Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping. As it bakes, the fresh blueberries become juicy and glossy while the topping turns golden and tender. Served warm with a scoop of vanilla ice cream, this summer dessert is simple, comforting, and perfect for blueberry season.

Hey there, and welcome back, friends.

You are in for a juicy blueberry treat!

There’s something so comforting about a cobbler made with fresh summer fruit. I love watching the fruit bubble away while it bakes and smelling the scent of it as it fills my kitchen. It’s worth turning on the oven, plus it only takes about 30 minutes to bake.

I’ve always loved blueberries and blueberries have a way of making a dessert feel homey in the best way! This blueberry filling is sweetened with honey and bakes into a yummy, jammy filling that’s sweet, juicy, and full of blueberry flavor. 

Of course, a classic cobbler is topped with a rustic buttermilk biscuit topping. This one takes about 10 minutes to whip together. It’s flaky, tender, and has hints of lemon zest to pull out the blueberry flavor.

This is the kind of dessert that begs to be served warm with a big scoop of vanilla ice cream. Every bite is comforting and bursting with juicy blueberry goodness!!!

Before we begin baking, we need to go over a few tips so we can make the best blueberry cobbler. I’ve learned a few tricks over the years and I always want to share them with you.

For the best filling, I highly recommend using fresh blueberries if possible. Frozen blueberries tend to release more moisture as they bake, which can keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe. 

You can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.

If you don’t have honey on hand, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler. Honey gives it a light, summery taste, whereas maple syrup would be perfect for a Fall dessert.

Ingredients

• fresh blueberries
• cornstarch 
• fresh lemon juice
• vanilla bean paste
• honey
• all-purpose flour
• baking powder
• sea salt
• lemon zest 
• unsalted butter
• buttermilk
• granulated sugar

How to Make Blueberry Cobbler

Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey.

Then pour them into a 2-quart (or larger) baking dish.

Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest.

Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.

Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn’t need to be covered, but the dough should be in a roughly even layer so that it bakes evenly.

Brush the top with some buttermilk and sprinkle with sugar.

Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.

Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired. 

How to Store

Cover the leftover homemade blueberry cobbler and keep it stored in the fridge for up to 3-4 days. 

More Blueberry Recipes

• Blueberry Crumb Cake
• Blueberry Sour Cream Coffee Cake
• Blueberry Peach Crumble
• Blueberry Crumble with a Browned Butter Oat Topping
• Blueberry Crumb Bars

What do you think of this comforting homemade blueberry cobbler recipe? What would you serve with this cobbler? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Blueberry Cobbler Recipe

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Yield: 8 servings

Honey Sweetened Blueberry Cobbler

Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 20 minutes

Total Time 1 hour 15 minutes

Ingredients

For the blueberries:

Toggle ingredient group

• 6 cups fresh blueberries, about 2 pounds
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla bean paste
• ¼ cup honey

For the biscuit topping:

Toggle ingredient group

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 2 teaspoons lemon zest
• ½ cup cold unsalted butter, diced
• ½ cup cold buttermilk, plus extra for brushing the top
• ¼ cup honey
• 1-2 tablespoons granulated sugar, for sprinkling on top

Optional for serving:

Toggle ingredient group

• Vanilla ice cream

Instructions

1. Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey, then pour them into a 2-quart (or larger) baking dish.
2. Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest. Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.
3. Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn't need to be covered, but the dough should be in a roughly even layer so that it bakes evenly. Brush the top with some buttermilk and sprinkle with sugar.
4. Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.
5. Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired. 
6. Cover leftovers and store them in the refrigerator. Enjoy within 3-4 days. 

Notes

• The baking dish I used for testing is a 2 quart dish that is approximately 10 x 7 ½ inches and 2 ½ inches deep. I recommend using something of similar size that has at least a 2 quart capacity.

• In order to make sure the biscuit topping bakes all the way through and doesn’t have any raw spots on the bottom, the baking is done in two steps. The cobbler bakes for 30 minutes, then the top is covered with foil to prevent it from burning and the cobbler is baked for an additional 10-15 minutes.
• The cobbler will be super juicy right out of the oven so I found that letting it rest for 15-20 minutes before serving allowed the blueberry juices to thicken. This makes serving and eating much easier and the cobbler filling less runny. 
• Cornstarch helps thicken the blueberry juices and keeps the cobbler from being runny. I do not recommend swapping it out for another ingredient. 
• The biscuit topping should be kept as cold as possible so that it puffs up once it enters the heat of the oven rather than melting. I recommend using butter and buttermilk straight from the fridge and touching the dough with your hands as little as possible. The biscuit topping dough will be shaggy but if it seems too soft or like the butter is already starting to melt, pop it in the fridge for about 15-20 minutes before proceeding with the recipe. 
• I prefer the flavor of vanilla bean paste with the honey but you can use an equal amount of vanilla extract if you don’t have any on hand.

FAQs

Can I use frozen blueberries instead of fresh blueberries? I recommend using fresh blueberries here because frozen blueberries will release a lot more moisture and keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe. 

Can I use milk instead of buttermilk? Yes, you can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.

Can I use maple syrup instead of honey? Yes, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 529Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 34mgSodium: 362mgCarbohydrates: 95gFiber: 6gSugar: 33gProtein: 9g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Honey Sweetened Blueberry Cobbler appeared first on A Classic Twist.

This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch. Topped with finely chopped pistachios for beautiful color and crunch, this lemon pistachio tiramisu is the perfect make-ahead dessert for spring and summer!

Hey there, and welcome back, friends.

You are in for a lemony treat!

This tiramisu recipe is a bit unexpected. It’s pairs lemon and pistachio; a match made in heaven if you ask me! It’s completely no-bake and full of lip-smacking flavor, making it perfect for spring and summer gatherings.

If you LOVE tiramisu, as I do, I have a few other variations you need to try. My strawberry tiramisu is perfect for summer nights and a classic tiramisu recipe that can be enjoyed year-round.

This lemony version of tiramisu starts with soft ladyfingers that are lightly soaked in a homemade lemon syrup. This gives each layer extra citrusy flavor. Then it is layered with a combination of whipped cream, mascarpone, and pistachio cream; it’s light and dreamy!

Then there’s a surprise layer of lemon curd, giving it a little tangy surprise. 

Next, you follow this surprise lemon curd layer with more dipped ladyfingers and that irresistible pistachio whipped cream layer. 

I love that this is a make-ahead dessert that requires very little effort. The lemon syrup can be made up to a week in advance and stored in the fridge, and the fully assembled tiramisu can be prepared up to 24 hours ahead of time. 

This dessert tastes even better when it’s made ahead because it allows all the layers to soak up that wonderful lemon flavor. Just wait to add the finely chopped pistachios on top until right before serving, so they stay crisp and add that perfect little crunch.

Ingredients

• lemon juice
• granulated sugar
• a lemon
• mascarpone cheese
• some pistachio cream
• powdered sugar
• vanilla bean paste
• heavy whipping cream
• savoiardi ladyfingers
• lemon curd
• raw pistachios 

How to Make Lemon Pistachio Tiramisu

Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat. 

Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves. 

Remove from the heat and allow the syrup to cool completely to room temperature. 

Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it. 

Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and a few tablespoons of the heavy cream at medium-low to medium speed until thick and creamy, about 2 minutes. 

In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes.

Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions. 

To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup, then arrange them in a single layer in an 8 or 9-inch square dish. 

Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula.

Gently spread the lemon curd over the top of the mascarpone in an even layer. 

Repeat another layer with the ladyfingers dipped into the lemon syrup.

Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight. 

Before serving, scatter the finely chopped pistachios in an even layer over the top.

How to Store

Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days. 

More Lemon Recipes

• Lemon Thyme Loaf Cake
• Lemon Blondies
• Lemon Sugar Cookies
• Lemon Cheesecake
• Meyer Lemon Pound Cake

What do you think of this amazing pistachio tiramisu recipe? What would you serve with this tiramisu? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Pistachio Tiramisu Recipe

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Yield: 6-9 servings

Lemon Pistachio Tiramisu

This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch.

Prep Time 40 minutes

Additional Time 5 hours

Total Time 5 hours 40 minutes

Ingredients

For the lemon simple syrup:

Toggle ingredient group

• ½ cup water
• ½ cup lemon juice
• 1 cup granulated sugar
• Peel from 1 medium lemon

For the tiramisu:

Toggle ingredient group

• 12 ounces mascarpone cheese, cold
• ⅓ cup pistachio cream
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla bean paste
• 3 tablespoons + 1 cup heavy whipping cream, divided
• 7-ounces savoiardi ladyfingers
• 1 cup lemon curd
• 1/2 cup raw pistachios, finely chopped

Instructions

1. Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat. Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves. Remove from the heat and allow the syrup to cool completely to room temperature. Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it. 
2. Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and 3 tablespoons of the heavy cream at medium low to medium speed until thick and creamy, about 2 minutes. In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes. Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions. 
3. To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup then arrange them in a single layer in an 8 or 9-inch square dish. Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula. Gently spread the lemon curd over the top of the mascarpone in an even layer. Repeat another layer with the ladyfingers dipped into the lemon syrup. Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight. 
4. Before serving, scatter the finely chopped pistachios in an even layer over the top.

Notes

Recipe Notes

• You will have leftover simple syrup. Feel free to use it in cocktails or mocktails. 
• Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days. 
• An equal amount of vanilla extract may be used in place of vanilla bean paste. 
• If you are using a stand mixer, make sure to use the whisk attachment for both the mascarpone mixture and the whipped cream. If you’re using a hand mixer, use the beaters for both. 
• You’ll need 2-4 lemons to yield enough juice for the simple syrup.

Recipe Tips and Testing Notes

• If you want to shave off a little bit of prep time, you can use 1 standard tub of whipped topping instead of whipping 1 cup of heavy cream. You will still need 3 tablespoons of cream or half and half for the mascarpone mixture. 
• Depending on the size of your dish, you may need to trim the end of some of your ladyfingers in order to fit both rows without overlapping. 
• Make sure to use the crisp savoiardi ladyfingers instead of the soft and cakey ladyfingers. The ones I used came in a 3.5 ounce package and I used almost 2 whole packages (7 ounces total). 
• Save your strength and use your food processor to finely chop the pistachios. 
• Once you open your jar of pistachio cream, give it a good stir before measuring it for the recipe. 
• I used an 8-inch square dish that is 2 ½ inches deep for testing and it was the perfect size for the tiramisu. 

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 569Total Fat: 34gSaturated Fat: 15gUnsaturated Fat: 19gCholesterol: 93mgSodium: 320mgCarbohydrates: 61gFiber: 2gSugar: 55gProtein: 8g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Pistachio Tiramisu appeared first on A Classic Twist.

These chocolate espresso cupcakes are super moist and packed with rich, chocolate flavor! Paired with a smooth, creamy espresso buttercream, these chocolate cupcakes are an indulgent treat that comes together in less than 30 minutes of hands-on prep time. A combination of vegetable oil and sour cream ensures these cupcakes stay moist for days. These are perfect for birthday celebrations, or anytime you’re craving something sweet!

I’m excited to share this chocolate espresso cupcake recipe with you!!! These cupcakes are so incredibly moist and rich in deep chocolatey flavor!

Plus, who doesn’t love a little coffee flavor in their desserts? And chocolate and espresso are such a wonderful combination.

Instead of using a regular buttercream frosting, I added espresso to the buttercream, mixed it with some half-and-half, and then slowly mixed it into the buttercream.

The buttercream frosting came out creamy and silky, and with the perfect amount of espresso flavor.

It’s not enough to have a great frosting; you need a great cupcake base to complement it. When it comes to chocolate cupcakes, I’m a little picky.

The secret to an extremely moist chocolate cupcake is the combination of sour cream and vegetable oil. This helps keep the cupcake tender and keeps it moist for multiple days. Plus, the sour cream adds a slight tangy taste that’s perfect with chocolate.

There are a few other secrets to making these chocolate cupcakes that I have to share with you. When making the cupcake batter, it is important to use Dutch process cocoa powder instead of natural cocoa powder. Dutch process cocoa has a smoother, deeper chocolate flavor that really shines in this recipe, while natural cocoa won’t give it the same result.

Another tip that you need to be aware of is that the temperature of the water added to the batter needs to be hot. Hot, instead of boiled water, helps bloom the cocoa powder and yields a richer and more well-rounded chocolate flavor.

The star of this recipe is definitely the espresso frosting. I don’t recommend using a fresh cup of brewed and cooled espresso in the buttercream. I experimented and realized instant espresso gives the best flavor. Who would have thought?

Once frosted, these cupcakes look just as good as they taste! They’re great for snacking on or serving as a dessert at a celebration.

Ingredients

• all-purpose flour
• Dutch process cocoa powder
• baking soda & baking powder
• sea salt
• granulated sugar
• a large egg
• sour cream
• vegetable oil
• vanilla extract
• some hot water 
• instant espresso powder or granules 
• half and half
• powdered sugar 

How to Make Chocolate Cupcakes with Espresso Frosting

Preheat the oven and line a standard 12-cup cupcake pan with paper liners.

Whisk together the flour, sifted cocoa powder, baking soda, baking powder, salt, and sugar in a medium bowl, then set aside.

Add the egg, sour cream, vegetable oil, and vanilla to a larger bowl. Whisk until combined.

Add the dry ingredients to the wet and fold until partially combined. 

Pour in the hot water and fold until the batter is smooth and glossy, with no pockets of dry ingredients remaining.

Fill the liners halfway full with the batter, about ¼ cup in each. You should have enough for exactly 12 cupcakes. 

Bake the cupcakes in the preheated oven for about 20 minutes until a tester inserted into the middle comes out clean. 

Cool the cupcakes in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely.

Once the cupcakes have cooled, make the buttercream. Add the espresso powder, half and half, and vanilla extract to a small bowl. Mix until the espresso fully dissolves. Set aside.

Add the butter to the bowl of a stand mixer. Beat on medium speed with the paddle attachment until creamy and fluffy, about 3-4 minutes. 

Scrape down the sides, then add the salt and half a cup of the powdered sugar. Beat on low, then continue to add the remaining powdered sugar about ½ cup at a time until fully combined. 

Stop to scrape down the sides and the paddle, then add the cream, espresso, and vanilla mixture and beat on low, gradually working up to medium. Beat on medium to medium-high for a minute until smooth.

Pipe the buttercream onto the cooled cupcakes.

How to Store

Store homemade chocolate cupcakes with buttercream frosting in an airtight container at room temperature for up to 4 days or in the fridge for up to 5 days.

More Cupcake Recipes

• Snickers Cupcakes
• Chamomile Cupcakes with Honey Buttercream Frosting
• Chai Cupcakes
• Chocolate Cupcakes with Peanut Butter Frosting
• Coffee and Walnut Cupcakes

What do you think of this amazing chocolate espresso cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Chocolate Espresso Cupcake Recipe

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Yield: 12 servings

Chocolate Espresso Cupcakes

These chocolate espresso cupcakes are super moist and packed with rich, chocolate flavor!

Prep Time 25 minutes

Cook Time 22 minutes

Total Time 47 minutes

Ingredients

For the cupcakes:

Toggle ingredient group

• 1 ¼ cups all-purpose flour
• ½ cup Dutch process cocoa powder, sifted
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1 cup granulated sugar
• 1 large egg, at room temperature
• ½ cup sour cream, at room temperature
• ½ cup vegetable oil
• 1 ½ teaspoons vanilla extract
• ¼ cup + 2 tablespoons hot water

For the buttercream:

Toggle ingredient group

• 2 teaspoons instant espresso powder or granules
• 1 tablespoon half and half, at room temperature
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, at room temperature
• 1 pinch sea salt
• 3 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Line a standard 12-cup cupcake pan with paper liners.
2. Whisk together the flour, sifted cocoa powder, baking soda, baking powder, salt, and sugar in a medium bowl then set aside.
3. Add the egg, sour cream, vegetable oil, and vanilla to a larger bowl. Whisk until combined.
4. Add the dry ingredients to the wet and fold until partially combined. Pour in the hot water and fold until the batter is smooth and glossy and there are no longer pockets of dry ingredients remaining.
5. Fill the liners halfway full with the batter, about ¼ cup in each. You should have enough for exactly 12 cupcakes. Bake the cupcakes in the preheated oven for 18-22 minutes until a tester inserted into
   the middle comes out clean. Cool the cupcakes in the pan for 5-10 minutes then carefully transfer to a wire rack to cool completely.
6. Once the cupcakes have cooled, make the buttercream. Add the espresso powder, half and half, and vanilla extract to a small bowl. Mix until the espresso fully dissolves. Set aside.
7. Add the butter to the bowl of a stand mixer. Beat on medium speed with the paddle attachment until creamy and fluffy, about 3-4 minutes. Scrape down the sides, then add the salt and half cup of the powdered sugar. Beat on low, then continue to add the remaining powdered sugar about ½ cup at a time until fully combined. Stop to scrape down the sides and the paddle, then add the cream, espresso, and vanilla mixture and beat on low, gradually working up to medium. Beat on medium to medium high for 1 minute until smooth.
8. Pipe the buttercream onto the cooled cupcakes.

Notes

• Make sure not to overfill the cupcakes! In order for the cupcakes to rise properly and create
  a slight dome rather than a big muffin top, make sure to only fill the liners up halfway with batter. In a standard cupcake tin, this is roughly ¼ cup of batter.
• If you want a more intense chocolate flavor, dissolve 1 tablespoon of espresso powder in the hot water before mixing it into the cake batter.
• Extra virgin olive oil can be used in place of the vegetable oil for very similar results. I do not recommend using melted butter as it will yield a more crumbly texture and the cupcakes will not be nearly as moist.
• Once you whisk the dry and wet ingredients in separate bowls, switch to a wooden spoon
  or silicone spatula/spoonula to fold everything together. This will help prevent too much air from being incorporated into the batter and will ensure an even rise in the oven.
• Make sure the water is hot, not boiling. Adding hot water to the batter helps “bloom” the
  cocoa powder and yields a richer and more well-rounded chocolate flavor.
• If you want to break up the steps of the recipe, baked and cooled cupcakes can be kept in an airtight container for 1-2 days before they are frosted.

FAQs

Can I use natural cocoa powder? No, I do not recommend using natural cocoa powder as it will not yield the same rich, chocolate flavor. Make sure to use Dutch process cocoa powder.

Can I use a small amount of brewed and cooled espresso in the buttercream instead of instant espresso? No, I do not recommend using brewed espresso as it will not yield a strong enough flavor.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 680Total Fat: 31gSaturated Fat: 13gUnsaturated Fat: 18gCholesterol: 67mgSodium: 246mgCarbohydrates: 97gFiber: 2gSugar: 82gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Espresso Cupcakes appeared first on A Classic Twist.

This strawberry vanilla bean tres leches cake is a summery take on the milk-soaked classic treat. Perfect as a make-ahead dessert, the light and airy vanilla bean sponge is soaked in a strawberry-flavored milk mixture for several hours. Finished with a layer of vanilla bean whipped cream and juicy macerated strawberries, this moist and delightful cake is perfect for any spring and summer gathering!

Hey there, and welcome back, friends.

You are in for a summery treat!

If you love a classic tres leches cake, this strawberry tres leches cake version is such a lovely twist for the warmer months.

The base of this cake is a soft vanilla bean sponge that’s designed to soak up all that delicious strawberry flavor. This sponge cake is allowed to slowly soak up the homemade strawberry-infused milk mixture, which transforms it into that signature tres leches texture!

It does take a few hours of preparation to make this cake, but it is worth all of the waiting time. Since the magic is in allowing this sponge cake to absorb the strawberry milk, it makes it a great make-ahead cake. This cake literally gets better the longer it sits!

This is a simple cake recipe to make that involves sponge cake, strawberry milk, whipped cream, and a strawberry topping. The strawberry milk can be made with fresh or frozen strawberries.

Then the sponge cake is topped with whipped cream and fresh strawberries that are macerated. When the berries are macerated, they release their juices and become beautifully glossy and flavorful, adding a bright and juicy contrast to the cake underneath.

This cake is a stunner and would be perfect to serve at summer get-togethers, weeknights, or any occasion you’re craving strawberries.

Ingredients

• all-purpose flour
• sea salt
• baking powder
• a few large eggs
• granulated sugar & powdered sugar
• vanilla bean paste
• whole milk & heavy whipping cream
• fresh strawberries
• evaporated milk
• sweetened condensed milk
• zest from a lemon

How to Make Tres Leches Cake with Strawberries

Preheat the oven and make sure there’s a rack in the center of the oven. Grease a rectangular baking pan with cooking spray.

Whisk together the flour, sea salt, and baking powder in a bowl, then set aside.

Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium-high as the mixture gains volume. Whisk on medium-high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.

Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined, then gradually add the remaining dry ingredients.

Mix until just combined, and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.

Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven until golden on top, about 25 minutes, and it is pulling away from the sides of the pan, and a tester inserted into the middle comes out clean.

Place the pan on a cooling rack and allow the cake to cool fully, about an hour. 

When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 

Use a skewer to poke holes all over the top of the cake. Space the rows of holes about half an inch apart.

Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 

Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temperature for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 

When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium-high as the cream gains volume. Whip on medium-high for a few minutes or until medium peaks form.

Spread the whipped cream over the top of the cake, then spoon over some of the macerated strawberries.

Slice and serve the cake with the extra macerated strawberries on the side. 

How to Store

Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

More Strawberry Recipes

• Strawberry Sheet Cake
• Strawberry Fool with Mascarpone
• Strawberry Tiramisu
• Strawberry Trifle
• Strawberry Shortcake Cupcakes

What do you think of this amazing strawberry vanilla bean tres leches cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Tres Leches Cake Recipe

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Yield: 12 servings

Strawberry Vanilla Bean Tres Leches Cake

Prep Time 30 minutes

Cook Time 28 minutes

Additional Time 5 hours

Total Time 5 hours 58 minutes

Ingredients

For the cake:

Toggle ingredient group

• 1 ½ cups all-purpose flour
• ½ teaspoon sea salt
• 2 teaspoons baking powder
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 ½ teaspoons vanilla bean paste
• ½ cup whole milk, at room temperature

For the strawberry milk:

Toggle ingredient group

• 1 cup diced strawberries
• ½ cup whole milk
• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk

For the macerated strawberries and whipped cream:

Toggle ingredient group

• 1 pound strawberries, hulled & quartered
• ¼ cup granulated sugar
• 1 medium lemon, zested
• 2 cups heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 1 ½ teaspoons vanilla bean paste

Instructions

1. Preheat the oven to 350 degrees and make sure there’s a rack in the center of the oven. Grease a 13x9x2-inch baking pan with cooking spray.
2. Whisk together the flour, sea salt, and baking powder in a bowl then set aside.
3. Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium high as the mixture gains volume. Whisk on medium high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.
4. Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined then gradually add the remaining dry ingredients. Mix until just combined and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.
5. Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven for 22-28 minutes until golden on top, pulling away from the sides of the pan, and a tester inserted into the middle comes out clean. Place the pan on a cooling rack and allow the cake to cool fully, about 1 to 1 ½ hours. 
6. When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 
7. Use a skewer to poke holes all over the top of the cake. Space the rows of holes about 1/2 -inch apart. Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 
8. Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temp for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 
9. When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium high as the cream gains volume. Whip on medium high for about 2-3 minutes or until medium peaks form.
10. Spread the whipped cream over the top of the cake then spoon over some of the macerated strawberries. Slice and serve the cake with the extra macerated strawberries on the side. 
11. Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

Notes

• For the most reliable results for the cake, I recommend using a metal baking pan rather than a ceramic baking dish. 

• A hand mixer can be used in place of a stand mixer. Use the beaters for both the cake batter and the whipped cream. 
• A half pound of strawberries will yield about 1 cup once hulled and diced for the strawberry milk.

Recipe Tips and Testing Notes

• It might look like a long time to beat the eggs and sugar together but it’s necessary in order to build volume! Without this step, the cake will be flat and dense rather than light and spongy.
• I tested the cake by adding all of the strawberry milk mixture at once and gradually adding 1 cup at a time over the course of about 1 hour. Neither made a difference in the final result. The amount of time that you let the milks soak into the cake is more important than how gradually you add the milks to the cake.
• Once you add the strawberry milk mixture, make sure to allow for at least 4 hours for the cake to absorb the milks. I found that in testing, there was still a little left on top and on the sides that hadn’t soaked in at the 4 hour mark, but after resting overnight, all of the milk had been absorbed. 
• The eggs and milk must be at room temperature before using them to make the cake batter. Room temperature eggs whip up and gain volume much, much faster than cold eggs. The batter will also have a more even texture when all of the ingredients are at room temperature, which means it will bake evenly. 
• The cake and macerated strawberries can be made 1-2 days in advance but I recommend making and adding the whipped cream right before serving as it tends to deflate in the fridge over time. 
• For the best vanilla flavor, I recommend using vanilla bean paste in both the cake and the whipped cream. 
• Use the heavy whipping cream straight from the fridge as it needs to be cold in order to whip properly. 

FAQs

Can I use frozen strawberries? You can use thawed frozen strawberries in the strawberry milk but I recommend using fresh strawberries for the macerated strawberry topping for the best flavor and texture. 

Can I make this tres leches cake ahead of time? Absolutely! This cake requires a minimum of 4 hours of chilling time in the fridge in order to allow the strawberry milk mixture to fully absorb. As long as it is covered, it can rest in the fridge for 1-2 days before being served. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 114mgSodium: 244mgCarbohydrates: 49gFiber: 2gSugar: 38gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Vanilla Bean Tres Leches Cake appeared first on A Classic Twist.

This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor. This single-layer chocolate cake can be served as-is or with a dollop of whipped cream and fresh berries. It’s perfect for satisfying your cake craving without the worry of assembling layers. 

Hey there, and welcome back, friends.

You are in for a treat!

Sometimes you just want a simple chocolatey cake! No layers, no having to frost it, just simple but big on flavor!

I could make a huge list of reasons why you should make this chocolate ricotta cake immediately, but besides it being a simple cake that takes 10 minutes to prep, the number one reason you need to make it is that it’s the kind of recipe you need in your back pocket when the chocolate craving hits!

A good chocolate cake flavor comes from carefully selected ingredients. I like to use Dutch-process cocoa powder and a dark chocolate bar to create a deep, rich chocolate base. 

It’s important to use Dutch process cocoa here, since the recipe’s leaveners are specifically balanced for it. Natural cocoa powder won’t react the same way and can affect both the texture and rise of the cake.

This is no ordinary chocolate cake; it’s one made with whole-milk ricotta, to be exact! I’ve been busy in the kitchen testing which kind of ricotta would give it a moist crumb, and whole milk ricotta consistently produced a richer flavor versus part-skim ricotta. 

So I highly recommend using the full-fat version for the best results. The ricotta keeps the cake delicate and moist.

You can melt the chocolate and butter using a traditional double boiler as I do in the instructions, but if you’re short on time, the microwave works perfectly well. Add both ingredients to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring between each, until fully melted.

You know I’m all about the flavor, and I’m always thinking of ways to add more. For an even more complex chocolate flavor, add a small amount of espresso powder. It makes a big difference. I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder added depth and produced a more balanced chocolate flavor.

Let’s talk about baking pans because they make a big difference. You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

One easy way to tell if the cake is ready is to gently wiggle the pan. If the center still jiggles or wobbles, it needs a bit more time in the oven.

Sometimes life is busy, and we don’t have time or the energy to frost a whole cake. This cake is very forgiving. You can dress it up with a dollop of whipped cream and fresh berries for something a little more special. 

This homemade chocolate cake is rich, moist, deeply chocolatey, and incredibly easy to pull together, which makes it one of those recipes I know you’ll come back to again and again.

Ingredients

• all-purpose flour
• Dutch process cocoa powder
• espresso powder
• baking powder
• sea salt
• semi-sweet baking chocolate, or dark chocolate
• unsalted butter
• a few large eggs
• whole milk ricotta cheese
• granulated sugar
• vanilla extract 
• Optional for serving: whipped cream and fresh berries

How to Make Chocolate Ricotta Cake

Preheat the oven and grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper. 

Sift the flour, cocoa powder, espresso powder, baking powder, and salt together into a bowl, then set it aside.

Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous. 

Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium-low until fully combined and smooth. This takes about two minutes. 

Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl.

Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.

Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing just the ring. Then, allow the cake to cool completely before serving.

Once cool, carefully separate the cake from the bottom of the pan and place it on a platter.

Serve slices with a dollop of whipped cream and a few fresh berries if desired. 

How to Store

Store leftover chocolate cake in an airtight container and enjoy it within 2-3 days for the best flavor and texture.

More Chocolate Cake Recipes

• Classic Chocolate Cake Recipe
• Molten Chocolate Mocha Cakes
• Chocolate Cake with Vanilla Buttercream
• Chocolate Cake with Salted Caramel Frosting
• Homemade German Chocolate Cake

What do you think of this delicious chocolate ricotta cake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Chocolate Ricotta Cake Recipe

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Yield: 8-10 servings

Chocolate Ricotta Cake

This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup Dutch process cocoa powder
• 1 tablespoon espresso powder, optional
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• 4 ounces semi-sweet baking chocolate, or dark chocolate, roughly chopped
• ¾ cup unsalted butter
• 3 large eggs, at room temperature
• 1 ½ cups whole milk ricotta cheese, at room temperature
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• Optional for serving: whipped cream and fresh berries

Instructions

1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper. 
2. Sift together the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Set aside.
3. Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous. 
4. Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium low until fully combined and smooth, about 1-2 minutes. 
5. Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl. Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.
6. Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan on a wire rack for 15-20 minutes before removing just the ring. Then, allow the cake to cool completely before serving.
8. Once cool, carefully separate the cake from the bottom of the pan and place it on a platter. Serve slices with a dollop of whipped cream and a few fresh berries if desired. 

Notes

• Store leftover cake in an airtight container and enjoy within 2-3 days for the best flavor and texture.
• You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

Recipe Tips and Testing Notes

• A quick way you can tell if the cake is fully baked or not is by giving the pan a gentle wiggle. If the center of the cake wobbles or jiggles, it’s not ready yet! 
• I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder gave more depth of flavor and produced a more balanced chocolate flavor.
• During testing, whole milk ricotta yielded richer results and a less crumbly texture than part-skim ricotta. I highly recommend using whole milk ricotta for the best flavor and texture. 
• Don’t skip out on sifting the dry ingredients! Cocoa powder and espresso powder tend to be lumpy, so sifting will result in a smoother batter. 
• You can use semi-sweet baking chocolate or 4 ounces of a dark chocolate bar here. I do not recommend using chocolate chips or bittersweet chocolate. 
• Make sure that your eggs and ricotta are at room temperature before making the cake batter. This will prevent the batter from seizing up once the melted butter and chocolate mixture are added and will allow the cake to bake and rise evenly in the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
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• 
  Cuisinart FP-8SV Elemental 8-Cup Food Processor, Silver
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 352Total Fat: 25gSaturated Fat: 15gUnsaturated Fat: 11gCholesterol: 103mgSodium: 323mgCarbohydrates: 21gFiber: 5gSugar: 1gProtein: 9g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Ricotta Cake appeared first on A Classic Twist.

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling. Ready with about 45 minutes of hands-on prep time, each egg is easily shaped by hand, then enveloped in a layer of rich, dark chocolate. A coating of colorful sprinkles is the perfect finishing touch.

Hey there, and welcome back, friends.

You are in for a sweet treat!

Coloring Easter eggs is a yearly tradition in my home. The boys always look forward to it. This year, we added a new tradition of making some homemade chocolate Easter eggs!

Who can resist some chocolate treats?

You know how much I love adding coconut to my treats, well, I just had to add some as a filling to these chocolate eggs. The filling is rich and creamy and oh so coconutty.

The coconut filling is easy to make. It’s a simple mix of shredded coconut, cream cheese, butter, and powdered sugar. After mixing it, it needs some time to firm up in the fridge, and then you mold it by hand into an egg shape.

If you’re busy leading up to Easter, and who isn’t these days, the coconut mixture can be kept in the fridge up to a week before being shaped.

If you really love coconut, try toasting the coconut flakes for even more flavor!!! 

Then you finish making the eggs by melting some dark chocolate and coconut oil, and dipping the coconut egg filling into the melted chocolate. 

For the best results, it’s important to use a good-quality chocolate bar or baking chocolate rather than chocolate chips. Chocolate chips contain stabilizers that prevent them from melting as smoothly. Using a 16-ounce bar of your favorite dark or semi-sweet chocolate gives you that beautiful, smooth finish that sets perfectly.

These chocolate Easter eggs are sure to disappear fast!!! Serve them as a treat or give them as a homemade gift. 

Ingredients

• cream cheese
• unsalted butter
• milk
• unsweetened shredded coconut
• sea salt
• vanilla extract
• powdered sugar
• dark chocolate
• coconut oil
• sprinkles, optional

How to Make Chocolate-Covered Coconut Filled Easter Eggs

Begin by making the Easter egg filling. Start by adding the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about two minutes. Scrape down the sides of the bowl. 

With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. 

Next, add the powdered sugar slowly, about half a cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 

Use a one-ounce (about two tablespoons) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.

Remove the chilled Easter egg filling, then use your hands to roll each portion into a ball. 

Flatten each ball into a half-inch-thick disc, then shape it into an oval egg. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least fifteen minutes.

Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. 

Remove the chilled egg filling from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. 

Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately sprinkle some on top before the chocolate sets. 

Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, which takes about half an hour.

How to Store

Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Leftovers can also be frozen in an airtight container. Make sure to enjoy them within a month. 

More Sweet Easter Recipes

• Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting
• Easter Chocolate Cupcakes
• Easter Cookies with Buttercream Frosting
• Easter Cake Pops
• Lemon Easter Cookies

What do you think of this fun homemade Easter egg recipe? What would you serve with this snack? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Easter, friends!

Chocolate Coconut Easter Egg Recipe

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Yield: 22

Chocolate-Covered Coconut Easter Eggs

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling.

Prep Time 45 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• 4 ounces cream cheese, at room temperature
• ¼ cup unsalted butter, at room temperature
• 1 tablespoon milk, at room temperature
• 3 cups unsweetened shredded coconut
• ¼ teaspoon sea salt
• 1 1/2 teaspoons vanilla extract
• 3 ½ cups powdered sugar
• 16 ounces dark chocolate, roughly chopped
• 1 tablespoon coconut oil
• Sprinkles, optional

Instructions

1. Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. Add the powdered sugar slowly, about ½ cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 
2. Use a 1-ounce (2 tablespoon) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.
3. Remove the chilled dough, then use your hands to roll each portion into a ball. Flatten each ball into a ½-inch thick disc, then form into an oval egg shape. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least 15 minutes.
4. Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. Remove the eggs from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately add some sprinkles to the top before the chocolate starts to set. Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, about 20-30 minutes.  
5. Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Notes

• Since the coconut mixture is on the sweeter side, I found in testing that a dark chocolate coating yielded the most balanced flavor. If you don’t like dark chocolate, you can use an equal amount of milk or white chocolate instead!
• This recipe calls for a lot of chocolate in order to ensure there’s plenty to dunk each egg into. You will have leftover melted chocolate so I recommend pouring it into a silicone mold to enjoy later or using it for a batch of bark paired with your favorite toppings. 
• Since the eggs are dipped in the chocolate straight from the freezer, the chocolate will start to set fairly quickly. I recommend having your sprinkles ready so that you can add them to each egg as soon as they are coated and placed on the parchment paper.
• I prefer using a large fork to dunk the eggs in the chocolate and transfer them to the parchment. To eliminate the pooling of chocolate around the base of each egg, try to gently shake off any excess chocolate before transferring them to the parchment paper.
• If you prefer a deeper, toasted coconut flavor, you can toast the coconut in the oven at 350 degrees or in a large skillet over medium heat until lightly golden. Keep an eye on it because it can burn very quickly! Make sure to allow the coconut to cool fully before using it in the recipe. 
• I found that a 1-ounce cookie scoop yielded the perfect-sized eggs. If you don’t have one, you can scoop up 2 tablespoon-sized portions of the coconut mixture at a time and mound them together before chilling in the fridge. 
• Leftovers can be frozen in an airtight container. Make sure to enjoy them within a month. 
• You’ll need at least half of a standard container of sprinkles for the eggs so keep that in mind!

FAQs

How long can I chill the coconut mixture? The portioned coconut mixture can be kept in the fridge up to a week before being shaped, then coated in chocolate. I recommend making sure it is tightly covered with plastic if you plan to store it that long, so that the coconut mixture does not begin to dry out. 

Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips here, as they tend to have stabilizers in them to retain their shape once heated. Use 16 ounces of your favorite dark chocolate bar or semi-sweet baking chocolate for the best results.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

22

Serving Size:

1
Amount Per Serving: Calories: 451Total Fat: 33gSaturated Fat: 26gUnsaturated Fat: 7gCholesterol: 13mgSodium: 60mgCarbohydrates: 37gFiber: 7gSugar: 29gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate-Covered Coconut Easter Eggs appeared first on A Classic Twist.