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Directions
FOR CHOCOLATE GANACHE TOPPING or FILLING
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?
"We are what we repeatedly do. Excellence, therefore, is not an act but a habit.”