Golden Things Cupcakes with Nutella Dream Frosting

This Nutella frosting is so dreamy I might have eaten a spoonful or two while decorating the cupcakes.

Also I was kinda happy when there were a few of the bark shards leftover and I had no other option but to eat all of them. Everyone knows unevenly decorated cupcakes are just a fight waiting to happen.

I made them with Lindt milk chocolate and they were so good you could serve them as they are.

Which is what makes these cupcakes so good, every element by itself is delicious so putting it together comes up with a super delicious treat.

I've had these in mind since I made my Chocolate Peanut Layer Extravaganza Cake and when I was at the supermarket I saw Ferrero Rocher chocolates were on sale. It was totally a sign.

And because Ferrero Rocher's are wrapped in golden paper I wanted to make the cupcakes gold. I used Robert Gordon gold cupcake cases and edible gold which always add a bit of fabulousness to any cupcake.

Also just so you know, it seems I can not be trusted with edible gold as once I get it out I put it on everything. It's just sooooo pretty I can't help myself.

I made a few without the golden cases and Ferrero Rocher chocolates and they were delicious as well pretty much because....yup Nutella dream frosting :)

I've included the full recipe below exactly as I made it, but like I always say do what makes you happy. If you want to use a packet mix for the cupcakes to save time and then just make up the Nutella Dream Frosting go ahead. If Ferrero Rocher chocolates are not on sale, skip them and if you prefer a different brand of chocolate, who am I to tell you different.

Happy Baking

Some Stockists (many online stores and baking specialty shops stock these items)

United States of America




Australia - Baking Pleasures stocks edible gold leaf and Ateco piping tips
Robert Gordon baking cases are available at many kitchen and homeware stores or online
23k Edible Gold (25 sheets/Transfer Type)


Golden Things Cupcakes with Nutella Dream Frosting (makes 18 cupcakes)
I've used edible gold which is available from specialty stores see end of post for some places you can buy it. It is completely optional.

18 Chocolate Cupcakes (recipe below)
1 batch Nutella Dream Frosting (recipe below)
Almond Bark (recipe below)
18 Ferrero Rocher Chocolates unwrapped (optional decorated with a little edible gold leaf)

Place a large star tip onto a piping bag (I uses Wilton # ) and fill half full with the Nutella Dream Frosting. Start piping on the left outside of the cupcake and pipe a circle around the outside edge, when you reach the start move the piping inwards to pipe a smaller circle. You should apply consistent pressure to the piping bag and when you reach the top gently release the pressure as you pull up.

Press in 2 shards of almond bark into the frosting with the widest edge along the bottom in the back half of the cupcake frosting.

Press a Ferrero Rocher chocolate into the front of the cupcake.

Can be stored in an airtight container for up to 3 days in the fridge. Remove container from fridge and allow to come to room temperature for 30 minutes prior to serving.

Almond Bark Shards with Edible Gold
It is very important to always make sure your bowl and spoon are completely dry when working with chocolate. I have used Lindt milk chocolate as it is what I have, but you can use any chocolate you would be happy to eat including dark or bittersweet.

200 g (7 oz) Lindt milk chocolate cut into small pieces
80 g (2 3/4 oz) slivered almond (blanched almonds cut into strips)
Edible gold leaf (optional)

Line a tray with baking/ parchment paper.

Melt the chocolate in the microwave at medium low heat for 2 minutes. Allow to stand for a minute stir until all lumps have melted. If required return to the microwave for 30 seconds at medium low stand for 1 minute and then stir (repeat this step as required).

Pour the almond into the bowl and mix until it is completely coated with chocolate.

Spread the chocolate almond mixture onto the paper lined tray and allow to set to room temperature. Remove the paper and chocolate from tray onto a cutting board and cut the chocolate into irregular shards.

Optional - press gold leaf transfer sheet onto the chocolate with edible gold side down touching the chocolate. The heat from your finger should be enough to melt it a bit so it adheres, if not you can brush a tiny amount of water onto the chocolate so the gold adheres.

Store in an airtight container until required, up to 2 weeks.

The edible gold pictured is on a transfer sheet. Some edible gold comes loose. 

That's ok for this type of use.

Chocolate Cupcakes
1 1/2 cups plain flour (all purpose)
1 tsp bicarbonate soda (baking soda)
1/4 tsp baking powder
pinch salt
1/2 cup cocoa powder
1/2 cup hot water
1/2 cup cool water
115 g (4oz) unsalted butter at room temperature cut into small cubes
1 1/4 cup caster sugar (superfine sugar) use regular white sugar if caster not available
2 eggs
1 tsp vanilla extract

Preheat oven to 160 C (325 F) fan forced and place 18 cupcake cases into muffin tins,

Mix the hot water and cocoa together to make a paste then add the cool water and mix until well combined, set aside until required.

Sift together flour, bicarb soda (baking soda), baking powder and salt and set aside until required.

In the bowl of a stand mixer cream together butter and sugar at high speed until light and fluffy (about 2 -3 minutes).

Reduce speed to low and mix in eggs and vanilla, mix until well combined.

Add 1/3 of the flour mixture and mix at low speed until just combined. Add 1/2 the cocoa paste mixture and mix again until combined scrapping down sides of bowl as required. Add another 1/3rd of the flour mixture, mix, add the remainder of the cocoa mix continue to mix and then add the final batch of flour. Scrape down sides and mix at low speed until just combined.

Scoop mixture into cupcake cases until 2/3 full and bake for 18-20 minutes or until a skewer inserted into the cupcake comes out clean.

Remove from oven, take cupcakes out of tray and cool on a wire rack.

Nutella Dream Frosting

200 g (7 oz) unsalted butter at room temperature
2 cups icing sugar
2 Tbsp (US 2 Tbsp plus 2 tsp) cocoa powder
1 tsp vanilla extract
200 g (7 oz) Nutella

Place butter and icing sugar into a large bowl and mix at high speed until light and fluffy. Add vanilla and continue to mix at low speed until combined, then add the cocoa and mix. Add the Nutella at low speed until combined then increase to high speed and mix for 3 minutes until the mixture is light and creamy.

Linda Vandermeer is a blogger, baker, maker and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US the book is still available at Amazon and some online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.

Gluten Free Chocolate Chocolate Cookies

Shhhh, don't tell anyone. They will never ever know these chocolate, chocolate chip cookies are gluten free and celiac friendly.

Ok then tell your friends that are gluten intolerant, in fact share this gluten free recipe all around because it's a keeper, the cookies are soft and filled with chocolate chips and chunks and they stay soft for a couple of days.

Eating gluten free is a necessary way of life for many people and luckily these days there are quite a few options available in the supermarket to help out.

If you do a lot of gluten free baking you will probably already know that there are some things you need to put into your flour to give it a bit of help. I find it can be expensive to have a pantry full of stuff like guar gum and tapioca starch for the occasional cookie or biscuit I make.

So I buy a gluten free flour that already has those things added. The one I use at the moment is Orgran as I have found it to be a good all purpose flour but if you make your own or have another brand you like just substitute that in my recipe.

If you are living a gluten free life I hope you enjoy these cookies, they can be frozen and kept for a few months after baking.

For more gluten free options check out my recipe for macarons (CLICK HERE) which are also gluten free and super delicious.

Happy Baking

Gluten Free Chocolate Chocolate Chip Cookies Recipe Makes around 16 cookies
Do not be tempted to over bake the cookies they will continue to bake and harden as they cool.

260g (9 1/4 oz) Orgran All Purpose Flour
30g (1 oz) cocoa powder
1 tsp baking powder (make sure it's gluten free)
115g (4oz) unsalted butter
60g (2oz) cream cheese
115g (4oz) brown sugar
60g (20oz) white sugar
1 tsp vanilla extract
1 large egg
1 1/4 cups chocolate chips (I used dark bittersweet)
Optional 1/4 cup extra chocolate chunks to press into top

Preheat oven to 160C (320 F ) and line 2 trays with baking paper.

Sift together flour, cocoa and baking powder and set aside until required.

Place butter, cream cheese, brown sugar and white sugar in a large bowl and mix at low speed until combined. Increase speed to high and mix for 2 to 3 minutes until the mixture is well creamed and lightened in color.

Reduce mixer speed to low, add vanilla and egg and mix until combined.

Add the flour mixture and mix until just combined then add the chocolate chips mixing until the chips are distributed evenly.

Place approx 2 Tbsp mounds of cookie dough onto the prepared baking trays leaving. Flatten the cookie dough slightly. If you would like to add extra chocolate chunks to the cookie press a few into the top of each cookie at this stage.

Bake in preheated oven for 12 minutes, the cookies should still be soft to touch, but don't worry they should be fine.

Remove from oven and allow to cool on tray.

Keep in an airtight container for up to 2 days. Cookies can be frozen wrapped separately in plastic wrap and placed in an airtight container in the freezer for up to 2 months.

Linda Vandermeer is a blogger, baker, maker and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US the book is still available at Amazon and some online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.

M'mores warm melty marshmallow macarons

Y'all know I live in Australia, which is pretty great generally, but one thing we don't have is graham crackers.

I know what is with that! Of course we have other crackers (or biscuits as we call them) but nothing quite like graham crackers so sadly no s'mores for us.

But I'm not one to mope about and I decided to turn a batch of macaron shells I had sitting about into m'mores.

Oh boy, they were good, but I don't have to tell you that. In my book pretty much anything with flowing warm chocolate and melty marshmallows is a win in baking terms. Messy but oh so good.

And then in my warm gooey sugar haze I thought, what if I put an Oreo cookie in as well.

I think the picture above speaks for itself.

I've topped my M'mores with edible gold leaf , but it's a completely visual thing so you can leave it off if you like. If you do decide to use it make sure it's the edible version from a reliable source (In Australia try Cakes Around Town, in the US try Amazon Edible Gold Leaf Sheets CLICK HERE )

Happy Baking

M'mores Recipe (macarons with melted marshmallow and chocolate)
M'mores are of course best eaten immediately to experience the warm ganache and melted marshmallow. However filled macarons can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

Ingredients
40 Macaron Shells colored brown or caramel (Click here for my recipe)
10 Large marshmallows (or 20 regular marshmallows)
100 g dark chocolate
50 g cream
Optional - Edible Gold Leaf

Make chocolate ganache by placing the cream and chocolate into a microwave safe dish and heating at medium for 2 minutes, let stand for a minute and use a hand whisk until all chocolate is melted. If lumps still remain heat at 30 second intervals until all the chocolate is melted.

Place ganache into a ziplock bag or disposable piping bag and set aside until required.

Place half the macarons on a baking tray with the hard shell facing down.

Cut marshmallows in half and place on top of the macarons on the baking tray. Push the sticky cut side of the marshmallow gently onto the macaron shell.

Optional - brush a very small amount of water onto the top of the remaining macarons and adhere a small amount of edible gold to the top of each macaron shell.

Set a rack in the oven near the top and turn the grill (broiler) on high. Place the marshmallow topped macarons under the grill (broiler) and cook until the marshmallows turn golden. Alternatively you can use a handheld kitchen blowtorch to toast the marshmallows.

Cut a small hole in the corner of the ziplock bag holding the ganach and pipe dollops of ganache onto the top of each macaron. Press a macaron half onto the top of the warm ganache.

Serve immediately.

Oreo Macaron Variation You will require 20 Oreo Cookies.

Follow instructions as above, after you have piped ganach onto the top of the marshmallow, press an oreo on top and then pipe a small amount of ganache onto the top of the Oreo. Finally press the other macaron shell on top.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer please do not reuse without permission. 

Flutterheart Linzer Cookies

(photo prop sources below just before recipe)

It all started over 20 years ago with a butterfly cookie that made my heart flutter and I've come full circle to share this sweet buttery linzer cookie that is as pretty as it is delicious.

Back then it wasn't easy to source cutters and decorating tools, but I was determined to have that cutter, and along the way I found and collected so many other beautiful baking and decorating bits and pieces. I kinda think that I might not have this blog if it was not for that cookie that ignited my passion for all things baking.

Of course you will not have the same difficulty finding a cutter as I did as these days it's as easy as clicking a button (some links below).

I think these cutters are so cute that they can be made with minimal decorating so I've only added a dusting of icing sugar to let the shape shine.

I can only hope one of my blog posts might inspire someone else the same way I was inspired by a cookie all those years ago.

Happy Baking

Shop the photo shoot

Simply Sweet Home - Cherry tin, tea towel, mini latte cup and mini bowl all Greengate
Fine Nordic - Pink bowl with candy (IB Laursen) and Love pitcher (Krasilnikoff)
Butterfly Cookie Cutter - this link to amazon

Hazelnut Linzer Cookie Recipe makes around 12 double filled Flutterheart butterfly cookies
I used a butterfly cutter (approx 8cm or 3.25"), heart plunger and small rose leaf#/teardrop shape cutter (12mm or 0.5") . #my rose leaf was from the Ateco 12 piece flower & leaf cutter set see below example.

You can just use a regular linzer cutter instead.



225 g (8oz) unsalted butter room temperature
100f (3 1/2 oz) or 1/2 cup sugar * I used caster (superfine) sugar
1 large egg yolk
300 g (10 1/2 oz) or 2 cups plain (all purpose) flour
1/2 tsp ground cinnamon
pinch of salt
80g (2 3/4oz) hazelnut meal (ground hazelnut) # you can substitute almond if preferred
1/2 cup cherry jam (jelly)

In the bowl of a stand mixer cream together the sugar and butter at high speed for a couple of minutes until light and creamy. Reduce the speed to medium low and mix in the egg yolk, scraping down the sides as required. Add the flour, hazelnut meal, cinnamon and salt and mix at low speed until combined.

Wrap the dough in plastic wrap and chill in the fridge for 1 to 2 hours until the mixture is firm.

Dust your workbench with flour and generously flour a rolling pin, then roll out the dough and cut out shapes as desired. (If you have difficulty rolling out this dough you can roll it out between 2 sheets of nonstick/baking paper, then chill until ready to cut).

Cut out butterfly shapes, place the cookies on trays lined with baking paper. Leave half the cookies as they are and cut shapes out of the remaining half, using a heart plunger cutter to cut a heart in each wing and teardrop cutters to cut 2 shapes at the bottom of each wing (see picture below).

Place the trays into the refrigerator to chill for 1 hour.

Preheat the oven to 180C (350F) and bake the cookies until golden (around 12 - 15 mins).

Allow the cookies to cool on the tray.

Place the jam (jelly) in a microwave safe bowl and heat at high for 20 - 30 seconds until just starting to bubble. Stir until smooth.

Place the jam (jelly) into a disposable piping bag (or ziplock bag) but a small hole in the corner and pipe jam onto half of the cookies (the half without the bits cut out). Gently press the remaining cookies onto the top of the jam topped cookies using the jam to stick the cookie into place.

If desired pipe a little extra jam into the heart and teardrop cut outs.

Cookies in picture have been dusted with icing sugar (powdered sugar) just prior to serving.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Simply Sweet Home is owned by my sister-in-law.

Original Ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.