Almond Joy Cupcakes

Did I miss it?  Am I too late?  

It’s still November 4th somewhere in the US, right?

National Candy Day!  And one of my favorite candies! Almond Joy!

This was truly a labor of love.  I want to document this recipe not because it’s a good cupcake (actually, it really wasn’t), but because it was the most harrowing experience.  Have you ever made something and the baking/cooking gods just were totally against you the whole time?  I bring you my worst baking experience of all time–

First, the first recipe I tried was a TOTAL fail.  I should have taken a picture.

Then, I thought I’d try again with a tried and true favorite, Martha Stewart, but I was out of eggs.  A few months ago, I went through this vegan thing so I had egg replacement stuff.  I thought, what the heck I’ll give it a try.  So, I made three eggs worth of this Ener-G stuff.  

Next, when I was pouring the dried ingredients in, I spilled half of it on my counter.

If that wasn’t enough, my mixer paddle got stuck on my standing mixer and when I yanked it off, I totally punched myself in the stomach, and got chocolate all over my shirt.

Then, when I called my sister to complain about these stupid cupcakes, I realized I was doubling the recipe, and so, I should have put in 6 eggs, not three.

Another failed attempt.

Finally, after a trip to the Grocery store, and sleeping children, I made the cutest darn cupcake I ever saw.

So, finally, things seemed like they were going my way.  The cupcakes looked good, so surely, they must taste good too.  Unfortunately, they’re not the best.  Will I make them again?  No.

Next time, I’ll buy a bag of Almond Joys and call it a day.

Almond Joy Cupcakes

Adapted from sources including Martha Stewart and Ina Garten


  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 cup sour cream
  • 1/2 C shredded coconut


  1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  4. Cool in pan 5 minutes; transfer to a wire rack to cool completely  
8 oz bittersweet chocolate, finely chopped
1 C Heavy Cream
1 Tb corn syrup
Put chopped chocolate in a heat safe bowl.  Heat heavy cream in a sauce pan until simmering.  Pour over chocolate and let sit for 2 to 3 minutes.  Whisk until smooth, add corn syrup.  Place in fridge until thickened and pipeable.
Coconut Frosting
  • 1 pound cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners’ sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.



9 responses

  1. They are definitely cute 🙂 At least you didn’t put salt in instead of sugar. My brother’s ex did that once with some mislabeled salt for chocolate chip cookies.

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