It seems like all I do lately is make cupcake and cake versions of my favorite candies.
Also, I was thinking the other day about how often I make cupcakes and how much fun it would be to own a cupcake bakery. Right?
Anyway, I’m a big fan of making box mixes extra special and it’s really all in the frosting and presentation.
These tasty little morsels take a chocolate cake mix and somehow magically change it into a scrumptious Almond Joy cupcake, complete with an almond in the middle, and a delightful coconut concoction on top (wow, I am using a lot of good adjectives, my eighth grade lit teacher would be so proud!). And of course, if you don’t like almonds or are allergic, you can always nix the almonds and turn them into Mounds cupcakes. Also delicious.
Almond Joy Cupcakes
A delicious blend of chocolate, coconut, and almond--your favorite Almond Joy candy bar in cupcake form!
Ingredients
Cupcakes
- 1 box chocolate cake mix and ingredients called for on the box
- Almonds optional and amount will vary
Coconut mixture
- 1 14 oz . can of evaporated milk
- 1 cup of sugar
- Half a bag of marshmallows
- 1 14 oz . package of sweetened coconut flakes
Chocolate Ganache
- 1/2 cup of butter 1 stick
- 1/2 cup of sugar
- 1 12 oz . package of semi sweet chocolate chips
Instructions
For the cupcakes
-
Make cake mix according to directions and insert an almond in the center of each cupcake prior to baking. Let cool and top with cooled coconut mixture, and then chocolate ganache.
Coconut Mixture
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In a large saucepan mix together 1 cup of evaporated milk, 1 cup of sugar, marshmallows, and coconut. Heat on medium until the marshmallows are melted (will foam up). Allow to cool completely.
Chocolate ganache
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In a medium saucepan melt the butter. Add the remaining evaporated milk and sugar, and bring to a boil. Add the chocolate chips and stir until melted. Take off heat, allow to cool slightly before adding to the cupcakes. If making a cake, add almonds in the chocolate and pour immediately over the coconut mixture.
