Almond Joyish Cupcakes

I had to make these twice.  The first cake recipe left much to be desired.  Too crumbly.  A friend of mine gave me her tried and true recipe for devil’s food cake that is much better.

The coconut filling and chocolate ganache frosting were very good.  No changes were made there.  The coconut recipe I used made a lot of filling.  I had more than enough to fill at least 18 cupcakes.

The ganache stiffened up nicely in the refrigerator after about two hours, so you may want to make this first.

Chocolate Ganache Frosting

  • 12 oz. bag of semi-sweet chocolate chips
  • 1 to 1 1/2 cups of heavy cream

Heat cream to a just boiling in a pan. Be sure to remove it as soon as it boils so it does not boil over.

Place chips in a large bowl and pour cream over top.  Tap a couple of times on counter to have chips settle in.  Let sit for about two minutes.

Stir, until it’s completely incorporated.

Place in refrigerator for about two hours, stirring frequently, until a good consistency for frosting.  Make sure to scrape the hardened parts off the side of the bowl, as this is where it hardens first.  It went from glossy liquid, which is lovely as it was, to this thick deliciousness:


Missy’s Devil’s Food Cake

  • 1 cup butter {no substitutions)
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2 eggs
  • 2-1/2 cups cake flour
  • 1 cup cocoa
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2-1/4 cups buttermilk

Measure flour, cocoa, baking soda and salt into a large bowl.

Cream butter and sugar, add flavorings and eggs, one at a time, beating well after each addition.

Add flour mixture and buttermilk alternately to the sugar-butter mixture mixing until all ingredients are well incorporated. Finish by mixing on medium for a minute.

Preheat oven to 350°.  Place liners into cupcake pans. Evenly distribute batter among cups. I use an ice-cream scoop, filled 2/3 of the way up.

Side note: This batter is delicious!!!

Bake 20 minutes or until toothpick comes out clean.

Remove from pans to cooling rack until completely cooled down.

Coconut Filling

  • 14 oz. can sweetened condensed milk
  • 7 oz. pkg. shredded, sweetened coconut

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.

Cupcake Assembly

After cupcakes and filling have cooled and the ganache has hardened enough to pipe or spread, get ready to fill cupcakes.

Using a small paring knife, cut out a cone shaped piece out of the top of the cupcake.  Using a small spoon, add filling into that cavity.

Replace cone on top of the hole.

Using either a piping bag or a knife, either pipe or spread ganache over top of each cupcake, as desired.

Sprinkle extra coconut on top and add a few almonds to decorate and finish off its Almond Joyishness.

Refrigerate for about an hour to have filling set up inside cupcake before serving. I found that trying to eat it before that doesn’t work too well.

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3 responses

  1. Fantastic! You guys are making me want to learn to bake with this post, no small feat as I an just short of inept when it comes to deserts…

    Great blog!

    WAHW

    August 24, 2010 at 2:46 pm

    • You should try them, Brandy. Let me know what you think. My husband gave them his okay, and he is a fussy you-know-what. : )

      August 24, 2010 at 7:34 pm

  2. karen

    I’m not great baker But I may “need” to try this one.

    August 25, 2010 at 11:17 am

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