Name: Almond Joy Cupcakes
Ingredients: 1 ½ cups semisweet chocolate chips; 1 cup unsalted butter; 5 large eggs; 1 cup granulated sugar; 2 Tbsp. cocoa powder; 1 cup heavy cream; ¼ cup coconut milk; 2 Tbsp. powdered sugar; Pinch of salt; ¾ cup sweetened shredded coconut; 12 cocoa-dusted or toasted almonds; Melted chocolate, for drizzling

Description

This recipe, “Almond Joy Cupcakes,” is inspired by the classic Almond Joy candy bar, combining the flavors of chocolate, coconut, and almond in a delightful cupcake form

Ingredients

Scale

Cupcakes

1 ½ cups semisweet chocolate chips
1 cup unsalted butter
5 large eggs
1 cup granulated sugar
2 Tbsp. cocoa powder

Frosting

1 cup heavy cream
¼ cup coconut milk
2 Tbsp. powdered sugar
Pinch of salt

Topping

¾ cup sweetened shredded coconut
12 cocoa-dusted or toasted almonds
Melted chocolate, for drizzling

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Instructions

Preheat and Prep: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Melt Chocolate and Butter: In a small saucepan, melt the chocolate chips and butter over low heat until smooth. Stir constantly to prevent burning.
Cool and Whisk: Set aside to cool for 10 minutes, then whisk in the eggs, sugar, and cocoa powder until well combined.
Fill Liners: Divide the mixture evenly among the liners, filling each about ¼ inch from the top.
Bake: Bake until a wooden toothpick inserted in the center comes out clean, 25 to 28 minutes.
Cool: Let the cupcakes cool completely. Don’t worry when they sink – this is characteristic of flourless cakes.
Make Frosting: Meanwhile, make the frosting. In a large bowl using a hand mixer, beat the heavy cream, coconut milk, powdered sugar, and salt, gradually increasing speed until medium peaks form, 2 to 4 minutes.
Frost Cupcakes: Spoon the frosting on top of the cooled cupcakes (a scant ¼ cup each).
Garnish: Sprinkle with shredded coconut and top with an almond.
Drizzle with Chocolate: Drizzle with melted chocolate.
Serve