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Brownie Cake with Biscoff Frosting

Brownie Cake with Biscoff Frosting |doughseedough.net

I can’t really explain my obsession with Biscoff cookies. I love them so much that my sister hoards them from her travels and gives them to me. On her last trip back from the UK, she brought me a jar of Biscoff spread along with a handful of the cookies. The spread sat in my pantry for months; I didn’t know what to do with it. She threw some ideas at me – eat it with a spoon! on bread with Nutella! with a banana! – but none of them really sounded special enough to me. This was my first experience with Biscoff spread. I wanted everything to be perfect. After searching a bit, I found this recipe for a Biscoff Brownie Cake and I was sold.

Brownie Cake with Biscoff Frosting |doughseedough.net

I will admit that I ate a disgusting amount of frosting with a spoon. And I may have eaten a spoonful of the spread when I was making the frosting, too. Maybe.

Brownie Cake with Biscoff Frosting
slightly adapted from Bakers Royale

for the brownie:
12 tablespoons unsalted butter
6 ounces unsweetened chocolate, roughly chopped
2 1/4 cups granulated sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
3 large eggs
1 1/2 cups all purpose flour
3 tablespoons cocoa powder

for the frosting:
1/2 cup butter, room temperature
1 cup Biscoff spread
1 1/2 cups powdered sugar, sifted
1 – 3 tablespoons milk

  1. Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and butter parchment paper. Set aside.
  2. To make the brownie: Combine butter and chocolate in a large microwave-safe bowl. Heat in 30 second increments, stirring after each increment, until chocolate is melted and mixture is smooth. Set aside to cool slightly. Stir in sugar, salt, and vanilla until blended. Add in eggs, one at a time, stirring after each egg until well blended. Stir in flour and cocoa powder and mix until just combined. Scrape batter into prepared springform pan and smooth out the top with a spatula. Bake for 35 – 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Set pan on a wire rack to cool. Run a knife around the edge of the brownie and release from the springform pan. Flip brownie onto a flat surface and peel off parchment paper. Turn brownie right-side up and allow to cool completely.
  4. To make the Biscoff frosting: Beat butter and Biscoff spread on medium speed until smooth. Add in powdered sugar and milk until mixture is smooth. Add more milk and/or powdered sugar to reach desired consistency.
  5. To assemble: Spread frosting on top of cake and smooth with an offset spatula. Decorate with chocolate sprinkles, if desired.

Brownie Cake with Biscoff Frosting |doughseedough.net

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Chai Latte Cupcakes

Chai Latte Cupcakes | doughseedough.net

I’m not a coffee drinker, but I will never turn down a cup of chai. Chai tea and chai tea lattes will always be my drink of choice. My favorite chai tea latte is soon going to disappear forever; the cafe is closing at the end of the year. So, in honor of the great run Harmony Cafe had and in celebration of Cupcake Day, I thought I would bake some chai latte cupcakes topped with a spiced maple buttercream frosting.

Chai Latte Cupcakes | doughseedough.net

Chai Latte Cupcakes

for the cupcakes:
1 teaspoons ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
3 black tea bags
3/4 cup milk (plus a little extra)
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
2 large eggs + 1 egg yolk, room temperature
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

for the frosting:
1 cup butter, room temperature
1 teaspoon vanilla extract
1 tablespoon milk
⅛ cup maple syrup
¼ teaspoon cinnamon
¼ teaspoon cardamom
2 – 3 cups powdered sugar, sifted

  1. Preheat oven to 350F. Line a muffin tin with 12 cupcake liners and set aside.
  2. In a small pot, combine spices, tea bags, and milk. Bring to a simmer and remove from heat. Let steep for 10 minutes. Remove tea bags, squeezing to remove as much liquid as possible. Pour liquid into a measuring cup and add in more milk to bring it to exactly 3/4 cup.
  3. In the bowl of a stand mixer or in a large bowl, cream together butter and sugar until light and fluffy, about 2 – 3 minutes. Mix in vanilla and beat in eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Pour milk mixture and flour mixture into mixing bowl and mix until just combined.
  6. Fill cupcake liners ⅔ full and bake for 18 – 20 minutes or until the tops spring back when lightly touched or when a toothpick inserted into the center comes out clean.
  7. Transfer to a cooling rack and allow to cool completely before frosting.
  8. To prepare the frosting: in the bowl of a stand mixer, beat butter until creamy. Mix in vanilla, maple syrup, and spices. Beat in powdered sugar ½ cup at a time until the desired consistency is reached. Spread or pipe frosting onto cooled cupcakes.

 

adapted from Naturally Ella


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New York Cheesecake

I love cheesecake. I can’t really pinpoint when or how my love for cheesecake started, but there are two memories I strongly associate with the dessert:

  1. Back in high school, Mike and I would buy Sara Lee cheesecakes and eat the whole dang thing while watching Family Guy. Yes, a whole cheesecake. Between two people. Oh, how I wish I could still get away with eating like that!
  2. My sister, a self-proclaimed cheesecake-hater-turned-cheesecake-lover all because of (drum roll please) my cheesecake. I’m convinced that she’s just never had good cheesecake until I made one from scratch.

Part of me regrets ever introducing my sister to the magic of a good cheesecake; she’s always requesting it. I declined more than I care to admit. The stress of a cheesecake was just too much for me sometimes. Yes, I am that weirdo that will stress out to the max over a cheesecake that browned a little too much or cracked just when I thought everything was perfect. I finally gave in over Thanksgiving weekend and made a New York cheesecake for her. This beaut has five (yes, five) bricks of cream cheese in it. Make sure you mix well or you will end up with chunks of cream cheese. I mixed, scraped, mixed, and scraped for a long time and still ended up with some streaks of cream cheese. I blame it on my mixer bowl: it could barely contain the massive amount of filling. (Will someone please convince Mike that I need an industrial mixer in my kitchen?)

If your cheesecake browns a little too much or if it cracks, don’t fret – smother it in a delicious strawberry topping and it will be your little secret. 😉

New York Cheesecake with Strawberry Topping | doughseedough.net

New York Cheesecake with Strawberry Topping

for the crust:
15 full graham cracker sheets
8 tablespoons butter, melted

for the filling:
5  8-ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
zest of 1 orange
zest of 1 lemon
5 large eggs
2 large egg yolks
1 teaspoon vanilla extract

for the strawberry topping:
1 pound strawberries, hulled and sliced
1/4 cup water
1/8 – 1/4 cup sugar
1/2 lemon, juiced

  1. Preheat oven to 500°F. Butter the bottom and sides of a 9-inch springform pan and set aside.
  2. Prepare the crust: Place graham crackers in a food process and pulse into fine crumbs. Combine graham cracker crumbs and melted butter in a medium bowl until well combined. Press the crumbs onto the bottom and 2 1/2-inches up the sides of the prepared springform pan. Place pan in freezer until ready to fill.
  3. Prepare the filling: Place cream cheese, sugar, flour, orange zest and lemon zest in the bowl of a stand mixer or in a large bowl. Mix on medium-low speed until smooth. Add eggs and egg yolks one at a time, mixing well and scraping down the sides of the bowl between each addition. Mix in vanilla extract.
  4. Place springform pan in a shallow baking pan. Pour filling into the crust (it will be very full) and bake in the middle of the preheated oven for 12 minutes, or until puffed. Immediately reduce the temperature to 200°F without opening the oven door and continue baking for an additional hour, or until cheesecake is mostly firm with a slightly wobbly center.
  5. Run a knife around the top edge of the cheesecake to loosen. Place pan on a wire rack and allow to cool completely. Chill cheesecake, loosely covered, for at least 6 hours.
  6. Prepare the topping: Combine strawberries, water, sugar, and lemon juice in a saucepan over medium heat. Bring to a simmer and allow to cook for 20 minutes. Mash strawberries with a fork or blend with a stick blender, if desired. Transfer to a covered container and chill until ready to use.
  7. To serve: Remove side of pan and transfer the cheesecake to a serving plate. Spread topping over the top. Serve immediately or bring to room temperature before serving.

recipe adapted from Gourmet Magazine


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Happy Anniversary! Celebrating with Dairy Free Carrot Cake

Here’s a very, very happy three year anniversary to my taste tester, dish washer, and biggest supporter – Mike. I can’t believe it’s been three years since we’ve said “I do”. It was a perfect day. We were surrounded by family…

Photo by Alacrity Photography

friends…

Go Badgers! Photo by Alacrity Photography

and lots and lots of cake.

Photo by Alacrity Photography

Seven flavors, to be exact. This was one wedding detail that I refused to give in on. I didn’t want a monstrous cake covered in fondant. I wanted seven of my favorite types of cakes from Manderfield’s Bakery:

  1. Chocolate Symphony: “…layers of rich chocolate cake, dreamy chocolate mousse, smooth chocolate buttercream, and sweet chocolate ganache.
  2. Chocolate Truffle: Tasty chocolate cake… filled with fudge & covered with creamy chocolate icing and rich truffle.”
  3. German Chocolate: “Chocolate cake is filled with fudge and whipped cream, then covered with a layer of rich caramel, coconut and nuts.”
  4. Raspberry Snowball: “Luscious raspberry filling, white chocolate mousse, and vanilla cake are all surrounded by fluffy whipped cream.”
  5. Strawberry Mousse: “…moist vanilla cake filled with plenty of juicy strawberry filling and amazing strawberry mousse.”
  6. Carrot Cake: “Delectably moist carrot cake is surrounded by tasty cream cheese icing with toasted pecans & flaky coconut.”
  7. Turtle Torte: “…chocolate fudge cake is topped with rich caramel, toasted pecans & whipped cream.”

On our first anniversary, we had some Chocolate Truffle cake my mom had saved from our wedding night. Thank goodness for moms, right? It hadn’t even occurred to me to save some wedding cake in the middle of all the excitement. I remember my mom giving me the cake the next day, and I (stupidly) just shoved it into the freezer without wrapping it properly. Well, it tasted pretty gross a year later. Surprise. I took one, maybe two bites before quitting. Mike finished it like because he isn’t one to waste cake. Especially a chocolate cake.

On our second anniversary, I did a little better. I went to the bakery with the intention of buying the cake that we had cut: Chocolate Symphony. Unfortunately, I found out that these have to be pre-ordered (fail). So, I settled on another cake that we had at our wedding… we’re 90% sure it was the Turtle Torte. Apparently our memories are awful – we’re aging really, really quickly.

Now, it’s our third anniversary, I’m avoiding dairy, and we’re two hours from Manderfield’s. I wanted to continue with our tradition of eating wedding cakes on our anniversary, so I set off to create a dairy free carrot cake that was as good as our wedding carrot cake. Not an easy feat, I tell ya. But here’s what I came up with! Here’s to hoping that we have many, many more cakes in our future!

Photo by Alacrity Photography

Don’t be scared off by how not-so-pretty this cake is. It’s absolutely delicious. Moist with the perfect amount of spice.  I’m still working out the kinks in dairy-free baking. The cake itself turned out awesome. The frosting, a bit runny, Some day, I will perfect dairy free cream cheese frosting. Until then, kinda-runny dairy free cream cheese frosting will have to do 😉


dairy free carrot cake | doughseedough.net

Dairy Free Carrot Cake
serves 10 or 1 happily married couple 😉

2 teaspoons lemon juice
1/2 cup unsweetened almond milk
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs
2/3 cup sugar
2/3 cup brown sugar
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/2 cup crushed pineapple
2 teaspoons vanilla extract
1 pound carrots, peeled and shredded (about 3 1/2 – 4 cups)
dairy free cream cheese frosting, recipe below
1 cup chopped walnuts, optional

  1. Preheat oven to 350°F. Prepare two 9-inch cake pans by lightly greasing and lining the bottom with parchment paper.
  2. In a small cup, stir together lemon juice and almond milk. Let sit for 10 minutes.
  3. Meanwhile, in a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. In a large bowl, beat together eggs, sugar, brown sugar, applesauce, oil, pineapple and vanilla until well combined. Add in dry ingredients until just combined. Add in the carrots and stir until just combined.
  5. Pour batter into prepared cake pans and bake for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool for 30 minutes in the pan on a wire rack. Carefully remove the cakes and peel off the parchment paper. Allow to cool completely on the wire rack before frosting.  Sprinkle chopped walnuts on top of frosted cake before serving.

dairy free carrot cake | doughseedough.net

Dairy Free Cream Cheese Frosting

8 ounce container of dairy-free cream cheese, I used GO Veggie!
1/4 cup dairy free butter substitute, I used Earth Balance
1 teaspoon vanilla extract
1 pound powdered sugar

  1. In a large bowl, beat together cream cheese and butter until smooth. Add vanilla and beat until well combined. Slowly beat in powdered sugar, one cup at a time, until frosting is thick and fluffy.

cake and frosting adapted from Sticky, Gooey, Creamy, Chewy


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Chocolate Stout Cupcakes with Salted Caramel Frosting

Chocolate Stout Cupcakes with Salted Caramel Frosting  | doughseedough.net

My last post was a week and a half ago. I got back from vacation last Tuesday and meant to post a vacation recap (aka photo-dump a select few of the thousands of pictures we took) and a recipe later last week. Obviously, that didn’t happen. Life got a little… crazy.

Let me back up to a month ago. I applied to a really awesome nutrition program consultant job. I didn’t think I would get a call back from them. Fast forward about a week: I get a call for an interview. I go to the interview, it goes fine, and I don’t think much more of it. Fast forward again to last Wednesday.

I got a job offer. I cried, called Mike, and didn’t sleep for the next two days. They needed an answer by Friday, and I hadn’t had time to fully process everything yet. Taking this job would mean moving back to Madison, our college town. Mike’s business is in Appleton. Our families are in Appleton. We have a house in Appleton.

After several long discussions and a total of 6 hours of sleep in two nights, I called them back and accepted. We’re moving back to Madison! Kind of. I’m estimating that I will be spending 1/3 of my time in Madison at the office, 1/3 of my time traveling to my sites,a nd 1/3 of my time in Appleton. I still can’t believe that all this is happening. Needless to say, I have a lot to prepare in the next month for the big transition. It looks like the travel yoga mat I bought for vacation is actually going to get put to some good use!

Anyway, I will spare you the photos from my vacation (for now) and instead share with you these cupcakes that I made for Mike’s birthday over the weekend. My handsome hubby turned the big 2-5! Mike gave me the go-ahead to make whatever birthday treat I wanted. Perfect.

These cupcakes were to die for. Seriously. Make these now. Everything from the cake (moist, fluffy, and chocolatey with a hint of stout) to the frosting (creamy, caramely deliciousness) is perfect. In fact, I ate all the extra frosting with pretzels and ate the rest of the caramel with a spoon. Don’t judge, because when you go finish reading this post, you will go and make these cupcakes. And you will eat all the leftover frosting and caramel, too.

Chocolate Stout Cupcakes with Salted Caramel Frosting  | doughseedough.net

Chocolate Stout Cupcakes with Salted Caramel Frosting
makes 24 cupcakes

for the cupcakes:
3/4 cup Hershey’s Special Dark Cocoa
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-12 ounce bottle Guinness Extra Stout (or other stout beer), room temperature
1 stick (1/2 cup) unsalted butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup nonfat Greek yogurt

for the salted caramel:
1/2 granulated sugar
1/4 cup water
1/2 cup heavy whipping cream
2 teaspoons vanilla extract

for the salted caramel frosting:
1 1/4 cup unsalted butter, room temperature
1/4 teaspoon kosher salt
4 cups powdered sugar, sifted
mini pretzel twists  to garnish, optional
sea salt to garnish, optional

  1. To make the cake: Preheat oven to 350°F. Lightly grease 24 muffin tins or line with cupcake liners.
  2. In a medium mixing bowl, whisk together cocoa powder, sugar, flour, baking soda, and salt.
  3. In a large mixing bowl, combine the stout, butter, vanilla and eggs. Beat together until combined. Mix in Greek yogurt until smooth and well combined. Carefully stir in dry ingredients 1/2 cup at a time.
  4. Fill muffin tins 3/4 full and bake in preheated oven for 25 minutes, rotating halfway through, until cupcakes are domed in the center and a toothpick inserted into the center comes out clean. Let cool for 5 minutes in pan before place removing to a cooling rack to cool completely.
  5. To make the salted caramel: place sugar and water in a 3 quart saucepan over medium-high heat. Stir carefully until sugar is dissolved, being careful not to touch the sides of the pan. Bring mixture to a boil and stop stirring. Continue to cook over medium-high heat until mixture turns a deep amber brown color, about 10 minutes. Remove mixture from heat and carefully stir in whipping cream and vanilla extract. Let cool for 1 hour.
  6. To make the frosting: In a large mixing bowl, beat butter and salt until light and fluffy. Beat in powdered sugar 1 cup at a time until well combined. Add in 1/2 cup of caramel and mix until fluffy.
  7. Frost cooled cupcakes with salted caramel frosting and drizzle remaining caramel on top. Garnish with a mini pretzel twist and a tiny sprinkle of sea salt, if desired.

cupcake recipe barely adapted from Food Network and frosting recipe adapted from Carla’s Confections


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Strawberry Rhubarb Coffee Cake

Spring means rhubarb to me. I’ve been lucky enough to get a fair share of rhubarb from my in-laws and parents over the years to bake with. But, this weekend, things changed!

I was able to take my first cutting off our rhubarb plant! We transplanted it two years ago and the past two years it’s been extremely sad looking and scraggly. I actually thought it had died after it got trampled during our garage re-siding project last summer. It looked dead, that’s for sure.

Then this year, it miraculously grew into beautiful stalks. I got a mere half pound off of it, so it still has a long ways to go, but it’s a great start!

This was originally meant to be a 9×13 pan of coffeecake, but all of my 9×13 pans have disappeared. I really need to keep better track of my bakeware. Thankfully, the muffin pan worked just as well 🙂

Strawberry Rhubarb Coffee Cake | DoughSeeDough.net

Strawberry Rhubarb Coffee Cake
makes 1 9×13 cake or 24 individual cakes

for the filling:
1/2 pound fresh rhubarb, sliced (about 2 cups)
1 pound strawberries, hulled and sliced (about 3 cups)
2 tablespoons lemon juice
1/2 teaspoon freshly grated ginger
1/4 cup cornstarch

for the cake:
2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cut into small pieces
1 1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract

for the topping:
1/4 cup butter
3/4 cup all purpose flour
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon freshly grated ginger

  1. Preheat oven to 350°F. Line a muffin pan with muffin liners or spray with nonstick spray.
  2. To make the filling: in a large saucepan, combine rhubarb, strawberries, and lemon juice. Bring to a simmer and let cook for 5 minutes. Stir in sugar and cornstach. Bring to a boil and let cook for 2 minutes or until thickened, stirring frequently. Remove from heat and set aside.
  3. To make the cake: whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. In a medium bow, stir beat buttermilk, eggs, and vanilla until wellc ombined. Pour into crumb mixture and stir until combined.
  4. To make the crumb topping: melt butter in a small pan over medium heat. Stir in flour, sugar, brown sugar, and ginger until the mixture resembles coarse crumbs.
  5. Fill prepared muffin cups half way with batter. Add a heaping tablespoon of filling on top and drop 1 tablespoon of batter on top of filling. Sprinkle with  crumb topping.
  6. Bake for 25 – 30 minutes. Cool in pan for 5 minutes before moving a wire rack to cool completely.

recipe adapted from Taste of Home


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Layered German Chocolate Cupcakes

I rarely crave cake. When I do, it’s usually one of two types: a white cake with a strawberry filling or a chocolate cake with nuts.

german chocolate cupcakes | doughseedough.net

So German chocolate cupcakes? They totally hit the spot.

These bad boys were a two day project for me. It all started on Sunday night after a long, long day. I baked the cupcakes and decided that I was simply too exhausted to deal with them any more. I let them cool, scooped them out of the pans, and covered them before collapsing in bed.

On Monday morning, I got ready for work as fast as I could and whipped together the chocolate ganache and coconut-pecan filling for the cupcakes. After cooking them, I scooped them into bowls and let them hang out for the day while I went to work. After a crazy day at work, I finally got around to decorating and photographing them. Phew!

german chocolate cupcakes | doughseedough.net

A few lessons I learned along the way:

  • These cupcakes are fragile. I almost threw them all away after I spent what seemed like a million hours carefully removing them from the cupcake pans. I’ll probably opt to use cupcake liners in the future, even though it won’t look as nice.
  • Splitting this into a 2-day project was smart. The cupcakes were still very moist the next day (and for days after).
  • These are delicious (and dangerous to have around). How good are they? Well, I took the cupcakes that I failed to remove in one piece and layered them in a ramekin with the filling and ganache to create a little German chocolate cake parfait of sorts. I couldn’t bear to throw any of the goodness away.
  • The recipe from the box can be trusted!
  • German chocolate cupcakes >> German chocolate cake

german chocolate cupcakes | doughseedough.net

German Chocolate Cupcakes
adapted from Baker’s German’s Sweet Chocolate Box, makes 30 cupcakes

for the cupcakes:
1 cup skim milk
1 teaspoon lemon juice
4 ounces German chocolate
1/2 cup water
4 egg whites
4 egg yolks
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, room temperature
2 cups sugar
1 teaspoon vanilla

for the coconut-pecan filling:
5 egg yolks
12 ounces evaporated milk
1 1/2 teaspoons vanilla
1 1/2 cups brown sugar
3/4 cup butter
2 1/2 cups unsweetened flake coconut
1 1/2 cups chopped pecans

for the chocolate ganache:
12 ounces semisweet chocolate
1 pint whipping cream

To make the cupcakes:

  1. Preheat oven to 350°F. Generously grease cupcake pans and set aside.
  2. Mix together milk and lemon juice in a small bowl and let sit for 10 minutes.
  3. Heat chocolate and water in a large bowl for 1 1/2 – 2 minutes in the microwave, stirring every 30 seconds, until chocolate is melted.
  4. In a medium bowl, beat egg whites with a mixer on high speed until stiff peaks form.
  5. In a separate bowl, mix together flour, baking soda, and salt.
  6. In a large bowl, beat butter and sugar on medium-high speed until light and fluffy. Add egg yolks, one at a time, beating well after each. Mix in melted chocolate and vanilla. Stir in flour mixture alternately with the milk, beating well after each addition.
  7. Gently fold in egg whites until well combined.
  8. Fill prepared cupcake pan no more than half full. Bake for 15 – 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Immediately run a small spatula along the edges of the cupcakes to loosen. Allow to cool in the pan 15 minutes before removing to a wire rack to cool completely.

To make the coconut-pecan filling:

  1. Beat egg yolks, milk, and vanilla in a large saucepan with a whisk until well combined. Add sugar and butter and cook over medium heat for 12 minutes or until mixture has thickened and golden brown, stirring constantly. Stir in coconut and pecans until well combined. Let cool to room temperature before use.

To make the chocolate ganache:

  1. Place chocolate in a medium bowl. In a small saucepan over medium heat, bring cream to a boil. Remove from heat and pour over chocolate. Stir until chocolate is melted and the mixture is smooth. Let cool to room temperature before use.

To assemble the cupcakes:

  1. Carefully cut cupcakes in half horizontally. Spread a spoonful of coconut-pecan filling onto the bottom half. Place the top of the cupcake on and spread more coconut-pecan filling on top. Place the chocolate ganache into a piping bag fit with a medium or large star tip. Pipe ganache onto the top of the cupcake and garnish with a pecan, if desired.