Almond Chocolate Ganache Filled Vanilla Cupcakes with Almond Chocolate Ganache Frosting

Yes, I have been on a ganache kick! Can you blame me? It is so rich and yummy!

When everyone enjoyed my ganache cookies the other night, someone asked, “Can you make a cupcake stuffed with this stuff?”

I thought to myself, “I don’t know, but I am sure up for the challenge!”  So, I experimented and came up with this cupcake recipe, and I also got creative and made the ganache a bit different than the other night.

The cookies were great, but these … these were amazing! Honestly, my hubby and I love these so much!! These are our most favorite dessert I have made yet!

So Fiesta Friday, here I come with these super rich and delicious cupcakes! I look forward to seeing what everyone else is bringing to the party… and thanks so much Angie for all you do!

• Servings: 12 Cupcakes
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*Created by Lori at Creating Beauty in the Kitchen

For the Ganache (Used to fill the cupcakes and for the frosting):

• 2 cups dark chocolate chips
• 1/3 cup coconut milk (the thick part at the top)
• 1 1/4 cup honey
• 1 tbsp + 1 tsp pure almond extract

For the Cupcakes:

• 3 cups almond flour
• 3 eggs
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tbsp pure vanilla extract
• 1/2 cup honey
• 1/2 cup coconut milk

For the ganache:

• Put the chocolate chips and the coconut milk in a large sauce pan over low to medium heat, letting the chocolate melt.
• Once the chocolate has melted, add in the honey and almond extract.
• When everything is mixed well, take off the heat and put it in a container with a lid.
• I put mine in the freezer until I was ready to fill the cupcakes.
• After you have filled the cupcakes (see directions below), place in the refrigerator. This will give you the best consistency for when you are ready to frost.

For the cupcakes:

• Preheat the oven to 325 degrees.
• Combine the flour, baking soda, and salt in a large mixing bowl.
• In a smaller bowl, combine the eggs, honey, coconut milk, and vanilla extract.
• When both your dry and wet ingredients are mixed well, combine them together in the large bowl.
• Put cupcake liners in a muffin pan and pour the batter 1/3 of the way full.
• Now put a layer of the ganache in the middle.
• Pour in the rest of your batter over the ganache, so it is entirely covered.
• Let cook for about 25 minutes.
• When finished cooking, let them cool before you frost them.