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About the Recipe: These decadent cupcakes are lightly flavored with almond, sweet coconut, and topped with a dark chocolate ganache frosting, which is garnished with toasted almonds, coconut, and sugar sprinkles.
Baking them in a popover pan creates a super-crusty, sugar-sweet crust, which is deliciously addictive. They are very elegant cupcakes.
Recipe Inspired by: CuisineAtHome.com April 2007.
Cook’s Note: I used a nonstick Nordic Ware Grand 6 cup Popover baking pan. If you use a smaller popover pan, you will be able to make more cupcakes, but they might be smaller. I also prepared the frosting in a microwave using medium power, which I found was easier. Watch the ganache frosting carefully as it can turn solid quickly. If that happens, cook the chocolate in a microwave safe bowl until softens. If it’s too soft, chill it for several minutes until frosting consistency.
Frosting the Cupcakes: Place heavy cream in a small saucepan over medium heat, cook until warm. Remove from heat, add chocolate pieces; stir until smooth. Stir in honey and almond extract. Place in small bowl, cover; chill about 15 to 20 minutes until chocolate is lightly thickened and can hold a shape. (Don’t let it become too solid) Spoon frosting into piping bag fitted with a star tip. Pipe frosting onto cupcakes; garnish with toasted almonds, coconut, and/or turbinado sugar.
Yield: 8 large cupcakes
pdf for Copy of Recipe – Coconut Almond Popover Cupcakes
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