Friday, October 22, 2010

Cupcake Sandwiches

I started out with the intention to create a Halloween themed treat, but things didn't work out as I expected.  I'm still feeling mehish about that.  ;)  By the time I realized it wasn't going to work out the way I wanted, I had gone too far.  I could have tinkered a bit more and done some simple spider webs and what not in the glaze, but I wasn't feeling it at that point....ehehehe.  A tasty treat, but insanely rich.  I'm tickled with the middle layer though, it will make a fabulous icing.

At least now I know the brownie fudge mixture lends itself nicely to molding into different shapes like tentacles and the the upper torso of a body trying to claw itself out of a grave....ahem.  ;) Will I take another run at producing a Halloween themed treat with this mixture again?  Mmmm....a firm maybe....ehehehe. At the moment I am thinking of future tentacle snowmen as the next brownie fudge project.  It's festive I tell you!


Cupcake Sandwiches

Brownie/Fudge Sandwiches:
Favorite brownie recipe (8inch size)
14oz non fat sweetened condensed milk
6oz semi sweet chocolate chips
6oz milk chocolate chips
1 tsp vanilla
1/3 cup evaporated milk

Take your baked and cooled brownie and crumble it into a bowl.  In another bowl combine the sweetened condensed milk, chocolate chips, and vanilla.  Microwave at 30 second intervals, stirring after each one until the chocolate is melted and the mixture is smooth.  Pour 3/4 of the fudge mixture over the brownies and mix together.  Set both mixtures aside.

Middle layer:
8 oz reduced fat cream cheese
3/4 cup mini semi sweet chocolate chips
14 oz shredded coconut
7 oz non fat sweetened condensed milk
2 cups powdered sugar
1 tsp vanilla
1/4 tsp salt
1/2 cup dried tart cherries, chopped fine

Mix together the cream cheese, sweetened condensed milk, vanilla, cherries, and salt.  Fold in coconut, powdered sugar, and mini chocolate chips.

Set out about 20 foil cupcake liners.  Take your brownie/fudge mixture and scoop out a spoonful and roll it into a ball.  Press into the bottom of a cupcake liner to make the bottom crust.  Repeat with the other liners.  Spoon some of the coconut mixture over the crusts, filling the liners to the top.  Scoop out a larger spoonful of brownie fudge mixture and roll into a ball.  Press out into a circle large enough to cover the top of the cupcake liner.  Press it gently down over the coconut middle layer.  Repeat with the other liners.  (This is the point you could mold other shapes like tombstones, scary faces, bats, ect.)

Take the 1/4 fudge mixture leftover from earlier and reheat it slightly in the microwave.  Add in the evaporated milk to thin it into a glaze for the top of the cupcakes.  If you need to stretch this mixture further add in some additional milk chocolate chips.  Spoon over the tops of the cupcakes, spreading the glaze around.  Chill until ready to serve.  Nom!


Another pic of the process...
All the cupcake sandwiches glazed and looking all pretty and shiny.  I did do a few generic tombstones, but that was about it for the any kind of Halloween touches. I just didn't have enough room to work with on top of the cupcakes.  I should have gone with my original thought to do a 9x13 pan, but I was swayed by the thought of individual servings.

9 comments:

  1. I like how the tombstones turned out and the filling sounds killer!

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  2. looks so yumm. Love the narration. :)

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  3. Awesome flavor combination! Love the filling, it sounds good enough to eat by the spoonful :o)

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  4. I am very familiar with things not quite turning out as I planned! Seems like you had fun with these lovely cupcakes, though and they sure look delicious!

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  5. This is my type of dessert, chocolate and creamy, yum!!!

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  6. I would love one of those cupcakes right now.

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