Almond Joy Cupcakes

Yields:
1
Prep Time:
35 mins
Total Time:
1 hr 5 mins
Cupcake >>> candy bar.
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Ingredients
For the Cupcakes
- 1 1/2 cups semisweet chocolate chips
- 1 cup unsalted butter
- 5 large eggs
- 1 cup granulated sugar
- 2 Tbsp. cocoa powder
For the Frosting
- 1 cup heavy cream
- 1/4 cup coconut milk
- 2 Tbsp. powdered suger
- pinch of salt
For the Topping
- 3/4 cup sweetened shredded coconut
- 12 cocoa-dusted or toasted almonds
- Melted chocolate, for drizzling
Directions
- Step 1Preheat oven to 375° and line a 12-cup muffin tin with paper liners. In a small saucepan, melt chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in eggs, sugar, and cocoa powder.
- Step 2Divide mixture among the liners (fill about 1⁄4" from the top). Bake until a wooden toothpick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don’t worry when they sink).
- Step 3Make the frosting: In a large bowl using a hand mixer, beat heavy cream, coconut milk, sugar, and salt, gradually increasing speed until medium peaks form, 2 to 4 minutes.
- Step 4Spoon frosting on top of cupcakes (scant 1⁄4 cup each), then sprinkle with coconut and top with an almond.
- Step 5Drizzle with melted chocolate and serve.
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