Menu
Almond Joy Cake Almond Joy Cake
Peanut Butter Chocolate Cupcakes Peanut Butter Chocolate Cupcakes
Peanut Butter Cup Chocolate Cupcakes Peanut Butter Cup Chocolate Cupcakes
Chocolate Caramel Cupcakes Chocolate Caramel Cupcakes
Chocolate Frosted Peanut Butter Cupcakes Chocolate Frosted Peanut Butter Cupcakes
Chocolate Cupcakes Chocolate Cupcakes
Banana Nut Cupcakes Banana Nut Cupcakes
Chocolate Orange Cupcakes Chocolate Orange Cupcakes
Chocolate Macaroon Cupcakes Chocolate Macaroon Cupcakes
Chocolate-Coconut Angel Cupcakes Chocolate-Coconut Angel Cupcakes
Peanut Butter Cup Cupcakes Peanut Butter Cup Cupcakes
Walnut Banana Cupcakes Walnut Banana Cupcakes
Blueberry Angel Cupcakes Blueberry Angel Cupcakes
Cocoa Banana Cupcakes Cocoa Banana Cupcakes
Chocolate Ganache Peanut Butter Cupcakes Chocolate Ganache Peanut Butter Cupcakes
Caramel Apple Cupcakes Caramel Apple Cupcakes
Almond Chocolate Cake Almond Chocolate Cake
Chocolate Cream Cupcakes Chocolate Cream Cupcakes
Cherry Chocolate Coconut Cupcakes Cherry Chocolate Coconut Cupcakes
Peanut Butter Cupcakes Peanut Butter Cupcakes

Almond Joy Cupcakes

Add a Review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 40 min. Bake: 20 min. + cooling

Makes

2 dozen

Updated: Feb. 21, 2024
I created these Almond Joy cupcakes for my daughter, Julianna, after our spring break trip to Fort Lauderdale. I wanted to thank her for the "joy" she brought me during our time together. She's a huge help to me in the kitchen and a big inspiration in my life. —Jennifer Gilbert, Brighton, Michigan
Almond Joy Cupcakes
Almond Joy Cupcakes Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup sugar
  • 1 cup whole milk
  • 2 large eggs, room temperature
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • FOSTING:
  • 1/2 cup butter, softened
  • 2 teaspoons whole milk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 2-1/2 cups confectioners' sugar
  • 1 cup marshmallow creme
  • 3/4 cup sweetened shredded coconut
  • GANACHE:
  • 1 cup heavy whipping cream
  • 2 cups dark chocolate chips
  • 12 fun-size Almond Joy candy bars, halved, optional

Directions

  1. Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, milk, eggs, oil and vanilla until smooth. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into egg mixture. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 16-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  2. In a large bowl, beat butter until creamy. Beat in milk and extracts. Gradually beat in confectioners’ sugar until smooth. Add marshmallow creme and coconut; beat on medium speed until combined. Spread frosting over cupcake tops.
  3. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Cool slightly, stirring occasionally. Spoon ganache over frosting. If desired, garnish with Almond Joy candy bars. Chill until set, about 15 minutes.

Nutrition Facts

1 cupcake: 349 calories, 19g fat (10g saturated fat), 38mg cholesterol, 173mg sodium, 46g carbohydrate (36g sugars, 2g fiber), 4g protein.