Almond Joy Cupcakes

Almond Joy CupcakesMy husband and I had a super busy weekend!  It was beautiful here in Portland – sun shining and above 60 degree weather! I love that it stays light later and with all the blue skies we had, I’m getting more anxious for summer.  I have been wanting to redecorate our living room for some time.  I finally took the first step and painted the walls.  We started this project at 3:00 on Sunday and of course, took much longer than thought.

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I seriously was waiting all weekend to make these cupcakes.  I haven’t been able to get them off my mind since I made the Mounds Brownies.  Well, by the time we painted the 2nd coat (which we didn’t think we’d have to), it was 9 o’clock.  No way was I starting cupcakes then.  So it was pizza for dinner then bedtime with the cupcakes waiting for the morning.  

I made these with a chiffon chocolate cake using a recipe from my favorite recipe book for cakes. It’s filled with recipes from Miette pastry shop.   This particular recipe has a lot of steps so feel free to use any chocolate cake recipe or if you want a really easy way, use a boxed chocolate cake mix. If you’re needing an easy recipe, click HERE.

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Almond Joy Cupcakes
Yields 24
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
For the cake
  1. 3/4 cup flour
  2. 1/4 cup unsweetened cocoa powder
  3. 1/2 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/8 tsp. salt
  6. 6 eggs separated, 1 whole egg
  7. 1/2 cup sugar, plus 1/4 cup
  8. 1/4 cup vegetable oil
  9. 1/8 cup water
  10. 1 tsp. vanilla
  11. 1/8 tsp. cream of tartar
  12. 1 cup whole almonds
For the filling
  1. 1 14 oz bag sweetened shredded coconut
  2. 1 10 oz. can sweetened condensed milk
For the frosting
  1. 1/2 cup butter
  2. 6 tbsp. unsweetened cocoa
  3. 1/4 cup milk
  4. 1/2 tsp. vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Line cupcake tins and set aside.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In stand mixer on high speed, whisk together egg yolks, whole egg, and 1/3 cup sugar for about 5 minutes.
  4. Pour oil in slowly and whisk until fully combined.
  5. Stir together water and vanilla. With mixer on low speed, slowly pour into batter and whisk until smooth - about 3 minutes.
  6. Add the sifted ingredients in 2 increments, mixing until just combined.
  7. In a ziplock baggie, roughly crush almonds and stir into batter. Set aside.
  8. In clean mixer bowl, combine egg whites and cream of tartar. Whisk until foamy - about 2 minutes.
  9. Slowly add 1/4 cup sugar and whisk until medium-stiff peaks form.
  10. Fold whites into batter in 3 increments until fully combined.
  11. Pour into lined cupcake tins and bake for 20 minutes.
  12. While cupcakes cool, mix together coconut and condensed milk in medium bowl. Set aside.
  13. To start the frosting, melt butter in small saucepan over medium heat. Add 6 tbsp. cocoa powder and stir together until smooth. Set aside.
  14. In medium bowl, blend together powdered sugar, milk, and vanilla extract.
  15. Stir in cocoa mixture and beat until smooth. Set aside.
  16. Take heaping tablespoon full of coconut mixture and spread onto cupcakes. Gently press to flatten slightly.
  17. Using a piping bag, pipe cupcakes with chocolate frosting.
My Simple Kitchen http://mysimplekitchen.com/
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