Saturday, February 28, 2009
Almond Joy Cupcakes
In early February, my coworker Meredith celebrated her annual 29th birthday. Her absolute favorite candy is Almond Joy. I had to make her almond joy cupcakes. I just had to do it. I mean, I felt a little bad. She was really being so good, following her new healthy start for 2009, eating veggies and rice and cottage cheese. Then I showed up with these...and well, how can you resist? I know. It really is a toss up between steamed rice and a moist chocolaty cupcake topping in coconut cream cheese icing, chocolate ganache, toasted almonds and toasted coconut. I was really surprised that she picked the cupcake.
If you love coconut, you will love these. By the way, have you ever just toasted shredded sweetened coconut in the oven for kicks? Man, talk about TASTY! I think I could live off toasted shredded sweetened coconut. Num num num.
So for the recipe, I used the tried and true Dreamy Chocolate Mousse Cake Recipe by Paula Deen for the cake only. For the coconut cream cheese icing, I stopped over at I Heart Cuppycakes and borrowed Clara's recipe. I then whipped up a simple ganache, like this (except take my advice and use salted butter) and topped with the toasted nuts. So yummy.
I hope you are all doing very well in blog land. Thanks for stopping by!