Almond Joy Cupcakes Recipe

Rich chocolate cupcakes filled with sweet coconut and topped with glossy ganache and roasted almonds – a homemade twist on the classic Almond Joy candy bar.

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Course: Cupcakes, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Cooling/Assembly: 15

Total Time: 55

Servings: cupcakes

Calories: 340kcal

Cost: $10

Equipment

1 Standard 12-cup muffin tin For even baking and cupcake shape
1 Electric hand mixer or stand mixer For smooth batter
1 Wire cooling rack Prevents soggy bottoms
1 Small saucepan For heating cream for ganache
1 Melon baller or small spoon To hollow cupcake centers
1 Offset spatula For smooth ganache spreading

Ingredients

1¾ cups All-purpose flour
2 cups Granulated sugar
¾ cup Unsweetened cocoa powder
2 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 large Eggs Room temperature
1 cup Buttermilk Room temperature
1 cup Hot coffee Enhances chocolate flavor
½ cup Vegetable oil
1 teaspoon Vanilla extract

Coconut Filling

2 cups Sweetened shredded coconut
½ cup Sweetened condensed milk
2 tablespoon Butter Melted
½ teaspoon Vanilla extract For filling
1 pinch Salt

Ganache

8 oz Dark chocolate Chopped
¾ cup Heavy cream
2 tablespoon Butter For ganache
24 whole Roasted almonds Garnish

Instructions

Preheat oven to 350°F, line muffin tin with liners.
Whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
Beat eggs, add buttermilk, hot coffee, oil, and vanilla.
Mix wet and dry until just combined, fill liners ⅔ full.
Bake 18–20 minutes, cool on rack.
Use spoon to make wells in cooled cupcakes.
Mix coconut filling and spoon into wells.
Heat cream, pour over chocolate, stir in butter.
Spoon ganache over cupcakes, finish with roasted almond.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition