Almond Joy Cupcakes - and Truffles

Happy Mothers Day to all the moms out there! I thought up the idea for these cupcakes a few months ago, but they're too involved to just make on a whim. Since my mom loves chocolate and coconut, Mothers Day seemed like the perfect time to give them a try. They came out quite good, the only critique I have is they were a bit dense for a cupcake. The recipe below reflects increasing the butter by 1/4 c, which should help. I had a lot of confection left over from each step, so I started a "scrap bowl" and turned them into a separate dessert. They aren't quite cake balls because if the amount of ganache that went into them, so I'm calling them truffles.

Almond Joy Cupcakes  

Cupcakes:

1 1/2 c all purpose flour

1/8 tsp salt

1/8 tsp baking soda

1 c butter, softened to room temp

1 1/2 c sugar

3 eggs

1/2 c sour cream

1/2 tsp vanilla extract

3.5 oz (1/2 bag) sweetened coconut

Filling

1 c high quality semi-sweet chocolate chips*
1 c heavy cream

Frosting

1/2 c butter, softened to room temp

3 c confectioners sugar

1/4 tsp vanilla

2-6 tbsp milk

Topping

3.5 oz (1/2 bag) sweetened coconut

1/2 c slivered almonds

To make cupcakes, cream butter and sugar very well in a large mixing bowl. Beat in eggs 1 at a time, include sour cream and vanilla with last egg. Do not over mix. In a small bowl, stir together flour, salt, and baking soda. Gradually stir the flour mixture into the sugar mixture, about 1/3 at a time. Fold in coconut. Divide batter evenly into lined cupcake tins, filling each about 2/3- 3/4 full. Bake in preheated oven at 300 for 30-35 mins until a toothpick inserted into the center comes out clean. Cool completely for several hours or overnight.
You can toast the topping while the oven is still hot. Spread coconut and almonds on a baking sheet. Bake at 300 for 20 mins, stirring every 5 minutes, until coconut is golden brown. 


While the cupcakes are baking, make ganache. Heat cream over medium-low heat until just boiling, then remove from heat. *If using regular size chips, microwave them for 30 seconds on meduim power. If using mini chips use at room temperature. Pour the cream over the chips, let stand for 1-2 mins. Whisk smooth. Cool in the refrigerator several hours or overnight until solid. Place in a small bowl, beat with an electric mixer for 30 seconds. Spoon into a pastry bag or ziplock bag with the corner cut. 


Spoon out a 1/2-1" hole in each cupcake. Put the pieces in the scrap bowl for later.

 

 Pipe ganache into each cupcake, then smooth with a knife so the top of the filling is flush with the top of the cake. Squeeze the leftovers into the scrap bowl. 

                      

 




Cream together the confectioners sugar, butter, and vanilla for the frosting. Add milk 1 tbsp at a time to reach desired consistency. Gently frost cupcakes, being careful not to mix the frosting and ganache. I found making the frosting just a little thinner than normal helped keep it neat and smooth.










Gently roll each cupcake in the toasted coconut/almonds to coat evenly.We found the cupcakes tasted better the next day, try to resist eating them right away!








Add the leftover frosting and topping to the scrap bowl. Mix well to combine, chill 2-3 hrs then roll into 1" balls and freeze. Melt more chocolate to dip the balls into, allow to chocolate to harden and enjoy. Store in the fridge.