pretty_ana's_mom's blog post - Pussy Cakes

Coconut Cream Filled Dark Chocolate X-Rated Pussy Cakes
Spicy Dark Chocolate Cupcakes with Coconut Cream Cheese Filling

This cupcake consists of three main parts- the chocolate batter, the cream batter, and the marzipan decoration. This recipe is from eGullet, straight out of the hands of a wonderful recipe craftsman, Nightscotsman. Recipe also found at eGullet.




For Chocolate Cake:
Just mix up all these ingredients till smooth.

3 cups cake flour
2/3 cup cocoa
2 tsp baking soda
2 cups sugar
1 tsp salt
2 cups coconut milk
1/2 cup + 2 Tbs veg. oil, or butter or margarine
1 Tbs vanilla
2 Tbs vinegar
Don’t worry about overmixing. Batter will be quite liquid if vegetable oil is used as the fat.

Grate into the chocolate batter 2oz of Dagoba’s spicy Xocolatl dark chocolate bar. This is a wonderful chocolate that has a slight bite of chili peppers and little crunchy bits of cocoa nib. If this can’t be found, just add the slightest pinch of your favorite chili powder, or cayenne to your chocolate batter.

For Coconut Cream Cheese filling:
beat together till smooth

12 oz cream cheese - room temp
2 eggs
1/2 cup sugar
1 cup of sweetened coconut
1/2 tsp of almond flavoring
pop the filling into the refidgerator to firm up slightly.

Put paper liners in muffin tins. Fill each with 2 Tbs of chocolate batter. Top with a generous 1 Tbs blob of filling, and top with more chocolate batter. Fill the cupcake wrappers 2/3 of the way full.

Pop into a 350F oven for 25 minutes or until a toothpick tester comes out clean.

Let cupcakes cool completely and now contemplate your top decorations.

The key here is pink food coloring, marzipan dough, shades of toasted coconut, a couple simple sculpture tools, some vegetable oil, and a patient partner to tell you when you’ve got things right.





(-was looking for Lovitts no knead bread!!!)