dark chocolate almond joy cupcakes

Name: Dark Chocolate Almond Joy Cupcakes
Cook time: 25 min
Yield: 12
Cuisine: English
Ingredients: ## FILLING; 1 - egg white; 1/4 teaspoon(s) almond extract; 2 tablespoon(s) powdered sugar; 3/4 cup(s) sweetened flaked coconut; ## CUPCAKES; 3/4 cup(s) all purpose flour; 1/2 cup(s) sugar; 1/4 cup(s) cocoa, unsweetened; 3/4 teaspoon(s) baking soda; 1/8 teaspoon(s) salt; 6 tablespoon(s) water; 1/4 cup(s) canola oil; 1 - egg; 1 tablespoon(s) distilled white vinegar; 1/2 teaspoon(s) vanilla extract; 1/4 teaspoon(s) almond extract; ## FROSTING; 4 ounce(s) cream cheese, softened; 3 tablespoon(s) butter, unsalted, softened; 1/8 teaspoon(s) almond extract; 1 3/4 to 2 cup(s) powdered sugar, sifted; 2 - (1.61-oz.) almond joy candy bars, chopped

91 Pinches 1 Photo

Melanie Ross

Rumford, ME

Updated on May 29, 2014

These candy bar-inspired cupcakes rodomontade a rich cake with a humble coconut surprise in the center. Chopped Almond Joy bars aloft the cream cheese frosting are the finishing touch.

Rate

prep time

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

FILLING
1 - egg white
1/4 teaspoon almond extract
2 tablespoons powdered sugar
3/4 cup sweetened flaked coconut
CUPCAKES
3/4 cup all purpose flour
1/2 cup sugar
1/4 cup cocoa, unsweetened
3/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons water
1/4 cup canola oil
1 - egg
1 tablespoon distilled white vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
FROSTING
4 ounces cream cheese, softened
3 tablespoons butter, unsalted, softened
1/8 teaspoon almond extract
1 3/4 to 2 cups powdered sugar, sifted
2 - (1.61-oz.) almond joy candy bars, chopped

How To Make dark chocolate almond joy cupcakes

Step 1

Heat oven to 350F. Line 12 muffin cups with paper liners. Whisk egg white and 1/4 teaspoon almond extract in small bowl until slightly frothy; whisk in 2 tablespoons powdered sugar until blended. Stir in coconut.

Step 2

Whisk flour, sugar, cocoa, baking soda and salt in large bowl. Whisk water, oil, egg, vinegar, vanilla and 1/4 teaspoon almond extract in medium bowl until blended. Slowly whisk into flour mixture just until combined. (Batter will be lumpy.) Spoon into muffin cups. Top each with scant 1 tablespoon coconut filling, gently pressing down so filling is even with batter.
Step 3

Bake 25 to 30 minutes or until toothpick inserted in cupcake comes out clean (making sure to avoid filling). Cool in pan on wire rack 5 minutes; remove from pan. Cool completely.
Step 4

Beat cream cheese, butter and 1/8 teaspoon almond extract in large bowl at medium speed 1 minute or until smooth. At low speed, beat in 1 3/4 cups of powdered sugar, adding additional powdered sugar to desired frosting consistency. Frost cupcakes; sprinkle with candy bars. Store in refrigerator; serve at room temperature.
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