These Almond Joy Cupcakes with semisweet chocolate chips from the inside, heavy cream and coconut milk frosting and melted chocolate, looks great and taste even better.

Almond Joy Cupcakes
Yields 12
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Prep Time
35 min
Total Time
1 hr 5 min
Prep Time
35 min
Total Time
1 hr 5 min
For the 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
For the Frosting
  1. 1 c. heavy cream
  2. 1/4 c. coconut milk
  3. 2 tbsp. powdered suger
  4. Pinch of salt
For the Topping
  1. 3/4 c. sweetened shredded coconut
  2. 12 cocoa-dusted or toasted almonds
  3. Melted chocolate, for drizzling
Instructions
  1. 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. 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. 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. Spoon frosting on top of cupcakes (scant 1⁄4 cup each), then sprinkle with coconut and top with an almond.
  5. Drizzle with melted chocolate and serve.
Notes
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Learn How to frost and decorate cupcakes.

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