Since the chocolate cake from the first batch tasted pretty
good, I didn’t want to change anything. The only issue we seemed to have was
sweetening up the middle. I ended up taking the filling mix from yesterday and
adding some tofutti cream cheese and powdered sugar. Throw a chocolate ganache
on top and there you have it – Almond Joy Cupcakes.
Next time I'll cut back a lot on the filling ingredients, just the cream cheese, coconut, powdered sugar and almonds should work fine.
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