When I first started this blog, I really thought it was going to based around baked goods.
Then I realized I couldn’t possibly have that as a focus.
You see, I have a small problem- I can’t resist tasting, a lot. Because I am a messy baker, I constantly have my hands covered and my first instinct is to lick it off. I seriously think I ate an entire cupcake before they were even assembled. (Mind you, when I worked in a bakery this wasn’t near as much of a problem because of little thing we like to call health code regulations….)
Plus, let’s not even try and measure how much ganache I kept spooning into my mouth as I was trying to finish. It’s just bad news.
These cupcakes are chocolate goodness stuffed with a filling that taste identical to a Mound Bar. If you love coconut and chocolate together as much as I do, you really need to make these!
- divider Cupcakes
- ½ cup butter
- 1 cup sugar
- 2 none eggs
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unbleached all purpose flour
- ½ cup milk
- ½ cup cocoa powder
- divider Filling
- 1 cup Shredded Coconut
- ¼ cup powdered sugar
- ½ cup Sweetend condensed milk
- divider Ganache
- ¾ cup chocolate chips
- ½ cup heavy cream
- Preheat oven to 350˚.
- In a small bowl, sift dry ingredients for cupcakes and set aside.
- In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in egg and vanilla, continue to beat until incorporated. Add ⅓ of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining flour and mix until batter is combined- don’t over mix.
- Divide batter into 12 cupcakes and bake for 16-18 minutes or until cupcake springs back when pressed. Remove from pan and place on a cooling rack.
- In another bowl, combine the powdered sugar and coconut. Warm condensed milk and pour over coconut, stir to combine. While cupcakes are still slightly warm, cut an “X” in the top of each cupcake, place half of the filling in a pastry bag, and squeeze about a scant tablespoon of each cupcake. Smear remaining filling on top of each cupcake that covers the entire surface. If you are making “Almond Joy” cupcakes, place an almond of top of the filling.
- In a heat proof bowl combine chocolate and heavy cream. Place over a pot of boiling water and continue to stir until chocolate is melted and the ganache is smooth. Take each cupcake and dip into the ganache, covering the coconut filling. Once each cupcake has been covered once, go back and dip the cupcakes in the ganache for a second time.
- Top with toasted coconut if desired.
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