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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9 Responses to “Marshmallow Fondant Pirate Party Cupcakes”

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    laurasrecipecollection — October 22, 2009 at 1:13 pm

    Your costumes are so cute!
    I love the fondant too. I’m going to be trying fondant for the first time next weekend. You make it look so simple!

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    2
    Xiaolu — October 22, 2009 at 2:47 pm

    I MUST try this! I’ve been avoiding fondant cause of all the terrible things I’ve heard about the taste. Problem solved – thanks! You guys are so creative with the costumes too.

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    oneordinaryday — October 22, 2009 at 5:08 pm

    That is so awesome. An annual pirate party? Sounds like a blast. I love your shirts too. If my kids weren’t already set on their Halloween costumes, I’d suggest being a treasure map instead. That is so creative!!!

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    oneordinaryday — October 22, 2009 at 5:09 pm

    Oops – forgot to mention the cupcakes. : )
    Very cool. I’ve never made fondant because I’m afraid it tastes bad. Is it good?

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    5
    Jen — October 22, 2009 at 6:31 pm

    It is good! It tastes like marshmallow but sweeter.

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    nutmegnanny — October 23, 2009 at 3:11 am

    Delicious! If that was your first time making fondant I would give yourself a big pat on the back:) It looks awesome! I need some mad cupcake skills like yours!

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    thereddeer — October 24, 2009 at 12:55 am

    After my current box of fondant has run out I am so making some marshmallow fondant – and now that I know you can use the KitchenAid even better!

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    Carrie — October 25, 2009 at 6:23 pm

    Wow, you did an amazing job! Thank you for the fondant tutorial, I’ve never made fondant before… you make it look so easy!

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    stephchows — October 26, 2009 at 2:54 pm

    just went to a party on saturday. if you show up without a costume the rest of the guests get to pick a costume out of the box of last years costumes for you to wear heeh

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