Name: Almond Joy Cupcakes
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1 1/2 c. semisweet chocolate chips -; 1 c. unsalted butter -; 5 large eggs -; 1 c. granulated sugar -; 2 tbsp. cocoa powder -; 1 c. heavy cream -; 1/4 c. coconut milk -; 2 tbsp. powdered suger -; Pinch of salt -; 3/4 c. sweetened shredded coconut -; 12 cocoa-dusted or toasted almonds -; Melted chocolate, for drizzling -

Ingredients for - Almond Joy Cupcakes

1. 1 1/2 c. semisweet chocolate chips

2. 1 c. unsalted butter

3. 5 large eggs

4. 1 c. granulated sugar

5. 2 tbsp. cocoa powder

6. 1 c. heavy cream

7. 1/4 c. coconut milk

8. 2 tbsp. powdered suger

9. Pinch of salt

10. 3/4 c. sweetened shredded coconut

11. 12 cocoa-dusted or toasted almonds

12. Melted chocolate, for drizzling

How to cook deliciously - Almond Joy Cupcakes

1 . Stage

Preheat 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.

2 . Stage

Divide 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).

3 . Stage

Make 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.

4 . Stage

Spoon frosting on top of cupcakes (scant 1⁄4 cup each), then sprinkle with coconut and top with an almond.

5 . Stage

Drizzle with melted chocolate and serve.