Almond Joy Cupcakes
- ½ cup butter
- 2 oz semisweet chocolate or ⅓ cup semisweet chocolate chips
- ½ cup natural unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- ½ cup buttermilk (or ½ cup of milk+2 teaspoons lemon juice or white vinegar)
- 3 cups powdered sugar, sifted
- 1 cup butter, softened
- 1 teaspoon almond extract
- ½ cup shredded sweetened coconut
- ⅛ cup slivered or sliced almonds
- Preheat oven to 350°F and line 12-14 cupcake cups.
- Melt butter and chocolate in the microwave in 30 second intervals stirring each time.
- In another bowl, stir cocoa powder, flour, baking soda, baking powder, and salt together.
- In a large bowl, whisk eggs, sugars, and vanilla together.
- Whisk in the slightly cooled melted chocolate and butter.
- Alternate adding in the flour and buttermilk, beginning and ending with flour. Mix until just combined.
- Fill the cupcake tins ¾- almost completely full.
- Bake for 18 minutes or until a toothpick come out clean, rotating the pan halfway through.
- Cool completely.
- Cream butter and sugar together until completely combined.
- Mix in extract.
- Toss the coconut and almonds together.
- Either pipe on the frosting or use a scooper in order to get a nice and neat dome shape.
- To roll the frosting in the topping, angle the cupcake and roll it so that the frosting gets pushed up into a cone shape.
- If you want a more domed shape, smash the pointed top down by dunking it in the topping again perpendicular to the bowl.
- Voilà!
If you double the recipe, bake one cupcake tin at a time.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/almond-joy-cupcakes/
3.5.3251