Almond Joy Cupcakes

I hope you all enjoyed my ice cream cake post, I know I sure did!! :) Nothing really beats a big ‘ol ice cream cake on your birthday, in my house

I really do like to start the year off with a bang and that cake sure fit the bill. But hey, why stop there? I think you should all be familiar with my stuffed cupcakes obsession. I REALLY love them. 

I decided to try and replicate one of my parent’s favorite candy bars, Almond Joys, into cupcake form. Basically what you get when everything is all done, is a delicious chocolate cupcake stuffed with coconut flavored whipped cream topped with a chocolate coconut-ey buttercream frosting.

I had some extra whipped cream so I decided to top some of my cupcakes with that, but you can do whatever you so desire with that!

To finish everything off, I chopped up some Almond Joys that I had in the freezer for about 10 minutes and sprinkle them on top. I have not always embraced coconut as much as I should…these cupcakes showed me coconut’s true flavors and I LOVE them! Hope you do too :)

Almond Joy Cupcakes

Chocolate Cupcakes

1 Box of Devil’s Food Cake Mix

1 small box of instant chocolate pudding mix

1/2 cup oil

1 cup sour cream

4 eggs

1 cup milk

  1. Preheat oven to 350 degrees F and line cupcakes pans. I used minis and regular sized. If you use all regular you should get about 24, minis will make many many many more!!
  2. Mix all the ingredients together  in a bowl for about 2-3 minutes or until thoroughly combined.
  3. Fill cupcake pans and pop in the oven for about 20-25 minutes (regular sized cupcakes) or 15-20 minutes (minis). Take them out once a toothpick inserted in the middle comes out clean. Let cool on wire rack, or if you’re impatient like me pop them in the freezer. Meanwhile, make the filling. Once cupcakes are completely cool, pipe filling into cupcakes.

Coconut Mousse Filling

2 cups heavy cream

4 teaspoons coconut extract

4 Tablespoons powdered sugar

  1. To prepare the filling, whip heavy cream with an electric mixer until it looks like whipped cream and has very stiff peaks. Mix in the powdered sugar and coconut extract until completely mixed together. You may want to add more or use less coconut extract depending on your personal taste. I recommend filling your piping bag in two batches, there is no way you will be able to fit all the whipped cream in one piping bag. Save yourself a headache!
  2. Once the cupcakes are cooled, stick you piping bag that has a tip in it into the cupcake and pipe until you see the cupcake puff up a little bit.

Chocolate Coconut Buttercream Frosting

1 stick butter

2 1/2 -3  cups powdered sugar

1/4 cup cocoa powder

1 1/2 teaspoons coconut extract

milk, as needed

  1. Beat butter in bowl with an electric mixer until creamy. Add powdered sugar and mix until combined. Mix in coconut extract and cocoa powder until thoroughly combined. Beat in milk until desired consistency.
  2. Once cupcakes have been filled, pipe and frost your cupcakes. Top with chopped up Almond Joys, if desired.

I know it looks like a mess..but it’s one heck of a delicious mess! ;) Hope your 2012 is off to a great start!!

Random Fact of the Day: In Kentucky, 50 percent of the people who get married for the first time are teenagers. (I’m not sure if I even believe that!)

9 thoughts on “Almond Joy Cupcakes

  1. I’ve never had an Almond Joy (yes, it would seem that I’m living under a rock) but these cupcakes look fabulous. I’m definitely trying an almond joy today and if I like it, then I’ll be making your cupcakes soon!

    Have a wonderful day.

  2. Pingback: Coconut Layer Cake « Beautiful Disasters

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