Cupcakes remind you of Almond Joy candy bars

Published 7:43 pm Monday, March 8, 2010

If you sometimes feel like a nut, this may be the cupcake for you. Inspired by the Almond Joy candy bar, these cupcakes feature a rich chocolate cake filled with sticky coconut topped with a luscious milk chocolate ganache and almonds.

Chocolate coconut-filled almond cupcakes

For the ganache:

11/2cups heavy cream

24 ounces milk chocolate chips

For the cupcakes:

1/2cup unsweetened cocoa powder

1/2cup boiling water

2large eggs

3tablespoons water

11/2teaspoons vanilla extract

11/2cups cake flour

1cup sugar

2teaspoons baking powder

1/8teaspoon baking soda

1/2teaspoon salt

3/4cup (11/2 sticks) butter, room temperature

For the filling:

114-ounce can sweetened condensed milk

17-ounce package sweetened coconut

Whole almonds, to decorate

To make the ganache, in a small saucepan over medium, 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 muffin tins with paper liners or spritz with cooking spray.

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 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 softened butter to the bowl, then beat on low with the paddle attachment until combined.

Increase the mixer speed to medium and beat for 11/2 minutes. Add the egg mixture in two additions, mixing and scraping down the sides of the bowl in between.

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.

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 the cupcakes, 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 a few whole almonds.

Makes 18 cupcakes.

Adapted from Rose Levy Beranbaum’s “Rose’s Heavenly Cakes”