We really wanted cookies, and instead sandwiched Reese's Peanut Butter Cups in-between loads of cookie dough, covered it in loads of mini-eggs, and baked them in the oven, as a single tray bake, and our cravings were sorted!

Reese's Peanut Butter Cups sandwiched between  cookie dough, covered with mini-eggs, and baked tin a single tray for the ultimate sweet hack! 

Easter Air-Fryer Reese's Sheet Pan Cookie  

Start by adding in our sugars, and butter to a large mixing bowl, and give it a good whisk to fully incorporate. To this add the wet ingredients (eggs, milk and vanilla), before whisking again. 

Into our wet mixture, sieve in the dry ingredients (flour, cornstarch, baking powder and soda), and fold to combine. 

Into our cookie dough, add crushed up mini-eggs, and into a lined sheet pan, spoon in some of the cookie dough. 

Onto the first layer of cookie dough, place on the Reese's peanut butter cups, and add a small spoonful of cookie dough onto each of the peanut butter cups. 

Place in a pre-heated air fryer, for 20 minutes, at 170°c, or until a toothpick comes out clean. 

Let rest for 10 minutes, before taking out of the sheet pan, ready for cutting up and enjoying! 

The term over the top doesn't exist in our vocabulary, and this air-fryer hack is seriously naughty.

Ube is a purple yam from the Philippines. The name means tuber in Tagalog, and it has a nutty, vanilla like flavour, sweeter than a sweet potato. It's often boiled and mixed with condensed milk. We're using ube extract in this recipe, but if you can't find it, purple food colouring and vanilla extract will produce a similar result!

This is a classic mochi recipe, but not as you know it! Purple ube ice cream and green matcha mochi means this dessert is both delicious AND beautiful.

Giant Ube Matcha Mochi

Start by making the mochi. Mix together the glutinous rice flour, sugar, matcha, and water. 

Once smooth, cover and microwave on high for 3-4 minutes. Let cool slightly until it's cool enough to handle.

Sprinkle your counter with cornflour, and place the mochi on top. Roll out into a square, larger than the bowl.

Add the cream, condensed milk, and ube to a bowl. Whisk until it's thickened to soft peaks.

Roll up the mochi onto a rolling pin, then place over the bowl. Pour in the ube ice cream, then fold over the excess mochi. Cover with excess clingfilm. 

Freeze for 6-8 hours. Remove from the fridge, leave to sit for 10 minutes, and dust with extra matcha. Slice, and enjoy! 

This is a classic mochi recipe, but not as you know it! Purple ube ice cream and green matcha mochi means this dessert is both delicious AND beautiful.

We love sushi, obviously, and we couldn't get enough of how amazing these looked online, so, we made them!

Sweet Crepe Sushi 

Classic, matcha and chocolate flavour crepes, filled with our favourite sweet treats... a seriously delicious way to satisfy that sweet tooth.

Matcha and Chocolate Sweet Crepe Sushi's  

Start by making the crepe batter - using en immersion blender, mix together the wet ingredients, including the melted butter. Separately, mix together the dry ingredients, and sieve into the wet ingredients, blending well to remove any lumps. 

For the matcha and chocolate crepes, add in the relevant powders, and for the plain crepes, just leave that part out! Cook in a non-stick, large frying pan on medium heat, with a teaspoon of butter, flipping once the top of the crepe has dried out completely. 

For the sushi rice part of the dessert, melt butter and marshmallows in a saucepan on medium heat, and once fully melted, add the rice krispies and mix. 

To build the sweet sushi's, start by adding a crepe onto a sushi rolling mat. Press some of the marshmallow rice krispies onto the crepe, followed by your chosen filling: we've used brownies, banana and cookie dough. 

Roll up, cut into 4's or 6's, and start dipping! 

We love sushi, obviously, and we couldn't get enough of how amazing these looked online, so, we made them!

Battered and fried cookie dough, filled with melt in the middle chocolate truffles!

Fried Cookie Dough Balls

You can use any flavour of cookie dough you like - this would be delicious with some red velvet cookie dough!

Start by creaming together the butter and sugars. Once fluffy, add egg, vanilla, and salt. 

Whisk again until combined, then sift in the flour. Fold through, then add chopped chocolate and fold through again.

Roll into balls, with a chocolate truffle in the middle. Pop in the fridge for an hour. 

Whisk together all of the batter ingredients. 

Preheat the vegetable oil to 180 C. Dunk the cookie dough in the batter, then carefully drop into the hot oil. 

Once they're golden brown, remove from the oil and place on a paper towel lined tray. 

Battered and fried cookie dough, filled with melt in the middle chocolate truffles!

Mash potatoes are so good as they are, but if you blend them up with cream, and add some condensed milk, they can be made into a dessert??

This one sounds strange, but it's actually delicious! Mashed potato, mixed with condensed milk, and a few extra things equals ice cream??

Caramelised Cookie Butter Potato Ice Cream

For the ice cream, cook the potatoes until they're soft and can be pierced with a folk, and drain. 

Whilst warm, place the potatoes in a food processor, with a teaspoon of whipped cream, and blend. Blend this for up to 10 minutes, or until the potatoes are completely soft and almost waxy. 

Whilst the potatoes are blending, mix together the condensed milk and cookie butter, before whipping up the rest of the cream and folding into the mix. Slowly add and fold the blended potatoes to the condensed milk mix, folding gently until fully combined. 

Place in the freezer to freeze for a minimum of 3 hours, and that's it! We used our potato ice cream in a sundae, topped with berries, potato chips and sauces! 

Alright so we know this one sounds strange, but it's actually really delicious!

Japanese pancakes use a soufflé technique to get lighter-than-air results. We absolutely love them and hope you will too!

These japanese pancakes will become your go to go to pancake recipe for breakfast, lunch, dinner or just an afternoon snack. 

Brûlée Japanese Pancakes

Use an electric whisk to whisk the egg whites, lemon juice and flaked salt until foamy. Slowly add 5 tbsp of the caster sugar until you have a glossy, pillowy meringue mixture just under the stiff peak stage. Set aside briefly.

Meanwhile, whisk together (by hand) the egg yolks, the remaining 1 tbsp of sugar, baking powder, vanilla extract, plain flour and whole milk.

Fold this, tenderly, 1/3 at a time, into the egg whites.

Grease two round cookie cutters around 3 inches in diameter and place them on a greased non stick frying pan over a very, very low heat. Fill half way with batter. Place a lid on top and cook for 6 minutes - the batter will rise to the top and be just set.

Very carefully flip them over and cook, with the lid on again, for further 3 minutes.

Sprinkle the tops with caster sugar and use a blow torch to melt the sugar, being careful not to burn the pancakes. Serve with whipped cream, maple syrup and berries.

Wiggly, jiggly pancakes with a delicious melted sugar crust. These are absolutely delicious and, wish a little bit of practise, will become your go to pancake recipe.

A decadent treat perfect for Easter or anytime you're craving something sweet. Feel free to get creative with the recipe by adding extra chocolate chips or drizzling melted chocolate over the cookies for an extra touch of richness!

A delicious treat that combines the beloved flavours of chocolate chip cookies with the gooey goodness of Cadbury Creme Eggs!

Creme Egg Cookies

Whisk together the dry ingredients - flour, salt, and baking powder.

In another bowl, using an electric whisk beat together the sugars and butter until light and creamy.

Add the egg and vanilla, and mix until smooth. 

Add the dry ingredients, and gently fold in - it's quite a thick dough. Fold through the chocolate chips. 

Divide the dough into roughly 8 pieces, 100g each. Roll into a ball, then flatten. Place the creme egg inside, then wrap the dough around the creme egg. Place on a greaseproof paper lined tray, leaving at least 6cm space in between. 

Pop into the oven for 15-20 minutes, flipping half way, until golden and puffy. Leave to cool for 15 minutes on the tray before moving to wire rack. 

A delicious treat that combines the beloved flavours of chocolate chip cookies with the gooey goodness of Cadbury Creme Eggs!

Dive into these no-bake chocolate cheesecake filled easter eggs, loaded with all our favourite Easter candies. For all the chocaholics out there, this will be your new obsession (because it sure is mine!)

Dive into these no-bake chocolate cheesecake filled easter eggs, loaded with all our favourite Easter candies.

No-Bake Loaded Cheesecake Filled Easter Egg

Start by heating up the double cream in a saucepan on medium heat. Keep stirring to avoid burning, and turn off the heat once the cream starts to steam. In a heatproof bowl, add the chocolate chips and the cream. Cover and leave for 5 minutes, before whisking the chocolate into the cream. Let cool completely in the fridge.

To a bowl, add the cream cheese, icing sugar an cocoa powder, and whisk together. Once the cream has completely cooled, whisk too, until fluffy and peaks hold, and carefully fold the cream into the chocolate cheese mixture.

Place in a piping bag and save for later. Split a chocolate easter egg in half, by heating up a knife, and melting around the whole egg (be careful and use a knife with a non-conductive handle).

Pipe your cheesecake filling into the halved eggs, and tidy up using a pallet knife.

Then go and have fun with the toppings! We used chocolate bunnies, mini-eggs, Maltese's and biscoff, but you can personalise this whoever you want!

Chocolate cheesecake, chocolate easter eggs, chocolate mini eggs... and more chocolate!!!

Indulgent soft chocolate, with a touch of salt, and mixed with crushed Lotus Biscoff, mini-eggs, and Peeps, because they're so cute!

We're getting ready for Easter, and this mini-egg, and bunny marshmallow rocky road is the perfect way to bring in the spring. 

Easter Mini-Egg Rocky Road 

Start my melting your chocolate and butter, over a pot of boiling water, or in 30 second increments in a microwave. Do this till everything is melted, and mix to combine.

Into the already tempting melted chocolate, add in the crushed Biscoff biscuits, your crushed mini-eggs, and your chopped up peeps.

Mix well, and transfer to a 9-inch, lined dish, or baking tray, and let chill in the fridge for a minimum of 45 mins. But you want this to be hard enough to stay together, but still soft to eat!

And that's, it, cut into 9 pieces, and enjoy! 

One cheeky snack a day keeps the sadness away, or that's at least what we think!

Soft and buttery babka dough, all wrapped up, sealing inside the most chocolatey, moorish filling, full of Easter egg surprises! Spring time is really and truly here!

Babka's are already so good, but adding chocolate mini-eggs makes these little treats irresistible! The perfect baked Easter treat.

Chocolate Mini Egg Babka Nests 

To make the dough, add all your wet ingredients into a mixing bowl, followed by the yeast, and give a mix. Add your dry ingredients, flour first, and knead on low speed for 10 minutes. Raise the speed by 1, and start adding the room temperature butter, a spoonful at a time. The total kneading time should be around 15-17 minutes. Let rest for an hour, or until doubled in size.

For the chocolate spread, add the chocolate and butter to a pan, and melt until combined. Add the icing sugar and cocoa powder and mix well. add the salt to taste and let cool down,

Once the dough has proved, punch it down and portion into 80g balls. Roll each ball out into a rectangle, cover with chocolate spread and crushed mini-eggs. Roll up lengthways, and cut in half lengthways, leaving one end uncut. Twist the 2 strands together, pinwheel, and tuck the end underneath.

Leave to rest for another hour, and once doubled in size, place in a preheated oven at 175°c for 20-25 minutes. Straight from the oven, bruhs them with a thin sugar syrup, made by heating a 1:1 ratio of water and sugar, until syrupy.

Babka's are already so good, but adding chocolate mini-eggs makes these little treats irresistible!

Easy, bitesize cheesecake bars with an extra special crunchy rainbow topping!

Air-Fried Rainbow Cheesecake Bars

A classic buttery biscuit base topped with vanilla cheesecake batter, covered in rainbow m&amp;m's and cooked in the air fryer! Super easy, and super delicious.

Start by combining the crushed biscuits, butter, sugar, and salt. 

Line a square tin with greaseproof paper, then press the biscuit mix into the bottom. Air fry at 135 C for 10 minutes or until lightly golden and slightly puffed.

Meanwhile, beat together cream cheese, sugar, flour, and sour cream. When it's smooth, add the vanilla and eggs one at a time. 

Pour into the tin, and spread out into an even layer. Top with the m&amp;ms - I arranged mine in a rainbow pattern, but you can do whatever you like. 

Air fry at 135 C for 20 minutes, then reduce the heat to 115 C and cook for a further 40 minutes. 

Allow to cool for 1 hour at room temperature before leaving to chill in the fridge overnight. Slice, and enjoy!

Easy, bitesize cheesecake bars with an extra special crunchy rainbow topping!

This is the ultimate giant Yorkshire pudding recipe - equal ml's of milk, eggs, and flour is the secret to this perfectly light and airy pudding that doesn't collapse when it leaves the oven.

A classic banoffee pie, with layers of caramel and banana topped with whipped cream and chocolate, but served in a GIANT Yorkshire pudding instead of pastry for a light and airy crust.

Yorkshire Pudding Banoffee Pie

Start by making the caramel. Add the sugar to a saucepan over medium heat, and stir constantly with a wooden spoon. 

Once everything is golden and the sugar has fully dissolved, turn down the heat and add the butter. It will bubble up so stand back! 

Once the butter has fully incorporated, drizzle in the cream and whisk constantly. Finish with a pinch of salt and set aside.

Preheat the oven to 220 C. Add a splash of oil to an oven safe pie dish, and place in the oven for 10 minutes. 

Meanwhile, whisk together the eggs and flour. Slowly whisk in the milk. Pour into the pie dish with hot oil, then into the oven for 30-40 minutes until puffed and golden. If it's getting too dark, turn down and continue to cook at 190 C.

Layer the sliced bananas and caramel in the Yorkshire pudding. Top with whipped cream, then finish with grated chocolate shavings. Slice up, and enjoy!

A classic banoffee pie, with layers of caramel and banana topped with whipped cream and chocolate, but served in a GIANT Yorkshire pudding instead of pastry for a light and airy crust.

This is the chocolate cake my mum would make for me on my birthday, and it's the cake I'll make for my children on theirs. It's actually from one of my favourite recipe books Roald Dahl's Revolting Recipes, but has been slightly tweaked so you can make two cakes and sandwich them together. When we were testing it in the Twisted studio it received the most unequivocally ecstatic response. If you're wondering how to make chocolate cake better than anyone else, read on.

If you're wondering how to make chocolate cake better than anyone, listen up. Here's how to prepare chocolate cake like a pro.

How To Make Chocolate Cake

Preheat the oven to 180°C. In a large bowl melt the chocolate and butter together. This can be done in bursts in the microwave or over a double boiler.

Whisk the egg yolks with the sugar until thick and creamy, then whisk in the chocolate and butter mix along with the flour. The mixture will be quite thick, but don't worry too much as it'll lighten with the addition of the egg whites.

In another large and very clean bowl, whisk together the egg whites (use an electric whisk, don't be a masochist) until they form stiff peaks.

Take a quarter of the egg whites and use a spatula to fold it into the chocolate mixture. Repeat with the second quarter, making sure it's fully folded in whilst trying to keep as much air in the mixture as possible. Repeat with the remaining egg whites - the mixture will have lightened both in colour and texture.

Grease and line two 23cm cake tins and divide the mixture gently and evenly between them. Bake them for around 45 minutes or until they have risen nice and evenly - don't worry if there are a few cracks as you're going to cover it with ganache anyway. Leave the cakes to cool for an hour or so in the fridge.

While they are cooling, melt the double cream and chocolate together either in a microwave or with a double boiler. When the cakes are cool, flip them (they tend to sink a little) and place one on a wire rack over a tray. Use a spatula to ice the cake on top, then place the second on top and ice the whole cake. Cool again in the fridge before very carefully lifting it off the rack and onto it's serving plate.

This is - in our eyes at least - a perfect cake. It's the type of chocolate cake that would get Bruce Bogtrotter into some serious trouble...

Wondering how to make buttercream? Let us school you. This vanilla buttercream recipe is the perfect addition to any cake! Made with only a few ingredients, the result is a smooth and fluffy frosting that's easy to pipe or spread. Whether you want icing for cupcakes or a birthday cake, this recipe will serve you well.

This vanilla buttercream recipe is the perfect addition to a cake! Made with only a few ingredients, it's a smooth and fluffy frosting.

How To Make Vanilla Buttercream - a Twisted guide and recipe

Using a stand mixer or by hand, beat the butter until soft and fluffy.

Add the cream, salt, vanilla, and 100g of the icing sugar. Beat on a low speed, and gradually add the rest of the icing sugar bit by bit.

Increase the speed to medium/high, and continue to beat until it's smooth and fluffy. Add more sugar or cream if it's too thin or thick - depends on your preference!

Use however you like - I'd recommend with a rich chocolate cake! Enjoy!

Whether you’re a beginner baker or an experienced one, this classic vanilla buttercream recipe is a must try for anyone looking to elevate their baking game!

If you're like us, you've probably seen honey butter toast all over your for you page. We've switched it up slightly using chocolate babka and adding loads of vanilla ice cream, but this also works great with challah served straight up.

If you're like us, you've probably seen honey butter toast all over your for you page. We've switched it up slightly using chocolate babka and adding loads of vanilla ice cream, but this also works great with challah served straight up.

Honey Butter Babka Ice Cream Sandwich

Preheat the oven to 180 C. Mix together the softened butter, sugar, and honey with a small pinch of salt.

Slice your babka or challah (or any brioche bread) into thick slices. If you're using brioche, slice off the crusts.

Spread the honey butter mixture all over the bread. Place on greaseproof paper, and place into the oven for 30 minutes, flipping half way.

Once it's golden and caramelised, top with 2 scoops of ice cream and another slice of toast.

Honey butter toast, but make it better.

If a sticky toffee pudding gets your heart racing, you won't be able to control yourself when you take a bite of these miso sticky toffee pudding doughnuts!

Miso Sticky Toffee Pudding Doughnuts 

Fluffy fresh doughnuts, covered in sugar, and filled till they're on the verge of exploding with sticky toffee pudding, and for that extra kick of flavour, we're adding miso... because why not!!

If a sticky toffee pudding gets your heart racing, these miso sticky toffee doughnuts will make you loose control! 

To make the dough, add all your wet ingredients, as well as the yeast, and mix together. Into this, add your dry ingredients, starting with flour, then sugar and salt. Start kneading for about 10 to 12 minutes, before adding the butter, a cube at a time. The total knead time should be around 20 minutes. Cover and let to prove for an hour or until doubled in size.&nbsp;

To make the sticky toffee filling, start by making a caramel by melting the sugars, on low heat, until a caramel forms. Add the butter, whisk and add the cream. Pour this into a blender with the dates, vanilla extract, salt and miso. Place in a piping bag once cool ready for use!

Once the dough has doubled in size, break it down into 100g balls, and leave to prove again for 30 mins to 1 hour, or until doubled in size. Heat frying oil to 170°c, and fry for 4 minutes on each side.&nbsp;

Once cooked, drain off the excess oil, and cover in sugar, before making a whole in the side of the doughnuts, and filling with our sticky toffee filling.&nbsp;

All that’s left to do is enjoy!

If a sticky toffee pudding gets your heart racing, you won't be able to control yourself when you take a bite of these miso sticky toffee pudding doughnuts!

Take your favourite dessert recipes and throw them away, because this is all of them mashed into one, delicious Blondie Chocolate Pie, covered in mini-eggs!! 

Mini Egg Blondie Cookie Pie 

Mini-egg blondie cookie dough, rolled out into pie crust, blind baked, filled to the brim with chocolate custard, topped with whipped cream and loads more mini eggs. No better way to bring in Easter!

Take your favourite dessert recipes and throw them away, because this delicious blondie mini-egg pie is everything your looking for. 

Preheat your oven to 175°c, and prepare a pie dish by brushing with softened butter, and lining with parchment paper.

Melt your butter in the microwave, in 30 second intervals, and whisk in the sugar. Let cool to barely warm, and whisk in the whole egg, egg yolk, and vanilla until smooth. Stir in the salt, baking powder and flour until a thick cookie dough is made. Mix in those most valuable mini eggs and let chill for 15 minutes.

Roll out into a roughly 3-inch thick sheet and lay over your pie dish, pressing into the sides. Cover with more parchment paper, cover with raw rice, and bake for 25-35 minutes. Once cooked, let cool for 10 minutes before removing from the dish to let cool completely.

For the chocolate custard, mix together the milk, vanilla and all but 1 tbsp of sugar and cocoa powder in a saucepan. Bring to a steam and turn off the heat to steep for 15 minutes. Whisk together the egg yolks and 1 tbsp sugar until light and fluffy, before adding the flour and whisking to combine.

Slowly add your warm milk to the eggs, whisking constantly. Pour the mixture back into the saucepan, with the chopped up chocolate and heat until thick and bubbling. Sieve, cover with cling film, and let cool completely.

Pour the cooled custard into your blondie cookie pie base, spreading with a spatula and let set for an hour. Cover with whipped cream, and place on even more mini eggs to really bring in that Easter cheer.

Take your favourite dessert recipes and throw them away, because this is all of them mashed into one - a delicious Blondie Chocolate Pie, covered in mini-eggs!

Our recipe for them is relatively simple - they are sort of like a sweetened burger bun. They are stuffed with raspberries, pistachios, blueberries and covered in edible glitter and actual real life gold leaf. They might just be the best cream buns you ever try.

This maritozzi recipes looks like they've come from Barbie Land. They are so neat, so perfect, are they even be real? The answer is yes.

4 Way Pistachio Blueberry Raspberry Maritozzi 

Warm the milk until it's lukewarm. Mix with 25g of the flour and half the caster sugar and set aside for 20 minutes until foamy.

Using an electric stand mixer, mix the yeasty milk, remaining flour, egg, olive oil and salt together to form a smooth yet sticky dough. Let rest for 10 minutes, then mix again. The dough should be slightly less sticky now. Place in an oiled bowl until doubled in size, roughly an hour in a warm place.

Preheat the oven to 200°C. Next, knock the dough back before forming into a ball and dividing into 8 pieces, roughly 60g each.

Place these on a large lined baking tray, cover with clingfilm and leave to rise for 45 minutes.

Bake for around 15 minutes until dark golden brown.

Meanwhile, heat the sugar and water for the glaze together until the sugar has dissolved and the glaze is bubbling. Remove from the heat.

When the buns are finished, place them on a cooling rack and brush with the glaze.

To make the fillings, choose your flavouring and whisk the double cream with it until it reaches stiff peaks.

Cut a slit down the middle of the buns, almost all the way through. Use a spoon and an offset spatula to add the cream and smooth it down, cleaning any mess with a the spatula. Sprinkle with edible glitter.

These bang on trend maritozzi look like they've come from Barbie Land. They are so neat, so perfect, can they even be real? The answer is yes.

There are loads of ways to show love to the people around you, but what's better than making them this vibrant red, full of caramel, and covering in chocolate Valentine's Day millionaire shortbread.

Valentine's Day Millionaire Shortbread 

A classic millionaire's shortbread recipe, but made with even more love! A three ingredient, super buttery shortbread, luxurious condensed milk caramel and a beautiful marble chocolate top make up this Valentine's Day millionaire shortbread. This one really shows your loved ones how much you care... and tastes pretty darn good too!

The best way to show love is through food! And this Valentine's Day inspired millionaire shortbread makes for the perfect gift. 

Preheat the oven to 180°c. In a large bowl, whisk together your flour and sugar, and crumble in your cold butter until the dough resembles breadcrumbs, add your red food colouring here..&nbsp;

Tip the dough onto a floured surface, and press together with your hands, until you get a rectangle. Flour again and with a rolling pin, press down and roll the dough into a 2cm thick rectangle, the size of your baking tray.&nbsp;

Line the tin with butter and parchment paper, lay your shortbread into the tin, prick with a fork and place in the oven to bake for 30-40 minutes.&nbsp;

Let the shortbread completely chill, and make the caramel by adding all the ingredients into a saucepan, and heating on medium heat, constantly stirring, until you reach a deep caramel colour, and the mixture is thick. Be careful here as the caramel will be very hot and will burn if touched!

Pour the caramel onto the cooled shortbread, let set in the fridge for 20 minutes, and cover with your melted chocolate, letting this set again until the chocolate has hardened.&nbsp;

Cut into squares, we dusted ours with raspberry powder, but these can be enjoyed as is!

There are loads of ways to show love to the people around you, but what's better than making them this vibrant red shortbread, stuffed full of caramel and slathered in chocolate?

Make this Valentine's Day even more special with these beautiful, heart-warming buns, with just one little special ingredient... Love!

Valentine's Red Velvet Buns 

Your favourite cake and your favourite bread all rolled into one! These red velvet inspired buns are stuffed with chocolaty goodness, making them the perfect gift for your Valentine this holiday.

Valentine's Day Red Velvet Chocolate Buns 

For the dough, heat up your milk in the microwave for 20-30 seconds, until it is warm but not unbearably hot (like a Luke-warm bath). Into the milk, add a tbsp of sugar and your yeast, and let bloom for 5 minutes.

Into your stand mixer or mixing bowl, add all your dry ingredients, and give it a mix. Once the yeast is frothy, add your eggs and whisk together, and add to your dry. Knead on slow, for 10 mins.

After 10 minutes, start adding your room temperature butter, a tbsp at a time, was well as your food colouring. Once done, cover the dough and leave to prove for 1 hour.

For the filling, melt the butter and dark chocolate together, then mix with the sugar, cocoa, and espresso powder. Allow to cool slightly.

Press down and roll your dough, into 2-3cm thick rectangle. Spread your filling covering all the dough. Roll the dough from both sides towards the middle, and cut into 8 pieces, making little dough hearts (pinch the tip of the hearts for a better shape) place in a buttered baking tray, and let prove for another hour. Pre-heat oven to 180°c, and bake for 25-30 minutes.

For the icing, whisk together cream cheese and softened butter until combined. Add cream, vanilla, and icing sugar then beat again until smooth.

Once your buns are ready, remove from the oven and whilst hot, cover in your icing, and enjoy!

Make this Valentine's Day even more special with these beautiful, heart-warming buns, with just one little special ingredient... Love!

We couldn't decide what dessert was better, cookie dough or cupcakes... so we just combined them both!

Cookie Dough Chocolate Cupcakes 

Soft chewy centre, and chocolatey moist cake. Literally everything you've ever wanted from a dessert can be found within these Cookie Dough Cupcakes, and they are to die for!

We couldn't decide what dessert was better, cookie dough or chocolate cupcakes... so we just combined them both!

Before anything, bake your flour on a baking tray at 180°c for 7 minutes (this makes it safe to eat raw!)

We couldn't decide what dessert was better, cookie dough or cupcakes... so we just combined them both!

Dessert Recipes

Air-Fryer Sheet Pan Reese's Cookie

Giant Ube Matcha Mochi

Sweet Crepe Sushi

Fried Cookie Dough Balls

Cookie Butter Potato Ice Cream

Brûlée Japanese Pancakes

Creme Egg Cookies

Loaded Cheesecake Filled Easter Egg

Easter Mini-Egg Rocky Road

Mini Egg Babka Nests

Air-Fried Rainbow Cheesecake Bars

Yorkshire Pudding Banoffee Pie

How To Make The Ultimate Chocolate Cake

How To Make Vanilla Buttercream

Honey Butter Babka Ice Cream Sandwich

Miso Sticky Toffee Pudding Doughnuts

Mini Egg Blondie Cookie Pie

Jazzy Maritozzi

Valentine's Day Millionaire's Shortbread

Valentine's Red Velvet Buns

Cookie Dough Chocolate Cupcakes

Valentine's Ombré Pancake Cake

Rolo Melt in the Middle Christmas Pudding