Chocolate Twinkie Trifle Recipes

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

CHOCOLATE TRIFLE

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

CHOCOLATE-ESPRESSO TWINKIES AND HOSTESS-STYLE CUPCAKES

Steps:

• Place a rack in the middle of the oven and preheat the oven to 350 degrees. Grease a canoe pan or muffin pan with cooking spray.
• In a large bowl, sift together the flour, cocoa, baking soda, baking powder and salt 3 times. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high speed for 15 seconds, until combined. On low speed, add the eggs, one at a time, mixing until each is incorporated. Beat on high speed until light and fluffy, about 6 minutes. On the lowest speed, beat in 1/3 of the flour mixture. Beat in the buttermilk and vanilla, then another 1/3 of the flour mixture. Add the coffee, then the remaining flour.
• Fill each mold halfway with batter and bake for 15 to 17 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in the pan for 30 minutes. Loosen the cakes from the edges with a sharp knife. Invert the pan and gently tap the bottom to release. Cool the cakes completely -- Twinkies top-side down and cupcakes top-side up -- on a wire rack.
• In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese, cream and vanilla until fluffy. With the mixer on low speed, gradually add the sugar and beat until combined. Add the espresso and beat until combined.
• Transfer the filling to a pastry bag fitted with a 1/4-inch tip. For the Twinkies, insert the tip at 3 points on the bottom of the cakes and fill. For the cupcakes, insert the tip at the top center and fill.
• If making Hostess-style cupcakes, prepare the frosting. Place the chocolate in a large bowl. In a small saucepan, scald the cream. Pour the cream over the chocolate. When the chocolate softens, whisk the mixture until smooth. Let the frosting cool, then whisk until fluffy. Spread over the cupcakes to cover the filling. If you choose, decorate with melted white chocolate.

CHOCOLATE TWINKIE TRIFLE

Steps:

• Cut 10 of the Twinkies in half lengthwise and arrange standing upright, filling side in, around a 4-quart trifle bowl or a deep glass bowl.
• In a bowl, combine the pudding mix and milk and stir according to the package instructions.
• Crumble the remaining 10 Twinkies, reserving 1/2 cup for the topping.
• Place half of the Twinkie crumbs in the bottom of the trifle bowl.
• Layer with half of the chocolate syrup, half of the pudding, half of the whipped topping, and half of the crushed candy bars.
• Repeat the layers of Twinkie crumbs, syrup, pudding, and whipped topping.
• Combine the remaining crushed candy bars with the reserved 1/2 cup Twinkie crumbs and sprinkle over the trifle.
• Refrigerate for 4 to 5 hours before serving.

TRIPLE CHOCOLATE COOKIES

Steps:

• Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
• Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350 degrees F (or 325 if convection option is available).
• Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

TRIPLE CHOCOLATE COOKIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
• Bake in batches for 8-9 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.

CHOCOLATE TWINKIES WITH HOMEMADE FILLING

Steps:

• Cake:.
• Mix cake mix, eggs, milk and pudding together.
• Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
• Remove pan from oven and let cool for 5 minute.
• Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
• In meantime, prepar snack cake filling.
• Filling:.
• In small saucepan cook flour and milk over medium heat until paste forms.
• Stir constantly and do not allow mixture to brown.
• Remove from heat and cool for 1 minute.
• Add vanilla and stir until smooth.
• Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
• In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
• Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
• To fill snack cakes:.
• Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
• Gently insert tube into underside of cake, about halfway through the cake.
• Using gentle pressure, squeeze a small amount of filling into cake.
• You'll feel the cake expand under your fingers.
• Do not overfill, or the cake will burst.
• Repeat for a total of 3 times (different areas) per cake.
• Store cakes well covered at room temperature.

CHOCOLATE ORANGE-TINI TRIFLE

Steps:

• To make the posset, put the cream, sugar and both zests in a pan and bring to a simmer. Turn up the heat and bubble for 3 mins exactly, then remove from the heat and stir in the citrus juice. Sieve the mixture into a large trifle bowl and chill for at least 4 hrs, or overnight until set.
• Scatter the madeira cake pieces over the posset layer.
• To make the fruit layer, stir the marmalade and vodka together, pour over the chopped fruit and mix. Tip the mixture over the cake pieces and return to the fridge to chill.
• Meanwhile, make the custard. Put the chocolate and custard in a pan stirring over a low heat and gently warm until the mixture is piping hot and the chocolate has melted. Leave to cool, stirring occasionally to stop a skin forming. Once cooled, pour over the fruit layer.
• To make the mousse, put the cream and egg whites in separate bowls, adding a pinch of salt to the egg whites. Using a very clean electric whisk, beat the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream until it just holds its shape, then fold in the yogurt.
• Chop the chocolate, put it in a bowl set over a pan of simmering water and stir until melted, or melt in the microwave in short bursts. Leave to cool for 3-5 mins, then stir in the egg yolks.
• Add a large spoonful of the egg whites to the chocolate mixture and stir to loosen. Add the remaining egg whites and the whipped cream. Fold everything together with a large metal spoon, keeping as much air in as possible. When there are no more visible streaks, dollop the mousse on top of the trifle. Decorate with your chosen toppings. Will keep in the fridge for up to three days without toppings.

TWINKIE TRIFLE TEMPTATION

Steps:

• Cut twinkies in half lengthwise.
• Line bottom of a 9x13 pan with half of the twinkies (cream side up).
• Cover with pudding.
• Crush skor bars and sprinkle half (3 bars) over pudding.
• Put rest of twinkies (cream side down) on top.
• Cover with whipping cream.
• Sprinkle remaining three bars on top.
• Refrigerate until ready to use.
• Enjoy!

CHOCOLATE BROWNIE TRIFLE

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.