Almond Joy candy bars are made with chocolate and coconut. Almond Joy aficionados will swoon over these cupcakes when they discover their favorite candy bar has been baked inside. These rich cupcakes are also frosted with chocolate buttercream, drizzled with chocolate ganache and topped with a whole almond.
Edit Ingredients
Servings: 18 Prep time: 30 minutes Cook time: 25 minutes
Cupcake
- 1 1/2 sticks unsalted butter
- 1 1/2 cups granulated sugar
- 3 eggs
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. vanilla
- 2 1/2 cups flour
- 1 1/3 cups whole milk
- 18 miniature Almond Joy candy bars
Frosting
- 2 sticks butter, softened at room temperature
- 1/2 cup cocoa powder
- 3 cups powdered sugar
- 1/4 cup milk (whole milk is best)
- 1 tsp. vanilla extract
Chocolate Ganache
- 4 oz. semi-sweet chocolate
- 2 tbsp. whole milk
- 1 tbsp. unsalted butter
- 18 whole almonds for garnish
Make the Cupcakes
Prepare the cupcakes first and make the frosting and ganache while they are baking.
- Pre-heat the oven to 350°F (176°C) and line your muffin tins with 18 paper liners.
- Cream together the butter and sugar in a large bowl with a mixing spoon until they get light and fluffy.
- Add the eggs, one at a time and stir well after each until they are well combined with the butter and sugar.
- Add the baking soda, baking powder, vanilla and salt.
- Stir the batter until all the ingredients are mixed well and creamy.
- Add 1/4 cup of flour and stir into the batter.
- Add 1/4 cup of milk and stir into the batter.
- Continue alternating the flour and the milk until they have both been completed added to the batter.
- Stir the batter until it is no longer lumpy.
- Put a heaping tablespoon of the cupcake batter into each liner.
- Place one Almond Joy piece into each cup and gently press it into the batter.
- Add another tablespoon of batter on top of the candy bar, until the cup is about 3/4 full.
- Bake the cupcakes for 20 to 25 minutes, or until the cupcakes are golden brown.
- Test for doneness by lightly pressing your finger into a cupcake; if it bounces back, the cupcakes are done.
- Remove the muffin tin(s) from the oven and place them on a wire rack so that they cool..
Make the Frosting
While the cupcakes are cooking, prepare the icing.
- Cream together the butter, cocoa and powdered sugar until smooth.
- Slowly stir in the milk and the vanilla extract.
- Keep stirring the frosting mix until all the ingredients are blended and the icing is smooth and creamy.
- Frost each cupcake and arrange them on a serving platter or cupcake tree.
Make the Ganache and Serve
Ganache is used as a glaze, icing or filling in many desserts. In this recipe, you'll be drizzling it over your cupcakes.
- Place the chocolate and the milk in a double boiler over medium heat.
- Cook the chocolate until it's melted, stirring occasionally.
- Add the butter and mix it into the chocolate until it is completely incorporated.
- Take the bowl off the double boiler and set it aside to allow the ganache to cool to room temperature.
- Drizzle the ganache over each frosted cupcake.
- Top each cupcake with a whole almond and serve.
- You can also sprinkle shredded coconut over the frosting before drizzling the cupcakes with the ganache.
- If anyone you plan to serve has an allergy to coconut, you can easily adapt this recipe and use a miniature, soft candy bar that does not contain coconut.
Edit Warnings
- Don't drizzle the ganache over the icing while it is still hot or you will melt the frosting.
- This recipe works well for 18 cupcakes. If you try to stretch the batter to make 24 cupcakes, they will probably over bake unless you reduce the cooking time.
Edit Things You'll Need
- Large mixing bowl
- Medium mixing bowl
- 2 mixing spoons
- Measuring spoons
- Measuring cup
- Muffin tins
- Double boiler
- Wire cooling rack
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