Sometimes You Feel Like A Nut

I know I do! Over the weekend I had a craving for Almond Joy. Then I thought how yummy it would be to turn one of my favorite candy bars into a cupcake. Yup, this is happening!

I thought maybe a coconut cupcake with chocolate frosting and chopped almonds. Then I remembered a delicious chocolate cupcake recipe I have on hand and thought I could add coconut flavoring. Whip up some coconut cream cheese frosting, add some almonds maybe in the batter. Oh so delicious.

Below is the chocolate cupcake recipe, along with the cream cheese frosting recipe. Everything you'll need to enjoy an Almond Joy cupcake.

Chocolate Almond Cupcakes

3 ~ Cups ~ ~ Sugar
2 3/4 ~ Cups ~ ~ Pastry Flour
1 1/8 ~ Cups ~ ~ Cocoa Powder
1 1/4 ~ Teaspoons ~ ~Baking Powder
2 1/4 ~ Teaspoons ~ ~ Baking Soda
1 1/2 ~ Teaspoons ~ ~ Salt
3 ~ Large ~ ~ Eggs
1 1/2 ~ Cups ~ ~ Milk
3/4 ~ Cup ~ ~ Canola Oil
2 ~ Teaspoons ~ ~ Vanilla Extract
1 1/4 ~ Cups ~ ~ Coffee (freshly brewed, cooled)
1/4 ~ Cup ~ ~ Coconut Rum
1 ~ Cup ~ ~ Almonds (raw, rough chopped)
*Yields 36 Cupcakes

Coconut Cream Cheese Frosting

1/2 ~ Cup ~ ~ Butter (softened)
8 ~ Ounces ~ ~ Cream Cheese (softened)
4 ~ Cups ~ ~ Powdered Sugar (sifted)
1 ~ Teaspoon ~ ~ Vanilla Extract
2 ~ Teaspoons ~ ~ Coconut Extract
1 ~ Cup ~ ~ Coconut (sweetened, finely chopped)

Let's get started

Before you begin mixing and whisking preheat your oven to 350°F. Gather all your ingredients. Brew the coffee and set aside to cool. If you don't want to use coconut rum just substitute coffee in its place. At this point I also chopped the almonds and coconut so that they are both ready to toss in at the end. Another helpful tip to do right now, lay out the butter & cream cheese. This will give them plenty of time to soften. Now for the goods!

 

 

Chocolate Almond Cupcake Batter

~ Step 1: Sift together dry ingredients (sugar, flour, cocoa powder, baking powder, baking soda & salt) in a medium bowl. Set aside. Sifting all these ingredients removes any impurities.



~ Step 2: In a large bowl (or kitchen aid stand mixer) whisk eggs, milk & oil together. Just a few quick flick of the wrist to break up the eggs and incorporate some air bubbles.





~ Step 3: Slowly add dry ingredients to the wet ingredients. Mix together, be sure to scrap the bottom of the bowl, for 2 minutes. Don't over mix, a few lumps are just fine.





~ Step 4: In small measuring cup stir coffee, rum, & vanilla extract together. Then mix into the batter. Toss in the almonds and you are almost done.



Just fill cupcake liners 2/3 the way full, place in the oven and set your timer. Start with 16 minutes. I always say you can add time if needed but, you can't take away once they're burnt. No burnt cupcakes, OK! Use a toothpick to test the center of cupcake. Add just a couple minutes if toothpick doesn't come out clean. Once the toothpick test passes, remove cupcakes and let rest in pans for about 5 minutes. Then transfer to cooling racks. You don't want to frost warm cupcakes if you want your icing to stay on the top and not run down the sides. But my husband couldn't resist. He ate one so quick I'm not sure he even tasted it!!

 

 

While your cupcakes are cooling let's work on the sweet stuff!

Coconut Cream Cheese Frosting

~ Step 1: Be sure the butter & cream cheese are very soft but, not melted and runny. I use my stand Cream together the butter & cream cheese. Level 5 on my mixer. But work your way up please, no butter in the face.
mixer for the frosting.

~ Step 2: On low speed add in the vanilla and coconut extracts. I like adding the liquid before the powdered sugar to prevent clumps.

~ Step 3: You will want to turn the mixer off before adding any powdered sugar. Be sure it is sifted and add in stages. In between each stage turn mixer off and scrap down the sides of the bowl.

~ Step 4: Once all the powdered sugar has been incorporated whip frosting for 3 minutes. Stop the mixer and add the chopped coconut. Blend on low speed just long enough to mix into the frosting.

~ Step 5: Decorate & Eat Cupcakes!

*I frosted my cupcakes and then garnished them with toasted coconut and a almond in the middle. Enjoy!