Almond Joy Cupcakes

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Well, we have made it to day 5 of #Chocotoberfest and my stretchy pants are getting tighter. LOL!! One of my favorite candy bars is an Almond Joy so I figure I just had to turn it into a cupcake. The almond joy cupcakes start with a box mix that has been doctored up so don’t worry no one will ever know that you started with a mix, they then get filled with an almond joy filling that in my opinion tastes exactly like the filling of the candy bar and then topped with the creamiest, fluffiest chocolate frosting I have ever made. After having one only for quality control purposes of course I knew that there was no way I could be trusted around these cupcakes, so my hubby was glad to take them off my hands and take them to work. I received multiple compliments and request for the recipe afterwards, so I knew that there was no way I could take part in #Chocotoberfest and not have my Almond Joy cupcakes take part, but I am sharing with the warning that either you have extra stretchy pants on while enjoying them or a place to unload a few. LOL!! 🙂

Makes 18 Cupcakes

Preheat oven to 350 degrees. Line cupcake tins with cupcake papers and set aside.

Chocolate Cupcakes

1 box chocolate fudge cake mix

1 small (3ounce) box instant chocolate pudding mix

1 cup butter, melted

3 eggs, room temperature

1 cup hot water

Place cake mix,pudding mix, butter, eggs and water into bowl of stand mixer. beat on low for 30 seconds and then turn up to medium speed and continue beating for 2 minutes. Fill each cupcake paper with 1/4 cup of batter. Bake at 350 degrees for 18-22 minutes or until toothpick inserted in center removes clean. Place cupcake tins onto cooling racks for 10 minutes and then remove cupcakes from tins and let cool completely. Once cooled ypou will be ready to fill your cupcakes. Makes 18 cupcakes

Almond Joy Filling

1/4 cup butter, melted

1 cup powdered sugar

1-1/2 cups sweetened coconut flakes

In a small place butter and powdered sugar stir until combined, add coconut and stir until it all comes together. Using an apple core, “core” out a hole in the center of each cupcake. Using your fingers roll a little bit of your coconut filling in your fingers and stuff into each cupcake.

Milk Chocolate Buttercream

2-3/4 cups powdered sugar

6 Tbsp unsweetened cocoa powder

6 Tbsp butter, softened

5 Tbsp evaporated milk

1 tsp vanilla

In a medium bowl sift together powdered sugar and cocoa powder, set aside. In bowl of mixer cream butter until smooth. Once smooth gradually beat in your powdered sugar and cocoa mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy.

Decorating and extra’s

1 piping bag

1 large piping tip (I used a wilton 2d)

9 fun size almond joy bars, cut in half

sweetened coconut flakes.

Fit your piping bag with tip and then fill with milk chocolate buttercream. Pipe frosting onto cupcakes and then sprinkle coconut and top with almond joy candy bar.

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Mint Chip Cake

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Preheat Oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

Mint Chocolate Cake

2 cups sugar

1-3/4 cup flour

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

3/4 cocoa powder

2 eggs room temperature

1/2 cup veggie oil

1 cup milk

1 tsp vanilla

1 tsp mint (not peppermint) extract

1 cup boiling water

In a bowl of mixer place, sugar, flour, baking powder, baking soda, salt, and cocoa powder mix until combined well.

Add eggs,oil, milk, vanilla and mint, beat on medium for 3 minutes.

Stir in boiling water by hand.

Place batter in prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center removes clean. Let cool on wire racks in pans for 10 minutes. Remove pans and continue to cool on racks until completely cooled.

Mint ButterCream

1 cup butter, softened

4 cups powdered sugar

1 tsp milk

1 tsp mint extract

1/8 tsp salt

green food coloring

In bowl of mixer combine butter, sugar and salt, beat till blended

Add milk, mint and food coloring (start with a drop and add to get desired minty color) and beat for 3-5 minutes until fluffy.

Mint Chip Filling

1 cup mint butter cream

1/2 cup mini chocolate chips

stir chocolate chips into buttercream until combined

Chocolate Ganache

1/2 cup heavy cream

1 Tbsp butter

4 ounces dark chocolate, chopped

Place chocolate in a heat proof bowl. In a small pot add cream and butter, bring to a slow boil. Pour cream mixture over chocolate and stir until smooth. Let cool to room temperature

Extras

8-10 andes mints

Assembly

place one layer of cake on cake board, fill with mint chip filling. Place second cake on top, frost with mint buttercream and place in fridge while you make the chocolate ganache. Once ganache is room temperature pour over top of cake. Decorate as you like and ENJOY!! 🙂

 

Hot Cocoa Sticks

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Adapted From: 30 Handmade Days

12 ounces (2 cup) Chocolate Chips

Ice Cube Tray

Small appetizer spoons

Lollipop bags

Marshmallows

Bakers twine

Melt Chocolate Chips in microwave safe bowl, stir until smooth. Place chocolate into a sandwich bag and pipe into ice cube tray. Insert spoon. Place tray into fridge and let set. Once set “pop’ each one out and place into lollipop bag, Add a few marshmallows and tie with a little bakers twine.

Instructions: Stir into 1 Cup warm milk to enjoy a yummy cup of hot cocoa!! 🙂

For White Chocolate Cinnamon use:

2 Cups white chocolate and 1/2 tsp cinnamon

For Milk Chocolate Peppermint:

2 cups milk chocolate chips

1 tsp peppermint extract

small candy canes

Almond Joy Bites

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Adapted from: Cookies and Cups

For The Bites…

1/2 cup Butter, melted

2 Cups Powdered Sugar

3 Cups Sweetened Coconut

In a medium bowl place melted butter and powdered sugar. Add coconut and stir till it is combined and comes together. With a cookie scoop, scoop out and roll into balls. With the back of a small spoon make “wells” into each ball slightly pressing down. Set on parchment paper.

For The Chocolate and Almond Tops

1/3 cup Dark Chocolate Chips

1 Tbsp Butter

2 tsp Corn Syrup

36 Whole Almonds

In a small sauce pot place chocolate chips and butter. On low heat melt chocolate chips and butter stirring till smooth. Remove from heat and stir in corn syrup. Let set to cool or 10 minutes.

Place chocolate in a small sandwich bag, cut the corner and pipe on top of your bites, place one almond on top. Let set uncovered for about 30 minutes. To store place in a sealed container. ENJOY 🙂