Easy Almond Joy Cupcakes Recipe
This delicious almond joy cupcakes recipe is perfect for chocolate, coconut, and almond lovers. Try these candy bar filled cupcakes for a sweet treat.
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.