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Chocolate-Covered Coconut Easter Eggs

Zainab Mansaray — Mon, 02 Mar 2026 09:01:00 +0000

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

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

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.
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.
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.
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.
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.

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

Zainab Mansaray — Mon, 24 Feb 2025 14:22:00 +0000

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

This blog post was originally published on April 11, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a delicious Spring treat!

It was a long and hard wait, but I had to hold off on the carrot cake until the breeze finally started feeling like Spring!! It’s 60 today, woot woot woot! And after two thunderstorms, it’s starting to smell like Spring.

I start indulging in carrot cake as soon as the Spring air arrives. It’s just a Spring thing. Although, it is also a Fall thing. Hmmmmm, it might be a year-round thing then… I guess I just love carrot cake!!

The problem is that I am very picky when it comes to carrot cake recipes, and I have been on the hunt for the perfect one for a while.

They have to be moist (duh), have the perfect amount of carrots but not too much where it tastes like just strings of carrot, they can’t be too sweet, and there needs to be some crunch in there, and of course be topped with cream cheese frosting.

See? Told you I was picky. Needless to say, I have found it. These carrot cake cupcakes with mascarpone cream cheese frosting are not only a twist on the classic but are also all of the above! You can find my other carrot cake recipes here: Carrot Cake Bars, Classic Carrot Cake, Baked Carrot Cake Donuts, and Carrot Bundt Cake.

Moist, with the perfect ratio of carrot to cake, not too sweet, with a little bit of crunch, and topped with a slightly less tangy cream cheese frosting.

I found this recipe on Joy the Baker, and I hardly had to alter it. I was pleasantly surprised how the cupcakes turned out to be the perfect carrot cake cupcakes I love from my local bakery. And you know what?

They are so easy to make too! It’s a one-bowl mixing process. No mixer is involved, just your muscles. Look how beautiful they look above when they come out of the oven. See the ratio of carrots to cake?? Yup, that’s how I like it!!

I topped the carrot cake cupcakes with mascarpone cream cheese frosting because mascarpone is creamier and slightly sweeter than cream cheese, making the frosting just so much more delicious. As an avid cupcake frosting swirlier, traditional cream cheese frosting is a nemesis.

I dislike it from that point of view, but it tastes so good, and you CANNOT have carrot cake without it, so I just dolloped it on top. Thank God for sprinkles!! And festive Easter eggs!

Ingredients

a few fresh carrots
crushed pineapple
eggs
granulated sugar & powdered sugar
vegetable oil
buttermilk & milk
pure vanilla extract
a few mix-ins like pecans or walnuts & dried cranberries
all-purpose flour
baking powder & baking soda
salt
ground cinnamon, ginger, & cloves
cream cheese
unsalted butter
mascarpone cheese

How to Make the Best Carrot Cake Cupcakes

Preheat oven to 350 degrees F and line 2 muffin tins with cupcake liners and set aside.

In a medium-sized bowl, add in the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries, and nuts.

Mix together until combined and set aside.

In another bowl, whisk together the dry ingredients: Flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Add the dry ingredients all at once into the wet ingredients and

Mix until just combined and there are no flour clumps.

Divide the batter into prepared cupcake liners, filling each about three-quarters full.

Bake cupcakes until a toothpick inserted into the center comes out clean, about 20-23 minutes, rotating halfway through baking.

Remove cupcakes from the oven and let them cool in pans for 10 minutes before turning out onto cooling racks and cooling completely before frosting.

For the frosting, beat the cream cheese on medium speed until soft and creamy, about 3 minutes.

Add the butter and mascarpone cheese and beat on low until well combined. Then, increase the speed to medium and beat for 1 minute.

Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.

Frost the cooled cupcakes and store the cupcakes in the refrigerator until ready to serve.

How to Store

Store these frosted cupcakes in the refrigerator for up to 5 days in an airtight container.

More Easter Recipes

What do you think of this moist carrot cake cupcake recipe? What would you serve with these Easter 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 Spring baking, friends!

Carrot Cake Cupcake Recipe

Yield: 15 cupcakes

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

Prep Time 30 minutes

Cook Time 23 minutes

Total Time 53 minutes

Ingredients

Carrot Cake Cupcakes

2 cups carrots, peeled and finely processed or grated
2 large eggs, slightly beaten
1 cup granulated sugar
¾ cup vegetable oil
2 tablespoons buttermilk
1 teaspoon pure vanilla extract
¼ cup crushed pineapple, drained
½ cup chopped pecans or walnuts
¼ cup dried cranberries
1 ½ cups all-purpose flour
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
a pinch of teaspoon ground cloves

Mascarpone Cream Cheese Frosting:

6 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, softened
½ cup mascarpone cheese, softened
1 teaspoon vanilla extract
pinch of salt
4-5 cups powdered sugar
2-4 tablespoons milk, depending on your desired consistency

Instructions

Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
In a medium bowl, mix together the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries and nuts.
In another bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger and cloves)
Add the dry ingredients all at once into the wet ingredients and mix until just combined and there are no flour clumps.
Divide batter into prepared cupcake liners, filling each about ¾ full. Bake cupcakes until a toothpick inserted into the center comes out clean, 20-23 minutes, rotating halfway through baking. Remove cupcakes from oven and let cool in pans for 10 minutes before turning out onto cooling racks and cooling completing before frosting.
For Frosting: Beat the cream cheese on medium speed until soft and creamy, about 3 minutes on medium speed. Add the butter and mascarpone cheese and beat on low until well combined. Then increase speed to medium and beat for 1 minute. Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.
Frost cooled cupcakes.
Store cupcakes in refrigerator until ready to serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 931Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 58mgSodium: 289mgCarbohydrates: 176gFiber: 2gSugar: 161gProtein: 4g

The post Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting appeared first on A Classic Twist.

Caramel Apple Bundt Cake

Zainab Mansaray — Mon, 05 Aug 2024 01:11:08 +0000

This gorgeous Apple Caramel Bundt Cake is the fall season wrapped in cake form. Tart apples are scattered throughout this incredibly fluffy, cinnamon-spiced cake. A ripple of cheesecake baked throughout helps keep this cake moist and adds a beautiful tartness and softness to the batter.

Hey there, and welcome back, friends.

You are in for a fall treat!

I love the fall season so much. The crisp, cool air, colorful leaves scattered all over the ground, and a warm cup of coffee in my hand feel magical to me.

Plus you can turn on your oven and start all those fall baking projects. My mind is always racing with apple and pumpkin dessert ideas.

Is there anything better than apple desserts? Not in my opinion. Then add in some caramel, and you have a winner.

I’m starting my fall baking with this fantastic apple Bundt cake with caramel sauce. If you’ve been a long-time reader of my blog, you know my obsession with Bundt cakes. You can find all of my Bundt cake recipes here. Bundt cakes always make my heart sing.

Apples and caramel are the perfect pairing for a Bundt cake. I picked tart Granny Smith apples for this recipe and used my caramel sauce recipe. Then, I added a surprise swirl of cream cheese throughout the middle of this cake. It helps keep the cake tender, moist, and oh-so-tasty!

You can top this cake with your favorite caramel sauce or use my homemade caramel sauce recipe to add sweetness and balance the tartness of the apple. It is perfect for any fall occasion or Thanksgiving table.

Ingredients

some all purpose flour
baking soda
ground cinnamon
salt
a few Granny Smith apples
lemon juice
vanilla extract
brown sugar
granulated sugar
vegetable or canola oil
a few large eggs
cream cheese
caramel sauce for topping

How to Make a Caramel Apple Bundt Cake

Preheat your oven to 350 degrees Fahrenheit. Generously grease a 10-inch bundt pan with baking spray.

Whisk together the flour, baking soda, cinnamon, and salt in a medium mixing bowl and set it aside for a minute.

In a medium mixing bowl, toss the chopped apples with the lemon juice, brown sugar, and some vanilla extract. Set aside for a minute.

In the bowl of your stand mixer, combine the oil, some granulated sugar, and some vanilla extract on stir speed until combined.

Add the large eggs to the mixture, one at a time, and stir until mixed.

Next, add the flour mixture to the bowl and mix slowly, on low speed, until incorporated. The batter is thick.

Before adding the diced apples to the batter, you need to drain any liquid that may have formed in the apple bowl.

Fold the apple mixture into the batter. Set aside while we make the cream cheese layer.

In a large bowl, beat together the cream cheese until smooth. Add the remaining sugar, some vanilla extract, and an egg, and continue beating at medium speed until smooth.

Pour half of the apple batter into the prepared pan. Spoon the cream cheese mixture on top of the batter. Try to keep the cream cheese from touching the sides of the pan. You want the apple batter to wrap around the cream cheese. This will help prevent the cake from splitting in the middle.

Top with the remaining cake batter and smooth it out evenly. Bake for about an hour, and use a skewer to check the batter. If it still needs baking but the outside is dark, cover with tin foil and continue baking for a few minutes more.

Let the cake cool in the pan for a few minutes before flipping it over onto a cooling rack, leaving the pan around it. Once cooled, remove the pan, place the cake on a serving dish, and drizzle caramel sauce over the top.

How to Store Bundt Cakes

Store leftovers, covered, in the fridge for up to 5 days. The apples help keep the cake moist while it is in the fridge.

You can freeze this cake for up to 2 months. Wait for the cake to be fully cool before covering it in plastic wrap, then wrap it in tin foil.

You can also freeze individual slices in an airtight container. If you are making this with the intention of freezing it for a later date, I would avoid adding caramel sauce until thawed. To thaw, simply remove the plastic wrap, place the cake on a serving tray, and thaw in the fridge.

More Bundt Cake Recipes

If you love Bundt cakes as much as I do here are a few of my favorite Bundt cake recipes.

What do you think of this amazing caramel apple bundt 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 fall baking, friends!

Caramel Apple Bundt Cake Recipe

Yield: 12 servings

Caramel Apple Bundt Cake

This gorgeous Apple Caramel Bundt Cake is the fall season wrapped up in cake form. Tart apples are scattered throughout this incredibly fluffy, cinnamon-spiced cake. A ripple of cheesecake baked throughout helps keep this cake moist and adds a beautiful tartness and softness to the batter.

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

Ingredients

3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 cups peeled, chopped granny smith apples (about 3 medium sized apples)
1 tablespoon lemon juice
4 tablespoons brown sugar
1 tablespoon and 1/2 teaspoon vanilla extract, divided
1 cup vegetable or canola oil
2 and 1/3 cups granulated sugar, divided
4 large eggs, divided
8 ounces cream cheese, softened
caramel sauce for topping

Instructions

Preheat your oven to 350 degrees F. Generously grease a 10-inch bundt pan with baking spray.
Whisk the flour, baking soda, cinnamon, and salt in a medium mixing bowl. Set aside for a minute.
Toss the chopped apples with the lemon juice, brown sugar, and 1/2 tablespoon of vanilla extract in a medium mixing bowl. Set aside for a minute.
In the bowl of your stand mixer, combine the oil, 2 cups of granulated sugar, and 1/2 tablespoon vanilla extract on low speed until combined.
Add 3 large eggs to the mixture, one at a time, and stir until mixed.
Add the flour mixture to the bowl and mix slowly, on low speed, until incorporated. The batter is thick.
Drain any liquid that may have formed in the apple bowl before folding the apple mixture into the batter. Set aside while we make the cream cheese layer.
In a separate medium bowl, beat the cream cheese until smooth.
Add the remaining 1/3 cup of sugar, 1/2 teaspoon vanilla extract, and 1 egg and continue beating at medium speed until smooth.
Pour half of the apple batter into the prepared pan. Spoon the cream cheese mixture on top of the batter. Try to keep the cream cheese from touching the sides of the pan. You want the apple batter to wrap around the cream cheese. This will help prevent the cake from splitting in the middle.
Top with the remaining batter and smooth it out evenly.
Bake for about 1 hour, using a skewer to check the batter. If it still needs baking but the outside is dark, cover with tin foil and continue baking for 10-15 minutes more.
Let the cake cool in the pan for 15 minutes before flipping it over onto a cooling rack, leaving the pan around it. Once cooled, remove the pan, place the cake on a serving dish, and drizzle caramel sauce over the top.

Notes

For the Caramel sauce, I used a homemade recipe, but you can use store-bought such as Eagle Brand Dulce de Leche.
If you don't have Granny Smith apples, another tart brand will work, too. Delicious, Jona Gold, and Braeburn are all great substitutes.
If you don’t like apples, you could substitute another fruit like blueberries or tart cherries.

16 Easter Dessert Recipes Worth Trying

Zainab Mansaray — Sat, 02 Mar 2024 14:31:00 +0000

Easter is around the corner and what better way to sweeten your table than adding the perfect Easter Dessert! I’m sharing 16 of my favorite Easter dessert recipes from the blog.

To me, Easter is all about lemon, coconut, and carrot cake-based desserts. Like, there’s nothing else I want to make during this season. I want all the Meyer lemons since they’re the perfect lemon (in my opinion), and I go on a Meyer lemon baking spree!

Plus, Easter gives me the excuse to make all of the carrot cake desserts. Some include my secret ingredient that keeps carrot cake moist – pineapples! My family has a love-hate relationship with pineapple in their cake so I’ve included options that have no pineapple.

Of course, I always add a little coconut to my desserts, and Spring always makes me think of coconut. Your family is going to love these desserts. You can’t go wrong with any of them. They have all received raving reviews.

16 Easter Dessert Recipes

A collection of 16 delicious Easter dessert recipes that are filled with lemon, coconut, and carrot cake-based desserts.

Speckled Easter Cake (Lemon Layer Cake)

This cake is everything I love about Easter desserts! It's coconut and lemon flavored and covered in a pretty yellow-speckled pastel Swiss meringue buttercream.

Easter Basket Weave Cake

If you're looking to practice your buttercream decorating skills, this Easter basket weave cake is it! I have provided step-by-step photos so you can achieve the basket weave look. This cake will impress your family and friends.

Lemon Cheesecake

A lip-puckering creamy lemon cheesecake topped with homemade lemon curd and homemade whipped cream on a buttery graham cracker crust.

Easter Chocolate Cupcakes

These Easter chocolate cupcakes are a surprisingly simple Easter dessert made with chocolate cupcakes and decorated with cute little speckled eggs nestled in the frosted grass nests. They're perfect for bringing to events.

Carrot Bundt Cake

This quick and easy bundt cake brings all the goodness of carrot cake but with that perfect bundt crumb. It's packed with shredded carrots, pineapple, warm spices, and crunchy nuts – all the things that make a perfect carrot cake.

Easter Cake Pops

These adorable Easter cake pops are easy to make, use my favorite chocolate cake, and are covered in Easter-colored candy melts.

Lemon Bundt Cake

This lemon bundt cake is light and fluffy and melts in your mouth! It's filled with lemon flavor and topped with a sprinkle of powdered sugar.

Coconut Meringue Nests

These Easter meringue cookies have a crunchy sweet exterior and a rich moist center with a lemon mousse garnish.

Carrot Cake Bars with Orange Cream Cheese Frosting

These bars are carrot cake in a delicious bar form! They're easy to make, flavorful, and have the perfect amount of crunch. They are frosted with cream cheese frosting with a touch of orange and ginger.

Meyer Lemon Souffle

Take souffle and add a lemony touch! This Meyer lemon souffle has a rich and gooey center. It's perfect for a special Easter dinner.

Coconut Cupcakes {Bird Nest Cupcakes}

These cute bird nest cupcakes use soft coconut cupcakes with a sweet coconut whipped frosting and a sprinkle of toasted coconut flakes.

Coconut Lemon Bundt Cake

These mini pound cakes are infused with Meyer lemon and coconut flavor and topped with a sweet Meyer lemon glaze with toasted coconut.

Classic Carrot Cake Recipe with Ginger Cream Cheese Frosting

This classic carrot cake is moist and filled with shredded carrots, warm spices, and orange zest. It's frosted with a ginger cream cheese frosting that is to die for!

Meyer Lemon Cake with White Chocolate Mousse

This soft and crumbly cake is bursting with lemon flavor! It's topped with a light white chocolate mousse frosting.

Meyer Lemon Olive Oil Cake

A moist and crumbly olive oil cake that is bursting with fresh lemon flavor. It is glazed with sweet lemon icing and is perfect for a snack or dessert.

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

You need at least one go-to carrot cake cupcake recipe. This one is my favorite and has a mascarpone cream cheese frosting that is perfectly sweet and creamy.

What do you think of these delicious Easter dessert recipes? What would you serve with these desserts? 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!

The post 16 Easter Dessert Recipes Worth Trying appeared first on A Classic Twist.

Baked Pumpkin Donuts {Three Ways}

Zainab Mansaray — Mon, 02 Oct 2023 10:23:00 +0000

I have a pumpkin fiesta for you today! In the donut kind of way with these baked pumpkin donuts with cinnamon sugar, pumpkin chocolate chip donuts with an apple cider glaze, and of course my favorite; pumpkin coconut donuts!! Amazing trio right??

This post is sponsored by KitchenAid. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! This blog post was originally published Oct 18, 2015 and has been updated with new information.

Hey there, and welcome back, friends.

You are in for a fall treat!

You know how I feel about baked donuts by now. Nothing beats these sweet, cakey delights for breakfast. These trio of donuts all start with a common spiced pumpkin donut batter. A perfectly spiced pumpkin batter is divided into three and gives you a chance to experiment with flavors.

First up is pumpkin donuts rolled in cinnamon sugar… a classic and perfect for the purists in your life (ahem my husband).

Next up is a new-to-me combo and a great one, pumpkin, and chocolate. I am not sure why it took me so long to have the two because these pumpkin chocolate chip donuts are amazing. Soft, indulgent, and perfect.

And, of course, finally, I had to do my ultimate favorite flavor; coconut. Pumpkin and coconut are not new around here and just like this pumpkin coconut pie, these donuts are full of both pumpkin and coconut and it’s just a wonderful combo.

Ingredients

warm spices like ground cinnamon, ginger, & freshly grated nutmeg
kosher salt
baking powder
all-purpose flour
vegetable oil
a few eggs
granulated sugar
pumpkin puree
mini chocolate chips
unsweetened coconut flakes
coconut extract
powdered sugar
apple cider mixed
cinnamon sugar
sprinkles

How to Make Baked Pumpkin Donuts

Preheat the oven and coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.

In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour.

In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.

Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.

Spoon donuts into prepared pans with batter, filling 2/3 the way.

Bake until a cake tester inserted into the middle comes out clean. Remove from the pan and let cool slightly. Toss the warm donuts in cinnamon sugar or glaze.

How to Store

Store baked donuts in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These donuts can also be frozen up to 3 months and unthawed on a plate at room temperature.

More Donut Recipes

What do you think of this fun baked donut recipe? What would you serve with these donuts? 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!

Baked Pumpkin Donut Recipe

Yield: 4 dozen

Baked Pumpkin Donuts {Three Ways}

These baked pumpkin donuts are made with a spiced pumpkin donut batter and decorated in three different ways.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 10 minutes

Ingredients

1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1 1/2 teaspoon baking powder
1 3/4 cup all-purpose flour
1/2 cup vegetable oil
3 large eggs, room temperature
1 1/2 cup granulated sugar
1 1/2 cups pumpkin puree
1/3 cup mini chocolate chips
1/3 cup unsweetened coconut flakes
1/4 teaspoon coconut extract

For toppings

Glaze (1 cup powdered sugar and 2-3 tablespoons apple cider mixed together until the glaze is spreadable. Add more cider if needed)
Cinnamon sugar (1/2 cup granulated sugar and 1 teaspoon ground cinnamon mixed together)
Sprinkles

Instructions

Preheat oven to 350 degrees F. Coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.
In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour. In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.
Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.
Spoon donuts into prepared pans with batter, filling 2/3 the way. Bake for 9-10 minutes until a cake tester inserted into the middle comes out clean. Remove from pan and let cool slightly.
To top with cinnamon sugar: Toss warm donuts in cinnamon sugar.
To top with glaze: Dip cooled donuts in glaze and let glaze set for 10-15 minutes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 34mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 1g

The post Baked Pumpkin Donuts {Three Ways} appeared first on A Classic Twist.

Easter Chocolate Cupcakes

Zainab Mansaray — Wed, 15 Mar 2023 10:00:57 +0000

Hi friends! I have a short and sweet post for you today.

Easter Chocolate Cupcakes

These Easter Chocolate Cupcakes are a fun way to get the kids involved in Easter. Topped with cute eggs, they are perfect to bring along to Easter events.

I think sometimes we all just want a simple and/or easy recipe to make for a holiday. Ditch the layer cakes and complicated recipes for more straightforward ones.

I’m sure you busy people agree with me, especially when you have little ones running around. These Easter chocolate cupcakes are just that simple and easy recipe you need!! Even the kids will love helping with these.

There’s nothing complicated here but the cute factor is high with the ‘nested’ eggs and green grass. They are as easy as using your favorite chocolate cupcake recipe (below), your favorite icing with a special tip and some M&M eggs.

The only key step is to color your frosting green and use a pastry bag fitted with this Wilton Decorating Tip #233 Multi-Opening to create the grass effect. That’s it!!

Easter Chocolate Cupcake Ingredients

all-purpose flour
sugar
cocoa powder
baking soda & baking powder
salt
an egg
buttermilk
hot water or hot coffee
vegetable oil
vanilla extract & coconut extract (optional)
unsalted butter
confectioners’ sugar
milk
green gel paste (or food coloring)

How to Make Easter Chocolate Cupcakes

For the chocolate Easter cupcakes:

Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
Sift together all the dry ingredients in the bowl of an electric mixer.
In a medium bowl, combine all the wet ingredients using a whisk.
Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of the bowl. Mix for an additional minute on medium speed.
The batter will be thin. Divide evenly among the cupcake liners.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
Cool cupcakes on wire racks completely. Meanwhile, you could start on the frosting.

For bird’s nest frosting:

Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy. Add in food coloring and whip for an additional minute.
Using Wilton tip #233 and a pastry bag, frost the cupcakes. Top with Easter egg M&Ms.

How to Store Easter Chocolate Cupcakes

OK friends, that’s it for now!

Hope you are thinking of your Easter menu and now have a few (fun) ideas to consider:

What do you think of these amazing chocolate Easter nest cupcakes? 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 Easter Cupcake Recipe

Yield: ~12-15 cupcakes

Easter Chocolate Cupcakes

These Easter Chocolate Cupcakes are a fun way to get the kids involved in Easter. Topped with cute eggs, they are perfect to bring along to Easter events.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

For Chocolate Cupcakes:

1 cup all-purpose flour
1 cup sugar
⅓ cup Cocoa powder (I used Ghirardelli)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 egg, at room temperature
½ cup buttermilk, at room temperature
½ cup hot water or hot coffee
¼ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)

For frosting

3 sticks unsalted butter, softened and cut into cubes
3 cups confectioners' sugar, sifted
2-3 tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (optional)
pinch of salt
2-3 drops green gel paste (or food coloring)

Instructions

For the Cupcakes:

Preheat oven to 350degrees F. Line muffin tins with cupcake liners.
Sift together all the dry ingredients in the bowl of an electric mixer.
In a medium bowl, combine all the wet ingredients using a whisk.
Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
The batter will be thin. Divide evenly among the cupcake liners.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.

For frosting:

Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add in food coloring and whip for an additional minute.
Using Wilton tip #233 and a pastry bag, frost the cupcakes. Top with Easter egg M&Ms.

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

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