Chocolate Almond Daim Cupcakes Recipes

CHOCOLATE-ALMOND DAIM CUPCAKES

Steps:

• Preheat the oven to 350°F.
• Grease and flour six cups in a standard-size muffin tin.
• Blend together the egg YOLKS, almond paste, and cream until they form a smooth, thick, almond-scented mixture.
• Incorporate the flour.
• In a separate bowl, whisk egg WHITES with the teaspoon of powdered sugar until you achieve firm, white peaks.
• Scoop about HALF of whipped egg whites into almond mixture and fold it in until all the white is incorporated.
• Scoop REMAINING HALF of the whipped whites into almond mixture, fold in, don't overwork the mixture at this point.
• Fill six cups in the muffin tin with the batter. (In a 12-cup tin, alternate filled cups with empty cups so pan is balanced.).
• Bake for 20-25 minutes, or until a toothpick inserted in the center of one of the cakes comes out without batter stuck to it.
• Cool 10 minutes in the tin, then run a butter knife around the edge of each cake to help release them from the pan. Be free, little cakes!
• Once you have cooled cakes, use a serrated knife to cut the rounded tops off. These are tasty. Eat one now, and save the rest for later snacking -- maybe with berries and whipped cream. Yum.
• Bisect each cake horizontally so you have two equally sized tiers to work with.
• Take the Daim bars out of the freezer. DON''T unwrap them. Immediately throw them down onto the kitchen floor as hard as you can. Pick them up and throw them again. Do this again if it makes you feel good. You're trying to shatter them as much as possible without sending chunks of chocolate flying across your kitchen. Once those bars are appropriately pummeled, open up the packages and pour out the pieces onto your cutting board.
• Chop up any large hunks so you have a nicely uniform "crumb.".
• To make the chocolate ganache: combine chocolate, cream, and butter in a small saucepan over very, very low heat.
• Whisk all the lumpy chocolate bits until the sauce is smooth and shiny. Don't let it burble. Burbling is bad in this case!
• Take apart the bisected cakes and lay them out on across a sheet pan you've covered in a protective layer of parchment, wax paper or plastic. Easier clean up.
• Use a small rubber spatula or a butter knife to spread a thin layer of chocolate ganache over the tops of the lower layers and the bottoms of the upper layers.
• Evenly sprinkle about a half-teaspoon of the Daim bar crumbs on each ganache coated bottom layer.
• Cover each cake with a smooth layer of ganache, sprinkle ANOTHER half-teaspoon or so of crumbs on the tops, and finish the cakes by spreading ANOTHER teaspoon or so of ganache across the Daim crumb topped cakes.
• You should be able to smooth out most irregularities in the ganache with a butter knife that you've warmed in a glass of hot water -- but don't get crazy about it. They SHOULD look a little irregular. It's better that way.
• Cool the cakes at room temperature until the chocolate firms up, and serve 'em with hot coffee.

COCONUT CUPCAKES WITH CHOCOLATE AND ALMONDS

Steps:

• Make the cupcakes: Position a rack in the middle of the oven and preheat to 325 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the whole eggs and egg whites in a large bowl. Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.
• Whisk the flour, sugar, baking powder and salt in a large bowl. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes. Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute. Beat in the remaining egg mixture until combined, scraping down the bowl as needed.
• Divide the batter among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes. Let cool in the pans 10 minutes; transfer to racks to cool completely.
• Make the topping: Combine the milk, coconut, confectioners' sugar, vanilla and salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes. Cool completely.
• Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine. Keep warm.
• Top each cupcake with a heaping tablespoonful of the coconut mixture, pressing gently until compact. Spoon 1 teaspoon glaze on top and garnish with 2 almonds. Refrigerate until the glaze sets, about 20 minutes.

CHOCOLATE-ALMOND CUPCAKES WITH FLUFFY COCONUT FROSTING

Steps:

• Preheat oven to 350°F. Butter muffin cups.
• In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
• In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
• Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
• Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
• Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
• In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
• Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
• To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
• Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.