dark chocolate almond joy cupcakes

a recipe by
Melanie Ross
Rumford, ME

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.

serves 12
cook time 25 Min
method Bake

Ingredients For dark chocolate almond joy cupcakes

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

How To Make dark chocolate almond joy cupcakes

  • 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.
  • 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.
  • 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.
  • 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.
ADVERTISEMENT
ADVERTISEMENT