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Almond Joy Cupcakes Recipe

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★★★★★

4.7 from 90 reviews

These Almond Joy Cupcakes combine the rich flavors of chocolate, coconut, and almond for a delightful treat inspired by the classic Almond Joy candy bar. Moist yellow cake is infused with cocoa and coffee, filled with pieces of Almond Joy candy, and topped with a creamy coconut frosting. Garnished with sweetened coconut flakes, almond slices, and extra candy pieces, these cupcakes are perfect for parties or a decadent snack.

Ingredients

Scale

Cake Ingredients

  • 12 ALMOND JOY Snack Size Candy Bars (0.6 oz each)
  • 1 package yellow cake mix with pudding (about 15 oz)
  • 3 eggs
  • 1/2 cup coconut milk or milk
  • 1/2 cup brewed coffee
  • 1/2 cup vegetable oil
  • 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

Coconut Frosting

  • 1 cup shortening
  • 5 cups powdered sugar
  • 1/4 cup coconut milk or milk
  • 1–2 teaspoons coconut extract

Garnishes (Optional)

  • Sweetened coconut flakes
  • Almond slices
  • Additional ALMOND JOY Snack Size Candy Bars

Instructions

  1. Prepare the Candy Bars: Remove wrappers from all Almond Joy candy bars. Cut each candy bar in half widthwise and set aside for filling the cupcakes.
  2. Preheat the Oven and Prepare Muffin Pan: Heat your oven to 375°F (190°C). Line 24 muffin cups, each about 2-1/2 inches in diameter, with paper baking cups.
  3. Make the Batter: In a large mixing bowl, combine the yellow cake mix with pudding, eggs, coconut milk, brewed coffee, vegetable oil, and cocoa powder. Mix the ingredients together for 30 seconds to combine, then beat at medium speed with an electric mixer for 2 minutes until smooth.
  4. Fill Muffin Cups with Batter and Candy: Fill each muffin cup halfway with the batter. Take a candy bar half and press it into the center of each cup, then spread additional batter over the candy bars to cover them completely.
  5. Bake the Cupcakes: Place the muffin pan in the preheated oven and bake for 15 to 19 minutes. The cupcakes are done when a gentle touch causes the center to spring back. Remove from oven and allow cupcakes to cool completely in the pan on a wire rack.
  6. Prepare the Coconut Frosting: While cupcakes cool, make the frosting by beating together shortening, powdered sugar, coconut milk, and coconut extract until smooth and fluffy.
  7. Frost and Garnish: Once the cupcakes are cooled, frost them generously with the coconut frosting. Garnish each cupcake with sweetened coconut flakes, almond slices, and pieces of Almond Joy candy bars as desired.

Notes

  • Using brewed coffee in the batter enhances the chocolate flavor, but you can substitute with additional coconut milk if preferred.
  • If you want a more intense coconut flavor, increase the coconut extract in the frosting according to taste.
  • Ensure cupcakes are completely cool before frosting to prevent melting.
  • These cupcakes can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days.
  • Optional garnishes add texture and visual appeal but can be omitted if unavailable.

Keywords: Almond Joy cupcakes, chocolate coconut cupcakes, candy bar cupcakes, coconut frosting, chocolate cupcakes with candy

Find it online: https://kitchenbyclara.com/almond-joy-cupcakes-recipe/