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A few almond joy cupcakes on a cake plate

Almond Joy Cupcakes

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 22 cupcakes

Description

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

Ingredients

For the Cake:

  • 1 box Chocolate Cake Mix, 15.4 ounces
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 3 large Eggs
  • 1 teaspoon Pure Vanilla Extract

For the Filling:

  • 2 cups Sweetened Shredded Coconut
  • 1/2 cup Sweetened Condensed Milk

For the Frosting:

  • 3 sticks Unsalted Butter, at room temperature
  • 6 cups Powdered Sugar
  • 1 tablespoon Milk
  • 1 teaspoon Coconut Extract
  • 1/4 teaspoon Pure Almond Extract
  • 3 cups Sweetened Shredded Coconut

For Garnish:

  • Hot Fudge Sauce
  • Almonds

Instructions

For the Cake:

  1. Preheat the oven to 350° F. Line cupcake pans with 24 cupcake liners.
  2. In a medium-sized bowl, combine cake mix, cocoa powder, water, vegetable oil, eggs, and vanilla extract. Beat on medium-high speed until all ingredients are well blended.
  3. Divide the batter evenly, filling each liner about 2/3 full, and bake for 14 to 16 minutes until the cupcakes are set.
  4. Test the cupcakes for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cupcakes are done. Allow the cupcakes to cool completely after removing them from the oven.

For the Filling:

  1. In a medium-sized bowl, combine the sweetened condensed milk and the shredded coconut and stir until well combined. The texture should be thick.
  2. Hollow out the center of each cupcake using a knife or teaspoon. Do not discard the tops.
  3. Fill the center of the cupcakes with about 2 teaspoons of the coconut mixture, pressing down into the center of the cupcake. Then reinsert the top of each cupcake back into the center and press gently.

For the Frosting:

  1. Using an electric mixer, beat the butter at a medium-high speed for approximately 5 minutes until the butter is almost white. Scrape down the sides of the bowl occasionally.
  2. Next, add the powdered sugar, 2 cups at a time, continuing beating the frosting until the powdered sugar is incorporated. After 4 cups of sugar have been added, add the extracts and the milk.
  3. Add the 2 final cups of powdered sugar and once incorporated, beat the frosting on medium-high speed for another 3-5 minutes. The frosting should be very whipped and airy in texture.
  4. Using a large (3-tablespoon size) cookie scoop, scoop the frosting onto each cupcake. Then gently tap each cupcake on the counter to make sure the frosting sticks.
  5. Invert each cupcake into a bowl of shredded coconut to cover the frosting with the shredded coconut.

To Garnish:

  1. Drizzle with hot fudge sauce and top with crushed or whole almonds.
Nutrition Information:
1 cupcake
517
45g
80mg
29g
16g
62g
1g
3g
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: cupcakes, coconut frosting