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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

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.