Almond Joy (actually Mounds) Cupcakes

I saw these cupcakes forever ago on Clara’s blog. Then recently, they popped up in my Google Reader again, reminding me that I needed to make them. And soon! I decided to turn CB’s thoughts into action. Instead of using the cone method to fill the cupcakes, I just frosted them with the coconut frosting. In fact, I used my new favorite way to frost a cupcake. Then I drizzled the ganache over the top of the frosting. I decided at the last minute not to include the almond on the top. They were just too pretty and tasted awesome anyways. So these are actually Mounds cupcakes, although not really since Mounds have dark chocolate instead of milk chocolate. So I’ll call them Almound Joy cupcakes. And they’re amazing.

Almond Joy Cupcakes – makes 18 – As seen on Cook Like a Champion and I Heart CuppyCakes, originally from Hello Cupcake
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tbsp) unsalted butter, softened
3/4 cup lightly packed brown sugar
2 large eggs
2 ounces unsweetened chocolate, melted
1 cup buttermilk
1/2 teaspoon vanilla extract

Preheat oven 350F.

Prepare cupcake pan with liners.

Whisk together the flour, cocoa powder, baking soda, baking powder and salt in medium bowl.

In another medium bowl with an electric mixer on high, beat the butter and sugar until light and fluffy about 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Beat in the melted chocolate.

Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating until blended.

Stir in vanilla.

Fill the cupcake liners about 1/2-2/3 full.

Bake until golden and a toothpick inserted in the center comes out clean, about 17-20 minutes.

Allow to cool completely before frosting.

Coconut cream cheese filling (frosting in my case):
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut

Beat the cream cheese and butter in a mixer bowl until light and fluffy.

Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream.

Beat in the salt, coconut flavoring, and vanilla extract.

Continue beating until mixture is smooth and spreadable.

Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin.

Fold in the shredded coconut.

Chocolate ganache:
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream

In saucepan bring whipping cream to boil over high heat.

Pour hot whipping cream over chocolate and stir until chocolate melted.

You can add more cream if your ganache is too thick to spread.

To assemble the cupcakes:
Remove center of cupcake using the cone method. Set cone aside – feel free to eat it!

Pipe frosting into hole and continue on top of cupcake. Drizzle ganache over frosting.

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10 Responses to “Homemade OREOS!”

  1. #
    1
    Erin — April 23, 2009 at 1:31 pm

    I’ve been wanting to try these for a long time! They look delicious!

  2. #
    2
    Angie — April 23, 2009 at 1:37 pm

    Oh, thank you for posting these… I know I could have just googled it but I was planning on looking up the recipe today because I think I’m gonna try them this weekend for lunch snacks next week!

  3. #
    3
    Mrs D — April 23, 2009 at 1:42 pm

    They look so yummy!

  4. #
    4
    Joelen — April 23, 2009 at 1:46 pm

    This looks great and it’s a recipe I have yet to try!

  5. #
    5
    Kerstin — April 23, 2009 at 2:25 pm

    Those are the perfect dunkable treats! They are so cute and look yummy too!

  6. #
    6
    Suzy — April 23, 2009 at 11:52 pm

    Great job on the oreos…They look delish, I’ll have to try them. Deb and hubby are enroute to Pioneer Woman’s ranch, if you didn’t already know. Keep up with her antics over the weekend!

  7. #
    7
    Netts Nook — April 27, 2009 at 1:28 pm

    Home made OREO’S I am impressed. They look perfect.

  8. #
    8
    Memoria — April 27, 2009 at 2:53 pm

    I made these a few days ago, too! I made Oreo cupcakes with them the next day. They were very yummy and quick to make!

  9. #
    9
    Micco — December 5, 2009 at 12:17 am

    I’m going to take the vegan approach to your recipe tonight, but I noticed you don’t have round cookie cutters. If you’re ever in need of an impromptu cutter (e.g. for biscuits), any round, empty shape will work. In fact, the other day, I made window cookies using a mug and a pill cap. No one was the wiser.

    Excited to try the recipe – especially since I don’t have to cut anything. Thanks!

  10. #
    10
    themilkmanswife — January 21, 2010 at 2:23 am

    Thanks for sharing these with me! I’ll have to give this filling a whirl for my Oreo loving husband! 🙂

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