Almond Joy Cupcakes | Heavy On The Joy!
I was craving a coconut explosion covered with chocolate of course.
I started on Pinterest to see what kinds of amazing ideas are out there. I knew I needed Chocolate Cupcakes. And I didn’t want just Coconut Frosting. I wanted a THICK Coconut Cream on top of the cupcakes. Like the filling of an Almond Joy candy bar.
Some recipes even found a way to add coconut goodness inside the cupcake. I didn’t need that. But who knows? Next time maybe change the topping into a Filling?
With my research complete. We created (okay my daughter did most.. ahem… ALL of the work—I hire her out for parties) a moist kind-of-homemade chocolate cupcakes—sour cream anyone— and a thick cream cheesey coconuty topper dunked in semi-sweet chocolate melts. Which means the top is perfectly crunchy once it all cools!
While photographing the cupcakes I ate half of the one I was playing with. Then I put the camera down and cried a little bit before I could finish.
I give you Almond Joy Cupcakes
First Make the Cupcakes
- 1 Box Chocolate Cake Mix (any flavor that makes you happy)
- 1 Small package chocolate instant pudding
- 4 eggs
- 2/3 C Oil
- ½ Cup Sour Cream
- 1 Cup Milk
- 2 teaspoons Vanilla
Preheat oven to 350 degrees and line 24 c
upcake liners in a cupcake pan. Whisk eggs, oil, sour cream, milk and vanilla together in a large bowl. Add cake mix and pudding mix and stir with a hand mixer till combined.
Fill cupcake liners 2/3 full and bake for 15-18 minutes until toothpick comes out clean. Set aside to cool.
Now Make the Coconut Explosion
- ¼ Cup Butter, softened (1/2 stick)
- 8 Oz Cream Cheese, softened
- 1 ½ Cups Shredded Sweetened Coconut
- 1 Teaspoon Coconut Flavoring
- 3 or 4 Cups Powdered Sugar
- 2 Cups Semi-Sweet Chocolate Melts
Beat the butter and cream cheese until smooth. Add shredded coconut and flavoring— stir again. Add powdered sugar ½ cup at a time until you get the thickness of the frosting/mounding you like.
We used a large opening piping tool, but you could use a ziplock baggie with a 1 inch opening sliced in the corner. Squeeze out a mound of topping on each cupcake.
Then melt the chocolate according to directions and dip the cupcakes into the melted chocolate and add sliced almonds for a pretty topping. We used a white nonpareil for the center of the flower.
We put them in the fridge to set up the crackle of the chocolate and the perfect texture of the cream cheese coconut wonderful that is the topper!
Please Make these and enjoy! Heavy on the JOY!