Source: Naturally Ella
Mound/Almond Joy Cupcakes
1/2 cup butter softened
1 cup sugar
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
1 cup Shredded Coconut sweetened
1/4 cup powdered sugar
1/2 cup Sweet and condensed milk
3/4 cup chocolate chips
1/2 cup heavy cream
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 half of the milk. Beat until just combined. Scrap down sides and repeat. 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, place half of the filling in a pastry bag, and squeeze about a scant tablespoon of each cupcake. Smear remaining filling on top of each cupcake that covers the entire surface. If you are making "Almond Joy" cupcakes, place an almond 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. Take each cupcake and dip into the ganache, covering the coconut filling. Once each cupcake has been covered once, go back and dip the cupcakes in the ganache for a second time.
Top with toasted coconut if desired.