Monday, October 26, 2009

Almond Joy Cupcakes - Cuz I feel like a nut!

My daughter's favorite candy bar is the ALMOND JOY! So for her 10th birthday, I felt like a nut and made Almond Joy cupcakes. Some I made with coconut on the top, some had a coconut filling inside, and others were only chocolate with a ganache frosting. They were gobbled up! Here's how I made them.

To start, reserve 1/2 cup of coconut for the frosting mix. Then toast the remaining coconut in the oven at 375 for 15 minutes or until golden brown. Prepare the cupcakes while the coconut is being toasted.

1 box of Devil's Food Cake Mix
1 box of chocolate instant pudding mix
-Prepare cupcakes per package directions but add the instant pudding mix as well. While baking, make the following frostings.

1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut

3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
1/3 cup heavy whipping cream

Garnish with an almond for the cupcakes filled with the coconut filled.

To make cream cheese frosting—
Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin. Fold in the shredded coconut.

To make chocolate ganache—
In saucepan bring whipping cream to boil over high heat. Pour hot whipping cream over chocolate and stir until chocolate melted. You can add more cream if your ganache is too thick to spread.

NOTE: reserve some chocolate only as some people do not like coconut.

This has inspired me to make other cupcakes out of my friends favorite candy bars. I'm thinking Reese's Cupcakes. What would you make?


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Thanks for sharing!