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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Chocolate Coffee Cupcakes with Coconut Frosting

Okay! This is pretty much the same recipe I made the other day as far as the cupcake part goes,but this time I made the coconut frosting to go with it.

They were GOOD! I love coconut!





Chocolate Coffee Cupcakes with Coconut Frosting
Adapted from Steamy Kitchen
Makes 24 cupcakes

Ingredients
For the Cupcakes
  • 1 box Devil's Food cake mix (plus ingredients required on the package)
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
For the Frosting
  • 8oz cream cheese, softened
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 4 cups (or more) powdered sugar
 For the Decor
  • 3/4 cup shredded coconut
Directions
Cupcakes
  1. Preheat the oven to 350F. Line 2 muffin tins with paper liners.
  2. Place the cake mix in a large bowl with all ingredients required as per package instructions. Mix coffee granules with hot water until dissolved. Add to the bowl. Mix everything with a whisk just for a minute until smooth. You can use a mixer but I don't find it necessary to beat the mixture for the amount of time stated on the box. A minute by hand will do.
  3. Divide the mix among the 24 paper liners. It takes about an ice cream scoop for each one. Bake for 15 minutes or until a toothpick comes out clean. Set aside to cool.
Decor
  1. While the cupcakes are baking, spread the coconut in a thin layer on a baking sheet. Toast in the oven with the cupcakes for 2 minutes, stir, toast for another 2 minutes then stir again. Keep doing this until the coconut is toasted. Don't leave it or it will burn. Set aside to cool.
Frosting
  1. In a bowl, place cream cheese, butter and extracts. Beat on medium for about 2 minutes or until creamy. Add the sugar 1/2 cup at a time on low speed until all the sugar is encorporated. If you want a stiffer frosting, add more sugar.
  2. Once the cupcakes are cool, spread or pipe the frosting onto the cupcakes. Sprinkle on some toasted coconut and you're done. Beautiful!
Tip:
  • You'll want to store these in the fridge so the frosting doesn't get too warm.
  • You could also just refrigerate the frosting and leave the cupcakes in an airtight container if you have limited space in your fridge. Be sure to let the frosting sit out for a bit before attempting to use it. It'll be too firm if you try to use it straight from the fridge.
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Comments

  1. AnonymousOctober 23, 2011 at 6:41 AM

    Wow:) The cupcake looks a winner.Such a nice mosit cupcake with fantatsic decoration;)

    ReplyDelete
  2. Vivian ThieleOctober 28, 2011 at 11:39 AM

    Yummmy! Your frosting looks very lush and dreamy.

    ReplyDelete

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