Chocolate Coconut-Filled Almond Cupcakes

By AnneS

Ingredients

• Filling:
• 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
• 14 oz can sweetened condensed milk
• 7 oz pkg. sweetened coconut
• Whole almonds, to decorate
• Ganache:
• 1 1/2 cups heavy cream
• 24 oz. milk chocolate chips

Preparation

Step 1

To make ganache: In a small saucepan over medium heat, heat the cream to a rolling boil. Be careful not to let it overflow. Place the chocolate chips in a medium heat-safe bowl. Pour the hot cream over the chips. Tap the bowl on the table to settle the chips into the cream. Let sit for 2 minutes. Gently stir the mixture until it is homogenous and the chips are melted. Refrigerate for several hours, stirring occasionally, until quite thick.

Meanwhile, prepare the cupcakes. heat the oven to 350 degrees. Line 18 muffing tins with paper liners or spritz with Pam. In a small bowl, mix the cocoa powder and boiling water. Set aside to cool.

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

In a large bowl, sift together the flour, sugar, baking powder, baking soda and slat. When the cocoa mixture has cooled, add it and the softened butter to the bowl, then beat on low until combined.

Increase 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.

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

While the cupcakes bake, prepare the filling. In a skillet over low heat, 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.

Scoop a little out of the top of each cupcake. Fill with coconut mixture. Pipe ganache around outside of coconut, and another ring above the coconut. Top with almonds. Reminiscent of Almond Joy candy bar!