Almond Joy Cupcakes

Okay so my favorite candy of all time is Almond Joy and I wanted to make a cupcake out of it. It was sooooooooooooooooo good! Almond cupcakes with a coconut cream filling and a chocolate fudge topping! I put a few toasted almonds in the layers to give it crunch:

Cupcake:     3/4 cup light brown sugar
1/4 cup softened butter
1/4 cup vegetable or canola oil
1 1/2 cups all-purpose flour
1 1/2 tsp. almond extract
1/2 tsp. baking soda
1 tsp. baking powder
1 egg
pinch salt

Preheat the oven to 350º... Cream the sugar and oil and butter until smooth add the almond extract and the egg. Sift the salt, flour, baking powder, and baking soda into the batter. Mix until combined and its going to look like a small batter but thats okay!!! Scoop an ice-cream scoop of the batter into the greased cupcake pans. Cook for about 20- 25 minutes or until they are completely cooked and golden brown. Warning: They might deflate thats okay.... its good so you can put the filling in. Let cool.

Filling: 1 cup powder sugar
1/2 cup coconut milk

     -or-

1/2 cup sweetened condensed milk
1/4 cup coconut milk

Mix until smooth.

Chocolate fudge:
1 cup semi-sweet chocolate chips
2 tbs. cream
1 tbs. butter

Put on the double boiler and melt until smooth and creamy.

Place your cupcake down and put a little dollop of the coconut cream in the middle part that sunk in. Sprinkle a few toasted almonds on top. Drizzle a small spoonful of the chocolate on top. Garnish with a  few toasted almonds. Let it set for about 15-30 minutes with a piece of foil on top or until the chocolate hardens. Enjoy!

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