This easy almond joy cupcakes recipe is so delicious, perfect for chocolate and coconut lovers. If you’re a fan of the delicious chocolate, almonds, and coconut in an Almond Joy candy bar, you’ll love these chocolate coconut almond cupcakes.
Chocolate and coconut cupcakes with almonds
Who loves candy cupcakes? In my quest for a unique cupcake recipe, I saw this idea for Snickers bar cupcakes somewhere and it got me thinking… “I could put any candy bar in a cupcake and make it magnificent!” We love a good cupcake recipe, especially when it is easy to make.
Oh, what an “almond joy” it was to use one of my personal favorites, Almond Joy bars. The taste: heavenly. There are so many elaborate recipes for candy bar cupcakes but this one is simple. All you need are a few ingredients and you’re ready to bake!
Easy Almond Joy Cupcakes Recipe
Ingredients:
- 1 box chocolate cake mix + ingredients to prepare as listed on the box (I used Betty Crocker Devils Food)
- Vanilla frosting
- Almond Joy candy bars
- Baker’s sweetened coconut flakes
- almond slivers
Make these delicious cupcakes
Add candy bars inside the cupcakes
Toast the remaining coconut
Top each cupcake with a few sprinkles of toasted coconut and adorn with a few almond slivers in the center. Admire and serve! This recipe makes 24 Almond Joy cupcakes.
Easy Almond Joy Cupcakes Recipe
Equipment
- Standard-sized muffin/cupcake tin
Ingredients
- 1 box chocolate cake mix and the ingredients to prepare as listed on the box
- 2 cans of vanilla frosting
- 24 Almond Joy Bite-sized bars or 8 full-sized bars cut into thirds
- 2 cups Baker's sweetened coconut flakes
- almond slivers
Instructions
- First, preheat the oven and prepare the cake mix according to the directions on the box. Stir 1 cup of coconut into the batter, set the remaining coconut aside.
- Grease each inset or add cupcake liners to cupcake pan and fill each halfway with cake batter.
- Add (1) Almond Joy piece into the center of each cup and cover with more cake batter until 2/3 full. Bake as needed, according to the instructions on the cake box.
- While the cupcakes are baking, spread the remaining coconut evenly onto a baking sheet and toast in the oven under the broiler on low heat. Keep a close watch on the coconut as it only takes about 3-5 minutes to brown, stirring occasionally, and remove from the oven.
- Once the cupcakes are finished baking, let them cool and frost as desired. I used a piping bag with a french tip for the frosting. to achieve this look. Top each cupcake with a few sprinkles of toasted coconut and adorn with a few almond slivers in the center.
Enjoy these chocolate coconut cupcakes
These are perfect for any occasion, birthday cupcakes, baby shower cupcakes, wedding cupcakes, you name it! If you want to get further into this recipe with your own personal touch, feel free to substitute your favorite from-scratch cake and frosting recipes to your liking. If you love this chocolate recipe, also try our Chocolate S’mores Cookie Cups Recipe. Enjoy and share!
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I am in on these cupcakes whooooooo hoooooo!!