Baking Basics | How to Make Cake Pops

How to Make Cake Pops | Revamperate How to Make Cake Pops | Revamperate
Happy Monday, everyone! It’s my first day back after the holidays and my extended hiatus, and I’m easing back in the game (after a few more cups of coffee). We just got home from Florida last night, so I’m hustling to put together a few things for the week, starting with a post on the basics of making cake pops. 

You’ve probably seen by now that cake pops are the new fad. I mean, they’re not that new, but they’ve gotten really popular to the point that people celebrate birthdays and weddings and many other occasions with cake pops. 

Whenever I bake layer cakes (which isn’t very often) I cut off the tops of the cakes and save it to make cake pops! After all, I wouldn’t ever want cake to go to waste. That’s just not right. Every time you bake a cake, just save the tops of them for making cake pops and you won’t have to do much extra work for a new batch of goodies. They’re really easy, and using the basics, you can make all sorts of flavor combinations and cute designs. 

How to Make Cake Pops | Revamperate

  • Cake 
  • Frosting 
  • Candy melts or chocolate 
  • Sticks
  • Toppings 

The frosting you use can make a difference in the taste of your cake pops, so use something that compliments your cake. In these photos, I used leftover chocolate cake and vanilla frosting. To make it easy on yourself, you can use store bought frosting and it works just the same. 

If you’ve never worked with candy melts before, they’re not the same thing as chocolate. They are technically vanilla flavored candy that is very similar in taste to chocolate, and they come in a variety of colors. If you prefer the chocolate taste, you can use regular chocolate chips or baking chocolate and dye the white chocolate any color you want. 

How to Make Cake Pops | Revamperate How to Make Cake Pops | Revamperate
How to make cake pops:

  1. Bake a cake! Like I said above, save the tops of layer cakes. Check out my cake and cupcakes archives for recipes.
  2. Crumble the cake in a large bowl until it’s somewhat fine.
  3. Add frosting to the cake, a little at a time, and mix with your hands until it holds together but isn’t overly moist with frosting. 
  4. Form 1-inch balls with your hands and place on a lined baking sheet.
  5. Freeze or refrigerate the cake while you melt the candy coating.
  6. Melt the candy coating or chocolate and add a little vegetable oil to thin out the coating if needed. 
  7. Dip the sticks in the candy coating and press into the cake and let the candy coating inside the cake harden before you try coating, or the cake may fall off the stick. You can refrigerate it to speed up the process. 
  8. Dip the cake pops in the candy coating and either place head down on a lined baking sheet or let the excess chocolate drip off and stand the cake pops straight up in a glass or in styrofoam. 
  9. Sprinkle on toppings while coating is still wet and leave out to harden completely. 

Ta-da, that’s cake pops! It might take a few tries to get the hang of it and that’s OK. I’ve had plenty of failed attempts at cake pops, usually resulting in super lumpy cake or my cake falling off the sticks. Be patient and take it slow, and you’ll get the hang of it before you know it! 

Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies | Revamperate Double Chocolate Chunk Cookies | RevamperateThis one is for the chocolate lovers out there. If you’re like me and need at least a chocolate a day to stay sane, these cookies are for you! Christmas is all about cookies and candy for me, so a double chocolate chunk cookie seemed perfect, and it took me a few tries to get this recipe just right. At first, they were spreading too much and came out thin but incredibly soft, so I still ate the whole match in about two days, but I kept tweaking and this is my final result.

I made a batch of these cookies for a work event and packaged them in little bags with a piece of peppermint bark, and they were magical. They pack a wonderful chocolate punch while staying incredibly soft and not overly sweet or rich. I think these will go down as one of my favorite cookie recipes.

Double Chocolate Chunk Cookies | Revamperate Double Chocolate Chunk Cookies | RevamperateIngredients (makes 14-16 cookies):

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (or dark)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup cocoa powder (higher quality is better)
  • 1 cup + 1 tbsp flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp milk
  • 6 oz. semi-sweet chocolate bar, chopped 

Chop the chocolate into chunks and set aside. In one bowl, whisk together the cocoa powder, flour, baking soda and salt and set aside.  

Beat the butter with a paddle attachment until smooth (about one minute). Add the sugars and mix until creamy. Then add the egg and vanilla, mixing for about 15 seconds. Scrape the bowl and slowly add the dry ingredients. If it becomes too thick, switch to a spoon or spatula and mix until barely combined. Add the milk one tablespoon at a time until the dough softens. Mix in the chopped chocolate by hand. Chill the dough for at least one hour. 

Preheat the oven to 350 degrees. Line baking sheets with parchment or a silicone mat. Use a cookie scoop or spoon to scoop large pieces of dough from the bowl and place on a cookie sheet. I added some chocolate chunks on top.

Bake for 12-14 minutes. They may not appear done yet, but remove them from the oven anyway and allow to cool for several minutes. When cool enough to move, place the cookies on a cooling rack to finish cooling. 

Double Chocolate Chunk Cookies | Revamperate

Spiked Cherry Truffles

Spiked Cherry Truffles | Revamperate Spiked Cherry Truffles | RevamperateSomehow during Christmastime, I end up adding a splash of alcohol to all my desserts…I don’t know why. It kind of just happens and the result is generally pretty amazing. For those of you who love a little kick to your sweets, today’s will really give you want you want. These spiked cherry truffles, although not exactly truffles, are soaked in vodka to really bring out a sourness in the cherries, and then they’re dipped in chocolate. 

I used dark chocolate for my cherry truffles, but it does keep them fairly bitter. If you want something sweeter, I absolutely recommend using milk chocolate instead. Although I liked the taste of the dark chocolate with a drizzle of white chocolate, I know the combination of sour cherries and bitter chocolate isn’t for everyone, but it totally works! This is a great treat for people who don’t like super sweet desserts, and they’re easy enough to make that you can make a huge batch and divide them into cute little tins to give as gifts. 

Spiked Cherry Truffles | Revamperate Spiked Cherry Truffles | RevamperateIngredients:

  • Maraschino cherries, stems removed
  • Vodka or other choice of alcohol (I used cherry vodka)
  • Dark or milk chocolate 
  • White chocolate

First, remove any stems on your cherries. I purchased cherries with stems already removed.

Fill a bowl with a your choice of alcohol (I used cherry vodka), and add your cherries. They should be fully emerged in the alcohol. Cover with plastic wrap and store in the fridge for several days to allow the alcohol time to soak into the cherries (one week is ideal, but at least 24 hours would be my recommended minimum). That also depends on how strong you want them to be, so if you want a stronger alcohol flavor, leave them to soak as long as possible. 

When you’re ready to make the truffles, remove the cherries from the alcohol and set on a paper towel. Roll them around to dry the outsides – this allows the chocolate to stick better. Line a baking sheet with parchment and set aside.

In one bowl or using the double broiler method, melt the chocolate. I heated mine in the microwave on a defrost setting in 30 second intervals, stirring in between, until the chocolate is completely melted. If too thick, add a teaspoon of vegetable oil until the chocolate reaches a dipping consistency. 

Spiked Cherry Truffles | RevamperateDip the cherries in the chocolate, coat them completely and use a fork or dipping tool to pull the cherries out. Let the excess chocolate drip off before placing them on the parchment. Repeat for all cherries and return the baking sheet to the fridge for the chocolate to harden. 

I chose to dip a second time for a harder chocolate shell around the cherries. Remove the cherries from the fridge, repeat dipping in dark chocolate and return to the fridge again. 

At this point, you can add any garnish to the cherries. I chose a sweeter white chocolate to drizzle on top of the heavier dark chocolate. I melted the white chocolate using the same method, added a little vegetable oil to thin it out, and poured the chocolate into a Wilton squeeze bottle. Then just drizzle the chocolate over the hardened dark chocolate truffles, and let them harden completely in the fridge before serving.

I recommend serving them cold, otherwise the chocolate may melt slightly if sitting out for too long. They make a delicious treat on your holiday table, and served alongside a good drink, these are amazing! Enjoy!

Chocolate Funfetti Cupcakes

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateGoing into this recipe, I was a little iffy. Not about the cupcakes, but about the sprinkles. Whenever I’m planning a new recipe, I usually do searches on Google and Pinterest to see if anyone else has done it before and learn a little from their posts. Well, I was really surprised when I searched “chocolate funfetti” that I didn’t see a ton of chocolate funfetti cakes. Everyone always used vanilla, which of course made me wonder why no one else had tried it. It’s very difficult to be original anymore. Anytime I have an idea, I search it online and am instantly disappointed that I’m not the first to try it, but that’s just how it goes. Instead, I learn from other people and find a way to tweak an idea or put my own spin on it. 

So I set out to make chocolate funfetti cupcakes with the expectation that they probably wouldn’t turn out properly since, from what I could see, no one else had shared it. Would you be able to see the sprinkles through the chocolate? Would they taste good? Sorry, I get super dramatic about cake, ha. You get the point. Luckily, yes, they did turn out! Thus, I hope chocolate funfetti cake becomes a thing because it combines two favorites: chocolate and sprinkles. I made these for my coworker’s birthday and everyone seemed quite pleased with them. My coworkers are my taste testers, so if they approve, I usually know it’s a good recipe! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateIngredients (makes 24-26 cupcakes):

  • 2 tbs butter, melted
  • 1 cup vegetable oil 
  • 2 cups granulated sugar 
  • 3 eggs 
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour 
  • 1/2 cup or more of colored sprinkles

Preheat the oven to 350 degrees. Line 2 cupcake pans with liners. 

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed, and add the remaining water as it mixes. Mix in the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes until the batter is smooth. Stir in the sprinkles with a spatula. 

Distribute the batter between the cupcake cavities, filling about 1/2 full. The batter is fairly thick and bakes tall, so you don’t want the cupcakes to spill over. Bake for 18-20 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack. 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateChocolate buttercream: 

  • 1 1/2 cups butter, room temperature 
  • 4 cups powdered sugar
  • 1/2 cup unsweetened natural cocoa powder, sifted
  • 2 tsp vanilla extract 
  • 2 tsp heavy cream (optional)
  • Sprinkles, topping (optional)

Cream the butter for about 5 minutes until smooth and fluffy, and add the sifted cocoa powder. Then add the powdered sugar a little at a time, mixing until well-combined. Add the vanilla and mix until smooth. If too thick, add a little cream to smooth it out. 

Pipe the frosting onto cooled cupcakes and garnish with MORE SPRINKLES! I hope you love these as much as I do! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | Revamperate

Yellow Cake with Fudgy Chocolate Frosting

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | RevamperateSo here’s the thing with layer cakes: they’re hard. I didn’t go to pastry school and I don’t have any baking training, so over the past couple years I have attempted to teach myself how to make a good layer cake, and I’m still learning. I think I improve a little bit every time I make a cake, and I try to learn new techniques from videos or other blogs. While it’s certainly not perfect, I’m very proud of how this yellow cake with fudgy chocolate frosting came out. It’s the best layer cake I’ve made so far, and I thought making yellow cake with chocolate frosting and sprinkles with a simple star piping border would be like the ultimate birthday cake of every child’s dreams (or adults). 

I actually had to look up the real difference between yellow cake and your standard vanilla cake because other than additional eggs, I wasn’t sure if there even was a difference. So if you’re like me and wonder about these things as you go to sleep at night, the answer is just eggs. Yellow cake is essentially just vanilla cake with a couple extra egg yolks. Mystery solved. I’m not normally one to go for chocolate frosting on a vanilla cake (I’m a vanilla lover), but for some reason chocolate frosting and yellow cake just go together. This isn’t just any chocolate frosting though. This cake is covered with fudgy chocolate frosting. To give it a thicker, more rich chocolate taste, I used a combination of melted baking chocolate and cocoa powder, and it’s intense. A little bit goes a long way, and a piece of this cake will totally transport you bake to your childhood birthday parties. 

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | RevamperateYellow cake ingredients (makes 3 8-inch rounds):

  • 1 cup butter, softened 
  • 1 1/4 cup granulated sugar
  • 2 eggs + 2 yolks
  • 2 tsp pure vanilla extract 
  • 3 cups flour
  • 1 tablespoon baking powder 
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk 

Preheat the oven to 350 degrees. Spray three 8-inch round pans with cooking spray and set aside.

In one bowl, whisk together the flour, baking powder and salt, and set aside.

In the bowl of your mixer, beat the softened butter until creamy, add the sugar and beat until smooth (about 2 minutes). Add eggs, beating well between each addition. Then add vanilla and mix until combined. Mix in about 1/3 of the flour mixture and alternate with buttermilk, scraping the bowl as you go, until all ingredients are well-mixed. 

Distribute the batter into the prepared cake pans and bake for 22-25 minutes until an inserted toothpick comes out clean. Allow the pans to cool on a wire rack, and when cool enough to move, remove the cake from the pans to cool completely. 

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | RevamperateChocolate fudge frosting (frosts a 3-layer cake or 24 cupcakes):

  • 4 oz unsweetened baking chocolate, melted and cooled
  • 4 1/2 cups powdered sugar 
  • 1 1/2 cups butter, room temperature
  • 1/4 cup unsweetened cocoa powder
  • 6 tbsp (3 fl. oz) heavy cream
  • 1 tbsp vanilla extract
  • Pinch of salt

First, melt the baking chocolate either in the microwave or on the stove, and set aside to cool for several minutes. 

Sift the powdered sugar and cocoa powder in a bowl and set aside. 

With a paddle attachment, beat the butter. Add the melted chocolate and mix until smooth. Slowly add the cocoa and sugar mixture, scraping the bowl occasionally, until completely mixed. Add vanilla and then the cream, one tablespoon at a time until you reach your desired consistency. 

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | Revamperate

Chocolate Habanero Cupcakes with Spicy Chocolate Frosting

Spicy Chocolate Habanero Cupcakes | Revamperate Spicy Chocolate Habanero Cupcakes | RevamperateHappy Monday, everyone! I hope you all had a happy Halloween, and if you’re anything like me, you’re very unhappy about Daylight Savings hitting this weekend. When it got dark at 5pm last night, I was pouting. Bye, bye light. OK, let’s talk about cupcakes now. 

I’m not really a fan of spicy things. I prefer sweet or salty tastes, but my parents (especially my mom) love spicy food. They grow several different kinds of peppers in their backyard now, and my mom dries them to make chili powder. 

Last time I visited my parents, my mom offered me chili powder to take home and I looked at her with that, “what would I do with chili powder?” look. So she was like, “why don’t you bake with it?” Well, she had a good point. Hence, today I’m sharing a recipe for chocolate habanero cupcakes! They are mostly sweet with a spicy kick, and the spicy chocolate frosting on top makes for a very unique cupcake. Anyone who loves spicy will love these, and even those who don’t will also love these! Trust me – I don’t normally like spicy food but I really enjoyed one of these, and I was surprised I did. 

I used a pretty standard devil’s food cake recipe and added just a little bit of habanero powder. Homemade devil’s food cake is incredibly rich and moist because of the use of melted butter and sour cream, and using a high quality cocoa powder keeps it tasting perfectly rich and chocolatey. For the spicy chocolate frosting, I used melted chocolate chips instead of cocoa powder, making it even more rich. The two together are a delicious pair, and one cupcake may actually satisfy your sweet and spicy fix. 

Spicy Chocolate Habanero Cupcakes | RevamperateChocolate habanero cupcakes ingredients (makes about 15 cupcakes):

  • 6 tbsp unsweetened Dutch-process cocoa powder
  • 1/3 cup hot water
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter
  • 1 cup + 1 tbsp granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 3/4 – 1 tsp habanero powder (depending on desired intensity) 

Preheat oven to 350 degrees and line a cupcake pan with liners.

Heat the water in a kettle until boiling, and pour the hot water over the cocoa powder in a cup or small bowl, whisking until completely dissolved. Stir in habanero powder. Sit aside and let cool. 

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. 

While the hot chocolate cools, melt the butter in a small saucepan and stir in the sugar. Then pour into your mixing bowl and let cool for a couple minutes. Beat on medium speed until the bowl is cool enough to touch. Add each egg and beat well between each, about 15 seconds. Add the vanilla and then mix in the cocoa mixture. 

Begin adding about 1/3 of the dry ingredients and alternate with the sour cream until completely combined – do not overmix. 

Divide the batter evenly among the cupcake liners and bake for about 20 minutes, until an inserted toothpick comes out clean. Cool on a wire rack until touchable, and remove from the pan to cool completely. 

Spicy Chocolate Habanero Cupcakes | Revamperate Spicy Chocolate Habanero Cupcakes | RevamperateSpicy chocolate frosting ingredients:

  • 4 oz. semi-sweet chocolate, chopped (high quality is better)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon 
  • 1/4 tsp habanero powder 
  • 1/3 cup heavy whipping cream
  • Pinch of salt
  • 1 cup butter, soft
  • 1 cup powdered sugar

Beat the butter until smooth and slowly add the powdered sugar until fully combined. Melt the chocolate either in the microwave or on the stove top, and stir in the cinnamon, habanero powder and salt. Add the melted chocolate to the frosting mixture and mix until smooth. Mix in the heavy cream a little at a time until you reach your desired consistency. 

Once the cupcakes are completely cooled, pipe the frosting on top. I saved a little bit of the melted chocolate to drizzle on top of the cupcakes with sprinkles. They may not look so spicy, but looks can be deceiving! Enjoy!

Spicy Chocolate Habanero Cupcakes | Revamperate

Halloween | Black on Black Velvet Cupcakes

Black on Black Velvet Cupcakes | Revamperate Black on Black Velvet Cupcakes | RevamperateI’m in full Halloween mode now, and a good Halloween-themed cupcake recipe was at the top of my list this year. I thought it would be interesting to make black cupcakes, and black velvet cupcakes turned out to be the perfect thing. Much like a red velvet cake, cream cheese frosting is a match made in heaven, so a little black food coloring to a classic cream cheese frosting recipe topped off the cupcakes nicely. Best of all, I found these adorable printable tombstone cupcake toppers by Chicabug to really bring around the Halloween theme.  

Black velvet cupcakes have a couple key ingredients that differentiate them from your average chocolate cupcakes. First of all, you’ll probably notice an ingredient on this list that you don’t normally add to your cupcakes…vinegar. Black velvet cake also uses dark dutch-process cocoa powder and buttermilk, which makes the cupcakes incredibly fluffy and moist. Even after a night in the fridge, the cupcakes stayed soft and moist – something I often loose with other cupcake recipes. Even if you don’t tint them black, these cupcakes are seriously delicious!

Black on Black Velvet Cupcakes | RevamperateBlack velvet cupcake ingredients:

  • 1 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 2 tbsp vegetable oil
  • 1 egg
  • 1 tsp black food coloring or soft gel paste
  • 3 tbsp dark dutch-process cocoa powder 
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup buttermilk, room temperature
  • 1/2 tsp white vinegar 
  • 1 1/4 cup flour
  • 1/4 tsp baking soda 

To make the cupcakes, sift together the cocoa powder, flour, salt and baking powder in one bowl and set aside. Fitted with the whisk attachment, use your mixer to mix together the sugar, butter, oil and vanilla until fluffy. Add the food coloring and beat to combine. Mix in the egg. Add 1/3 of the dry ingredients and alternate with the buttermilk until all ingredients are combined. Lastly, mix in the vinegar.

Distribute the batter among 12-14 cupcake liners and bake on 350 degrees for about 20 minutes until an inserted toothpick comes out clean. Remove from oven to cool on a wire rack. 

Black on Black Velvet Cupcakes | RevamperateBlack cream cheese frosting ingredients:

  • 1 8 oz. package of cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 3 1/2 cups powdered sugar 
  • 1 tsp pure vanilla extract 
  • 1 tsp black food coloring or gel paste 

To make this spooky black frosting, beat together the cream cheese and butter with a paddle attachment. Slowly mix in the powdered sugar until you reach your desired sweetness – I prefer about 3 1/2 cups for this recipe. Then mix in the vanilla extract and black coloring until the frosting reaches its proper color. 

Once the cupcakes have cooled, pipe the frosting onto the cupcakes and top with Halloween toppers! 

No-Bake 3-Ingredient Nutella Truffles

No-Bake 3-Ingredient Nutella Truffles | Revamperate No-Bake 3-Ingredient Nutella Truffles | Revamperate
It’s still way too hot to bake, and I’m having withdrawals. Usually I’m baking three times a week, so it’s been tough to hold back while I wait for fall. I just want to bake cakes and cookies, but I’ve settled for searching for no-bake desserts to satisfy my urges. There’s only so much cheesecake and ice cream I can make, so this time around I thought it would be nice to make some truffles. It’s been a while since I made anything with Nutella, and the new, unopened jar of hazelnut spread was screaming from the pantry. It turned out to be the perfect addition to a classic truffle recipe.

These no-bake 3-ingredient Nutella truffles are deliciously smooth, and the chocolate is rich with just the right amount of sweet. The taste of Nutella is pretty light and easily overwhelmed by chocolate, so I recommend adding chopped hazelnuts on top so that you don’t lose that hazelnut taste. With only three ingredients, these truffles are incredibly easy to make and you can take this recipe and adapt it to so many other options, which are my favorite kind of recipes. I made a somewhat small batch, but you can easily double or even triple this to make as many truffles as you want and decorate them multiple ways with different toppings.

No-Bake 3-Ingredient Nutella Truffles | Revamperate No-Bake 3-Ingredient Nutella Truffles | Revamperate
Ingredients (makes about 12 truffles):

  • 8 oz. semi-sweet chocolate (or 1/2 cup chocolate chips)
  • 1/3 cup hazelnut spread
  • 3 tbsp heavy cream
  • Chopped hazelnuts, peanuts or sprinkles, topping (optional)

In a small saucepan, heat the heavy cream on low heat until sizzling (not boiling). Add 1/2 cup chocolate chips or 4 oz. of chopped chocolate to the sizzling cream, and turn off the heat. Stir with a spatula until the chocolate is completely melted into the cream, and pour into a bowl. Stir in the Nutella or hazelnut spread with your a spatula and leave in the fridge for about 2 hours to set. 

Line a baking sheet with parchment or foil. 

Remove from the fridge and use a cooke scoop or spoon to ball the chocolate-nutella mixture into 1-inch balls, and set on the lines baking sheet. Refrigerate for another 30 minutes. 

Heat the remaining 1/2 cup chocolate chips or 4 oz. of baking chocolate in a small microwave safe bowl. Microwave for 30 seconds on defrost mode, stir and repeat until the chocolate is completely melted. If it’s too thick for dipping, stir in a tsp of vegetable oil to thin it out. 

Remove the truffles from the fridge again, dip in the melted chocolate and replace on the baking sheet. Then repeat with a second coat of chocolate. Sprinkle with chopped hazelnuts, peanuts, or sprinkles and refrigerate until you’re ready to eat them. Enjoy!

No-Bake 3-Ingredient Nutella Truffles | Revamperate No-Bake 3-Ingredient Nutella Truffles | Revamperate

Easy Homemade Mounds Bars

Homemade Mounds Bars | Revamperate Homemade Mounds Bars | Revamperate

I’m baaaack. I mean, technically I was back on Thursday but just kept my vacation rolling a bit and it was absolutely wonderful. I have to say I totally recommend Carnival Cruises to anyone looking for a reasonable vacation. They have excellent customer service, and we really enjoyed the food, shows and sunbathing. I think I ate enough soft serve to last a lifetime…oops. But it was a blast! We had fun celebrating Andrew’s birthday on board, especially at their piano bar (my fav). Unfortunately we came home a bit sunburnt, but also a bit tan and definitely refreshed. Oh and, not to brag or anything, but I won the Friends trivia challenge and Andrew won Harry Potter trivia, so we both won 24 carat gold plastic ships on a stick. It’s OK to be jealous 😉

We stopped in Catalina and Ensenada, and the views on Catalina are breathtaking, but Ensenada was another story. I’ve been to both before, but I wouldn’t go to Ensenada again unless I had money to do some kind of cool activity like horseback riding or ATVs or something. Next time I’m in Catalina, parasailing is definitely on my bucket list. We tried to keep our spending low during this trip, so we didn’t buy food off the ship or do any of the extra activities, just sightseeing, which was fine with me. After several days away, it’s nice to be home. 

PS – I finally read #GIRLBOSS on the cruise and it was as awesome as everyone says it is! If you’re an aspiring businesswoman (a.k.a a #GIRLBOSS in the making) you should definitely consider reading it. Plus, Sophia Amoruso is quite entertaining, not to mention brilliant. 

Anyway, it’s back to the real world today. Resounding sobs all the way around…and to top it off I am starting work in my new office today, which means spending an extra hour a day in a car. Yeah, I’m not happy about that but fingers crossed for a good first day!

Let’s celebrate another Monday with a super easy recipe for homemade Mounds bars using only five ingredients, and only three of them are truly essential. Easy peasy! Normally I’m not a huge coconut fan, but I do really like coconut and chocolate together, and because these Mounds bars are so sweet, I’m in chocolate heaven with one bite. 

The great thing about these candy bars is that they’re semi-healthy. OK, that’s probably subjective, but look at those ingredients! They’re made with coconut oil and honey, which keeps them really healthy, and at least dark chocolate is the best chocolate for you. No need to feel guilty about eating one! 

Now, let’s make some Mounds! 

Homemade Mounds Bars | Revamperate

  • 2 cups dark chocolate chips or baking chocolate (high quality)
  • 2 cups unsweetened shredded coconut (sweetened is ok)
  • 6 tbsp coconut oil, melted
  • 2 tsp honey
  • 1/2 tsp vanilla

First, line a square pan with parchment paper. This recipe won’t fill your entire pan, and you don’t need it to because it’s easy to shape. 

Melt the coconut oil in the microwave, which will only take a couple seconds, especially because coconut oil is a liquid when above a certain temperature. Since it’s hot right now, you won’t have to worry about melting it much. In a bowl, combine the coconut shavings, coconut oil, honey and vanilla and mix with your hands or a spoon. With your hands, press the coconut mixture into the pan as you would if you were making rice krispie treats. It probably won’t take up your entire pan and that’s fine. Just press your coconut until the end is straight. 

Homemade Mounds Bars | Revamperate Homemade Mounds Bars | Revamperate
Move the pan to the refrigerator for the coconut to harden. This is why I used coconut oil – it hardens when cooled, which makes these easier to dip in chocolate. 

While the coconut chills, melt the chocolate on defrost mode in 30-second increments until it’s completely melted. The chocolate should be a thin dippable consistency, but you can add a little bit of vegetable oil or coconut oil to smooth it out until it’s ready for dipping. I like to add oil to thin out my chocolate because it makes dipping much easier. 

Take the coconut out of the fridge and pull out the parchment. With a sharp knife, cut the coconut into bars, about 1 inch wide and 2 inches long. Use a fork or dipping tool to cover them in dark chocolate and set back on the parchment. While still wet, I sprinkled on a little more coconut. Keep them on the counter to harden naturally (this will take a long time) or leave them in the fridge to speed up the process.

Eat and enjoy! Remember, no need to feel guilty about these!

Kahlua Fudge

Kahlua Fudge | Revamperate Kahlua Fudge | Revamperate
Can we all agree Kahlua is the best for baking? My Kahlua frosting is still a favorite, and now I think this Kahlua fudge is a close second. It adds such a distinct flavor to the chocolate, and I added espresso powder to really bring out the coffee flavor. I hope you like your fudge rich because one piece of this fudge will definitely satisfy your chocolate craving! It has espresso, so does that mean it’s OK to eat for breakfast?…

Anyway, it’s also a bonus that fudge is really easy to make, and you don’t have to dirty very many dishes. If that’s not motivation for you to try this, I don’t know what it. It even has sprinkles on top! 

Kahlua Fudge | Revamperate

  • 1 14 oz. can of condensed milk
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup Kahlua coffee liqueur 
  • 1 tsp espresso powder 
  • 2 tbs butter
  • Chocolate sprinkles (optional, topping)

Melt the butter in a saucepan on low-medium heat. Add the chocolate chips and stir until completely melted. Add the condensed milk, stir and remove from heat. Dissolve the espresso powder in the Kahlua before stirring into the mixture. 

Line a pan with parchment paper, and pour the coffee and chocolate fudge mixture into the pan, distributing evenly with a spatula. Sprinkle the top with chocolate sprinkles if you desire, and leave the container in the fridge to cool until solid, which may take at least two hours. I even put mine in the freezer to speed up the process. 

Kahlua Fudge | Revamperate
Once hardened, pull the fudge out of the pan with the parchment and cut into squares. If left out, the fudge will melt, so keep it in the fridge when you’re not planning to eat it. Because of the high amount of liquid in it, I found that it melted a bit faster than my usual fudge recipe. I hope you like it! Enjoy! 

Kahlua Fudge
Serves 20
Prep Time
10 min
Prep Time
10 min
  1. 1 14 oz. can of condensed milk
  2. 2 cups semi-sweet chocolate chips
  3. 1/4 cup Kahlua coffee liqueur
  4. 1 tsp espresso powder
  5. 2 tbs butter
  6. Chocolate sprinkles (optional, topping)
  1. Melt the butter in a saucepan on low-medium heat
  2. Add chocolate chips and stir until completely melted
  3. Add condensed milk, stir and remove from heat
  4. Dissolve the espresso powder in Kahlua and stir into chocolate
  5. Line small pan with parchment paper and pour fudge into pan, smoothing top with a spatula
  6. Top with sprinkles if desired and refrigerate until solid
  7. When solid, pull the fudge out by the parchment and cut into squares