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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23 Responses to “Banana Split Cupcake”

  1. #
    1
    stephchows — September 15, 2009 at 12:47 pm

    Great cupcake hero entry!!! yum!

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    2
    oneordinaryday — September 15, 2009 at 2:04 pm

    You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
    This is my first CH and I can’t wait till the voting begins! : )

  3. #
    3
    Amanda — September 15, 2009 at 2:49 pm

    Wow, what a yummy looking cupcake! Great idea!

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    4
    oneparticularkitchen — September 15, 2009 at 4:14 pm

    This is ADORABLE!! I love it!

  5. #
    5
    Xiaolu — September 15, 2009 at 5:08 pm

    Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)

  6. #
    6
    Amy Kingman — September 15, 2009 at 5:41 pm

    Yummmm!!!!!

  7. #
    7
    Jen — September 15, 2009 at 5:51 pm

    Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.

    Here is an example using paper, and one using a towel.

  8. #
    8
    Xiaolu — September 15, 2009 at 5:59 pm

    Thanks! That’s really helpful.

  9. #
    9
    Joanna — September 15, 2009 at 8:28 pm

    Yum! Great idea 🙂

  10. #
    10
    Stephanie Wagner — September 15, 2009 at 10:44 pm

    Awesome idea!

  11. #
    11
    bcallegra — September 16, 2009 at 2:04 am

    Very creative and it looks great!

  12. #
    12
    The Novice Chef — September 16, 2009 at 3:15 am

    What a cute idea! I love it!! And I know my nieces would be in love!

  13. #
    13
    nutmegnanny — September 16, 2009 at 3:33 am

    Great idea…they look delicious!

  14. #
    14
    jesstyler — September 16, 2009 at 4:08 am

    holy deliciousness! I NEED one of those! 🙂

  15. #
    15
    Kerstin — September 16, 2009 at 4:48 am

    How creative, I love them! So cute and tasty with that cherry on top!

  16. #
    16
    Ingrid — September 16, 2009 at 3:14 pm

    Very cute looking! I like your idea.
    ~ingrid

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    lifeoftheparty — September 16, 2009 at 7:25 pm

    These cupcakes are pure genius… you’ve definitely got my vote!

  18. #
    18
    Jigginjessica — September 17, 2009 at 12:34 am

    Cute idea! What a great entry!

  19. #
    19
    thegreatpantryraid — September 17, 2009 at 7:37 pm

    Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!

  20. #
    20
    Kami — September 17, 2009 at 8:32 pm

    So stinkin’ cute!

  21. #
    21
    Caroline — September 19, 2009 at 6:23 am

    Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.

  22. #
    22
    Keiara Wells — September 19, 2009 at 5:57 pm

    MMM, it looks fantastic! I’ll have to try this one 🙂 xox

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    Sweet and Savory — October 15, 2009 at 5:55 am

    These cupcakes are precious besides, I am sure, being delicious. What a great idea.

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