Almond Joy Cupcakes

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Almond Joy Cupcakes are a chocolate cupcake with a sweetened coconut filling and a fluffy coconut and almond frosting. 

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I love to celebrate birthdays, unless they’re my own, but other’s people birthdays? The best! There is nothing better than surprising someone on their birthday with a homemade treat.

Well, Valentine’s day happens to fall the same week as my fiancé’s birthday, so there’s a whole lot of celebrating going on during that week. However, he’s not eating any sugar right now so I can’t even make him his favorite chocolate cake for this birthday. What’s a birthday without cake?

I guess I will be eating these Almond Joy Cupcakes by myself. He probably wouldn’t eat these anyway because he wants just basic chocolate cupcakes and tells me that I stuff too many things in my desserts sometimes. He’s probably right but that’s what makes them awesome!

Take these cupcakes for example. These are chocolate cupcakes with a sweetened coconut filling, topped with an airy coconut frosting, rolled in sweetened coconut and garnished with chocolate and almonds. Wow, that is mouthful, but it’s so worth it.

Make it easy on yourself, and grab a box of chocolate cake mix. I doctored up the cake mix a bit, adding some cocoa powder to intensify the chocolate flavor and used milk instead of water. I also added a touch of vanilla extract.

Once these are cooled, you need to cut out the center of the cupcake because we’re filling these cupcakes with a rich coconut filling. It’s pretty much like the center of an Almond Joy bar. It consists of just sweetened coconut and sweetened condensed milk. The sweetened condensed milk coats the coconut and makes a nice thick filling.

To fill the cupcakes, you need to cut a hole in the center of your cupcake using a knife or spoon. One of my favorite kitchen tools is my cupcake corer. It’s a quick and easy tool to remove the centers of the cupcake. Then we will fill them using a heaping teaspoon of filling for each cupcake. Then seal the cupcake back up using the piece you previously removed to plug the hole.

Then we’re topping these cupcakes with the most light and airy coconut frosting ever. Seriously, it’s so whipped, it’s almost like whipped cream. I started with room temperature butter and beat it for several minutes until it was almost white. This helps add volume to the butter, which in turn adds air bubbles to the frosting.

I slowly mixed in the powdered sugar, continuing to beat the frosting each time and once all the ingredients had been added to the frosting, I again, whipped it for a few minutes. Lots of beating of the frosting here, my friends.

I used a large cookie scoop to frost the cupcakes. Then I rolled the frosting in more shredded coconut. To garnish these cupcakes, I drizzled some hot fudge sauce and sprinkled some crushed almonds on top.

If you love coconut, these Almond Joy Cupcakes are the perfect cupcakes for you.

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