Almond Joy CupcakesNovember 18, 2008 at 10:23 AM | Posted in cupcakes | 19 Comments
Tags: almond joy, coconut cream cheese
Do you all know Almond Joy candy bars?
When I was little I always passed up almond joys for Reeses peanut butter cups, Snickers, 3 Musketeers, Kit Kat or Twix. I wasn’t a coconut fan as a child. It had a weird texture. Kinda chewy and mushy. But as I’ve grown older (and wiser?) and my palate is expanding their tastebud horizons, I am not anti-coconut anymore. Its not my favorite candy but I’ll eat it now and then.
My friend, S, is the complete opposite. She loves coconut. Her favorite candy is Almond Joy. Even more than PB cups. (She’s obviously crazy!) And now that she’s preggo thats all she wants to eat are Almond Joys. Btw is it just me or tis the season to be pregnant? I have 5 friends that are pregnant! Don’t drink the water! HAHA
I was talking to her on the phone last week and we were brainstorming baby shower cupcake ideas when she suddenly exclaimed, “ALMOND JOY CUPCAKES! Can you make that happen?”
Ask and you shall receive.
Makes 18 cupcakes
For chocolate cupcake
1-3/4 cups AP flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1-1/2 sticks (12 tbsp) unsalted butter, softened
3/4 cup lightly packed brown sugar (I used light brown sugar)
2 large eggs
2 oz unsweetened chocolate, melted
1 cup buttermilk
1/2 tsp vanilla extract
For coconut cream cheese filling
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
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
For chocolate ganache
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream
To make cupcakes—
Preheat oven 350F. Prepare cupcake pan with liners.
Whisk together the flour, cocoa powder, baking soda, baking powder and salt in medium bowl. In another medium bowl with an electric mixer on high, beat the butter and sugar until light and fluffy about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Reduce the speed to low and add the flour mixture alternatively with the buttermilk in batches, beginning and ending with the flour mixture and beating until blended. Stir in vanilla.
Fill the cupcake liners about 1/2-2/3 full. Bake until golden and a toothpick inserted in the center comes out clean about 17-20 minutes. Allow to cool completely before frosting.
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.
To assemble cupcakes—
Remove center of cupcake using the cone method. Set cone aside. Trim the excess tip of the cone. Fill the cupcake with coconut cream cheese. Replace cone. Frost with ganache and garnish with almond.
Husband rating: N/A
Wifey rating: A
It really tastes like an almond joy! The coconut cream cheese filling was yummy! Maybe next time I make it I’ll pipe the coconut cream cheese frosting and drizzle with ganache.
Other rating: A+
S flipped out! She said I should have put more filling in the cupcake b/c it was the best part. Looks like I’ll be making Almond Joy cupcakes for her baby shower. HAHA
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