Ho Ho Ho-liday sweets!

Merry & Bright Bulb Cookies
Grinch Cupcake Tutuorial
Holly Berry Cupcakes
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Almond Joy Cupcakes

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Hey guys! Today I’m back with another candy bar cupcake, Almond Joy®! After posting the Butterfinger® cupcakes last week this was by far the most requested candy bar. I was pretty shocked, I didn’t think Almond Joy® was quiet so popular! So last week I set out to recreate the same flavors in the candy bar. I have to admit, you guys were right… they came out fantastic!

It does take a bit extra effort to combined several different ingredients to make them, but it’s a must if you are wanting to represent true Almond Joy® here! But that doesn’t mean they were hard to make…trust me, I found myself making them in the middle of the night, completely exhausted and half asleep with one eye closed (that should explain the dark pictures!). You know how the hubs tells you 2 weeks before he needs some cupcakes, you assure him you’ve got it under control, yet completely forget and he’s at the store at 10pm the night before picking up supplies for you? Yea…that’s what happened with these guys. But thankfully I had your awesome suggestions to go off of and knew just what to make! And in my defense it was a Superbowl party on a Friday….(who does that right?) ;)

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I made these cupcakes by filling a milk chocolate cupcake with a coconut filling, then topping with coconut almond buttercream, shredded coconut, a bit of milk chocolate, and some almonds to finish! The coconut filling in the center is perfect, because just when you think your down to chocolate cake, you bite into a soft and sweet coconut filling much like the one in the real thing!

For the cupcakes you can use any of your favorite chocolate recipes. For this one I kept it simple and used a milk chocolate box mix, but if your looking for a cupcake from scratch this one is my fav!

Tops and fills 24 cupcakes.

*PRINTER FRIENDLY RECIPE BELOW*

Coconut Almond Buttercream:
1 cup unsalted butter (2 sticks)
1 cup Crisco®
2 Tbs coconut extract
1 Tsp almond extract
1  2lb bag Domino® powdered sugar
6-8 Tbs milk
4oz. (approx.) melting chocolate to top
coconut shred for topping (optional)
Almonds nuts for topping (optional)

Coconut Filling:
2 cups shredded coconut (chopped into small bits)
3/4 cup water
1 cup sugar
1 Tsp coconut extract

Step 1: Chop up 2 cups coconut shred into small pieces, the smaller the better. If you have a food processor you can run it through that.  In the photo below you will see mine are not chopped, after trying it once I figured out it needed to be small pieces so I ran mine through the Ninja after cooking, lesson learned!

Step 2: In a  medium skillet cook 2 cups chopped coconut shreds, 1 cup of sugar, and 1 cup water on medium -low. Let cook until the water cooks out stirring every few moments. You will have a sweet mushy coconut filling, then add in 2 tsp coconut extract and let cook a few minutes more on very low heat, making sure to stir so no burning occurs. Remove from heat and pour into a bowl, set aside and let cool.

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Now for the coconut almond buttercream.

Step 3: In the bowl of a kitchen mixer, cream unsalted butter until soft and fluffy. Then add in Crisco® and mix. Once blended well, and in 2 Tbs coconut extract and 1 Tsp almond extract.

Step 4: Slowly pour in Domino® powdered about a cup at a time, until mixed well.

Step 5: Add in 1 Tbs of milk at a time until desired consistency. (the more you add the softer the consistency) I used 6. Set aside with coconut filling.

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Step 6: Core your cupcakes. I like to do so using a large round icing tip. Works great!

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Step 7: Fill with your coconut filling. A small spoon helps!

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Step 8: Pipe on coconut almond buttercream and sprinkle on coconut shreds if desired.

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Step 9: Melt approx. 4 oz of melting chocolate. Pour over top of cupcake and add an almond on top if you would like. Do so one cupcake at a time so the chocolate will no harden before placing the almond on.

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I’m not even big on coconut, and I really liked these cupcakes. The five different textures will keep you guessing, and just when you think you loved the cupcake you get to the coconut filled center. Plus, I think they’re kinda pretty… ;)

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These just wouldn’t be the same without the beautiful blue premium cupcake liners would they? Kind of makes them scream Almond Joy® doesn’t it?

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Almond Joy Cupcakes

Ingredients

  • 24 of your favorite milk Chocolate Cupcakes, baked and ready to go.
  • Coconut Filling:
  • 2 cups shredded coconut chopped into small bits
  • 3/4 cup water
  • 1 cup sugar
  • 1 Tsp coconut extract
  • Coconut Almond Buttercream
  • 1 cup unsalted butter (2 sticks)
  • 1 cup Crisco®
  • 2 Tbs coconut extract
  • 1 Tsp almond extract
  • 1 2lb bag Domino® powdered sugar
  • 6-8 Tbs milk
  • 4 oz. (approx.) melting chocolate to top
  • coconut shred for topping (optional)
  • almonds nuts for topping (optional

Instructions

    Coconut Filling:
  1. Chop up 2 cups coconut shred into small pieces. If you have a food processor you can run it through that.
  2. On the stove top in a medium skillet cook your 2 cups chopped coconut shreds, 1 cup of sugar, and 1 cup water on medium-low heat. Leave over medium-low heat, until the water cooks out stirring every few moments. Once you have a nice mushy coconut mixture, add in 2 tsp coconut extract and let cook a few minutes more on very low heat, making sure to stir well to prevent burning. Remove from heat and pour into a bowl, set aside and to let cool.
  3. Coconut Almond Buttercream:
  4. In the bowl of a kitchen mixer, cream unsalted butter until soft and fluffy. Then add in Crisco® and beat. Once blended well, and in 2 Tbs coconut extract and 1 Tsp almond extract.
  5. Slowly pour in Domino® powdered about a cup at a time, until mixed well.
  6. Add in 1 Tbs of milk at a time until desired consistency. (the more you add the softer the consistency) Set aside with coconut filling.
  7. Core your cupcakes. A large round icing tip works great! Then fill with your coconut filling.
  8. Pipe on coconut almond buttercream and sprinkle on coconut shreds if desired.
  9. Melt a approx. 4 oz of melting chocolate. Pour over top of cupcake and add an almond on top if you would like. Do so one cupcake at a time so the chocolate will no harden before placing the almond on.
http://makebakecelebrate.com/almond-joy-cupcakes/

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Comments

  1. Lyndi miller says:

    I just love almond joy candy bars! Thanks for this recipe, I’ve tried to come up with a recipe for almond joy but never hit the mark. This recipe sounds perfect.

  2. Okay, Almond Joys are my jam. I LOVE THEM. Easily my favorite candy besides red vines :) these cupcakes are gorgeous, Toni! And I am DYING over that coconut filling, omg. I could eat it with a spoon!

    • I noticed you had a Almond Joy bar in those lovely flowers you got the other day ;) I was actually editing these pictures when you posted that! lol I was so sad I didn’t get a of the filling…I had to send all of these to the hubs work. Couldn’t cut a single one to photograph! Boo.

  3. Lyndi Miller says:

    Just made these and OMG! So good, it’s a keeper. Thanks for sharing. The only change I made was instead of milk for the buttercream I used Almond Joy creamer. Thanks again for all the wonderfully fun ideas!

    Lyndi Miller

  4. Thanks for the recipe!! My husband love Almond Joy!!

  5. Has anyone tried toasting the coconut first? I really don’t like the texture of shredded coconut if it’s not toasted and I prefer the taste of toasted, but I’m curious to see if anyone else has done it.

  6. Jo Jackson says:

    Just found you on pinterest! Love your tips & recipes!!!! I am going to attempt to make this in cake form for a fathers day giveaway at church….. About how many cupcakes does this recipe yield?
    Thanks :)

  7. Jo Jackson says:

    Ha!!!! Nevermind…. After i FULLY read the post, I answered my own question!

  8. Looks yummy do you use sweetened coconut?