How to Make Almond Joy Cupcakes

8 authors | 21 revisions | Last updated: December 5, 2012

48

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EditDiscuss
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.
EditIngredients
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
EditSteps
Make the Cupcakes
Prepare the cupcakes first and make the frosting and ganache while they are
baking.
 1. 1
Pre-heat the oven to 350F (176C) and line your muffin tins with 18 paper
liners.

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2. 2
Cream together the butter and sugar in a large bowl with a mixing spoon
until they get light and fluffy.
 3. 3
Add the eggs, one at a time and stir well after each until they are well
combined with the butter and sugar.
 4. 4
Add the baking soda, baking powder, vanilla and salt.

5. 5
Stir the batter until all the ingredients are mixed well and creamy.
 6. 6
Add 1/4 cup of flour and stir into the batter.

7. 7
Add 1/4 cup of milk and stir into the batter.

8. 8
Continue alternating the flour and the milk until they have both been
completed added to the batter.
 9. 9
Stir the batter until it is no longer lumpy.

10. 10
Put a heaping tablespoon of the cupcake batter into each liner.
 11. 11
Place one Almond Joy piece into each cup and gently press it into the
batter.
 12. 12
Add another tablespoon of batter on top of the candy bar, until the cup is
about 3/4 full.

13. 13
Bake the cupcakes for 20 to 25 minutes, or until the cupcakes are golden
brown.
 14. 14
Test for doneness by lightly pressing your finger into a cupcake; if it
bounces back, the cupcakes are done.

15. 15
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.
1. 1
Cream together the butter, cocoa and powdered sugar until smooth.
 2. 2
Slowly stir in the milk and the vanilla extract.

3. 3
Keep stirring the frosting mix until all the ingredients are blended and
the icing is smooth and creamy.

4. 4
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,
youll be drizzling it over your cupcakes.
1. 1
Place the chocolate and the milk in a double boiler over medium heat.

2. 2
Cook the chocolate until its melted, stirring occasionally.
 3. 3
Add the butter and mix it into the chocolate until it is completely
incorporated.
 4. 4
Take the bowl off the double boiler and set it aside to allow the ganache
to cool to room temperature.

5. 5
Drizzle the ganache over each frosted cupcake.
 6. 6
Top each cupcake with a whole almond and serve.

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EditTips
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.
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EditWarnings
Dont 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.
EditThings Youll Need
Large mixing bowl
Medium mixing bowl
2 mixing spoons
Measuring spoons
Measuring cup
Muffin tins
Double boiler
Wire cooling rack