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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White Chocolate Strawberry Shortcake Cupcakes

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Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake liners and set aside.

White Chocolate Almond Sour Cream Cake

1 box white cake mix

1 cup flour

1 cup sugar

3/4 tsp salt

1-1/3 cups water

2 Tbsp veggie oil

1 tsp vanilla

1 tsp almond extract

1 cup sour cream

5 ounces white chocolate, melted and cooled to room temperature

4 egg whites, room temperature

This recipe was adapted from Edna De La Cruz’ White Almond Sour Cream Cake (WASC)

In bowl of mixer place Cake mix, flour, sugar and salt, mix until combined. Add water, oil, vanilla, almond extract, sour cream, melted white chocolate and egg whites, mix on low for 30 seconds and then turn mixer up to medium and mix for 3 minutes.

Add 1/4 cup of batter to lined cupcake pans and bake for 18-22 minutes or until toothpick inserted in center of cupcake removes clean. Let cool in tins on wire racks for 10 minutes, then remove from tins and let cool completely on wire racks.

Filling

24 washed and stem removed Strawberries

Once cupcakes are cool, remove some of the center of the cupcake(no need for anything fancy to do this I use an apple corer that I picked up at the dollar store or you can use a small knife) being careful to not go through the liner. Stuff each cupcake with 1 whole strawberry.

White Chocolate Almond Buttercream

8 ounces white chocolate, melted and room temperature

8 ounces cream cheese, room temperature

1/2 cup butter, room temperature

2 cups powdered sugar

1 tsp vanilla

1 tsp almond extract

In bowl of mixer, beat cream cheese and butter until creamy and fluffy. Add powdered sugar, room temperature melted white chocolate, vanilla and almond extract, continue to mix until combined and fluffy.

Once your cupcakes have cooled and been stuffed frost and decorate. ENJOY:)

 

Cherries Jubilee Cheesecake Cupcakes

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Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake wrappers and set aside.

FOR THE CHEESECAKE CUPCAKES:

Crust:

1-1/2 cups graham cracker crumbs

3 Tbsp sugar

5 Tbsp Butter,melted

1/4 tsp cinnamon

Place graham cracker crumbs in a small bowl, add sugar butter and cinnamon. Stir until all crumbs a moist. Place 1 Tbsp of crumbs into each of the cupcake liners and press down using bottom of a glass. Place cupcake tins in the freezer while you make the cheesecake filling.

Filling:

4- 8 ounce blocks of cream cheese, room temperature

1-1/2 cups sugar

1/4 tsp salt

1 Tbsp cornstarch

2 tsp vanilla

4 eggs, room temperature

Add cream cheese to bowl of mixer and beat until creamy and fluffy. Add sugar, salt and cornstarch continue to beat until combined. Add vanilla and beat till combined. Turn mixer down to lowest speed and add eggs one at a time just until each egg is mixed in. Remove cupcake tins from freezer and add 3 Tbsp of filling to each crust filled liner. Tap tins lightly on counter top once each has been filled and then bake at 325 degrees. 22-24 minutes. Remove from oven to cooling rack and let cool in tins for 15 minutes. Remove from tins and let cool completely. Once cooled completely place in fridge to set at least 4-6 hours overnight is best.

CHERRIES JUBILEE

1- 14 ounce jar morello cherries, drained and rinsed

Juice of 1/2 of a large lemon

2 Tbsp + 2 tsp sugar

2 Tbsp + 2 tsp brown sugar

1/4 tsp salt

1/4 cup cherry brandy

1 tsp vanilla

In a heavy bottom saute pan place cherries, lemon juice, sugar, brown sugar and salt. On medium high heat cook until cherries begin to release their juices and sugar dissolves, stirring gently with a wooden spoon.

Remove from heat pour in cherry brandy and with a long match or bbq lighter, light the cherry mixture on fire and return to burner turned down to low heat. Once the flames have burnt out add vanilla and stir with a wooden spoon gently. Drain cherries and from juice and place juice back into pan. Turn heat to high and reduce cherry liquid 5-10 minutes until thickens enough to coat the back of a wooden spoon. Remove from heat place in a small bowl. Let cherries and liquid cool completely.

Whipped Cream Topping

Place bowl and whisk attachment in the freezer at least 15 minutes before starting.

1- 8 ounce block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp cherry brandy

1/2 tsp almond extract

2 cups heavy whipping cream

In bowl of mixer place cream cheese. powdered sugar, cherry brandy and almond extract, Whisk until fluffly. Slowly add whipping cream and then whisk until stiff peaks and desired piping consistency.

ASSEMBLY

Once cupcakes are set, pipe whipped cream topping onto each cupcake. Top with a few of your cooled cherries and then with the back of your spoon drizzle cherry liquid syrup on top. Store in the fridge until ready to serve and ENJOY!! 🙂

Carrot Cake Cupcakes

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Preheat oven to 350 degrees. Line cupcake tins with cupcake papers (Makes 24 cupcakes)

 

2 cups flour

1 tsp cinnamon

1/8 tsp ground cloves

1/4 tsp ginger

1/4 tsp nutmeg

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup finely shredded carrots

3 eggs

1 cup sugar

1 cup brown sugar

2/3 cup veggie oil

2 tsp vanilla

In a medium bowl place flour, cinnamon,cloves, ginger, nutmeg, salt, baking powder and baking soda. Whisk together until combined. Stir in carrots and set aside.

In bowl of mixer , mix together eggs, sugar, brown sugar and vanilla until combined and sort of frothy. Slowly add your dry ingredients stirring until combined.

Fill your cupcake papers with 1/4 cup batter and bake at 350 degrees for 24-28 minutes or until toothpick inserted in the center comes out clean. Remove tins from oven and place on cooling racks for 10 minutes. Remove cupcakes from tins and let cool completely.

CREAM CHEESE FROSTING

12-ounces cream cheese

3/4 cup butter, softened

2 tsp vanilla

4-1/2 cups powdered sugar

In bowl of mixer place cream cheese and butter, beat on medium speed until combined and fluffy. Add vanilla and mix until combined. Slowly add powdered sugar and beat until desired frosting consistency.

Frost cooled cupcakes and ENJOY!! 🙂

Toffee German Chocolate Cake

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

 

CAKE

4 ounces German sweet chocolate

1/2 cup water

4 eggs separated, room temperature

2 cups flour

1 tsp Baking soda

1/4 tsp salt

1 cup butter, softened to room temperature

2 cups Sugar

2 tsp vanilla

1 cup milk, room temperature

 

In a microwave safe bowl, add chocolate and water. Microwave in intervals of 30 seconds at a time stirring in between until chocolate is melted. Set aside and let cool.

Beat egg whites until still peaks form and set aside.

Mix flour, baking soda and salt in a small bowl and set aside.

In bowl of mixer with paddle attachment cream together Butter and sugar till light in color and fluffy.

Add melted chocolate and vanilla and beat until combined with creamed butter and sugar.

Alternate flour mixture and milk beat until just combined after each addition starting and ending with flour.

Gently stir in egg whites.

Pour into prepared pans and bake at 350 degrees 25-30 minutes. Or until toothpick inserted in center comes out clean. Remove from oven and still in pans let cool 10 minutes. Flip out of pans and let cool completely on racks.

FILLING

1 can dulce de leche

1/2 bag Heath English toffee bits

In a small bowl mix dulce de leche and toffee bits

COCONUT PECAN FROSTING

1- 12 ounce can evaporated milk

4 egg yolks

2 tsp vanilla

3/4 cup butter

1-1/2 cups sugar

3 cups coconut

1-1/2 cups chopped pecans

In a large sauce pan whisk evaporated milk, egg yolks and vanilla over medium heat until combined and smooth.

Add butter and sugar stirring constantly on medium heat for about 15 minutes, until golden in color and thick.

Remove from heat and stir in coconut and pecans. Place in a 9×13 pan and let cool completely before you frost your cake.

CHOCOLATE CARAMEL FROSTING

1 cup Butter, softened

1/2 cup unsweetened cocoa powder

4 cups powdered sugar

1/4 caramel sauce

6 Tbsp heavy whipping cream

Place butter in bowl of mixer add cocoa powder, powdered sugar, caramel and whipping cream. Beat with paddle attachment until smooth and creamy.

 

ASSEMBLY

Place one layer of cake on cake board. Fill with your dulce de leche and toffe bit filling. Stack Second layer of cake on top. Frost completely with Coconut pecan frosting. Use the chocolate caramel frosting to decorate and then top with the other half of bag of English toffee bits.

ENJOY!! 🙂

 

 

Chocolate Dipped Strawberry Cupcakes

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Preheat oven to 350 degrees. Line 24 cupcake wells with papers and set aside.

CHOCOLATE CUPCAKES

2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

1 cup milk

2 eggs, room temperature

1/2 cup veggie oil

1 tsp vanilla

1 cup boiling water

In bowl of mixer place sugar,flour,cocoa powder, baking powder, baking soda and salt. Mix until combined. Add milk, eggs, veggie oil and vanilla. Beat on medium for about 3 minutes. By hand stir in 1 cup of boiling water. Fill each cupcake liner with 1/4 cup of batter and bake at 350 degrees 18-22 minutes or until toothpick inserted in center comes out clean. Cool in pans on rack 10 minutes and the remove from pans and continue to cool till completely cool.

CHOCOLATE DIPPED STRAWBERRIES

24 clean large strawberries

1 cup chocolate candy melts

Wash strawberries dry and set on a parchment paper lined cookie sheet. In a microwave safe bowl in 30 second increments melt chocolates, stirring in between till smooth and glossy. Dip berries in chocolate, place back on parchment paper and place in fridge to set up.

CREAM CHEESE FROSTING

12 ounces cream cheese, softened to room temperature

3/4 cup butter, softened to room temperature

2 tsp vanilla

4-1/2 cups powdered sugar

In bowl of mixer cream together cream cheese and butter on medium for about 3 minutes. Add vanilla and mix till combined. Slowly add powdered sugar and beat until fluffy.

ASSEMBLY

Pipe frosting onto cupcakes. Top with chocolate dipped strawberries and chocolate jimmies.

ENJOY! 🙂