REcipe of the week: Almond Joy Cupcake/ Browne
Ingredients:
- 1 box devils food chocolate cake mix
- 3 eggs
- ½ cup mayo
- ½ cup milk
- 1/3 cup oil
- 1 cup evaporated milk
- 1 cup sugar
- 1 bag mini marshmallows
- 1 7oz bag of unsweetened coconut
- 1 cup chocolate chips
- 1/3 cup International Delight Almond Joy Creamer
- 5-6 mini almond joy candy bars
- ½ cup almonds, toasted
- ½ cup coconut, toasted
Instructions:
- Make cake according to instructions plus add ½ cup of mayo to the batter. Bake according to 9x13 greased pan
- For Ganache, add chocolate chips and creamer and melt in microwave on high for 30 seconds. Stir until smooth. Add more time if chocolate is not completely melted. Set to cool
- For coconut filling, in medium saucepan add milk and sugar until sugar dissolves. Add marshmallows until melted. Remove from stove and stir in coconut. Poke holes in cake and pour on top. Set aside.
- Pour ganache on top. Add toasted coconut and almonds