake out the remaining flour or cocoa before adding the cake batter.

How much frosting does this make?

This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.

How to Assemble a 3-Layer Chocolate Raspberry Cake

Trim off the domed top of your cakes so they are level.
Place one layer of cake onto the plate or your cardboard circle.
Spread a layer of chocolate buttercream on top- about a quarter-inch thick.
Spread half of the raspberry preserves on top of the buttercream.
Repeat this after adding the next layer of cake finishing up with a cake layer at the top.
Spread a thin layer of buttercream around the whole cake and place it in the fridge to set the frosting for 15 minutes. This is your crumb coat.
Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
Add some raspberries on top – if desired.

How do I get the buttercream smooth on the cake?

I like to use a large offset spatula to spread the buttercream onto the cake then use a cake scraper to finish off the sides and top.

Can I add fresh raspberries to the inside layers?

You can break the raspberries in half and sprinkle them right on top of the raspberry jam

Can I use a whole jar of jam to give it a stronger raspberry flavor?

Yes, you can add more jam to the cake, but you will need to keep the jam in place with a pipped ring of buttercream around the edge of each layer of cake. If you don’t add that ring of buttercream, the cake will be unstable and wobble around when you try to frost it.

Can this chocolate cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.

You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

How do you prevent the jam from leaking out of the cake?

You will want to make sure you are not skipping the crumb coating of buttercream and the two chill times. The buttercream will set up in the fridge, creating a barrier so the jam doesn’t leak out.

Is there enough buttercream to add a bottom border around the cake?

This just depends on how thick you apply the buttercream to the cake. I had about a third of a cup of buttercream leftover so that I would have had just enough for a bottom border.

Can I replace the oil with butter?

Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.

Tips for Making the Best Chocolate Raspberry Cake

Make sure you use fresh baking soda, or your cake might not rise enough.
Use good quality cocoa powder because this will affect the flavor the most.
Don’t use cold ingredients in the batter. Using room temperate ingredients helps the cake rise and mix into the batter easier.
If your buttercream seems stiff, try mixing it for an extra minute or two to help incorporate air to make it fluffy.
Don’t skip the chill time for the cake or your layers of cake are sure to slide around.
Use a lazy susan if you don’t have a cake turntable.
Allow the cake to come to room temperature for 15 minutes before serving to help soften the buttercream.

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Products I love when making a chocolate cake with raspberry filling…

This cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Chocolate Raspberry Cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!

Chocolate Ganache Drip Cake

Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!

Check out this recipe

Hummingbird Cake

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting.

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cake decorated with cream cheese frosting and pecans

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

Check out this recipe

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

Check out this recipe

Easy Strawberry Cake Recipe

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.

Check out this recipe

Chocolate Peppermint Bundt Cake

This Chocolate Peppermint Bundt Cake combines a festive peppermint glaze with a fudgy 5-ingredient chocolate cake. This makes it the perfect dessert to finalize your holiday feast!

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Chocolate Peppermint Bundt Cake with Peppermint Glaze Icing

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake is 3 layers of deliciously moist mint cake that are speckled with crushed Andes mints throughout & frosted with a subtle mint buttercream icing in a green to white ombre design. Perfect for St. Patrick’s Day celebrations, birthdays & more!

Check out this recipe

Pumpkin Roll Cake with Bourbon Caramel Sauce

Moist pumpkin cake rolled with bourbon caramel frosting and drizzled with additional bourbon caramel sauce, makes this Pumpkin Roll Cake with Bourbon Caramel Sauce the perfect fall dessert.

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Mothers Day Cake

Pastel Layer Cake – Colorful and pretty, this Mother's Day cake will make Mom feel special — and it's a delicious cake everyone will enjoy.

Check out this recipe

Other Chocolatey Desserts

Chocolate Cheesecake

Rich Chocolate Ganache Tart

Easy Chocolate Truffles

Chocolate Covered Strawberries

If you love this recipe for Chocolate Raspberry Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

PIN THIS TO SAVE IT FOR LATER

PIN THIS

Print Recipe

Chocolate Raspberry Cake

This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!

Prep Time1

Cook Time30

Chill30

Total Time2

Course: Dessert

Cuisine: American

Keyword: 3 layer, buttercream, cake, chocolate, raspberry

Servings: slices

Ingredients

Chocolate cake

3 cups all-purpose flour
3 cups granulated sugar
1 cup cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3 eggs room temperature
1½ cups milk room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
1½ cup boiling water

Chocolate Buttercream

1½ cups butter room temperature
1 cup shortening
1 cup cocoa powder
8 cups confectioner’s sugar
¼ cup milk
2 teaspoon vanilla extract

To Assemble

1¼ cups raspberry preserves
fresh raspberries to garnish

Instructions

Cake

Pre-heat the oven to 350°F.
Grease three 8-inch cake pans witheither shortening or bakers release and add a parchment circle to the bottoms. *see notes.
Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on medium-high speed for two minutes.
Stir in the boiling water.
Divide the batter equally between the three prepared cake pans.
Bake for 35 to 45 minutes or until the cake springs back when touched gently in the center.
Let the cakes cool in the pans on a cooling rack until they have reached room temperature.
Remove from the pan by gently inverting onto a flat plate.
Wrap tightly with plastic wrap and place in the freezer until ready to assemble the cake.

Chocolate Buttercream

In the bowl of a stand mixer- cream, the butter, shortening, and cocoa powder together.
Place the mixer on a low speed and slowly incorporate the sugar until all of it is incorporated.
Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

Cake Assembly

Trim off the domed top of your cakes so they are level.
Place one layer of cake onto the plate or your cardboard circle.
Spread a layer of chocolate buttercream on top- about a quarter-inch thick.
Spread half of the raspberry preserves on top of the buttercream.
Repeat this after adding the next layer of cake finishing up with a cake layer at the top.
Spread a thin layer of buttercream around the whole cake and place it in the fridge to set the frosting for 15 minutes. This is your crumb coat.
Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
Add some raspberries on top – if desired.

Notes

Bakers Release –
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

Cannoli Cupcakes

By Kleinworth & Co 2 Comments

I’m all about the cupcakes. I mean, I’m a huge fan of cake, so when it comes to cupcakes – it’s basically a personal-sized cake that’s portable. You can’t go wrong with that.

So when I was thinking of different desserts to make for spring, these cannoli cupcakes came to mind. We already love the Cannoli Cream Pie that I make every year during this time – so why not make that great flavor into cupcakes too?

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Not only are these so incredibly delicious but they are pretty simple to make too. We have it all broken down for you – each part of the process.

Basically, you whip up the cupcakes and you can make the cannoli filling while they bake. Then you can make the frosting while they cool. Each step is simple and takes very little time.

These will be a huge hit at all your seasonal gatherings.

Here are some commonly asked questions

What are cannoli?

Cannoli are an Italian dessert that originated in Sicily. They’re fried pastry dough that’s filled with ricotta cheese, and they’re typically served with chocolate or fruit.

Cannoli cupcakes are a fun and festive twist on the traditional dessert, and they’re sure to be a hit at your holiday party!

What is the best way to store leftover cannoli cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter and mascarpone in the frosting and the cream filling, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.

Can cannoli cupcakes be frozen?

Yes – sort of. Once baked – these cupcakes can be frozen prior to being filled. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I’m not a fan of the texture of the filling once it has been frozen and then thawed again. So I recommend baking the cupcakes and then adding the filling and frosting right before you are going to serve them.

Ingredients for Cannoli Cupcakes

Cupcake

all-purpose flour
granulated sugar
baking powder
vegetable oil
milk
large eggs
pure vanilla extract

Cannoli Filling

ricotta cheese
confectioner’s sugar
vanilla extract
mini chocolate chips
cinnamon

Frosting

butter – softened
mascarpone cheese – softened
confectioner’s sugar
pure vanilla extract

Can this recipe be doubled?

This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.

How to Make Cannoli Cupcakes

Cupcake

Preheat your oven to 375F and line 12 muffin tins with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain. You don’t want to overmix.
Divide the batter between the muffin tins. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack to cool.

Cannoli Filling

In a small bowl, whisk together the ricotta, confectioner’s sugar, and vanilla.
Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.

Frosting

Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
With the mixer on low, slowly the confectioner’s sugar followed by the vanilla extract.
Turn the mixer to high speed and beat the icing until it becomes light and fluffy.
Transfer the frosting to a piping bag fitted with your choice of tip.

Assemble

Scoop a small hole out of the center of each cupcake.
Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Tips:

To avoid a gritty texture and having to over-add confectioner’s sugar to get the correct feel, drain ricotta cheese thoroughly.
For the filling to set, allow for enough time for it to thicken.
Make certain that your cream cheese and butter are at room temperature before proceeding.
Cream the cream cheese and butter for at least 3-4 minutes before adding any additional ingredients.
Allow to cool completely before adding the icing on top of the cupcake.

How to Stuff a Cupcake

To stuff a cupcake, you must first remove a little hole from the center and then replace the top. However, to make it all fit again, you’ll need to cut it down somewhat.

To remove the core from a cupcake, you may use a fancy little cupcake corer tool, a strawberry huller, a piping tip, or even a regular paring knife. Fill the hole with icing and cut around it to remove it. Then replace it.

No one will notice the seams after you cover it with icing and decorations.

Other Cannoli Recipes to Try

air fryer churro cannoli
cannoli sugar cookie cups
air fryer cannoli – try these for the topping to these cupcakes
Oreo cannoli cream pie
cannoli pancakes

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

Ingredient Notes

Flour is the base of our cupcakes– make sure to measure correctly using the spoon and level technique.
Granulated sugar sweetness of the cupcakes.
Baking powder helps with the cupcakes’ rise.
Vegetable oil adds moisture and richness to the cupcake.
Eggs bind the cupcake together.
Milk helps moisten the cupcakes and keeps them light and fluffy.
Vanilla enhances the flavor of the ricotta and mascarpone.
The ricotta gives this a more authentic cannoli flavor.
Confectioner’s sugar helps sweeten the filling and icing.
Mini chocolate chips help add the chocolate flavor we all know and love in cannoli.
I highly recommend using mini chips, rather than regular ones.
Cinnamon adds a hint of warmth and spice.
Butter is the base of our frosting. Make sure it’s completely softened so you don’t end up with lumps in your frosting.
The mascarpone adds a nice tang to the frosting

Be sure to check out our Biscoff cupcakes too!

Products I love when making this delicious cupcake recipe…

This cannoli cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes or cannoli before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Cannoli Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

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Carrot Cake Cupcakes with Cream Cheese Frosting

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Lemon Curd Cupcakes

Lemon Curd Cupcakes start with a light and airy lemon cupcake recipe that is filled with a dollop of lemon curd and topped with a refreshing homemade lemon frosting. Recipe for homemade lemon curd included too.

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S’mores Cupcakes

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Caramel Apple Cupcakes

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Pumpkin Spice Cupcakes

If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!

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If you love this recipe for Cannoli Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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5 from 1 vote

Cannoli Cupcakes

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Italian

Keyword: cannoli, cupcakes

Servings: cupcakes

Ingredients

Cupcake

1 ¼ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ cup vegetable oil
½ cup milk
2 large eggs
1 teaspoon pure vanilla extract

Cannoli Filling

¼ cup ricotta cheese
½ cup confectioner's sugar
1 teaspoon vanilla extract
¼ cup mini chocolate chips
pinch of cinnamon about 1/16th teaspoon

Frosting

4 tablespoons butter softened
4 ounces mascarpone cheese softened
2 cups confectioner's sugar
1 teaspoon pure vanilla extract

Instructions

Cupcake

Preheat your oven to 375F and line 12 muffin tins with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain. You don’t want to overmix.
Divide the batter between the muffin tins. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack to cool.

Cannoli Filling

In a small bowl, whisk together the ricotta, confectioner's sugar, and vanilla.
Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.

Frosting

Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
With the mixer on low, slowly the confectioner's sugar followed by the vanilla extract.
Turn the mixer to high speed and beat the icing until it becomes light and fluffy.
Transfer the frosting to a piping bag fitted with your choice of tip.

Assemble

Scoop a small hole out of the center of each cupcake.
Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Chocolate Buttercream Frosting

By Kleinworth & Co Leave a Comment

Looking for the BEST Chocolate Buttercream Frosting? This frosting is rich, creamy, delicious, and SO MUCH BETTER than the bakery! Easy to make and everyone will beg for the recipe. It will be your “go-to” frosting for every occasion.

If you have been here a while, then you know that my mom was a professional cake decorator. (among her many talents and adventures) She worked for a long time in a bakery when I was really little and then ventured off doing custom cakes for those special to her.

So it is fair to say that not only have I enjoyed a good amount of cake and frosting in my day. I personally feel this gives me the ability to differentiate between a basic cake or frosting recipe and a truly remarkable one.

I can honestly say – that this recipe she passed down for chocolate buttercream frosting is one that she made for nearly every cake – except when she was using this BEST BAKERY BUTTERCREAM FROSTING for those times when we didn’t need a chocolate version.

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This frosting is positively incredible. We used to keep it in the fridge and add a dollop to our ice cream, brownies, or cookies. It’s not just for cake my friends. This frosting is something you will want to add to anything you possibly can.

I was lucky that my mom taught me a few things about making cakes, frostings, and treats and I am so happy that I get to pass them along to you all here. I know you’ll love this as much as we have for so many decades.

Here are some commonly asked questions

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.

By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

What is the best way to store leftover buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.

How can I make this frosting even more creamy?

To make this ultra-creamy – beat each step for 5 full minutes once you have added all of the ingredients but before you add it to your cake. This isn’t necessary but enhances the texture.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

What is the best way to pipe chocolate buttercream frosting?

Chocolate buttercream frosting can be piped onto cakes in a variety of ways. If you want a smooth, glossy finish, use a dough scraper. You can also pipe chocolate buttercream frosting into swirls or rosettes on top of your cake. If you’re not sure how to do this, there are plenty of tutorials online that can show you how.

Can I use chocolate buttercream frosting on cupcakes?

Yes, chocolate buttercream frosting is perfect for topping cupcakes. Just pipe it onto the cupcakes in the same way as you would on a cake – either with a piping bag and star-shaped tip or in swirls or rosettes.

Ingredients for Chocolate Buttercream Frosting

butter – room temperature
shortening
cocoa powder – not Dutch-processed
confectioner’s sugar
milk
vanilla extract

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or shortening in your frosting. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, and with things like frosting – it helps to break down the sugar, so the texture isn’t gritty or dry.

You want the creamiest frosting and room temperature ingredients are the key to that.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

How to Make Chocolate Buttercream Frosting

Combine the butter, shortening, and cocoa powder together in a large mixing bowl or the bowl of your stand mixer.
Slowly mix together until the cocoa powder is incorporated and then increase the speed and beat until creamy.
Place the mixer on a low speed and slowly incorporate the confectioner’s sugar until all of it is mixed in.
Add in the milk and vanilla slowly, beating into the buttercream, and allow it to mix until light and fluffy, about two minutes at a high speed.

Can I use more butter in place of shortening?

Technically yes. It will change the consistency, and definitely alter the flavor and your frosting. This change can alter the richness of the chocolate color as well. Using all butter & no shortening will change how the frosting holds at room temperature but it can be done.

What should I do if my chocolate buttercream frosting is too thick or too thin?

Having your frosting turn out too thick or too thin can happen for a few reasons. This can be attributed to the temperature of your room, how soft the butter is, how you measured the dry ingredients, and even how long you worked the ingredients together.

Fortunately, this is a simple fix. If your frosting is too thin, just add a bit more confectioner’s sugar – little bits at a time. Use no more than 1/4 cup with each addition and try folding it in with a rubber spatula instead of a beater.

To thin the frosting – make sure it is at room temperature and then mix in 1-2 tablespoons of milk. This should be enough to thin it out – but you can add another splash or two until you achieve the desired consistency.

What cakes can I use this on?

This frosting is great for so many different cake flavors. Here are some of our favorites…

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

PRO-TIP

When working with the cocoa powder and the confectioner’s sugar, it is important to start slowly so the mixer doesn’t send all of that powder up and out of your bowl and all over your kitchen. Sometimes I’ll place the powders on the bottom of the bowl and add the other ingredients on top. When that isn’t an option, I’ll fold in the powdered ingredients with a heavy-duty rubber spatula and then use the mixer to really beat it together. This helps to eliminate a much larger mess.

How much frosting does this make?

chocolate buttercream frosting for cupcakes

recipe for Chocolate Buttercream Frosting

Try these other great frosting recipes too

Products I love when making this chocolate frosting recipe…

This frosting recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made frosting before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this super easy frosting recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Easy Chocolate Buttercream Frosting recipe, you’re going to love these other frosting recipes too. Please click each link below to find the easy, printable recipe!

Cream Cheese Frosting Recipe

This Cream Cheese Frosting Recipe is deliciously thick and ultra-creamy. Plus it holds well when piped and stays creamy, even when cold. You only need 4 ingredients and it pairs perfectly with carrot cake, red velvet, and more! Definitely the BEST cream cheese frosting recipe you’ll EVER taste!

Check out this recipe

the best ever Cream Cheese Frosting Recipe

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Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting is the perfect compliment to a dense & delectable red velvet cake. Perfect for the extreme chocolate lovers.

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Cookie Dough Frosting

Cookie Dough Frosting is used to make this over-the-top Brownie Cookie Dough Freak Cake. It’s easy AND so delicious. Made without eggs, so it’s safe to eat. Perfect for any celebration!

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Cookie Dough Frosting - Brownie Cookie Dough Freak Cake

Best Bakery Buttercream Frosting

Wondering how to make the Best Bakery Buttercream Frosting? I’m the daughter of a professional baker & I can tell you, THIS is the ULTIMATE frosting!

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Caramel Macchiato Frosting

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Fresh Strawberry Buttercream Frosting

Fresh Strawberry Buttercream Frosting is the perfect way to bring the summer flavor of strawberries to your birthday or holiday celebrations. Yummy Dessert!

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If you love this recipe for Chocolate Buttercream Frosting as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Chocolate Buttercream Frosting

Looking for the BEST Chocolate Buttercream Frosting? This frosting is rich, creamy, delicious, and SO MUCH BETTER than the bakery! Easy to make and everyone will beg for the recipe.

Prep Time10

Course: Dessert

Cuisine: American

Keyword: buttercream, chocolate, frosting

Servings: cups

Ingredients

1½ cups butter room temperature
1 cup shortening
1 cup cocoa powder not Dutch processed
8 cups confectioner’s sugar
¼ cup milk
2 teaspoons vanilla extract

Instructions

Combine the butter, shortening, and cocoa powder together in a large mixing bowl or the bowl of your stand mixer.
Slowly mix together until the cocoa powder is incorporated and then increase the speed and beat until creamy.
Place the mixer on a low speed and slowly incorporate the confectioner’s sugar until all of it is mixed in.
Add in the milk and vanilla slowly, beating into the buttercream and allow it to mix until light and fluffy, about two minutes at a high speed.

Notes

Cannoli Cookies

By Kleinworth & Co Leave a Comment

A simple twist on classic cannoli, these cannoli cookies are buttery, airy, and thick, and packed with ricotta silky goodness and chocolate chips.

To turn traditional cannoli into cookies, my best advice is to gently fold the filling ingredients without overmixing them. You will get a silky soft and chewy cookie.

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Peanut Butter Eggs

By Kleinworth & Co Leave a Comment

The best eggs for Easter are Peanut Butter Eggs, a holiday classic. These eggs use only 5 ingredients and are always the holiday favorite!

If you love those delicious peanut butter eggs that come around every spring, you’ll love this homemade recipe to make your own.

We changed up the recipe to use candy melts to make them in bright, spring colors like actual Easter eggs instead of standard milk chocolate and they turned out so cute.

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What I really love about making them at home is that they are much larger than what you get in the store these days. Do you remember when we were kids and Reese’s peanut butter eggs were so big that it took several bites to get through just one?

Since they are basically one bite now, I definitely prefer making them at home. I almost always have the ingredients on hand and then I can customize them to our liking. I think you and the kiddos will really love these!

Easter Peanut Butter Eggs

Here are some commonly asked questions

What are Reese’s eggs?

Reese’s eggs are peanut butter eggs that are coated in chocolate. They were first created in Reese’s peanut butter cups, and they have since become a popular Easter candy.

Are these gluten-free?

Yes – if you check all of the ingredients and make sure you are using the gluten-free versions available out there.

Do peanut butter eggs have dairy?

Yes – these do contain dairy in the butter and chocolate. If you are familiar with dairy-free alternatives, you can always give those a try.

Can I use a different type of chocolate?

Yes – these can be made with a different type of chocolate. If you don’t want to make them in colors, you can use milk, semi-sweet, white, or dark chocolate candy melts.

Can these be made with chocolate chips?

Yes – you can use chocolate chips if you aren’t making these in the cute spring colors. Keep in mind that the chocolate chips will melt a bit differently than the candy melts. See my notes below for the best way to melt those.

Ingredients for Peanut Butter Eggs

peanut butter
confectioner’s sugar
vanilla extract
unsalted butter – softened
candy melts – colors of your choice

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.

How to Make Reese's Peanut Butter Eggs at Home

How to Make Peanut Butter Eggs

In a small bowl mix the peanut butter with the butter until it is light and fluffy.
Add in the confectioner’s sugar and vanilla. Mix until combined.
In another bowl, melt the candy melts one color at a time, in 20-second intervals in the microwave, until completely melted. Make sure they do not burn. You may need to set the microwave to 50% power.
Fill each cavity of the egg mold with the melted chocolate. Turn the mold upside down above some parchment paper, and allow the excess chocolate to drip out.
Now turn the mold upright for a little while so the chocolate can harden for about 10 – 12 minutes or 5 minutes in the refrigerator.
Meanwhile, place the peanut butter mixture into a piping bag, so you can fill the candy cavities easily.
Once the chocolate has set, add the peanut butter filling into each mold – filling them ⅔ full with a piping bag. Do not overfill.
Seal with another layer of the melted chocolate and scrape the mold to remove the excess chocolate on top.
Place in the refrigerator for 10 – 15 minutes until completely set and then remove them from the mold.
Repeat the steps 3 – 8 for the rest of the chocolate for each color you are using. It is important to make them by color so when you turn the mold upside down you don’t mix the colors and you can reuse what is on the parchment paper.
Once you have done this with all of the colors you are ready to enjoy.

Why didn’t my chocolate wafers melt correctly?

When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.

In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

NOTE – if you don’t have a candy mold – like the egg-shaped one we are using here – you can still make these. You’ll want to do the following…

Chill the peanut butter mixture. This is fastest in the freezer – just don’t let it got too firm.
Once it is cold, roll it out like you would if you were making cut out cookies. This is often easiest if you place the mixture between two sheets of parchment paper like a sandwich. Then you can roll on top of the parchment and keep the filling from sticking to your rolling pin.
Once it is flat, take an egg-shaped cookie cutter and cut out all of your eggs.
Return to the freezer, this time let them freeze completely so they are firm.
When they are frozen, dip them into the melted chocolate and then place them on a wire rack for the chocolate to harden.
Keep them refrigerated until ready to serve.

How to Store Peanut Butter Eggs?

Once you have finished making the eggs, you’ll want to keep them in an airtight container in the refrigerator. I prefer a reusable one, so they don’t get too jostled around and break. But you can keep them in a zip-top bag if you like.

They should keep for about a month. Because of the butter in the filling, I don’t recommend keeping them at room temperature.

Make Clean-Up a Breeze

Use fresh parchment paper for each color of candy melt so that you can reuse it for making the rest of the eggs.

Can I freeze peanut butter eggs?

Yes – these peanut butter eggs will freeze well. You can actually keep them in there for up to 6 months – so you no longer have to wait for spring to enjoy them again.

What is the best chocolate for peanut butter eggs?

While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.

I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.

The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these fun little treats.

Other Cute Easter Ideas to Try

Products I love when making these chocolate overed eggs…

This chocolate peanut butter eggs recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade peanut butter eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this recipe for Easter peanut butter eggs, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

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Lavender Macarons Recipe

Lavender Macarons Recipe is a sweet purple sandwich cookie made with dried lavender. So delicate, plus everything you love about macarons.

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Easy Lemon Bars

Easy Lemon Bars are the perfect spring dessert straight from grandma’s recipe box. Great for brunches, bake sales, bridal showers & more.

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Air Fryer Cannoli

A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.

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Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

Check out this recipe

Coconut Macaroons

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.

Check out this recipe

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs, which makes them thick & chewy. Everything I love about a good macaroon for sure. These are definitely a great Easter dessert for all you coconut lovers out there.

If you love this recipe for Homemade Peanut Butter Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Peanut Butter Eggs

The best eggs for Easter are Peanut Butter Eggs, a holiday classic. These eggs use only 5 ingredients and are always the holiday favorite!

Prep Time20

chill30

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: candy melts, chocolate, peanut butter

Servings: eggs

Equipment

1 silicone egg-shaped mold

Ingredients

1 cup peanut butter
1 cup confectioner’s sugar
1 teaspoon vanilla
3 tablespoons unsalted butter – softened
4 ¾ cups candy melts colors of your choice

Instructions

In a small bowl mix the peanut butter with the butter until it is light and fluffy.
Add in the confectioner’s sugar and vanilla. Mix until combined.
In another bowl, melt the candy melts one color at a time, in 20-second intervals in the microwave, until completely melted. Make sure they do not burn. You may need to set the microwave to 50% power.
Fill each cavity of the egg mold with the melted chocolate. Turn the mold upside down above some parchment paper, and allow the excess chocolate to drip out.
Now turn the mold upright for a little while so the chocolate can harden for about 10 – 12 minutes or 5 minutes in the refrigerator.
Meanwhile, place the peanut butter mixture into a piping bag, so you can fill the candy cavities easily.
Once the chocolate has set, add the peanut butter filling into each mold – filling them ⅔ full with a piping bag. Do not overfill.
Seal with another layer of the melted chocolate and scrape the mold to remove the excess chocolate on top.
Place in the refrigerator for 10 – 15 minutes until completely set and then remove them from the mold.
Repeat the steps 3 – 8 for the rest of the chocolate for each color you are using. It is important to make them by color so when you turn the mold upside down you don’t mix the colors and you can reuse what is on the parchment paper.
Once you have done this with all of the colors you are ready to enjoy.

Notes

Use fresh parchment paper for each color of candy melt so that you can reuse it for making the rest of the eggs.

Chocolate Ganache Drip Cake

By Kleinworth & Co 2 Comments

Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!

A chocolate ganache drip cake is the perfect way to celebrate any special occasion! This particular cake can be made with any flavor of cake before adding the chocolate ganache drips on top. It’s sure to impress your guests!

The best part is that it’s pretty simple to make. I know you’ll love this as much as we do.

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Girl Scout Cookies Lemonades – Copycat Recipe

By Kleinworth & Co 1 Comment

This copycat Girl Scout Lemonades recipe replicates the flavor and texture of the treat with its crispy lemon cookie and tangy lemon-flavored icing. The name of the cookie says all you need to know about what these delicious cookies taste like.

Nearly everyone has their favorite among all of the Girl Scout cookie flavors but I do struggle to pick just one to call their best cookie! Come Girl Scout cookie season, I am just as happy to snack on Peanut Butter Patties or Caramel deLites as I am a Raspberry Rally or a few Lemon Ups.

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Chocolate Mug Cake

By Kleinworth & Co Leave a Comment

Chocolate lovers, rejoice! Today, we’re sharing a simple and delicious recipe for Chocolate Mug Cake Mix that will satisfy your sweet cravings in just a few minutes.

With only three ingredients, you can make a batch of the mix and have chocolate cake on hand whenever you need a quick treat. Plus, it’s perfect for those who live alone or don’t want to make a full cake. Let’s get started!

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Boston Cream Pie Cupcakes

By Kleinworth & Co Leave a Comment

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Who loves a good cupcake? I’m all about the cake – all the time. It’s probably because I was raised by a professional cake decorator – so cake is in my blood, literally.

So I’m always digging through mom’s old recipe boxes and books to find some inspiration. I came across a recipe she made for a traditional Boston Cream Pie cake. I thought it would sure make for some awesome cupcakes, just in time for St. Patrick’s Day!

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Honestly – the light and fluffy vanilla cupcakes are so delectable with that creamy filling. Then adding the whipped chocolate buttercream and the rich chocolate ganache – these make my eyes roll to the back of my head with every bite.

These are great for a fun office party, birthdays and so much more. I know you’ll love them as much as I do. Check it out!

holiday filled cupcakes with chocolate buttercream

Here are some commonly asked questions

What is the best way to store leftover Boston Cream Pie cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter in the frosting and the cream filling and ganache, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can these cupcakes be made with a box mix?

If you are going to do that – you can always use a chocolate cake mix instead – that would be really delish!

Can Boston cream pie cupcakes be frozen?

Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

Ingredients for Boston Cream Pie Cupcakes

Cupcakes

● Flour is the base of our cupcake– make sure to measure using the spoon and level method so you don’t end up with dry cupcakes.
● Sugar helps sweeten the cupcakes.
● Baking powder helps the cupcakes rise.
● Milk keeps the cupcake light and soft.
● Vegetable oil helps keep the cupcakes moist so they don’t dry out.
● Eggs bind the cupcakes together so they don’t fall apart.
● Vanilla enhances the sweetness of these cupcakes.

Cream Filling

● Milk makes a rich and delicious pastry cream.
● Egg yolks thicken the cream filling while also adding additional richness.
● Sugar helps sweeten the cream.
● Cornstarch absorbs extra moisture and thickens the cream.
● Vanilla bean paste adds great vanilla flavor, as well as little specks of vanilla bean. Feel free to substitute 1 teaspoon vanilla extract or the caviar from 1 vanilla bean.
● Butter makes the cream silky and smooth.

Chocolate Buttercream

● Butter adds great flavor to the frosting and keeps it from becoming too dry.
● Vanilla enhances the flavor of the cocoa.
● Confectioner’s sugar adds sweetness and structure to the buttercream.
● Cocoa powder adds great chocolate flavor to the buttercream. Make sure to use unsweetened baking cocoa.

Chocolate Ganache

● I used semi-sweet chocolate but feel free to use any kind you like– just make sure it’s good quality!
● Heavy cream helps the chocolate melt into a smooth ganache. You must use heavy cream, not milk.
● Coconut oil helps the chocolate melt and makes a smooth and shiny ganache

How to Make Boston Cream Pie Cupcakes

Cupcakes

Preheat the oven to 350F and line a 12count muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry and mix just until no lumps of flour remain.
Divide the batter between the muffin tins, filling each one ¾ of the way full with the batter.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.

Cream Filling

Heat the milk in a small saucepan set over medium heat, just until it starts to steam.
In a small heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch for 1 minute, or until they become pale yellow.
Next, slowly whisk in the milk, a little at a time. Make sure not to add it all at once or you may scramble the eggs.
Once all of the milk has been incorporated, return the egg mixture to the saucepan and set it over medium heat again.
Cook, stirring constantly, for 3-4 minutes or until the cream has thickened. It will be very thin and then thicken very quickly– don’t stop stirring or it may burn.
Once the cream has thickened, remove it from the heat and add the vanilla bean paste and butter. Whisk to combine.
Transfer the cream to an airtight container and cover the surface with plastic wrap (make sure the plastic is directly touching the cream so it doesn’t form a skin).
Transfer the cream to the fridge and chill until it is no longer hot– about 1 hour.

Chocolate Buttercream

Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until the butter is light and fluffy– about 1 minute.
Next, sift together the confectioner’s sugar and cocoa powder to remove any lumps.
With the mixer on low speed, slowly add the dry ingredients into the butter.
Once all of the dry ingredients have been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy– about 1 minute.
Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.

Chocolate Ganache

Add the heavy cream, chocolate chips, and coconut oil to a small microwave safe bowl.
Microwave for 30 seconds and stir. If the chocolate is not fully melted, microwave it for an additional 30 seconds and stir.
Whisk until the ganache is smooth. Set it aside to cool to room temperature before using. The ganache should be pourable but not warm (you don’t want it to melt the buttercream).

Assembly

Scoop out the center of each cupcake and fill it with 2 teaspoons of pastry cream. Place the top of the cupcake back on to cover the creamy filling.
Pipe the chocolate buttercream on top and finish the top with a small drizzle of chocolate ganache.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.
Bring to room temperature before enjoying again.

vanilla cupcakes with chocolate frosting

Products I love when making this delicious cupcake recipe…

This St. Patrick’s Day cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Boston Cream Pie Cupcakes recipe, you’re going to love these other cupcake ideas too. Please click each link below to find the easy, printable recipe!

Mint Chocolate Cupcakes

Check out this recipe

Best Bakery-Style Vanilla Cupcakes

Best Bakery-Style Vanilla Cupcakes that are so easy to make at home. Perfect for parties, holidays & all celebrations. Better than anything you can buy! YUM!

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Best Bakery-Style Vanilla Cupcakes - how to make cupcakes

Lemon Curd Cupcakes

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2-Ingredient Funfetti® Cupcakes

2-Ingredient Funfetti® Cupcakes made with diet Ginger Ale & topped with Funfetti® Frosting

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Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

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Nutella Filled Cupcakes

Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.

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Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

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Print Recipe

Boston Cream Pie Cupcakes

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Prep Time30

Cook Time30

Chill1

Total Time2

Course: Dessert

Cuisine: American

Keyword: boston cream, buttercream, chocolate, cream filling, cream pie, ganache

Servings: cupcakes

Ingredients

Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ cup whole milk
½ cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract

Cream Filling

½ cup whole milk
2 large egg yolks
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla bean paste
½ tablespoon butter

Chocolate Buttercream

½ cup butter softened
1 teaspoon pure vanilla extract
2 ¼ cups confectioner’s sugar
¼ cup cocoa powder not Dutch processed

Chocolate Ganache

½ cup chocolate chips
⅓ cup heavy cream
2 teaspoons coconut oil

Instructions

Cupcakes

Preheat the oven to 350F and line a 12count muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry and mix just until no lumps of flour remain.
Divide the batter between the muffin tins, filling each one ¾ of the way full with the batter.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.

Cream Filling

Heat the milk in a small saucepan set over medium heat, just until it starts to steam.
In a small heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch for 1 minute, or until they become pale yellow.
Next, slowly whisk in the milk, a little at a time. Make sure not to add it all at once or you may scramble the eggs.
Once all of the milk has been incorporated, return the egg mixture to the saucepan and set it over medium heat again.
Cook, stirring constantly, for 3-4 minutes or until the cream has thickened. It will be very thin and then thicken very quickly– don’t stop stirring or it may burn.
Once the cream has thickened, remove it from the heat and add the vanilla bean paste and butter. Whisk to combine.
Transfer the cream to an airtight container and cover the surface with plastic wrap (make sure the plastic is directly touching the cream so it doesn’t form a skin).
Transfer the cream to the fridge and chill until it is no longer hot– about 1 hour.

Chocolate Buttercream

Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until the butter is light and fluffy– about 1 minute.
Next, sift together the confectioner’s sugar and cocoa powder to remove any lumps.
With the mixer on low speed, slowly add the dry ingredients into the butter.
Once all of the dry ingredients have been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy– about 1 minute.
Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.

Chocolate Ganache

Add the heavy cream, chocolate chips, and coconut oil to a small microwave safe bowl.
Microwave for 30 seconds and stir. If the chocolate is not fully melted, microwave it for an additional 30 seconds and stir.
Whisk until the ganache is smooth. Set it aside to cool to room temperature before using. The ganache should be pourable but not warm (you don’t want it to melt the buttercream).

Assembly

Scoop out the center of each cupcake and fill it with 2 teaspoons of pastry cream. Place the top of the cupcake back on to cover the creamy filling.
Pipe the chocolate buttercream on top and finish the top with a small drizzle of chocolate ganache.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.
Bring to room temperature before enjoying again.

Hummingbird Cake

By Kleinworth & Co Leave a Comment

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting. It’s perfect for any occasion.

Do you like making a special dessert for Easter or even Mother’s Day? When springtime comes around I sure get in the mood for baking and I almost always gravitate towards making a cake.

Growing up my mom was a cake decorator. So it is fair to say that we ate our share of cake. One that I always looked forward to was this hummingbird cake. It is like having a delicious banana cake but with added pineapple and the spice of cinnamon. So good!

Over the years I have been slowly combing through mom’s big binder of recipes that she always kept on hand. I still have stacks and stacks of her decorating books she collected – one day I will crack those open and really test my skills.

But for now – simple to make cakes that I remember from my childhood are just perfect for our lifestyle. Just enough cake for dessert for a couple of days – then we are good until the next cake inspiration comes.

I know you’ll love this super simple dessert that is an absolute classic.

classic southern cake

Here are some commonly asked questions

What is Hummingbird Cake?

Hummingbird cake is a delicious dessert that is perfect for springtime. The cake features pineapple, which gives it a sweet and tangy flavor, as well as bananas and spices. This cake is a super popular recipe, especially in the South, and it’s easy to see why – it’s absolutely delicious!

Why is it called Hummingbird cake?

There are several theories about why hummingbird cake is named after hummingbirds. One theory is that the cake is so sweet and flavorful that it’s like eating a hummingbird’s favorite food.

Another theory is that the cake is light and fluffy, just like a hummingbird’s wings.

hummingbird birthday cake

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

spring cake recipes

hummingbird cake ingredients

all-purpose flour
granulated sugar
ripe bananas – mashed
eggs – beaten
crushed pineapple – drained
vegetable oil
chopped pecans – optional
vanilla extract
baking soda
table salt
ground cinnamon

cream cheese frosting ingredients

confectioner’s sugar
cream cheese – room temperature
butter – room temperature
vanilla extract
crushed pecans to coat the cake

easy hummingbird cake

how to make a hummingbird cake

Preheat the oven to 350 degrees.
Grease 2 – 9″ round cake pans or 1 standard bundt pan. Set aside.
Combine the flour, sugar, mashed bananas, beaten eggs, crushed pineapple, oil, pecans, vanilla, baking soda, salt and cinnamon in the mixer bowl. Stir on low using the whisk attachment or whisk by hand until the ingredients are completely combined – but don’t over-mix.
Transfer to the prepared pan or pans.
Bake 30-35 minutes for the 9″ pans or approx 50 minutes for the bundt pan. Use either the toothpick test or the spring-back test to determine doneness as varying ovens, climate and elevation will affect the time.
Remove and transfer to a wire rack to cool to room temperature before removing and decorating.

how to make cream cheese frosting

Blend cream cheese and butter on high speed until it begins to thicken.
Reduce the speed and add in the confectioner’s sugar and vanilla, blend well until no lumps remain.

best hummingbird cake recipe

assembling the cake

Once cakes have completely cooled, add frosting between the top and bottom layers and then frost the entire cake with remaining frosting.
Sprinkle the crushed pecans over entire cake, pressing some of the pecans gently alongside of the cake to until completely covered.

What is the best way to store leftover cream cheese frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

old fashioned hummingbird cake recipe

Can hummingbird cake be frozen?

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

hummingbird cake recipe

Products I love when making this hummingbird cake…

This spring cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

cream cheese frosting on Hummingbird Cake

If you love this Easy Hummingbird Cake recipe, you’re going to love these other cake recipes too.. Please click each link below to find the easy, printable recipe!

Banana Coconut Bundt Cake

Banana & coconut lovers rejoice! AMAZING Banana Coconut Bundt Cake is a banana cake loaded with coconut & topped with a scrumptious sugar glaze. Perfect for any occasion! You will LOVE this cake!

Check out this recipe

Mint Chocolate Chip Cake

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Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.

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Easy Strawberry Cake Recipe

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.

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Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

Check out this recipe

Vanilla Bundt Cake

Vanilla Bundt Cake is easy to make with just 4 ingredients. Perfect with a dusting of confectioner’s sugar or topped with icing, whipped cream or berries.

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World’s Best Chocolate Cake

Rich, moist & decadent. It truly is the World’s Best Chocolate Cake recipe. This 3-layer chocolate cake recipe, it’s just perfect for birthdays & holidays.

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Chocolate Birthday Cake - World's Best Chocolate Cake

Lemon Pound Cake

Lemon Pound Cake topped with a sweet lemon glaze is the perfect treat to serve at a beautiful summer brunch or for holidays like Easter or Mother’s Day.

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starbucks copycat recipe - Lemon Pound Cake

Best German Chocolate Cake

Want the Best German Chocolate Cake recipe? Homemade chocolate cake & traditional frosting made with coconut & pecans top all those layers of goodness.

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Mothers Day Cake

Pastel Layer Cake – Colorful and pretty, this Mother's Day cake will make Mom feel special — and it's a delicious cake everyone will enjoy.

Check out this recipe

Don’t miss this great Spring Cake Roll too!

If you love this recipe for Homemade Hummingbird Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Hummingbird Cake

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Keyword: banana, cake, hummingbird, pineapple

Servings: slices

Ingredients

Cake

2 cups all-purpose flour
2 cups granulated sugar
2 ripe bananas – mashed
3 eggs – beaten
8 ounces crushed pineapple – drained
¾ cup vegetable oil
¼ cup chopped pecans – optional
1 tsp vanilla extract
1 tsp baking soda
1 tsp table salt
½ tsp ground cinnamon

Frosting

2 cups confectioner’s sugar
8 oz cream cheese – room temperature
½ cup butter – room temperature
1 tsp vanilla extract
1 ½ cups crushed pecans to coat the cake

Instructions

Cake

Preheat the oven to 350 degrees.
Grease 2 – 9" round cake pans or 1 standard bundt pan. Set aside. (I like to use homemade baker's release)
Combine the flour, sugar, mashed bananas, beaten eggs, crushed pineapple, oil, pecans, vanilla, baking soda, salt and cinnamon in the mixer bowl. Stir on low using the whisk attachment or whisk by hand until the ingredients are completely combined – but don’t over-mix.
Transfer to the prepared pan or pans.
Bake 30-35 minutes for the 9″ pans or approx 50 minutes for the bundt pan. Use either the toothpick test or the spring-back test to determine doneness as varying ovens, climate and elevation will affect the time.
Remove and transfer to a wire rack to cool to room temperature before removing and decorating.

Frosting

Blend cream cheese and butter on high speed until it begins to thicken.
Reduce the speed and add in the confectioner’s sugar and vanilla, blend well until no lumps remain.

Assemble the Cake

Once cakes have completely cooled, add frosting between the top and bottom layers and then frost the entire cake with remaining frosting.
Sprinkle the crushed pecans over entire cake, pressing some of the pecans gently alongside of the cake to until completely covered.

Mint Chocolate Cupcakes

By Kleinworth & Co Leave a Comment

I don’t know about you – but I sure love a good mint and chocolate combination. Things like peppermint patties and Andes mints are a favorite of mine as well as everyone in our house.

So it is pretty common for us to gravitate towards making recipes that contain those two favorite flavors like these delicious Mint Chocolate Cupcakes.

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While I could enjoy these tasty little treats any time of the year, I especially love to make them around St. Patrick’s Day. It is one of my favorite holidays and it gives me a reason to make our favorite flavor combo into a scrumptious little cupcake.

These are great for the kiddo’s class parties, potlucks, bunco night, and office parties too. Don’t forget the birthday parties for those that love mint and, of course, they make great gifts for the neighbors too.

chocolate mint cupcakes

Here are some commonly asked questions

What is the best way to store leftover Andes mint cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to serve before I even serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can mint chocolate cupcakes be frozen?

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.

mint frosting

Ingredients for Mint Chocolate Cupcakes

all-purpose flour
granulated sugar
cocoa powder
baking powder
whole milk
vegetable oil
eggs
pure mint extract
chopped Andes mints

Ingredients for Mint Buttercream Frosting

butter softened
pure mint extract
confectioner’s sugar
green food coloring – optional
Andes mints for garnish

Notes for the Chocolate Cupcakes

Flour is the main dry ingredient in the cupcakes. Make sure to measure using the scoop and level technique.
Granulated sugar adds sweetness to the cupcake.
Cocoa powder makes these cupcakes super chocolatey. Make sure to use unsweetened baking cocoa.
Baking powder helps the cupcakes rise.
Whole milk adds moisture and richness to the cupcakes.
Vegetable oil also adds richness but also helps keep the cupcakes soft.
Eggs bind the cupcakes together so they don’t fall apart.
Vanilla enhances the flavor of the chocolate and mint.
Chopped Andes mints add extra chocolate and mint flavor.

Notes for the Best Mint Buttercream

● Butter gives the buttercream structure. Make sure it’s fully softened so you don’t end up with lumps.
● Pure mint extract adds the classic minty flavor to the icing.
● Confectioner’s sugar adds sweetness, as well as structure to the buttercream. If your sugar has large lumps, make sure to sift it!
● Green food coloring is optional but helps the cupcakes appear “minty”.

mint cupcakes

How to Make Mint Chocolate Cupcakes

Preheat the oven to 350F and line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and mint extract until smooth.
Add the wet ingredients to the dry and mix just until combined.
Fold in the chopped Andes mints and mix them in gently– you don’t want to overmix the cake batter!
Divide the cake batter evenly between the prepared cupcake liners. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake the cupcakes for 15-18 minutes, or a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack and allow them to cool to room temperature before frosting.

How to Make Mint Buttercream Frosting

Add the butter and mint extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, or until the butter is light and fluffy.
With the mixer on low, slowly add the confectioner’s sugar. Once all of the confectioner’s sugar has been incorporated, add the green food coloring, if using.
Turn the mixer to medium-high speed and beat until the frosting is light and fluffy– about 2 minutes. Scrape down the sides of the bowl as needed so you don’t get any pockets of butter or sugar that aren’t blended in.
Transfer the frosting to a piping bag fitted with your choice of tip.
To assemble, swirl the frosting on top of the cupcakes and then add an andes mint on top for garnish.
Enjoy immediately or store in an airtight container in the fridge for up to two days.

andes mint cupcakes

Products I love when making this cupcake recipe…

This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this mint chocolate cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

Lemon Curd Cupcakes

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S’mores Cupcakes

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Funfetti Cupcakes Recipe + Cream Cheese Frosting

This super delicious Funfetti Cupcakes Recipe is perfect for parties and celebrations! Light and fluffy, so much better than the box mix!

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Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

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Zucchini Cupcakes with Cream Cheese Frosting

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Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

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4th of July Cupcakes

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Caramel Apple Cupcakes

Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel!

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If you love this recipe for Mint Chocolate Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

St. Patrick's Day Mint Chocolate Cupcakes

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Print Recipe

Mint Chocolate Cupcakes

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: American

Keyword: andes mints, chocolate, cupcakes, mint

Servings: cupcakes

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa powder
1 teaspoon baking powder
½ cup whole milk
½ cup vegetable oil
2 large eggs
1 teaspoon pure mint extract
1 cup chopped Andes mints

Mint Buttercream

½ cup butter softened
1 teaspoon pure mint extract
2 ½ cups confectioner’s sugar
green food coloring optional
Andes mints for garnish

Instructions

Chocolate Cupcakes

Preheat the oven to 350F and line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and mint extract until smooth.
Add the wet ingredients to the dry and mix just until combined.
Fold in the chopped Andes mints and mix them in gently– you don’t want to overmix the cake batter!
Divide the cake batter evenly between the prepared cupcake liners. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake the cupcakes for 15-18 minutes, or a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack and allow them to cool to room temperature before frosting.

Mint Buttercream

Add the butter and mint extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, or until the butter is light and fluffy.
With the mixer on low, slowly add the confectioner’s sugar. Once all of the confectioner’s sugar has been incorporated, add the green food coloring, if using.
Turn the mixer to medium-high speed and beat until the frosting is light and fluffy– about 2 minutes. Scrape down the sides of the bowl as needed so you don’t get any pockets of butter or sugar that aren’t blended in.
Transfer the frosting to a piping bag fitted with your choice of tip.
To assemble, swirl the frosting on top of the cupcakes and then add an andes mint on top for garnish.
Enjoy immediately or store in an airtight container in the fridge for up to two days.

St. Patrick’s Day Cake

By Kleinworth & Co Leave a Comment

There are plenty of fun St. Patrick’s Day desserts you can make but this is by far one of the most impressive while also being easy! This St. Patrick’s Day cake has layers of delicious vanilla-flavored green and white cake and drizzles of sweet green and white icing.

Not everyone is a fan of green foods, but when it comes to St. Paddy Day it’s time to get festive — after all, we’re not trying to push broccoli or kale here! Have a green beer and some sweet treats to celebrate.

View post

St Patricks Day Cake Mix Cookie Bars

By Kleinworth & Co Leave a Comment

St. Patrick’s Day Cake Mix Cookie Bars are tinted green, topped with cream cheese frosting and fun rainbow sprinkles for a festive dessert.

Do you love making fun and festive treats for different holidays? I sure do – especially when it comes to St. Patrick’s Day. The bright green foods paired with rainbow everything just makes me smile.

Check out how fun and easy it is to make these delicious cake mix cookie bars to help you celebrate St. Patrick’s Day this year.

PIN FOR LATER

This whip together so quickly and easily. You won’t believe just how simple they are. Plus they are super soft and chewy – making them a favorite for everyone.

These are perfect for bringing to a class party, potluck at work, or gifting to the neighbors. I liked taking them to bunco night – they were always gone in a flash.

st patrick day dessert

Here are some commonly asked questions

What are cake mix cookie bars?

These bars are a quick and easy dessert that always goes over well with friends and family. They’re made from a simple cake mix, making them a breeze to whip up.

Are Cake Mix Cookie Bars difficult to make?

No, they’re actually very easy. They are as simple as mixing the ingredients together and baking in the pan. I love them because they are as soft and chewy as a cookie -but you eliminate the need for rolling individual cookies and worrying about them flattening out too much. This makes it so simple.

st patricks day treats

How to Store St Patricks Day Cake Mix Cookie Bars

The best way to keep these bars is to either cover the pan tightly and keep it refrigerated OR transfer the bars to an airtight container and keep it refrigerated. I don’t recommend keeping it at room temperature because of the cream cheese in the frosting.

Don’t miss these other great St. Patrick’s Day Recipes

Can this recipe be doubled?

Yes – but you will still need to bake in two separate baking pans that are 9×13 each. You can double the ingredients and then divide between the two pans and then bake them side-by-side.

dessert recipes for st patricks day

Ingredients for St. Patrick’s Day Cake Mix Cookie Bars

vanilla or white cake mix
instant vanilla pudding – just the powder, don’t make the pudding.
vegetable oil
water
eggs
green food coloring

Frosting

cream cheese – the brick, not the whipped variety – room temperature
butter – room temperature
pure vanilla extract
confectioner’s sugar

Decorate

rainbow sprinkles – jimmies

Can these be made with another flavor of cake mix?

Yes – I like to use white or vanilla because it makes it easy to tint the batter to whatever color I need for the holiday I am making them for. But you can just as easily make these with chocolate cake mix and chocolate pudding for that matter.

dessert ideas for st patricks day

How to Make St Patricks Day Cake Mix Cookie Bars

Bars

Preheat the oven to 350 degrees.
Grease a 9×13 baking dish. Set aside.
Combine the cake mix, pudding mix, oil, water and eggs in a large bowl. Mix well to combine.
Spread the mixture out into the prepared dish.
Bake 22-26 minutes or until set.
Cool completely before adding the frosting and sprinkles.

Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
Add in the butter and beat again until well blended.
Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
Continue adding the sugar, small portions at a time, and mixing until just incorporated.
Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
You can then spread the frosting onto a cooled cake or cookies to decorate.

What can I make with rainbow sprinkles?

St. Patrick’s Day Hot Chocolate Bombs
Funfetti Cake Batter Dip
Edible Sugar Cookie Dough
Frozen Bananas
Lofthouse Sugar Cookies
Cake Batter Frosting
Birthday Sugar Cookie Bars
Homemade Funfetti Cake
Rainbow Cake

What are the best sprinkles for these cookie bars?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.

st patricks day treat ideas

More Great Cake Mix Recipe Ideas

Cake Mix Snickerdoodles

Red Velvet Cake Mix Cookies

Oreo Cake Mix Donuts

Red Velvet Cake Mix Crinkle Cookies

Patriotic Cake Mix Cookies

Frosted Funfetti Cake Mix Cookies

Funfetti Cake Mix Bars

Products I love when making cake mix cookie bars…

This dessert recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookie bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this bar recipe. (you can also SHOP MY FAVORITES in my store)

st patricks day cookies

If you love this easy cookie bars recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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Mint Chocolate Chip Cake

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Rainbow Truffles Recipe

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Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

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More Cookie Bar Recipes

If you love this recipe for St Patricks Day Cake Mix Cookie Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Print Recipe

St. Patrick's Day Cake Mix Cookie Bars

St. Patrick's Day Cake Mix Cookie Bars are tinted green, topped with cream cheese frosting and fun rainbow sprinkles for a festive dessert.

Prep Time12

Cook Time26

Total Time38

Course: Dessert

Cuisine: American

Keyword: cake mix, cookie bars, frosted, rainbow, st patrick's day

Servings: bars

Ingredients

Bars

1 box vanilla or white cake mix
1 box instant vanilla pudding 3.4 ounces - just the powder, don't make the pudding.
¾ cup vegetable oil
¼ cup water
2 large eggs
20 drops green food coloring

Frosting

8 ounces cream cheese – the brick, not the whipped variety – room temperature
½ cup butter 1 stick – room temperature
1½ tsp pure vanilla extract
2½ cups confectioner’s sugar

Decorate

1/4 cup rainbow sprinkles - jimmies

Instructions

Bars

Preheat the oven to 350 degrees.
Grease a 9x13 baking dish. Set aside.
Combine the cake mix, pudding mix, oil, water and eggs in a large bowl. Mix well to combine.
Spread the mixture out into the prepared dish.
Bake 22-26 minutes or until set.
Cool completely before adding the frosting and sprinkles.

Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
Add in the butter and beat again until well blended.
Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
Continue adding the sugar, small portions at a time, and mixing until just incorporated.
Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
You can then spread the frosting onto a cooled cake or cookies to decorate.

Mint Chocolate Chip Ice Cream Cake

By Kleinworth & Co Leave a Comment

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

Each year my kids try to stump me by asking for a new “over the top” birthday cake. This year my son asked me for an ice cream cake and since his favorite flavor is mint chip – I decided to go all out.

After scouring mom’s old cake books for inspiration, I ended up coming across a fun ice cream cake online made with ice cream sandwiches – it’s over on Tastemade. (see link below)

I put my own twist on their cake since I knew I wanted mint ice cream, a whole lot more chocolate, and then, of course – I wanted it to be much taller than their cake. I’m all about a BIG birthday cake.

The overall idea is the same but I absolutely LOVE how it turned out. It was BOLD and fit the occasion perfectly.

We had a whirlwind of a weekend with him driving the 9 hours home on Friday, spending Saturday dealing with a car issue during the day, driving 90 min back to CDA for an event that night, and then having a very quick birthday celebration before he headed back to Boise on Sunday. It was fast but fun.

chocolate mint ice cream cake

Here are some commonly asked questions

Can this be made with another type of ice cream?

Yes – if you want to make this in a different flavor of ice cream, maybe use different Klondike bars or even a different type of ice cream sandwich altogether – that will work just fine. Just make sure the size is cut to fit in the pan.

Can the crust be made with another type of cookie?

The crust can be made with another type of cookie if you like. You may need to add a little melted butter or additional milk to help bind the crumbs together since the creamy filling in the Oreos does help to pull the crust together so it doesn’t fall apart.

ice cream cake recipe

Can I use homemade whipped cream?

Homemade whipped cream can be used, but you will need to stabilize it first. Regular whipped cream, whether it is homemade or from the squirty can will deflate and basically melt right off your cake.

Can this be made smaller?

Absolutely. If you don’t need a huge cake, you can try reducing the ingredients and making it in a smaller springform pan. You can also just leave the slices individually wrapped and frozen and enjoy the pieces over the next several months.

mint ice cream cake

Ingredients for Mint Chocolate Chip Ice Cream Cake

mint Klondike ice cream bars
mint Oreo cookies – divided
milk
hot fudge
mint chip ice cream
whipped topping
finely grated chocolate for dusting on top – optional

Do I have to use a springform pan?

Not necessarily. Overall it does make it easier to remove the cake from the pan and to work with it. But if you don’t have one you can use a regular pan and then line it with parchment. This way you can use the paper that hangs over to pull the cake up and out of the pan for the rest of the decorating.

mint chip ice cream cake

How to Make a Mint Chocolate Chip Ice Cream Cake

Line a large baking sheet with parchment.
Working quickly – unwrap all of the ice cream bars and slice them in half. Place them on the prepared baking sheet. (You should have 44 half bars). Place them back in the freezer until you are ready to use.
Crush 20 of the Oreo cookies in a food processor until you have fine crumbs. (Use the whole cookie including the filling)
Stir in the milk and mix until the crumbs are moist.
Spread the mixture into the bottom of a springform pan and press into a smooth, even layer.
Heat the hot hudge for a few seconds so it is easier to pour and spread. Then spread it into an even layer on top of the Oreo crust.
Place the crust in the freezer to set for about 15 minutes.
Once the crust has set, remove it and the cut ice cream sandwiches from the freezer.

How to Assemble an Ice Cream Cake

Working very quickly – begin to assemble the sandwiches in the pan, standing them upright, working in circles until all of the sandwiches have been placed in the pan. They should fit pretty tightly.
Return to the freezer to reharden the ice cream for at least 1 hour.
Remove the carton of ice cream from the freezer and allow it to soften. Once it has softened to the point where you can spread it, remove the assembled cake from the freezer.
Remove the outer ring of the springform pan from the cake.
Wrap the cake in the clear, plastic cake collar. This will help you to get a taller cake when adding the ice cream layer.
Once the collar is secure, spread the softened ice cream on top in an even layer. Return to the freezer to reharden for 1-2 hours.
While the cake is refreezing – thaw the whipped topping. I have found that it is bestto thaw in the refrigerator. Things like thawing at room temperature and over-mixing tend to make it deflate, making it difficult to spread it onto a cake.

How to Decorate an Ice Cream Cake

Remove the cake from the freezer, remove the cake collar and spread the thawed whipped topping on around the top and sides, smoothing out as best as possible.
Press some crushed Oreos onto the sides of the cake.
Pipe additional swirls of whipped topping on top of the cake and garnish with Oreo cookies.
At this point you can add any sprinkles or other toppings you want.
Keep frozen until ready to serve.

mint chocolate ice cream

Products I love when making this ice cream cake…

This ice cream cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made an ice cream cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this ice cream cake recipe, you’re going to love these other frozen treats too. Please click each link below to find the easy, printable recipe!

Cookie Ice Cream Sandwiches

Cookie Ice Cream Sandwiches start with deliciously chewy, buttery homemade chocolate chip cookies, then they’re sandwiched together with ice cream & coated with sprinkles! So good!

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Make a Root Beer Float

Check out how to Make a Root Beer Float! With bubbly root beer and creamy vanilla ice cream, it’s a great way to cool down and enjoy a treat!

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Frozen Bananas

It’s time for all your favorite summer foods. Things like these chocolate covered Frozen Bananas top the favorites list for sure.

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Coffee Ice Cream – No Churn

This recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!

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How to Make a Chocolate Milkshake

Learn How to Make a Chocolate Milkshake with this easy-to-follow recipe. You can make all different types of milkshakes using simple ingredients, including your favorite flavor of ice cream. It’s the perfect treat for any occasion or any time of year!

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Chocolate Malted Crunch Ice Cream

Chocolate Malted Crunch Ice Cream, just like your favorite childhood Thrifty Ice Cream flavor. This easy summer dessert is simply the best homemade ice cream flavor EVER!

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Chocolate Malted Crunch Ice Cream - Just like you remember from Thrifty {on Kleinworth & Co. www.kleinworthco.com}

Dirty Pineapple Whip Pops

If you are a fan of a popular whipped pineapple treat but want a little kick with it, you’ll love these Dirty Pineapple Whip Pops. Boozy rum frozen treat!

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Circus Animal Cookie Ice Cream

This Circus Animal Cookie Ice Cream is a simple, no churn recipe that will bring back all those great childhood memories with those colorful, fudge covered cookies.

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If you love this recipe for Mint Chocolate Chip Ice Cream Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

Prep Time45

Re-Chill/Freezing Time6

Course: Dessert

Cuisine: American

Keyword: cake, ice cream, mint chocolate chip

Servings:

Equipment

9″ springform pan
Food Processor
Clear plastic cake collar
Offset spatula

Ingredients

22 mint Klondike ice cream bars
28-30 mint Oreo cookies – divided
2 tbsp milk
6 ounces hot fudge
48 ounces mint chip ice cream
24 ounces whipped topping
finely grated chocolate for dusting on top – optional

Instructions

Line a large baking sheet with parchment.
Working quickly – unwrap all of the ice cream bars and slice them in half. Place them on the prepared baking sheet. (You should have 44 half bars). Place them back in the freezer until you are ready to use.
Crush 20 of the Oreo cookies in a food processor until you have fine crumbs. (Use the whole cookie including the filling)
Stir in the milk and mix until the crumbs are moist.
Spread the mixture into the bottom of a springform pan and press into a smooth, even layer.
Heat the hot hudge for a few seconds so it is easier to pour and spread. Then spread it into an even layer on top of the Oreo crust.
Place the crust in the freezer to set for about 15 minutes.
Once the crust has set, remove it and the cut ice cream sandwiches from the freezer.
Working very quickly – begin to assemble the sandwiches in the pan, standing them upright, working in circles until all of the sandwiches have been placed in the pan. They should fit pretty tightly.
Return to the freezer to reharden the ice cream for at least 1 hour.
Remove the carton of ice cream from the freezer and allow it to soften. Once it has softened to the point where you can spread it, remove the assembled cake from the freezer.
Remove the outer ring of the springform pan from the cake.
Wrap the cake in the clear, plastic cake collar. This will help you to get a taller cake when adding the ice cream layer.
Once the collar is secure, spread the softened ice cream on top in an even layer. Return to the freezer to reharden for 1-2 hours.
While the cake is refreezing – thaw the whipped topping. I have found that it is bestto thaw in the refrigerator. Things like thawing at room temperature and over-mixing tend to make it deflate, making it difficult to spread it onto a cake.
Remove the cake from the freezer, remove the cake collar and spread the thawed whipped topping on around the top and sides, smoothing out as best as possible.
Press some crushed Oreos onto the sides of the cake.
Pipe additional swirls of whipped topping on top of the cake and garnish with Oreo cookies.
At this point you can add any sprinkles or other toppings you want.
Keep frozen until ready to serve.

Notes

Inspired by the Ice Cream Sandwich Zebra Cake by Tastemade

Chocolate Mint Lush Dessert

By Kleinworth & Co Leave a Comment

You’ll love this No-Bake Chocolate Mint Lush Dessert made with layers of crushed oreo, chocolate and mint pudding, and whipped cream.

It’s no secret – we love an easy no-bake treat around here. Since we also really love mint and the season is giving us a reason to go all-in on the mint recipes – we decided to whip up this super simple mint lush that I know you’ll love as much as we do.

Check out all those super tasty layers – they will make you swoon!

(if you love lemon this time of year – don’t miss my Lemon Lush Dessert too)

I don’t know about you – but in my world – chocolate and mint are made for each other. So this mint lush recipe was a no-brainer.

It seems fitting for early spring – this one is perfect for not only the St. Patrick’s Day celebrations but you can also easily serve this for Easter too.

no bake mint dessert

Here are some commonly asked questions

Can this be made with whipped topping?

Yes – if you don’t want to make your own stabilized whipped cream for the top layer – you can definitely use thawed whipped topping instead.

Can I make the bottom layer out of brownie instead of Oreo?

You bet – that would be absolutely delicious. Keep in mind that the recipe will no longer be a no-bake recipe when you have to bake the brownie layer and brownies tend to get quite firm when they are cold.

However – you could use pre-prepared brownies from the bakery at the market and keep this no-bake easy.

Can this Lush be frozen?

Yes, you can freeze lush – just make sure your dish is freezer-safe and you have the top tightly sealed with plastic wrap and/or a lid. Freeze for up to 3 months.

Thaw in the refrigerator overnight. Keep in mind that the added moisture from freezing might cause some separation in the layers or they might not be as firm when serving.

chocolate mint dessert

Can this be made non-alcoholic?

Absolutely! That part is easy. You can eliminate creme de menthe and use 1-2 tsp of mint extract if you want a non-alcoholic dessert.

If using mint extract – you can add several drops of food coloring until you reach the desired shade of green – be sure to keep in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.

What is the best way to serve mint lush?

Be sure to keep refrigerated until ready to serve. You need those layers to be firm enough that they keep their shape when cutting and removing from the pan. Always serve chilled.

lush mint

ingredients for No-Bake Chocolate Mint Lush Dessert

Ingredients for Mint Lush

Chocolate Layer

instant chocolate pudding + you will need 2 cups of milk

Crust

Oreo cookies
unsalted butter melted

Cream Cheese Layer

cream cheese softened
confectioner’s sugar
creme de menthe

Whipped Cream Layer

heavy cream
confectioner’s sugar

You can use mint Oreos for added mint flavor!

mint chocolate desserts

how to make No-Bake Chocolate Mint Lush Dessert

How to Make Mint Lush

In a medium mixing bowl, prepare the pudding according to directions on the box.
Place in the refrigerator until ready to use.
Place Oreos in the food processor and process until you have medium-fine crumbs.
Transfer the crumbs into a medium bowl and mix with the melted butter.
Press the crumb mixture evenly into the bottom of 8×8 baking dish (saving approximately 1/4 cup of the mixture for sprinkling on top once it is assembled of desired).
Place in refrigerator to set.
While bottom sets, make cream cheese layer by beating together the cream cheese and confectioner’s sugar until creamy.
Add creme de menthe and mix until blended together well. If using mint extract – you can add several drops of food coloring until you reach the desired shade of green – keeping in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.
Chill in the refrigerator.
Make the whipped cream by whipping together the heavy cream and confectioner’s sugar until medium peaks form. Set aside.
Remove all of the ingredients from the refrigerator and begin assembling the dessert.
Evenly spread the cream cheese layer onto the Oreo crust, then gently spread pudding layer on top of the cream cheese, and then top with whippied cream layer. Refrigerate for at least two hours.
Sprinkle with remaining Oreo crumbs on top (if Desired) when ready to serve.

How to Store Leftover Mint Lush

Place a piece of foil or plastic wrap on top of the pan, or use a pan with a lid – cover and keep refrigerated for up to 3 days.

mint dessert

Products I love when making this easy no-bake dessert…

This mint lush recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade lush dessert before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy treat recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Easy Chocolate Mint Lush Dessert recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!

No-Bake Cheesecake Cups

No-Bake Cheesecake Cups are a quick dessert recipe perfect for any occasion. These ones are patriotic for the 4th of July! Definitely the BEST cheesecake in a jar- ever!

Check out this recipe

No-Bake Chocolate Haystacks

No-Bake Chocolate Haystacks are a classic holiday treat. They are easy to make with just 4 ingredients, PLUS they keep well when included in care packages.

Check out this recipe

No-Bake Chocolate Haystacks made with white choclate

No-Bake Peppermint Cheesecake

No-Bake Peppermint Cheesecake with a chocolate cookie crust, crushed candy canes & finely grated dark chocolate is perfect for the busy holiday season. Such an easy & delicious dessert that everyone loves!

Check out this recipe

How to make No-Bake Peppermint Cheesecake

No-Bake Oreo Cheesecake

No-Bake Oreo Cheesecake is a simple & easy dessert recipe for OREO & cheesecake lovers alike. Perfect for parties, holidays & potlucks. It’s delicious!

Check out this recipe

Banana Split Cake

Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!

Check out this recipe

Dirt Cake Recipe

This Dirt Cake Recipe is made with crushed Oreo cookies layered with a luscious pudding mixture. It’s the easiest no-bake dessert around!

Check out this recipe

Peanut Butter Pie

If you love peanut butter then this no-bake peanut butter pie will be your new favorite dessert. Simple & easy no-bake goodness that everyone will love.

Check out this recipe

Homemade Crunch Bars

Homemade Crunch Bars are an easy to make 3-ingredient recipe. If you love rich, chocolaty crisp candy bars, you will love this quick no-bake recipe.

Check out this recipe

No-Bake Pecan Pie Cheesecake

This easy to make No-Bake Pecan Pie Cheesecake is rich and decadent making it the perfect dessert for any holiday or occasion.

Check out this recipe

best recipe for No-Bake Pecan Pie Cheesecake

If you love this recipe for No-Bake Chocolate Mint Lush Dessert as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

No-Bake Chocolate Mint Lush Dessert

You’ll love this No-Bake Chocolate Mint Lush Dessert made with layers of crushed oreo, chocolate and mint pudding, and whipped cream.

Prep Time30

Chill2

Total Time2 30

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, dessert, lush, mint, no-bake

Servings: squares

Ingredients

Chocolate Layer

1 package instant chocolate pudding + you will need 2 cups of milk

Crust

20-25 Oreo cookies
¼ cup unsalted butter melted

Cream Cheese Layer

8 ounces cream cheese softened
1 cup confectioner’s sugar
¼ cup creme de menthe

Whipped Cream Layer

1½ cups heavy cream
¼ cup confectioner’s sugar

Instructions

In a medium mixing bowl, prepare the pudding according to directions on the box.
Place in the refrigerator until ready to use.
Place Oreos in the food processor and process until you have medium-fine crumbs.
Transfer the crumbs into a medium bowl and mix with the melted butter.
Press the crumb mixture evenly into the bottom of 8×8 baking dish (saving approximately 1/4 cup of the mixture for sprinkling on top once it is assembled of desired).
Place in refrigerator to set.
While bottom sets, make cream cheese layer by beating together the cream cheese and confectioner’s sugar until creamy.
Add creme de menthe and mix until blended together well. If using mint extract – you can add several drops of food coloring until you reach the desired shade of green – keeping in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.
Chill in the refrigerator.
Make the whipped cream by whipping together the heavy cream and confectioner’s sugar until medium peaks form. Set aside.
Remove all of the ingredients from the refrigerator and begin assembling the dessert.
Evenly spread the cream cheese layer onto the Oreo crust, then gently spread pudding layer on top of the cream cheese, and then top with whippied cream layer. Refrigerate for at least two hours.
Sprinkle with remaining Oreo crumbs on top (if Desired) when ready to serve.

Notes

*You can eliminate creme de menthe and use 1-2 tsp of mint extract if you want a non-alcoholic dessert.

*Oreo crumbs can be substituted for the oreo cookies.

*Serve within 3 days for the best taste.

Easy Chocolate Truffles

By Kleinworth & Co 1 Comment

This easy chocolate truffles recipe is rich, decadent, and delicious with just a handful of ingredients. Perfect for any occasion – whether it’s a holiday, a friend’s birthday, or just because.

Are you ready for a super simple dessert that makes the perfect gift? These crazy easy truffles can be made in no time and always bring big smiles.

What I love about them is they seem so fancy, so they are perfect for a special occasion. But no one will ever know just how quickly you were able to make them. They are always the first thing to disappear when I bring them to parties.

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Chocolate Chip Cupcakes

By Kleinworth & Co Leave a Comment

This easy-to-make, homemade Chocolate Chip Cupcakes recipe is the perfect dessert for parties, birthdays, and celebrations. They’re a favorite!

Bite into the perfect combination of vanilla and chocolate with these irresistible Chocolate Chip Cupcakes! These cupcakes are light, fluffy, and generously studded with mini chocolate chips.

Whether it’s for a special occasion or simply to satisfy a sweet craving, these delightful cupcakes are sure to hit the spot.

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Valentine Pretzels

By Kleinworth & Co Leave a Comment

These Valentine pretzels bring together festively colored candy and crunchy pretzels for the ultimate sweet and salty combination. They’re one of my favorites to make around Valentine’s Day.

I like to keep these around the house for snacking but they also make great gifts. Just pop them into little cellophane bags, then tie the bag closed with a pretty ribbon — they’re great for class parties or teacher gifts.

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Best Chocolate Cheesecake

By Kleinworth & Co Leave a Comment

This is the Best Chocolate Cheesecake recipe ever! Perfectly rich, and creamy texture, made with real chocolate, and absolutely decadent. Easy to make and perfect for holidays and special occasions.

Who loves cheesecake? I’m here raising both hands. This chocolate cheesecake tastes like chocolate heaven in your mouth.

So rich, decadent – with that perfect creamy texture and that sweet Oreo crust. This recipe is perfect for all you chocolate lovers out there.

When I met the hubs one of the first things I learned about him was just how passionate he is about cheesecake. His grandmother told me that I had to make him a cheesecake every single year for his birthday.

No problem – she taught me how to make her quick no-bake version at the time. But I love a good New York-style cheesecake and started changing things up.

Over the years I have come up with some pretty amazing cheesecake recipes – like this New York-Style Oreo Cheesecake and this No-Bake Pecan Pie Cheesecake. But, sometimes a girl has to get some chocolate – which is where this chocolate version comes in.

It’s simple to make and oh so amazingly delicious! I know you’ll love it as much as I do.

chocolate cheesecake

Here are some commonly asked questions

What is a Springform Pan?

A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.

How to store Chocolate Cheesecake?

This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.

Where did cheesecake originate?

Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.

It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.

chocolate truffle cake design

Why is my filling lumpy?

The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients to the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.

Can graham cracker crumbs be used for the crust?

Yes, they are edible. You may use approximately 9 full-sized graham crackers (the rectangle) instead of Oreo cookies if you don’t want to. You can also substitute another cookie with a solid crumble for variety.

What type of chocolate is used in chocolate cheesecake?

Chocolate Cheesecake can be made with either semi-sweet or in some cases dark chocolate. If you prefer a sweeter Chocolate Cheesecake, choose semi-sweet chocolate chips. If you prefer to tone down the sweetness of this chocolate dessert then use good-quality dark chocolate instead of semi-sweet chocolate chips.

Keep in mind that a lot of the creamy texture comes from the fat that is in the chocolate – so the darker the chocolate, the less creamy it will be.

baked chocolate cheesecake

Ingredients for Chocolate Cheesecake

creme-filled chocolate sandwich cookies – crushed to fine crumbs
butter – melted
cream cheese softened
sweetened condensed milk
vanilla
semi-sweet chocolate chips
eggs

Can I use fat-free cream cheese?

Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.

Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.

Ingredients for Chocolate Ganache Topping

semi sweet chocolate chips
heavy whipping cream
white chocolate chips
Assorted Lindor truffles – if desired

chocolate cheese cake

How to Make Chocolate Cheesecake

Preheat the oven to 300 degrees.
Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
Press onto bottom of a 10-inch springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
Beat the cream cheese, sweetened condensed milk and vanilla in a large bowl with the mixer until blended.
Melt the 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30 second increments until they are all melted and the chocolate is smooth.
Add in the melted chocolate to the cream cheese mixture and mix well. Sometimes this works best if you allow it to cool slightly so the temperature is closer to the mixture.
Add the eggs, 1 at a time, mixing on low speed after each one just until blended.
Remove the prepared crust from the freezer and then pour the cream cheese mixture over the crust.
Bake for 1 hour 5 min or until center is almost set but still slightly jiggly.
Run a knife around the rim of the pan to loosen the cake while it is still hot and then cool completely before removing the rim.

How to Make Chocolate Ganache Topping and Decorate

Place the chocolate chips in a medium glass bowl. Set aside.
Heat up the heavy cream in a small saucepan on the stove or in a glass bowl in the microwave – until just simmering – not boiling.
Pour the hot cream over the 6 ounces of semi sweet chocolate chips in the other glass bowl and let it sit for 2 minutes to melt and soften the chocolate. Stir till smooth.
Pour the creamy chocolate mixture over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours.
Before serving, melt the white chocolate chips in a microwave-safe bowl in 30 second increments until melted and smooth.
Drizzle the melted white chocolate over the cheesecake.
Decorate with the truffles – if desired.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

triple chocolate cheesecake

Can I use another topping?

That’s what I love about this cheesecake – it is so versatile. So the chocolate cheesecake is the base – then you can add whatever toppings you like.

Sometimes we do Oreo cookies to match the crumb layer. But you can do whole or crushed cookies of any type, add pieces of your favorite candies or brownies. The sky is the limit.

Just be sure that if they have a colored candy coating – like M&M’s or Sixletes that you add those after the cheesecake has been refrigerated and just before serving. The colors tend to bleed and sweat when expose to the cold air of the refrigerator – which is very unappealing.

PRO TIPS FOR THIS CHEESECAKE

Start off with really room-temperature cream cheese. Leave it out on the counter when you are making breakfast and it should be the perfect temperature after a couple of hours, depending on the temperature of your house. If the cream cheese is too firm the batter will not be smooth.
Don’t be alarmed if your cheesecake seems underdone after an hour of baking, it will firm up as it cools. Don’t over-bake.
Make sure to CHILL for an adequate amount of time. One time I was too impatient and tried to serve a cheesecake before it had fully chilled. It was warm on the inside – which I can tell you – is just gross when eating. Not only that – you need it to be chilled so that it will hold together. Slicing and serving a warm cheesecake creates a huge mess because the slices just sort of fall apart and you just have a plate of goo. I always plan ahead for cheesecake and refrigerate overnight.

How do I cut Chocolate Cheesecake?

When you can just press down with your knife without “sawing” with a serrated blade, cheesecakes cut the most neatly. Next, wash the knife in hot water (or put it in a large cup of heated water) and dry it off. Insert the blade’s tip into the center of your cheesecake and press it down and in. You can also slice your cheesecake using cheese wire or dental floss to get clean, smooth pieces. Remember that slice sizes are determined by the size of your cake.

Do I have to use a springform pan?

Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.

However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.

recipe chocolate truffle cake

Products I love when making cheesecake…

This chocolate cheesecake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chocolate dessert recipe.

Mixer

10″ Springform Pan

chocolate oreo cheesecake

If you love this easy recipe for chocolate cheesecake, you’re going to love these other chocolate treats too. Please click each link below to find the easy, printable recipe!

Best Chocolate Chip Cookie Recipe

Simply the Best Chocolate Chip Cookie Recipe that’s soft, chewy, and packed full of chocolate chips. Great for any occasion, gifts, and more!

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Chocolate Chip Cookie Truffles

Chocolate Chip Cookie Truffles are an easy 4-ingredient chocolate dessert made with crushed chocolate chip cookies. Perfect for holidays, gifts & parties.

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Chocolate Truffles- Chocolate Chip Cookie

Chocolate Macaron Recipe

This is the most delicious Chocolate Macaron Recipe with a creamy salted caramel filling. Perfect for gift-giving, holidays, and more.

Check out this recipe

macaron cookies - chocolate salted caramel

Easy Chocolate Covered Strawberries

Impress friends & loved ones with these super Easy Chocolate Covered Strawberries. Just 2 ingredients + desired decorations. Great for holidays like Valentine’s Day, Easter & Mother’s Day. Perfect gifts for co-workers & neighbors, & the perfect dessert for celebrations like bridal & baby showers!

Check out this recipe

Soft Chocolate Sugar Cookies

These super Soft Chocolate Sugar Cookies (or Rudolph Cookies during the holiday season) are incredibly easy to make! You’ll love them!

Check out this recipe

Homemade Chocolate Pudding

Homemade Chocolate Pudding is an easy chocolate pudding from scratch recipe that is sinfully rich & decadent. Better than any box mix – oh so good!

Check out this recipe

Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

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World’s Best Chocolate Cake

Rich, moist & decadent. It truly is the World’s Best Chocolate Cake recipe. This 3-layer chocolate cake recipe, it’s just perfect for birthdays & holidays.

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Chocolate M&M Cookies

Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with M&M’s & super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for Halloween.

Check out this recipe

Other Chocolatey Desserts

Easy Chocolate Truffles

Chocolate Covered Strawberries

Chocolate Raspberry Cake

Decadent Chocolate Ganache Tart

If you love this recipe for Chocolate Cheesecake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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rich and creamy cheesecake with chocolate

Print Recipe

Best Chocolate Cheesecake

This is the Best Chocolate Cheesecake recipe ever! Perfectly rich, and creamy texture, made with real chocolate, and absolutely decadent. Easy to make and perfect for holidays and special occasions.

Prep Time20

Cook Time1 5

Chill4

Total Time5 25

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate

Servings: slices

Equipment

Mixer
10″ Springform Pan

Ingredients

18 creme-filled chocolate sandwich cookies crushed to fine crumbs
2 tablespoons butter melted
32 ounces cream cheese softened (four: 8 oz blocks)
14 oz. sweetened condensed milk
2 teaspoons vanilla
12 ounces semi-sweet chocolate chips
4 eggs

Topping

6 ounces semi sweet chocolate chips
¼ cup heavy whipping cream
½ cup white chocolate chips
Assorted Lindor truffles – if desired

Instructions

Preheat the oven to 300 degrees.
Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
Press onto bottom of a 10-inch springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
Beat the cream cheese, sweetened condensed milk and vanilla in a large bowl with the mixer until blended.
Melt the 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30 second increments until they are all melted and the chocolate is smooth.
Add in the melted chocolate to the cream cheese mixture and mix well. Sometimes this works best if you allow it to cool slightly so the temperature is closer to the mixture.
Add the eggs, 1 at a time, mixing on low speed after each one just until blended.
Remove the prepared crust from the freezer and then pour the cream cheese mixture over the crust.
Bake for 1 hour 5 min or until center is almost set but still slightly jiggly.
Run a knife around the rim of the pan to loosen the cake while it is still hot and then cool completely before removing the rim.

Topping

Place the chocolate chips in a medium glass bowl. Set aside.
Heat up the heavy cream in a small saucepan on the stove or in a glass bowl in the microwave – until just simmering – not boiling.
Pour the hot cream over the 6 ounces of semi sweet chocolate chips in the other glass bowl and let it sit for 2 minutes to melt and soften the chocolate. Stir till smooth.
Pour the creamy chocolate mixture over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours.
Before serving, melt the white chocolate chips in a microwave-safe bowl in 30 second increments until melted and smooth.
Drizzle the melted white chocolate over the cheesecake.
Decorate with the truffles – if desired.

Strawberry Fudge

By Kleinworth & Co Leave a Comment

This easy strawberry fudge recipe brings together sweet buttercream, strawberry extract, and colored candy melts to create a beautiful red and pink strawberry fudge. It’s perfect for Valentine’s day but I enjoy it any time of year!

What I love about this simple recipe is that it’s a quick no-bake fudge. There’s no candy thermometer or double boiler to use here!

View post

Classic Peanut Butter Cookies

By Kleinworth & Co 6 Comments

This recipe for Classic Peanut Butter Cookies is simply the best for soft, chewy, and delicious cookies – straight out of great-grandma’s recipe tin. Best of all – these are an easy, NO-CHILL recipe!

This cookie recipe is so packed with peanut butter flavor. They are so delicious, making them a favorite among children and adults alike!

You just can’t go wrong with a soft and chewy peanut butter cookie. These have a light outer coating of granulated sugar that gives them the perfect crisp on the outside while having the most delicate crumble on the inside.

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PIN FOR LATER

I spent some time over the past few months going through old boxes of heirlooms we have collected from family over the years. I was thrilled to find another one of my great-grandmother’s recipe tins.

There were so many recipes that I remembered from my childhood – I knew I had to make one of her great recipes that same day.

chewy peanut butter cookies

The family voted on her Classic Peanut Butter Cookies since I knew that the recipe had been passed down to her from her great grandmother – making it AT LEAST 5 generations old.

After a couple of batches keeping the recipe as written – I made a couple of tweaks to subsequent batches until I finally ended up with this one that I know you’ll love. It is peanut butter perfection!

These classic, chewy peanut butter cookies are just what you need for your next cookie swap, potluck, or party!

soft peanut butter cookies

Here are some commonly asked questions

How to store these peanut butter cookies

The ideal storage place for these is in an airtight container at room temperature. You may also wrap each cookie individually in plastic wrap or a zip-top bag and store them in the freezer for up to a month.

Tips for the best Peanut Butter Cup Cookies

Roll the dough in sugar before baking to give a sweet crust to the outside.
Underbake to keep them soft.
Try adding white chocolate chips, Rolo’s, mini Butterfingers, or mini Snicker’s
Swap out the creamy peanut butter with crunchy.
Decorate with Peanut Butter Frosting.
Don’t use natural peanut butter – you need the oils and fats in a standard peanut butter.

Do I need to chill the dough?

For this particular cookie recipe, it isn’t necessary. However, if you love your peanut butter cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes. But in my opinion – these are perfect as they are.

recipe for peanut butter cookies

Ingredients for Peanut Butter Cookies

creamy peanut butter
butter – melted
granulated sugar
firmly packed brown sugar
large egg
powdered vanilla extract
all-purpose flour
baking powder
table salt

Can this recipe be doubled?

You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.

best peanut butter cookies recipe

How to Make Classic Peanut Butter Cookies

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
Combine melted butter, peanut butter, granulated sugar, brown sugar, egg and vanilla powder in a large mixing bowl. Beat well until fully combined and creamy.
Add flour, baking powder and salt – stir to combine.
Portion out and roll the dough to form a ball.
Roll the ball in a small bowl of the remaining granulated sugar and then place on the prepared baking sheet.
Flatten with a fork – making a crosshatch pattern.
Bake 13-15 minutes or until edges begin to become slightly darker brown.
Allow to cool for at least 10 minutes on the baking sheet before serving.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

simple peanut butter cookies

Can the cookies be made ahead of time?

They may be baked ahead of time. Let the baked cookies cool to room temperature if you’d like to make them ahead of time. Then store them in an airtight container for up to three days before serving.

Don’t miss these great peanut butter recipes!

No-Bake Peanut Butter Pie
Peanut Butter Cup Cookies
Chocolate Chip Peanut Butter Bars
No-Bake Peanut Butter Balls
Peanut Butter Cookie Cups
Peanut Butter Blossom Cookies
No-Bake Peanut Butter and Jelly Bars
Peanut Butter Whip Brownies
Buckeye Cookies

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

old fashioned peanut butter cookies

Can the dough be frozen for later?

Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.

To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.

Don’t Miss– 3-Ingredient Peanut Butter Cookies!

Can I use regular vanilla extract instead of vanilla powder?

Yes – that will work just fine. I just really love the added vanilla flavor you get when using the powder vs a regular extract. The powder is more concentrated so you have to use a lot less to get the same flavor impact.

peanut butter cookies from scratch

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Can these be made with crunchy peanut butter?

Yes – if you like a little crunch in the peanut butter – using the crunchy variety is the way to go. They might not be quite as soft overall- but still quite tasty.

Why fork marks in peanut butter cookies?

Peanut butter cookie dough is denser than other cookie doughs. The hash marks in the cookie dough balls actually flatten the cookies during baking, ensuring more uniform cooking. Cookies that aren’t pressed won’t cook evenly.

best peanut butter cookies ever

Products I love when making peanut butter cookies…

This super soft and chewy cookie recipe is EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made peanut butter cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this simple cookie recipe.

Williams Sonoma Goldtouch® Pro Nonstick Non Corrugated Three Quarter Sheet — Williams Sonoma Goldtouch® Pro Nonstick Non-Corrugated Three Quarter Sheet

COPPER MEASURING CUP SET OF 4 PANS – ROSE GOLD SPOON KITCHEN

OXO SPATULAS AND TURNERS JAM – JAM 12.5” SILICONE SPATULA

If you love this easy peanut butter cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

Best Chocolate Chip Cookie Recipe

Simply the Best Chocolate Chip Cookie Recipe that’s soft, chewy, and packed full of chocolate chips. Great for any occasion, gifts, and more!

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Ricotta Cookies are the tastiest cookies! This classic Italian treat is perfect for Christmas but so good that they’ll be on your cookie tray year round!

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Applesauce Oatmeal Cookies

Applesauce Oatmeal Cookies are a deliciously soft and chewy, no-chill cookie recipe that’s easy to make in under 30 minutes and so perfect for fall.

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Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

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Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

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Gooey Butter Cookies

Gooey Butter Cookies are a quick and easy cookie recipe made with cake mix and cream cheese. Super soft, chewy, and irresistible!

Check out this recipe

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies are so soft and thick. Super simple and easy to make with no chill time needed. Great for any occasion.

Check out this recipe

M&M Cookie Recipe

This M&M Cookie Recipe is AMAZING. No chill time needed, these soft & chewy cookies are great for parties, potlucks, gift-giving & afternoon treats.

Check out this recipe

White Chocolate Macadamia Nut Cookies

Easy to make White Chocolate Macadamia Nut Cookies that are so soft, chewy and positively delicious. Great as neighbor gifts or served at any holiday party.

Check out this recipe

If you love this recipe for Classic Peanut Butter Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

5 from 4 votes

Classic Peanut Butter Cookies

This recipe for Classic Peanut Butter Cookies is simply the best for soft, chewy, and delicious cookies – straight out of great-grandma’s recipe tin. Best of all – these are an easy, NO-CHILL recipe!

Prep Time7

Cook Time13

Cool10

Total Time30

Course: Dessert

Cuisine: American

Keyword: classic, cookies, peanut butter

Servings: cookies

Ingredients

1 cup creamy peanut butter
⅔ cup butter – melted
½ cup granulated sugar + ½ cup for rolling
½ cup + 1 tbsp firmly packed brown sugar
1 large egg
1 tsp powdered vanilla extract
1⅓ cup all-purpose flour
1 tsp baking powder
1 tsp table salt

Instructions

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
Combine melted butter, peanut butter, granulated sugar, brown sugar, egg and vanilla powder in a large mixing bowl. Beat well until fully combined and creamy.
Add flour, baking powder and salt – stir to combine.
Portion out and roll the dough to form a ball.
Roll the ball in a small bowl of the remaining granulated sugar and then place on the prepared baking sheet.
Flatten with a fork – making a crosshatch pattern.
Bake 13-15 minutes or until edges begin to become slightly darker brown.
Allow to cool for at least 10 minutes on the baking sheet before serving.

Italian Christmas Cake

By Kleinworth & Co Leave a Comment

Immerse yourself in tradition and flavor with this handcrafted Italian Christmas Cake, made with nuts, candied fruits, and citrus zest.

As the holiday season approaches, I want to share with you a recipe for homemade Italian Christmas Cake, or Panettone. This traditional Italian sweet bread, with its soft cake texture, bursts with the flavors of candied orange peel, lemon zest, and a rich blend of dried fruits and nuts.

Each slice of Panettone is a sweet reminder of the festive season, filled with warmth and joy. It’s become one of my favorite Christmas flavors, and I’m excited for you to try it!

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Soft Chocolate Sugar Cookies

By Kleinworth & Co 7 Comments

These super Soft Chocolate Sugar Cookies (or Rudolph Cookies during the holiday season) are incredibly easy to make! You’ll love them!

If you can’t decide between a classic sugar cookie and a super decadent chocolate cookie – you can get the best of both worlds with these Chocolate Sugar Cookies! The rich, deep chocolate flavor on top of a chewy, sugar cookie base is perfect for any occasion.

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Pistachio Cookies

By Kleinworth & Co Leave a Comment

Soft, buttery cookies decorated with white chocolate and sliced pistachios make these the BEST Pistachio Cookies that everyone will love!

Looking for a festive cookie recipe to add to your Christmas baking list? Look no further! These pistachio cookies are easy to make and taste delicious.

They are great for serving at or bringing to a holiday party because they are so pretty. They are always the first thing to disappear whenever we make them for friends and family.

One of the things I love about these cookies is the pairing of the tender, buttery crumble of the cookie with the creaminess of the white chocolate coating.

Then you add the saltiness of the pistachios and it is a sweet and salty combo made in heaven. I know you’ll love these as much as we do.

Easy Pistachio Cookies

Here are some commonly asked questions

What is the best way to store Pistachio Christmas Cookies?

I like to place mine in an airtight container and keep them at room temperature for up to 5 days. Just make sure the chocolate has been completely set before stacking the cookies into a container.

What are pistachio cookies?

Pistachio cookies are a type of cookie that is sometimes made with pistachios crushed into the dough or decorated on top as a garnish. They are often flavored with vanilla or almond extract and can be decorated with pistachios or other nuts.

White Chocolate Cookies with Pistachio

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

When were pistachio cookies invented?

Pistachio cookies were first made in the 1800s by Italian immigrants who brought pistachios over from Pistoia, Italy. The cookies became popularized by the pistachio ice cream industry, and have since become a popular holiday treat.

Star Christmas Cookies

Ingredients for Pistachio Cookies

corn starch
all-purpose flour
baking powder
salt
unsalted butter – room temperature
egg yolks
granulated sugar
lemon zest
vanilla extract

What are some variations of pistachio cookies?

Some variations of pistachio cookies include adding chocolate chips or dried fruit to the dough before baking.

You can also frost pistachio cookies with pistachio-flavored icing.

Another popular variation is to sandwich two pistachio cookies together with pistachio ice cream in the middle. Yum!

Holiday Cookies with Pistachio

mixing the cookie dough for Pistachio Cookies

How to Make Pistachio Cookies

In a large bowl whisk together the cornstarch, flour, corn starch, baking powder and salt. Set aside.
Combine the butter, egg yolks and sugar in a separate bowl. Using a stand or hand mixer, beat on a medium speed for about 2-3 minutes until the color lightens and the texture is fluffy.
Add the vanilla extract and lemon zest and mix until combined.
Fold in the wet mixture into the dry mixture. Mix on low until just combined.
Transfer the dough onto a silicone mat and flatten (1/4-inch thick) using a rolling pin.
Place on a large cutting board, cover with plastic and freeze for 20 minutes.
Once the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper.
Use a star cookie cutter to cut the dough and transfer to the prepared baking sheet.
Bake for about 8-10 minutes. Allow to cool on the baking sheet before decorating.

Cookies for Gifts

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Cute Christmas Cookies

Can the dough be frozen for later?

Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, just roll between the plastic and then freeze. When you are ready to bake, let the dough sit at room temp for about 30 minutes – then cut the shapes and bake as directed.

How many cookies does this make?

This will depend on the size of the cookie cutters you choose to use. As you can see here – I used different sizes and ended up with about 30 cookies – including the small stars. If I had stopped with only the larger cutters, I would have had less.

Cut Out Pistachio Cookies

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking.

Make sure to cover tightly with plastic wrap so it doesn’t dry out. You do not need to let it sit out at room temperature before rolling and baking. Just proceed with the recipe as written when you are ready to bake.

You can also bake ahead of time – store the baked cookies in an airtight container and then decorate later on.

Christmas Pistachio Cookies

Ingredients for Decorating Pistachio Cookies

high quality white chocolate or chocolate chips
pistachio nuts – sliced
sugar pearls

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

How to Decorate Pistachio Cookies

Melt chocolate or chocolate chips as per package instructions.
Dip the top side of each cookie in melted chocolate, sprinkle with sliced pistachio and decorate with sugar pearls.
Refrigerate for 10-15 minutes or until the chocolate is set. Enjoy!

Pistachio Christmas Cookies

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

pistachio cookies recipe

How do I properly measure the flour and cornstarch?

The official way is to spoon the flour or corn starch into the measuring cup & level off. This makes sure the light and fluffy ingredients aren’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry. make sure to spoon and level when measuring.

pistachio shortbread cookies

Can this recipe be made without a stand mixer?

I think you could possibly get away with using a hand mixer if you have firm beaters.

I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.

pistachio recipes cookies

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Without chilling, the dough would not only be too sticky to really it out and hold the shape once cut. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.

white chocolate pistachio cookies

Can this dough be rolled into balls like drop cookies?

I think that as long as the dough isn’t too large you can make them like drop cookies or rolled cookies. But rolling out with a rolling pin and using the cookie cutter makes them so much cuter.

pistachio butter cookies

Products I love when making pistachio cookies…

This pistachio cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cut out cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this adorable cookie recipe.

Stainless-Steel Star Biscuit 5-Piece Cookie Cutter Set

Williams Sonoma Straight Marble Rolling Pin — Straight Marble Rolling Pin

If you love this Easy Pistachio Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

Jack Frost Pinwheel Cookies

Soft & chewy Jack Frost Pinwheel Cookies are blue and white and coated with blue sanding sugar and snowflake sprinkles. Perfect treat for the holidays.

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Christmas Sprinkle Cookies

Show some holiday spirit with these adorable & delicious Christmas Sprinkle Cookies. Easy to make & are sure to make the season jolly for everyone!

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Thumbprint Cookies

Thumbprint Cookies (Thumbprint Jam Cookies) are a classic holiday treat that everyone loves! They are simple to make and easily customizable too!

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Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies are soft and chewy crinkle cookies packed full of white chocolate chips. A perfect holiday cookie for the red velvet lover.

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Chocolate Peppermint Shortbread Cookies

Chocolate Peppermint Shortbread Cookies start with an easy, 3-ingredient cookie recipe. Then topped with a chocolate frosting and crushed candy canes.

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Christmas M&M Sprinkle Cookies

Christmas M&M Sprinkle Cookies are super thick & chewy holiday cookie recipe. Packed full of Christmas sprinkles & holiday M&M’s, so perfect for St. Nick.

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How to make Christmas M&M Sprinkle Cookies

White Chocolate Ginger Cookies

Super soft and chewy ginger cookies dipped in white chocolate and decorated for the holiday – These White Chocolate Ginger Cookies are sure to warm up any winter day.

Check out this recipe

Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

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Red Velvet Cake Mix Cookies with Cream Cheese Frosting

These super soft and chewy Red Velvet Cake Mix Cookies with cream cheese frosting are the perfect dessert recipe for red velvet lovers AND for Christmas and Valentine’s Day.

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Easy Sugar Cookie Recipe

Easy Sugar Cookie Recipe for soft & chewy sugar cookies that come out perfect every time – no chill time required. Great for any holiday & super delicious gifts. You'll love them.

Check out this recipe

If you love this recipe for Pistachio Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Pistachio Cookies

Soft, buttery cookies decorated with white chocolate and sliced pistachios make these the BEST Pistachio Cookies that everyone will love!

Prep Time20

Cook Time8

Chill20

Total Time48

Course: Dessert

Cuisine: American

Keyword: cookie, pistachio, white chocolate

Servings: cookies

Ingredients

Cookies

1 ¼ cups corn starch 180 g
1 cup all-purpose flour 120g
2 teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter room temperature (170g)
3 egg yolks
½ cup granulated sugar 100 g
1 ½ teaspoons lemon zest
1 teaspoon vanilla extract

Decorate

7 oz high quality white chocolate or chocolate chips 200g
6-8 tablespoons pistachio nuts sliced
sugar pearls as needed

Instructions

Cookies

In a large bowl whisk together the cornstarch, flour, corn starch, baking powder and salt. Set aside.
Combine the butter, egg yolks and sugar in a separate bowl. Using a stand or hand mixer, beat on a medium speed for about 2-3 minutes until the color lightens and the texture is fluffy.
Add the vanilla extract and lemon zest and mix until combined.
Fold in the wet mixture into the dry mixture. Mix on low until just combined.
Transfer the dough onto a silicone mat and flatten (1/4-inch thick) using a rolling pin.
Place on a large cutting board, cover with plastic and freeze for 20 minutes.
Once the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper.
Use a star cookie cutter to cut the dough and transfer to the prepared baking sheet.
Bake for about 8-10 minutes. Allow to cool on the baking sheet before decorating.

Decorate

Melt chocolate or chocolate chips as per package instructions.
Dip the top side of each cookie in melted chocolate, sprinkle with sliced pistachio and decorate with sugar pearls.
Refrigerate for 10-15 minutes or until the chocolate is set. Enjoy!

Notes

Store in an airtight container for 4-5 days.
If your dough starts getting too soft while you’re cutting out the cookies just put it back in the freezer to firm up a bit.

Easy Meringue Cookies

By Kleinworth & Co Leave a Comment

Looking for an easy meringue cookie recipe to impress your friends and family this Christmas? Look no further! These meringue cookies are simple to make and taste delicious.

Do you love meringues? Growing up they were my mom’s absolute favorite – so we had them in the house all of the time.

She would just pick them up at the store but since she was also a baker, every once in a while I’d wake up to find her making huge batches of them early on a weekend morning. It was positively wonderful!

Meringues are incredibly easy to make with a handful of ingredients that you probably already have in the house – especially during the holiday season.

They give the appearance of being difficult – so you can really impress everyone you gift them to. They don’t have to know that they were easy to make.

I really love that it’s easy to make this recipe in big batches – making it great for dividing between multiple gift trays for the neighbors and friends.

egg white cookies

Here are some commonly asked questions

What is the best way to store meringue cookies?

MOST IMPORTANTLY – make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.

Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.

peppermint meringue cookies

Do I really need to use cream of tartar?

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.

Can these be made with a different flavor of extract?

Yes – if you aren’t a fan of peppermint extract or you are just craving a different flavor – you can use any extract flavor you like. I almost always make my meringues with vanilla – but once in a while, I will use cotton candy, coffee, cake batter, or even rum extract.

peppermint meringues

Ingredients for Meringue Cookies

egg whites – room temperature
cream of tartar
peppermint extract
salt
granulated sugar
red paste food coloring – no taste is best

Can meringues be made with powdered egg whites?

Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.

Why did my meringues crack?

Sometimes because of the delicate nature of the meringue whip, it can separate as it dries out. If you want to avoid this, I recommend using Cream of Tartar. It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!

meringue cookies recipe

How to Make Meringue Cookies

Preheat the oven to 200 degrees F.
Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer or large bowl, beat egg whites, cream of tartar, extract and salt on medium speed until soft peaks form.
Gradually add the sugar 1 tablespoon at a time, beating on high speed until stiff peaks form.
Using a food-grade paint brush, add stripes to the inside of a plastic decorator piping bag fitted with a large star or round tip.
Gently fill the bag with the meringue – taking care to not deflate the meringue.
Pipe the cookies onto the prepared baking sheet.
Bake for 90 minutes or until cookies are set.
Turn the oven off and leave the oven door slightly open for about 60 minutes.
Remove the cookies from the oven. They should feel dry to the touch andhave a hollow sound when tapped.
Store in airtight container.

Can meringues be made with meringue powder?

Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.

What is Caster Sugar?

Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.

When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.

Easy Meringue Recipe

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.

Can these be made without the food coloring?

Yes – of course! If you want plain white meringues – just skip the step of painting the lines on the inside of the piping bag. If you want to make them a solid color – just gently fold in the desired color of food coloring before adding it to the piping bag. Be very gentle, making sure to not deflate the egg whites!

Can I use caster sugar in place of granulated sugar?

This recipe calls for granulated sugar – but you can use caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.

You will also end up with a slightly lighter meringue due to the shortened mixing time.

Christmas Meringue Cookies

Products I love when making meringue cookies…

This meringue cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade meringues before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this simple treat recipe.

If you love this Easy Meringue Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Frosted Christmas Cookies

Create a batch of our quick and easy Frosted Christmas Cookies with a few everyday ingredients. They’re the perfect addition to your holiday baking. So soft, chewy, and full of flavor.

Check out this recipe

Church Window Cookies

Church Window Cookies are an easy no-bake holiday treat made with chocolate, colorful mini marshmallows, nuts, and coconut made to look like stained glass windows. They are a Christmas classic.

Check out this recipe

Decorated Christmas Wreath Cookies

Decorated Christmas Wreath Cookies are a festive holiday dessert. Perfect for a cookie exchange or to enjoy with family and friends.

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Grinch Cookies

Soft sugar cookies cut into cute Grinch faces and decorated with sweet royal icing. These Grinch Cookies are the perfect holiday treat for kids of all ages.

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White Chocolate Ginger Cookies

Super soft and chewy ginger cookies dipped in white chocolate and decorated for the holiday – These White Chocolate Ginger Cookies are sure to warm up any winter day.

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Candy Cane Cookies

Candy Cane Cookies are peppermint cookies shaped like candy canes. Their festive look is perfect for a cookie exchange or holiday party.

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Christmas Pinwheel Cookies

Christmas Pinwheel Cookies are so fun to make and are perfect for parties, gifts, or enjoying with your favorite holiday movie. Merry Christmas!

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Santa’s Favorite Chocolate Chip Cookies

Santa’s Favorite Chocolate Chip Cookies are the perfect treat to leave out with a glass of milk on Christmas Eve.

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Ricotta Cookies

Ricotta Cookies are the tastiest cookies! This classic Italian treat is perfect for Christmas but so good that they’ll be on your cookie tray year round!

Check out this recipe

More Great Homemade Candy Recipes

If you love this recipe for Easy Peppermint Meringue Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Easy Meringue Cookies

Looking for an easy meringue cookie recipe to impress your friends and family this Christmas? Look no further! These meringue cookies are simple to make and taste delicious.

Prep Time10

Cook Time1 30

Cooling in Oven1

Total Time2 40

Course: Dessert

Cuisine: French

Keyword: cookie, meringues, peppermint

Servings: cookies

Ingredients

3 egg whites room temperature
¼ teaspoon cream of tartar
¼ teaspoon peppermint extract
⅛ teaspoon salt
¾ cup granulated sugar
red paste food coloring no taste is best

Instructions

Preheat the oven to 200 degrees F.
Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer or large bowl, beat egg whites, cream of tartar, extract and salt on medium speed until soft peaks form.
Gradually add the sugar 1 tablespoon at a time, beating on high speed until stiff peaks form.
Using a food-grade paint brush, add stripes to the inside of a plastic decorator piping bag fitted with a large star or round tip.
Gently fill the bag with the meringue – taking care to not deflate the meringue.
Pipe the cookies onto the prepared baking sheet.
Bake for 90 minutes or until cookies are set.
Turn the oven off and leave the oven door slightly open for about 60 minutes.
Remove the cookies from the oven. They should feel dry to the touch andhave a hollow sound when tapped.
Store in airtight container.

Church Window Cookies

By Kleinworth & Co Leave a Comment

Church Window Cookies are an easy no-bake holiday treat made with chocolate, colorful mini marshmallows, nuts, and coconut made to look like stained glass windows. They are a Christmas classic.

Church windows are festive and fun, but oh so simple to make. Church windows can be made with your choice of nuts and made for any occasion.

I really love these because they are no-bake, which makes them so simple and easy to whip together in no time. Because we all know that this time of year is pure chaos. I like to keep it as effortless as possible while still making everyone happy.

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Frosted Christmas Cookies

By Kleinworth & Co Leave a Comment

Create a batch of our quick and easy Frosted Christmas Cookies with a few everyday ingredients. They’re the perfect addition to your holiday baking. So soft, chewy, and full of flavor.

Who loves a good sugar cookie? They are a favorite in this house – which means we make them a lot.

While I like to enjoy them without any decorations – the family likes to have them iced or frosted. I’m not always in the mood for icing, which is where these Frosted Christmas Cookies come in. The frosting is easy to make and add to the cookies – a win-win!

What I love about these cookies is that they are so tasty – even without the frosting. But the frosting is so simple and so delicious.

Plus it spreads on fast – making it a great option for a cookie decorating party or just keeping it quick when you need a plate of cookies at the last minute.

I know you’ll love these as much as we do!

frosted sugar cookies recipe

Here are some commonly asked questions

What is the best way to store Frosted Christmas cookies?

I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.

Keep in mind that even though the frosting will set and form a sort of crust – they will still get dented if you stack them or let them shift around in a bag. I like to keep them in a single layer as much as possible.

Why do my cookies go flat?

Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder.

Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.

Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven.

Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.

Christmas Cookie Icing

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Can the dough be frozen for later?

To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.

I like to roll the dough between my hands to soften the outside of the dough before baking – this helps the cookies have the freshest texture once they are baked.

best frosted sugar cookies

Ingredients for Frosted Christmas Cookies

Cookies

granulated sugar
butter – softened
confectioner’s sugar
vanilla
eggs – room temperature
cream cheese
all-purpose flour
baking soda
baking powder

Buttercream frosting

butter – softened
confectioner’s sugar
vanilla
whipping cream

Decorations

Sprinkles
Food coloring of your choice

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking.

Christmas Cookie Frosting Recipe

How to Make Frosted Christmas Cookies

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a stand mixer, mix the butter with the granulated sugar until fluffy.
Little by little add in the confectioner’s sugar. Mix until combined.
Add the vanilla, and one egg at a time.
Add the cream cheese and mix until combined.
In another bowl, sift the flour, baking soda, and baking powder.
Slowly add the dry ingredients to the butter mixture until everything comes together. Do not over mix.
Place the mixture in the refrigerator for at least an hour so it is easier to handle.
With a small cookie scoop, scoop round balls onto the prepared baking sheet. Place them on the baking pan around 2 inches apart. They really do expand, so keep that in mind.
Bake for 12 minutes or until they are starting to brown.
Allow to cool completely before removing.

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

sugar frosted cookies

How to Make Frosting for Christmas Cookies

Beat the butter with a stand mixer, until light and fluffy.
Add the sugar little by little until fully combined.
Add the vanilla and whipping cream. Mix until combined.
Spread some of the buttercream frosting with a spatula over each cookie and top with sprinkles. Let the frosting firm up before serving.

Can I use a gluten-free flour?

I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.

frosted cookies

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Can this recipe be made without a stand mixer?

I think you could possibly get away with using a hand mixer if you have firm beaters. But I must warn you, this dough is very thick and it will be quite an arm workout.

I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.

recipe for frosting for sugar cookies

Should I use salted or unsalted butter?

When making a sugar cookies recipe like this one, I like to keep the butter unsalted.

Can I use a different extract?

Yes, I do it often. You can use almond extract if you want a more traditional sugar cookie flavor. Sometimes I like to do 1/2 a teaspoon of each to balance out the flavors a bit.

Christmas Frosted Sugar Cookies

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.

Can I roll these out and cut out shapes?

Unfortunately, this dough isn’t for rolling. But I do have a very good rolled sugar cookie recipe that is perfect for that.

What type of sprinkles do you recommend?

Now I know that when you go to the store there are things like sanding sugar that is labeled as sprinkles. Those are not sprinkles.

Please make sure to use nonpareils as they hold their color better and their shape and won’t soak into the dough as easily. Or you can use jimmies – which are really great at holding their color and shape.

Christmas Cookie Frosting

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

recipe for Christmas sugar cookies

If you love this Frosted Christmas Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Best Chocolate Chip Cookie Recipe

Simply the Best Chocolate Chip Cookie Recipe that’s soft, chewy, and packed full of chocolate chips. Great for any occasion, gifts, and more!

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Frosted Christmas Cookies

Create a batch of our quick and easy Frosted Christmas Cookies with a few everyday ingredients. They’re the perfect addition to your holiday baking. So soft, chewy, and full of flavor.

Prep Time25

Cook Time12

Chill1

Total Time1 37

Course: Dessert

Cuisine: American

Keyword: buttercream, christmas, frosted, sugar cookie

Servings: cookies

Ingredients

Cookies

¾ cup granulated sugar
¾ cup butter – softened
¾ cup confectioner's sugar
1½ teaspoon vanilla
3 eggs room temperature
½ cup cream cheese
2¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder

Buttercream frosting

⅓ cup butter softened
2½ confectioner’s sugar
1 teaspoon vanilla
3½ tablespoons whipping cream

Decorations

Sprinkles
Food coloring of your choice

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a stand mixer, mix the butter with the granulated sugar until fluffy.
Little by little add in the confectioner’s sugar. Mix until combined.
Add the vanilla, and one egg at a time.
Add the cream cheese and mix until combined.
In another bowl, sift the flour, baking soda, and baking powder.
Slowly add the dry ingredients to the butter mixture until everything comes together. Do not over mix.
Place the mixture in the refrigerator for at least an hour so it is easier to handle.
With a small cookie scoop, scoop round balls onto the prepared baking sheet. Place them on the baking pan around 2 inches apart. They really do expand, so keep that in mind.
Bake for 12 minutes or until they are starting to brown.
Allow to cool completely before removing.

Frosting

Beat the butter with a stand mixer, until light and fluffy.
Add the sugar little by little until fully combined.
Add the vanilla and whipping cream. Mix until combined.
Spread some of the buttercream frosting with a spatula over each cookie and top with sprinkles. Let the frosting firm up before serving.

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