Dark Chocolate Almond Joy Cupcakes

Melanie Campbell


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.


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25 Min


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egg white
1/4 tsp
almond extract
2 Tbsp
powdered sugar
3/4 c
sweetened flaked coconut


3/4 c
all purpose flour
1/2 c
1/4 c
cocoa, unsweetened
3/4 tsp
baking soda
1/8 tsp
6 Tbsp
1/4 c
canola oil
1 Tbsp
distilled white vinegar
1/2 tsp
vanilla extract
1/4 tsp
almond extract


4 oz
cream cheese, softened
3 Tbsp
butter, unsalted, softened
1/8 tsp
almond extract
1 3/4 to 2 c
powdered sugar, sifted
(1.61-oz.) almond joy candy bars, chopped

How to Make Dark Chocolate Almond Joy Cupcakes


  • 1Heat 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.
  • 2Whisk 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.
  • 3Bake 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.
  • 4Beat 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.

Printable Recipe Card

About Dark Chocolate Almond Joy Cupcakes

Course/Dish: Cakes, Chocolate, Other Snacks
Main Ingredient: Flour
Regional Style: English
Other Tags: Quick & Easy, Heirloom

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