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Almond Joy Cupcakes
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Almond Joy Cupcakes
Indulge in the tropical flavors of Almond Joy with these decadent cupcakes. Moist coconut cake is filled with a rich chocolate ganache, topped with a creamy coconut buttercream, and finished with toasted almonds and shaved dark chocolate. Perfect for special occasions or as a sweet treat, these cupcakes are sure to delight both kids and adults alike. With their unique flavor combination and beautiful presentation, they're sure to be the star of any dessert table.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Tree Nuts, Dairy, Soy, Eggs
Ingredients
1 1/2 cups
All-purpose flour
195 Calories
1 cup
Granulated sugar
770 Calories
1 cup
Unsweetened shredded coconut
120 Calories
2 teaspoons
Baking powder
0 Calories
1/2 teaspoon
Salt
0 Calories
2 eggs
Large eggs
140 Calories
1 cup
Unsweetened almond milk
30 Calories
1/2 cup
Canola oil
920 Calories
1 teaspoon
Pure vanilla extract
0 Calories
1 cup
Semisweet chocolate chips
600 Calories
1 cup
Heavy cream
360 Calories
2 cups
Confectioners' sugar
160 Calories
1/2 cup
Toasted almonds
100 Calories
1/2 cup
Shaved dark chocolate
300 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2
In a medium bowl, whisk together the flour, sugar, unsweetened shredded coconut, baking powder, and salt.
3
In a large bowl, whisk together the eggs, unsweetened almond milk, canola oil, and pure vanilla extract.
4
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5
Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
6
Fill the muffin tin with the batter and smooth the tops. Drizzle with melted chocolate and sprinkle with toasted almonds.
7
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8
Allow the cupcakes to cool completely in the pan before frosting and decorating.
9
To make the frosting, beat the heavy cream and confectioners' sugar until stiff peaks form.
10
Frost the cooled cupcakes and top with shaved dark chocolate and toasted almonds.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif