Almond Joy Cupcakes
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
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
Ingredients
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1 cup sugar
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1 cup whole milk
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2 large eggs, room temperature
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1/3 cup canola oil
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1 teaspoon vanilla extract
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1-1/2 cups cake flour
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1/2 cup baking cocoa
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1-1/2 teaspoons baking soda
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3/4 teaspoon baking powder
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1/4 teaspoon salt
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FOSTING:
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1/2 cup butter, softened
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2 teaspoons whole milk
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1 teaspoon vanilla extract
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3/4 teaspoon almond extract
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2-1/2 cups confectioners' sugar
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1 cup marshmallow creme
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3/4 cup sweetened shredded coconut
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GANACHE:
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1 cup heavy whipping cream
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2 cups dark chocolate chips
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12 fun-size Almond Joy candy bars, halved, optional
Directions
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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.
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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.
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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.
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