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Chocolate coconut-filled almond cupcakes




Source of Recipe


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Recipe Introduction


Inspired by the Almond Joy candy bar, these cupcakes feature a rich chocolate cake filled with coconut topped with a milk-chocolate ganache and almonds.

Go for a Mounds-inspired version. Leave off the almonds and use dark chocolate instead of milk chocolate. Decrease the amount to 16 ounces of chips for the same consistency.


List of Ingredients








Makes 18 cupcakes

For the ganache:

1  1/2 cups heavy cream

24 ounces milk-chocolate chips

For the cupcakes:

1/2 cup unsweetened cocoa powder

1/2 cup boiling water

2 large eggs

3 tablespoons water

1  1/2 teaspoons vanilla extract

1  1/2 cups cake flour

1 cup sugar

2 teaspoons baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1  1/2 sticks) butter, room temperature

For the filling:

14-ounce can sweetened condensed milk

7-ounce package sweetened coconut

Whole almonds, to decorate

1. Make the ganache: In a small pan over medium heat, bring cream to a rolling boil, careful not to let it overflow.

2. Place the chocolate chips in a medium heat-safe bowl. Pour the hot cream over the chips. Let sit for 2 minutes. Gently stir the mixture until the chips are melted. Refrigerate for several hours, stirring occasionally, until quite thick.

3. Meanwhile, prepare the cupcakes. Heat the oven to 350 degrees. Grease or line 18 muffin tins with paper liners.

4. In a small bowl, mix the cocoa powder and boiling water. Set aside to cool.

5. In a small bowl, mix together the eggs, 3 tablespoons of water and vanilla.

6. In the bowl of a stand mixer, sift together the flour, sugar, baking powder, baking soda and salt. When the cocoa mixture has cooled, add it and the butter to the bowl, then beat on low with the paddle attachment until combined.

7. Increase the mixer speed to medium and beat for 1  1/2 minutes. Add the egg mixture in 2 additions, mixing and scraping down the sides of the bowl in between.

8. Divide the batter between the prepared muffin tins and bake for 20 to 25 minutes, or until a toothpick inserted at the center comes out clean. Transfer to a wire rack to cool.

9. While the cupcakes bake, prepare the filling. In a skillet over low, combine the sweetened condensed milk and the coconut. Cook, stirring continuously, for about 10 minutes, or until the milk starts to hold its own path when a spoon is dragged across the bottom of the pan. Set aside to cool.

To assemble, use a paring knife to cut a small cone out of the top of each cupcake. Alternatively, use a melon baller to scoop out a hole. Fill the top of each cupcake with a teaspoonful of the coconut filling. Using a spatula or a piping bag, cover the top of each cupcake with the ganache frosting. Decorate each with whole almonds.


Recipe