Chocolate Coconut Filled Almond Cupcakes Recipe

Looking for an easy Chocolate Coconut Filled Almond Cupcakes recipe? Learn how to make Chocolate Coconut Filled Almond Cupcakes using healthy ingredients.


Submitted by dragonfly_26

Makes 18 servings



Inspired by the Almond Joy candy bar, these cupcakes feature a rich chocolate cake filled with sticky coconut topped with a luscious milk chocolate ganache and almonds. Not feeling nutty? Go for a Mounds-inspired version. Leave off the almonds and use dark chocolate instead of milk chocolate. Decrease the amount to 16 ounces of chips for the same consistency. Start to finish: 3 hours (45 minutes active) Makes 18 cupcakes

Recipe Ingredients for Chocolate Coconut Filled Almond Cupcakes


For the ganache:
1 cups heavy cream
24 ounces milk chocolate chips

For the cupcakes:
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 large eggs
3 tablespoons water
1 teaspoons vanilla extract
1 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) butter, room temperature

For the filling:
14 ounce sweetened condensed milk
7 ounce sweetened coconut
3 almonds, to decorate

Recipe Directions for Chocolate Coconut Filled Almond Cupcakes

  1. To make the ganache, in a small saucepan over medium, heat the cream to a rolling boil. Be careful not to let it overflow.

  2. Place the chocolate chips in a medium heat-safe bowl. Pour the hot cream over the chips. Tap the bowl on the table to settle the chips into the cream. Let sit for 2 minutes. Gently stir the mixture until it is homogeneous and the chips are melted. Refrigerate for several hours, stirring occasionally, until quite thick.

  3. Meanwhile, prepare the cupcakes. Heat the oven to 350 degrees F. Line 18 muffin tins with paper liners or spritz with cooking spray.

  4. In a small bowl, mix the cocoa powder and boiling water. Set aside to cool.

  5. In a small bowl, mix together the eggs, 3 tablespoons of water and vanilla.

  6. In the bowl of a stand mixer, sift together the flour, sugar, baking powder, baking soda and salt. When the cocoa mixture has cooled, add it and the softened butter to the bowl, then beat on low with the paddle attachment until combined.

  7. Increase the mixer speed to medium and beat for 1-1/2 minutes. Add the egg mixture in 2 additions, mixing and scraping down the sides of the bowl in between.

  8. Divide the batter between the prepared muffin tins and bake for 20 to 25 minutes, or until a toothpick inserted at the center comes out clean. Transfer to a wire rack to cool.

  9. While the cupcakes bake, prepare the filling. In a skillet over low, combine the sweetened condensed milk and the coconut. Cook, stirring continuously, for about 10 minutes, or until the milk starts to hold its own path when a spoon is dragged across the bottom of the pan. Set aside to cool.

  10. To assemble the cupcakes, use a paring knife to cut a small cone out of the top of each cupcake. Alternatively, use a melon baller to scoop out a hole. Fill the top of each cupcake with a teaspoonful of the coconut filling. Using a spatula or a piping bag, cover the top of each cupcake with the ganache frosting. Decorate each with a few whole almonds.

Categories

Dessert

Nutrition Facts
Serving Size 123.2g
Amount Per Serving
Calories
456
Calories from Fat
203
% Daily Value*
Total Fat
22.6g
35%
Saturated Fat
12.7g
63%
Trans Fat
0.0g
Cholesterol
60mg
20%
Sodium
313mg
13%
Potassium
285mg
8%
Total Carbohydrates
59.7g
20%
Dietary Fiber
3.4g
14%
Sugars
24.0g
Protein
6.5g
Vitamin A 8% Vitamin C 2%
Calcium 11% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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