I am a Harry Potter fan. Unfortunately, I'm also a full time student, who usually starts her part time job at four am, I'm involved in church and still try to fit a social life in. This, does not leave a lot of room for the joy of cooking. Its very sad. Not to mention the drain all of that has on your funds. My intention for the midnight showing of Harry Potter was to make Butterbeer and Cauldron Cakes. The problem is, the only time I had to do it was two hours before I had to be at the theatre, and Cauldron cakes are time consuming. So I decided to make these amazing almond joy cupcakes instead.
I've got to be honest... I'm glad i didn't make Cauldron Cakes. These are going on my list of faves. I brought them to the movie theatre, and shared them with my friends and other random Harry Potter fans. (I'm a naughty girl and snuck them in using Shannon's amazingly large purse) And since doubled the recipe and had extra, I brought them to work. All I heard was positives even from people who don't like coconut that much. They were very moist and delicious. :P
In effort to experiment a bit, in honor of my dad, who really likes chocolate covered cherries, Instead of putting coconut in the center, I placed a cherry cordial in the center of a few of the cupcakes immediately after they were baked. It ends up melting and creating this lava cake effect when your eating it. Very good. I didn't tell the theatre I had administered a mild sedative into the cupcakes to keep all the loud talkers from ruining Harry Potter for me.
The problem is, the cupcakes looked so good I had to try one.
Anyway, here's the info... I got this recipe off of this blog:
http://naturallyella.com, but I changed it up slightly. Its a bit more user friendly now. :P
•Prep Time:30 min
•Cook Time:20 min
•Ready In:50 min
Servings: 12 pieces
Ingredients
Cupcakes
• 1/2 cup butter softned
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unbleached all purpose flour
• 1/2 cup cocoa powder
• 2 cups Milk
Filling
• 1 cup Shredded Coconut sweetened
• 1/4 cup powdered sugar
• 1/2 cup Sweetend condensed milk
Ganache
• 2 cup chocolate chips
• 1/2 cup heavy cream
Directions
• Preheat oven to 350˚
• In a small bowl, sift dry ingredients for cupcakes and set aside.
•In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in egg and vanilla, continue to beat until incorporated. Add 1/3 of the dry ingredients followed by the milk. Beat until just combined. Add remaining flour and mix until batter is combined- don't over mix.
•Divide batter into 12 cupcakes and bake for 16-18 minutes or until cupcake springs back when pressed. Remove from pan and place on a cooling rack.
•In another bowl, combine the powdered sugar and coconut. Warm condensed milk and pour over coconut, stir to combine. While cupcakes are still slightly warm, cut an "X" in the top of each cupcake, and using either a pastry bag, or your finger if your more hands on :), fill the X with about a teaspoon of coconut filling.
Smear remaining filling on top of each cupcake that covers the entire surface. Place a few almonds of top of the filling.
•In a heat proof bowl combine chocolate and heavy cream. Place over a pot of boiling water and continue to stir until chocolate is melted and the ganache is smooth. (Microwaves also work if you want a shortcut, but be sure to melt the chocolate only thirty seconds at a time, stirring very well in between to ensure you don't burn your chocolate) Take each cupcake and cover the coconut filling with the ganache, by either dipping the cupcake, or spooning the ganache on.
I prefer spooning, personally. haha! (What girl doesn't)
Its not quite as messy.
Once each cupcake has been covered once, go back and dip the cupcakes in the ganache for a second time.
•Top with toasted coconut and/or an almond for decoration, if desired.
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