Have you ever noticed how things taken with a flash just look… dirtier? I still can’t believe my computer now has a recipe folder labeled pussy…
I’m on my way out for a trip up to Portland tomorrow morning and am burning the midnight oil on this entry. Sweets and I are heading to a gathering of friends that is also a cookoff, with a couple different ingredient categories. I have a wonderful friend who is the judge for the coconut category, and well I kind of dared myself to make suggestive cupcakes for her.
When Lovescool announced the SHF ingredient of dark chocolate, we were given a good challenge, “Not so fast. Even though dark chocolate is a common baking ingredient for most of us, in the spirit of Sugar High Friday I challenge you to find something new and interesting to make. Try a different recipe or add a twist to one of your favorites.”
Well, I now have staring at me, several dark chocolate cupcakes with an interesting twist.
Except, upon seeing my entry, Sweets had to comment, Umm babe, this is a kink, not a twist…
Have you ever noticed how appalingly bad most erotic pastries look? In particular I’m thinking of the feminine goodies. I found some Not Safe for Work Images here, here, here, and here. If you don’t want to click through trust me- the standard is bad. Given my wonderful coconut judging friend’s sexual persuasion, I took it upon myself to have some fun with this night and have integrated coconut and dark chocolate twisted with some delightfully naughty marzipan.
I give to you (gulp… my Mother reads this blog!) Coconut Cream Filled Dark Chocolate Spicy X-Rated 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.
I’ll provide a tutorial of sorts for how to sculpt these beauties when I come back. As it’s now 1:30am, I truly need to rest up for our motorcycle trip tomorrow morning!
And why not throw erotic pastries in there too…