Imagine sinking your teeth into a rich, moist chocolate cupcake topped with creamy coconut frosting and a sprinkle of crunchy almonds - a dessert that's not just a treat, but an experience! These Almond Joy-inspired cupcakes are the ultimate indulgence that will transport you to dessert heaven with every single bite. Whether you're a chocolate lover, a coconut fan, or simply someone who appreciates an extraordinary dessert, these cupcakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup coconut cream
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup almonds, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine dry ingredients thoroughly.
- In a separate bowl, mix granulated sugar, vegetable oil, eggs, and vanilla extract until well blended and smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, stirring until just combined. Be careful not to overmix the batter.
- Divide the chocolate batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the coconut frosting, beat softened butter until creamy. Gradually add powdered sugar and coconut cream, mixing until smooth and fluffy.
- Once cupcakes are completely cool, pipe or spread the coconut frosting on top of each cupcake.
- Sprinkle chopped almonds over the frosted cupcakes for added texture and flavor.
- Refrigerate for 15 minutes to set the frosting before serving.
Tips
- Use room temperature ingredients to ensure a smoother, more even batter.
- Don't overmix the batter - this can lead to dense, tough cupcakes.
- For extra moisture, consider adding a tablespoon of sour cream to the batter.
- To get perfectly even cupcakes, use an ice cream scoop to portion the batter.
- Let cupcakes cool completely before frosting to prevent the coconut cream from melting.
- For a more intense almond flavor, toast the chopped almonds before sprinkling.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 442kcal
Carbohydrates: 57g
Protein: 4g
Fat: 26g
Saturated Fat: 18g
Cholesterol: 40mg
