Hungry Happenings

  • RECIPES
    • All Recipes
    • Dessert Recipes
    • Decorated Cookies
    • Decorated Cakes
    • Cheesecake Recipes
    • Everyday Desserts
    • Homemade Candy
    • Everyday Meals
    • Readers’ Gallery
  • HOW TO
    • Chocolate Making Tips
    • Chocolate Making Course (video lessons)
    • Make Modeling Chocolate
      • Modeling Chocolate Recipe and Tutorial
      • How to Color Modeling Chocolate
      • How to Store and Work with Modeling Chocolate
      • How to Fix Greasy Modeling Chocolate
      • How to Fix Dry Modeling Chocolate
      • Use Colored Candy Melts to Make Candy Clay
    • Candy Clay Creations
    • How To Color White Chocolate and Candy Melts and Paint Candy Molds
    • How to Use Food Coloring Markers
  • HOLIDAYS
    • ALL HOLIDAY RECIPES
    • Valentine's Day
    • St. Patrick's Day
    • Easter
    • 4th of July
    • Halloween
      • Hungry Halloween
    • Thanksgiving
    • Christmas
    • New Year's Eve
    • MORE HOLIDAYS
      • Mother's Day
      • Father's Day
      • April Fools
      • Chinese New Year
      • Cinco de Mayo
      • Day of the Dead
      • Earth Day
      • Mardi Gras
  • PARTY FOOD
    • Super Bowl
    • Graduation
    • Birthday Party
    • March Madness
    • Summer Fun
    • Baby Shower
    • Wedding Shower
    • School/Teacher
    • Movie and T.V. Characters
    • Kid's Treats
    • Fun Party Recipes
  • MY COOKBOOKS
  • ABOUT
  • MY BLOGS
    • HowToMakeCerealTreats.com
    • HowToMakeEasyCookies.com
    • HowToMakeEasyFudge.com
    • TheSugarAcademy.com
menu icon
go to homepage
  • recipes
  • chocolate tips
  • about
  • cookbooks
  • subscribe
  • holiday recipes
  • Halloween recipes
  • party food
  • appetizers
  • decorated cheese balls
  • cute food for kids
  • dessert recipes
  • chocolate recipes
  • homemade candy
  • decorated cakes
  • cupcake recpes
  • cheesecake recipes
  • cookie recipes
  • rice krispie treats recipes
  • fudge recipes
  • modeling chocolate treats
  • ice cream recipes
  • popcorn recipes
  • everyday meals
  • recipe roundups
  • readers' gallery
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • recipes
    • chocolate tips
    • about
    • cookbooks
    • subscribe
    • holiday recipes
    • Halloween recipes
    • party food
    • appetizers
    • decorated cheese balls
    • cute food for kids
    • dessert recipes
    • chocolate recipes
    • homemade candy
    • decorated cakes
    • cupcake recpes
    • cheesecake recipes
    • cookie recipes
    • rice krispie treats recipes
    • fudge recipes
    • modeling chocolate treats
    • ice cream recipes
    • popcorn recipes
    • everyday meals
    • recipe roundups
    • readers' gallery
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Halloween

    Cheesecake Stuffed Halloween Cupcakes

    Modified: Mar 4, '24 · Published: Oct 5, '19 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    These decadent chocolate Halloween Cupcakes are filled with bright orange pumpkin-shaped mini cheesecakes. Each cupcake is topped with a big swirl of chocolate ganache frosting and Halloween sprinkles.

    chocolate Halloween cupcakes stuffed with cheesecake pumpkins are frosted with chocolate ganache frosting with Halloween sprinkles on top

    In my last post (published back in 2013), I promised you I'd share a surprising way to use the Mini Cheesecake Pumpkins that I made using silicone molds. Did you have any idea I would stuff these creamy little bites of Halloween goodness into a cupcake? I just know you are going to love these chocolate cheesecakes stuffed with cheesecake.

    What's not to love?

    Each cupcake is rich and chocolatey and has a cheesecake pumpkin inside.

    As soon as I popped the tiny cheesecakes out of the pumpkin molds, their size and shape made me think of all the surprise Halloween cupcakes that you cut into to reveal bats, ghosts, and pumpkins.

    All of those Halloween cupcakes are created by making a cake, cutting it into slices, then cutting it into the shape of a ghost, bat, or pumpkin. Then those shapes are arranged in a cupcake tin and cake batter is poured around them. Once baked, the shape inside remains intact and surprisingly also remains moist and tender.

    I used that same technique to make these cheesecake-stuffed cupcakes. So, let's get baking!

    ultimate chocolate frosted cupcakes are filled with orange cheesecake pumpkins

    Ingredients

    cheesecake-stuffed chocolate cupcakes:

    Mini Cheesecake Pumpkins (recipe, here)
    semi-sweet or bittersweet chocolate
    Dutch-processed cocoa - Darker cocoa will give your cupcakes a deeper black color.
    hot coffee - The coffee enhances the chocolate flavor. Use weak coffee if you do not want to taste the coffee at all. Use strong coffee to give your cupcakes a mild coffee flavor.
    vegetable oil
    eggs - It is always best to use room-temperature eggs when making cake batter.
    white vinegar
    vanilla extract
    granulated sugar
    bread flour - Definitely use bread flour. If you use all-purpose flour, the cupcakes won't hold together as well. You need the extra gluten in the bread flour to keep the structure of the cupcake.
    baking soda
    table salt

    ganache frosting and decorations:
    semi-sweet chocolate
    heavy whipping cream
    optional: Halloween sprinkles or candy

    Supplies

    whisk
    greaseproof or tin foil Halloween cupcake wrappers 
    cupcake pan
    large pastry bags
    optional: food processor
    hand mixer
    large star pastry tip

    Items used to create this project are available on Amazon.com. I earn a small commission when you make a purchase using the links below at NO extra cost to you.

    The silicone molds that I used to create my cheesecake pumpkins have been discontinued. I have included links below to some of the silicone pumpkin molds that will work for this recipe. I've also shared links to some fun cupcake wrappers.

    Chocolate Candy Molds, Hall...Shop on AmazonOrange Silicone Pumpkin Hal...Shop on AmazonHalloween Cupcake Liners - ...Shop on AmazonWilton Sprinkles Halloween ...Shop on Amazon

    Instructions

    making mini cheesecake pumpkins in a silicone mold by painting in colored cheesecake filling.

    Make Mini Pumpkin Cheesecakes

    • Make Mini Cheesecake Pumpkins (click here for the recipe) and keep them frozen until needed.
    • When you paint in the green filling, be sure to fill the entire stem area, so that when you cut into the cupcakes you have a nice pumpkin shape.
    making chocolate cake batter using chocolate, cocoa powder, coffee, eggs, vanilla, flour, baking soda, and salt .

    Make the chocolate cupcake batter.

    • Pour finely chopped chocolate and cocoa powder into a large mixing bowl.
    • Add hot coffee and stir until the chocolate melts.
    • Place in the refrigerator to cool for about 20 minutes.
    • Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.
    • In a separate bowl whisk together the sugar, flour, baking soda, and salt.
    • Add it to the chocolate bowl and whisk until smooth.
    piping chocolate cake batter into a cupcake wrapper that is filled with 2 mini cheesecake pumpkins.

    Fill the cupcake liners.

    • Place cupcake liners in the cupcake pan.
    • Pour a thin layer of batter into each of the cupcake liners.
    • Remove the Mini Cheesecake Pumpkins from the freezer.
    • Un-mold them, and stick 2 cheesecakes together (put their backsides together) then place them in the center of each cupcake liner.

    It is very important that you know which way your cheesecake pumpkins are facing. Later when you cut into a cupcake to reveal the pumpkin, you want to cut across the front, not the side.

    Pipe cake batter over mini pumpkin cheesecakes.

    • Fill the cupcake liners up over the cheesecake pumpkins. I felt it was easiest to put my batter in a large disposable pastry bag and pipe it into the cups.
    • Once all the cups are filled allow them to sit at room temperature for about 20 minutes.
    • While you are waiting, preheat your oven to 350 degrees.
    baked cheesecake stuffed chocolate cupcakes in a non-stick cupcake pan.

    Bake Cheesecake Stuffed Cupcakes

    • Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.
    • As the cupcakes cool, they will sink a bit in the center.
    • Allow them to cool completely.
    • Meanwhile, make the chocolate ganache frosting.
    making chocolate ganache in a food processor.

    Make chocolate ganache frosting.

    • Place chopped chocolate in the bowl of a food processor.
    • Pulse until the chocolate is fine crumbs.
    • Heat heavy whipping cream in a small saucepan over medium heat.
    • Stir often until it just comes to a boil. Pour the hot cream over the chocolate, put the lid on the food processor bowl, and let sit for 2-3 minutes.
    • Pulse for 3 seconds.
    • Remove the lid and scrape down the sides and bottom of the food processor bowl.
    • Return the lid and pulse for 5 more seconds or until the mixture, which is called ganache, is smooth.
    • Don't over-mix your ganache or it will turn grainy as it sets up.
    Step-by-step process of making chocolate ganache using a bowl and spatula.

    No food processor? Use this microwave method.

    A food processor makes easy work of creating a chocolate ganache. If you don't have one there is another way to make your chocolate ganache frosting.

    • Finely chop your chocolate and put it in a microwave-safe mixing bowl.
    • Boil cream as above and pour over chocolate and let sit for 2-3 minutes.
    • Use a whisk to create an emulsion.
    • Begin by stirring just in the center of the bowl, then slowly bring the whisk out to the edge of the bowl.
    • Stir just until combined and the ganache is smooth.
    • If you have chunks of chocolate remaining, place the entire bowl in the microwave and heat on high for 10 seconds.
    • Stir until melted.
    beating chocolate ganache using a hand-held mixer.

    Whipping your Ganache Frosting

    • Pour ganache into a mixing bowl and chill in the refrigerator for 15 minutes, then remove and stir.
    • Refrigerate for 15 more minutes.
    • Then use an electric mixer to beat the ganache until it's lighter in color.
    whipped chocolate ganache frosting.
    • The frosting will not hold stiff peaks at this point, it should fall off the beaters.
    • Allow it to sit at room temperature for 10-15 minutes, but no more.
    • Beat for 5 more seconds and it should now hold stiff peaks (right photo.)

    If you have more time and patience, you can simply allow your chocolate ganache to cool at room temperature. Keep an eye on it so that you can whip it just as it starts to thicken.

    piping chocolate ganache frosting onto cheesecake-stuffed chocolate cupcakes.

    Pipe Frosting onto Cupcakes

    • Immediately spoon the frosting into a piping bag fitted with a large star tip.
    • Pipe big swirls over cooled cupcakes.

    This frosting is rather stiff and will actually harden slightly much like a chocolate truffle. You can easily bite into it and it has an intense chocolate flavor, but it is not soft like a buttercream-style frosting.

    chocolate frosted cupcakes decorated with Halloween sprinkles.

    Decorate your cupcakes.

    • Decorate with Halloween sprinkles or candy, if desired.
      • I found it helpful to just sprinkle the front side of each cupcake. That way when I went to cut into them, I knew which direction the pumpkin would be facing.

    Storage

    • Keep your cupcakes stored in the refrigerator for up to 4 days.
    • Allow them to come to room temperature before serving so that the ganache frosting and the cheesecake are smooth and creamy and will melt in your mouth.
    Cheesecake Stuffed Halloween Cupcakes

    When you cut into them, use a sharp knife to cut across the front of the cupcake about ¼th of the way into the cupcake for the best results.

    These pumpkin-stuffed cupcakes would also make a wonderful Thanksgiving dessert. Just decorated them with fall-colored sprinkles or candies instead.

    Variations

    Christmas tree shaped cheesecakes are stuffed inside chocolate cupcakes.

    You can make green Christmas tree cheesecakes and stuff then inside chocolate cupcakes. Add a swirl of green frosting and decorate the frosting to look like a Christmas tree using nonpareils and a gold star sprinkle.

    Related Recipes

    cute Halloween cupcakes including vampires, werewolves, and a black cat.

    Check out my Vampire Cupcakes, Werewolf Cupcakes, and Black Cat Cupcakes.

    Be sure to check out all the Halloween recipes here on Hungry Happenings.

    Recipe

    This recipe was originally published on September 19, 2013

    chocolate Halloween cupcakes stuffed with cheesecake pumpkins are frosted with chocolate ganache frosting with Halloween sprinkles on top
    Print
    Cheesecake Stuffed Halloween Cupcakes
    Prep Time
    1 hr
    Cook Time
    22 mins
     

    Creamy pumpkin-shaped cheesecakes are stuffed inside the most amazing chocolate cupcake topped with a swirl of chocolate ganache frosting and Halloween sprinkles.

    Course: Dessert
    Cuisine: American
    Keyword: chocolate, cupcakes, halloween cupcakes
    Servings: 11
    Calories: 477 kcal
    Author: Beth Klosterboer
    Ingredients
    Cupcakes
    • 3 ounces semi-sweet or bittersweet chocolate, finely chopped
    • 1 ounce Dutch-processed cocoa (approximately ⅓ cup)
    • ¾ cup hot coffee*
    • 6 tablespoons vegetable oil
    • 2 large eggs
    • 2 teaspoons white vinegar
    • 1 teaspoon vanilla extract
    • ¾ cup granulated sugar
    • ¾ cup bread flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 22 mini pumpkin cheesecakes
    ganache frosting and decorations:
    • 12 ounces semi-sweet chocolate finely chopped
    • 1 cup heavy whipping cream
    • optional: Halloween sprinkles or candy
    Instructions
    Cupcakes
    1. Pour finely chopped chocolate and cocoa powder into a large mixing bowl.
    2. Add hot coffee and stir until chocolate melts.
    3. Place in the refrigerator to cool for about 20 minutes.
    4. Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.
    5. In a separate bowl whisk together the sugar, flour, baking soda, and salt.
    6. Add it to the chocolate bowl and whisk until smooth.
    7. Place cupcake liners in cupcake pan.
    8. Pour a thin layer of batter into each of the cupcake liners.
    9. Remove the Mini Cheesecake Pumpkins from the freezer.
    10. Un-mold them, and stick 2 cheesecakes together (put their backsides together then place them in the center of each cupcake liner making sure all the pumpkins are facing the same direction. (Mark your pan so you know which way they are facing.)

    11. Fill the cupcake liners up over the cheesecake pumpkins.
    12. Once all the cups are filled allow them to sit at room temperature for about 20 minutes.
    13. While you are waiting, preheat your oven to 350 degrees.
    14. Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.
    15. As the cupcakes cool, they will sink a bit in the center.
    16. Allow them to cool completely.
    Chocolate Ganache Frosting
    1. Place chopped chocolate in the bowl of a food processor.

    2. Pulse until chocolate is fine crumbs.

    3. Heat heavy whipping cream in a small saucepan over medium heat.

    4. Stir often until it just comes to a boil. Pour the hot cream over the chocolate, put the lid on the food processor bowl, and let sit for 2-3 minutes.

    5. Pulse for 3 seconds.

    6. Remove lid and scrape down the sides and bottom of the food processor bowl.

    7. Return lid and pulse for 5 more seconds or until the mixture, which is called ganache, is smooth.

    8. Pour ganache into a mixing bowl and chill in the refrigerator for 15 minutes, then remove and stir.

    9. Refrigerate for 15 more minutes.

    10. Then use an electric mixer to beat the ganache until it's lighter in color.

    11. Immediately spoon the frosting into a piping bag fitted with a large star tip and pipe big swirls over cooled cupcakes.

    12. Add sprinkles on top if desired.

    Recipe Notes

    Store your chocolate cheesecake-stuffed cupcakes in an airtight container for up to 1 day or in the refrigerator for up to 5 days. 

    SaveSave

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
    Latest posts by Beth Klosterboer (see all)
    • Irresistible Sweets with Dixie Crystals® - July 13, 2024
    • How to make peanut butter? - February 15, 2024
    • OREO Penguins - December 20, 2023

    More Halloween Recipes and Fun Party Food - Over 100 Cute & Creepy Ideas

    • cheeseburger skull on a skull-shaped homemade hamburger bun.
      Cheeseburger Skulls
    • Halloween Cookies Hocus Pocus Cut-Out Sugar Cookies
      Hocus Pocus Cookies
    • Serve up some fun for lunch this Halloween by making some homemade crackers to go along with a bowl of hot Campbell's new Slow Kettle Soup.
      Homemade Halloween Crackers
    • Halloween appetizer - Jack Skellington Chicken Dip
      Halloween Appetizer - Jack Skellington Dip

    About Beth Klosterboer

    Comments

      Please leave a comment. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nat D. says

      September 27, 2013 at 5:59 pm

      First of all, these are adorable! And second of all, THANKS for the PICTURES! It really helps, I'm a visual learner. Awesome!

      Reply
    2. Kaysi @ Keeping it Simple says

      September 27, 2013 at 2:30 am

      I am just blown away by this, they are so awesome!!!

      Reply
    3. The Bearfoot Baker says

      September 25, 2013 at 11:22 pm

      No you didn't!! You didn't add the cute cheesecake pumpkins to the center of a delicious chocolate cupcake did you? YES YOU DID and I love it!!!!!

      Reply
    4. Ann Mcleod says

      September 25, 2013 at 10:06 pm

      what a cute touch!!

      Reply
    5. Jill @ KitchenFunWithMy3Sons.com says

      September 25, 2013 at 7:25 pm

      You are definitely the Queen of Halloween! These are awesome!

      Reply
    6. Kayla Janachovsky says

      September 23, 2013 at 10:25 pm

      Wow! These look SO good - and what an awesome idea putting the pumpkin inside! Don't forget to link up to The DIY'ers. http://homecomingmn.blogspot.com/2013/09/the-diyers-30.html

      Reply
    7. Maria says

      September 23, 2013 at 9:24 pm

      Oh these are just TOO cute!!! I LOVE the pumpkin in the center, that is just the cutest idea!!!! Love love love this!!! The cupcakes look delicious too! Happy fall! 🙂

      Reply
    8. Jennie says

      September 23, 2013 at 5:05 pm

      These look amazing!! You are so talented!
      Come link up with me and share!
      http://thediaryofarealhousewife.blogspot.com

      Reply
    9. Shamene Medeiros says

      September 23, 2013 at 4:26 pm

      Wow thee are awesome! I want to try it! pinning it!
      Shamene @say it with cake

      Reply
      • beth says

        September 26, 2013 at 2:10 am

        Thanks for the pin:)

        Reply
    10. Lyuba @ Will Cook For Smiles says

      September 23, 2013 at 1:04 am

      Oh my goodness, these are adorable!

      Reply
      • beth says

        September 26, 2013 at 2:10 am

        Thanks, Lyuba!

        Reply
    11. Karen @ Sugartown Sweets says

      September 21, 2013 at 11:38 am

      If it's possible..your treats just keep getting cuter! I absolutely love these pumpkins.

      Reply
      • beth says

        September 21, 2013 at 7:59 pm

        I do love cute food:) Thanks, Karen.

        Reply
    12. Dina says

      September 20, 2013 at 5:34 pm

      that is so creative and cute!

      Reply
      • beth says

        September 21, 2013 at 7:58 pm

        Thank you, Dina.

        Reply
    13. The Partiologist says

      September 20, 2013 at 12:19 pm

      Oh my oh my, these are the cutest stuffed brownies ever, not to mention the look
      they must taste heavenly! That ganache piled so high on top of a cheesecake filled
      brownie.... I just gained 5 pounds. Absolutely brilliant!! 🙂

      Reply
      • beth says

        September 21, 2013 at 7:58 pm

        Believe me, I gained 5 pounds eating them! They really are addicting. I had to give most of them away just so I wouldn't eat all of them, because believe me, I wanted to:)

        Reply
    14. Lindsay Ann @ Dollhouse Bake Shoppe says

      September 20, 2013 at 2:26 am

      What a fantastic idea! I bet they taste so much better than the ones that have cake shapes baked in the center. YUMMMMMM!!!

      Reply
    15. sugarswings says

      September 20, 2013 at 1:24 am

      wow! how cool are these?!! do the cheesecakes pop out easily? I guess freezing is the key!

      Reply
      • beth says

        September 20, 2013 at 1:51 am

        Thanks. Yes, the cheesecakes pop out so easy, but they do need to be frozen. I've had success removing them without freezing, but some might crack or break. Freezing is definitely the key.

        Reply
    16. Lisa@hooplapalooza says

      September 20, 2013 at 1:12 am

      the only time i'd walk away would be if there were a plate of these waiting for me in the next room!
      oh and btw, your pics are beauty full! :>D

      Reply
      • beth says

        September 20, 2013 at 1:46 am

        Thanks, Lisa. I finally got a new camera. I've entered the world of DSLR photos and I am in love!

        Reply
    17. Unknown says

      September 19, 2013 at 8:40 pm

      Beth;
      Your entire site is AMAZING, but I couldn't just read this post and walk away - bravo - this are excellent and perfect for the season!

      Reply
      • beth says

        September 19, 2013 at 8:52 pm

        Thanks so much. I'm happy that you liked this post enough to stop by and saw more that intrigued you enough to stick around!

        Reply
    18. Angela says

      September 19, 2013 at 6:14 pm

      Beautifully done, as always, Beth. Thank you.

      Reply
      • beth says

        September 20, 2013 at 1:43 am

        Thanks, Angela.

        Reply
    19. Brenda @ SweetSimpleStuff says

      September 19, 2013 at 4:39 pm

      This has got to be the BEST HALLOWEEN CUPCAKE EVER!!! It's cute, creative and most of all yummy chocolate!!!

      Diet? What diet?

      Reply
      • beth says

        September 20, 2013 at 1:43 am

        Yep, my diet was really ruined with these cupcakes, but it was worth every bite.

        Reply
    20. Jo and Sue says

      September 19, 2013 at 2:44 pm

      Cake AND cheesecake...*boom* mind blown.
      I don't know if I should say "thank you" for bringing this deliciousness into my life
      or "what have you done" because now my diet has been completely derailed. 🙂
      I need to get me some pumpkin molds ASAP!

      Reply
      • beth says

        September 19, 2013 at 4:25 pm

        I get it. I just ate part of one of these amazingly decadent cupcakes for breakfast. OMG, my diet is totally blown. I guess I'll need to ride my bike an extra 10 miles today. Eeek.

        Reply
      • CJ12 says

        October 19, 2020 at 1:58 pm

        Are you supposed to use regular or decaf coffee? Also can you use morsels or does it have to be a chocolate bar cut into pieces?

        Reply
        • Beth says

          October 19, 2020 at 11:04 pm

          I used regular coffee. You can use chocolate chips, just use chips that you like to eat right out of the bag. You want to use really delicious chocolate in these cupcakes.

          Reply
    Newer Comments »
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

    Read more about me →

    Popular

    • Mini cheesecakes collage of images with plain cheesecakes, cheesecake cups with toppings, and decorated edible flower cheesecakes.
      Mini Cheesecakes
    • homemade candy bars including dark chocolate bars, milk chocolate cashew bars, white chocolate cookies and cream candy bars, and more
      The Best Step-by-Step Chocolate Bar Recipes
    • Marry a chocolate cake ball with a chocolate dipped maraschino cherry to get these amazing Chocolate Cherry Bombs.
      Chocolate Cherry Bombs - Cherry Filled Cake Balls Dipped in Chocolate
    • Giant Reese's Cup on a cake stand with a slice cut and served on a small dessert plate.
      Giant Peanut Butter Cup
    • Cakesicles with red and green drizzle, rainbow sprinkles, and chocolate drizzle
      How to make Cakesicles (cake pop popsicles)
    • Delicious chocolate truffles coated in chopped cashews, shaved dark chocolate, cocoa powder, cookie crumbs, and a blend of dark and white chocolate shavings.
      Chocolate Truffles Recipe

    Buy my cookbooks

    Footer

    ↑ back to top

    use policies

    • privacy policy
    • photo-use policy
    • terms of service

    join us

    • subscribe (newsletter)
    • our online courses
    • readers' gallery

    contact

    • contact
    • about Beth
    • FAQ

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Hungry Happenings