Sweet Maria’s Amazing Cupcakes - WFSB 3 Connecticut

Sweet Maria’s Amazing Cupcakes

Sweet Maria's

Chocolate Lovers Expo

Crown Plaza 1284 Strongtown Rd.,  Southbury, CT

From 11am-3pm

Tickets $20 in advance, $25 at the door and Children (ages 5-12) $5.

For more information visit http://waterburyct.easterseals.com

Almond Joy Cupcakes

The Chocolate Cupcakes

Ingredients: 

1 cup cocoa

1 cup water, boiling

2 cups flour

1 ½ cups sugar

1 ½ teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk

½ cup vegetable oil

2 teaspoons vanilla extract

Directions: 

1. In a small bowl, pour boiling water over cocoa. Set aside to cool.

2. Preheat oven to 350 F.

3. In an electric mixer, combine flour, sugar, baking soda, baking powder and salt.  Mix on low speed until blended.

4. Add eggs and cocoa mixture. Blend on low speed for about 1 minute. Scrape down the bowl.

5. Add buttermilk, oil and vanilla. Beat on low speed 1 minute. Scrape down the sides and bottom of the bowl. Beat on medium speed for 1 to 2 minutes, or until smooth. Ladle batter into cupcake lined pans.

6. Bake 15 to 20 minutes or until tester comes out with a fine crumb. Remove pan from the oven.

7. Remove cupcakes from the pan and cool on wire cooling rack. Cool completely before filling and frosting.

 The Coconut Filling

Ingredients:

1/2 cup sugar

1/4 cup cornstarch

pinch of salt

one 15-oz. can coconut milk

1 cup coconut juice

4 cups shredded coconut

Directions:

1. In a small saucepan, combine sugar, cornstarch and salt. Pour in coconut milk and coconut juice and whisk until smooth. Heat over medium heat whisking constantly until boiling. Remove from heat and stir in coconut. Cool completely. Can be made 2 to 3 days in advance. Store refrigerated, in an airtight container.

 The Ganache Drizzle

Ingredients: 

2 cups semi sweet chocolate chips, chopped

½ cup heavy cream

Directions: 

1. In a small saucepan, heat heavy cream until just about boiling, stirring constantly. Place chopped chocolate in a medium bowl. Pour hot cream over chocolate and stir to blend well. Cool to room temperature until mixture resembles thick pudding. Use immediately or refrigerate in an airtight container. To re-heat ganache, slowly heat in a double boiler over simmering water, stirring until smooth.

The Assembly:  Spoon a scoop of coconut filling on top of each cupcake. Dip top in chopped almonds and drizzle with ganache.