Almond Joy Cupcakes

Enjoy the delicious tastes of Almond Joy candy bars with these delicious Almond Joy cupcakes. Chocolate cupcakes that are moist and full of coconut, almonds, and mini chocolate chips are topped with a rich chocolate frosting and lots of extra coconut, almonds, and candy bar pieces. Great for any event or when you just want something sweet

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup shredded coconut
• 1/2 cup chopped almonds
• 1/2 cup mini chocolate chips
• 1/2 cup almond joy candy bars, chopped
• For Frosting:
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, for garnish
• 1/2 cup chopped almonds, for garnish
• 1/4 cup mini chocolate chips, for garnish
• 1/4 cup almond joy candy bars, chopped, for garnish

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt

Set aside

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients

Mix until just combined

Stir in the cooled brewed coffee until the batter is smooth

Fold in the shredded coconut, chopped almonds, mini chocolate chips, and chopped almond joy candy bars

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Remove cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely

For the frosting, beat the softened butter in a mixing bowl until creamy

Gradually add the powdered sugar and cocoa powder, mixing until well combined

Stir in the milk and vanilla extract until the frosting is smooth and fluffy

Once the cupcakes are completely cool, frost them with the chocolate frosting using a piping bag or a spatula

Garnish each cupcake with shredded coconut, chopped almonds, mini chocolate chips, and chopped almond joy candy bars

Serve and enjoy your delicious Almond Joy cupcakes