I created these Almond Joy cupcakes for my daughter, Julianna, after our spring break trip to Fort Lauderdale. I wanted to thank her for the "joy" she brought me during our time together. She's a huge help to me in the kitchen and a big inspiration in my life. —Jennifer Gilbert, Brighton, Michigan
Ingredients
- 1 cup sugar
- 1 cup whole milk
- 2 large eggs, room temperature
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1-1/2 cups cake flour
- 1/2 cup baking cocoa
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- fosting:
- 1/2 cup butter, softened
- 2 teaspoons whole milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 2-1/2 cups confectioners' sugar
- 1 cup marshmallow creme
- 3/4 cup sweetened shredded coconut
- ganache:
- 2 cups dark chocolate chips
- 1 cup heavy whipping cream
- 12 fun-size Almond Joy candy bars, halved, optional
Directions
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, milk, eggs, oil and vanilla until smooth. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into egg mixture. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 16-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
- In a large bowl, beat butter until creamy. Beat in milk and extracts. Gradually beat in confectioners’ sugar until smooth. Add marshmallow creme and coconut; beat on medium speed until combined. Spread frosting over cupcake tops.
- Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Cool slightly, stirring occasionally. Spoon ganache over frosting. If desired, garnish with Almond Joy candy bar pieces. Refrigerate until set, about 15 minutes.
