Almond Joy Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 2 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1/2 cup Chocolate chips
  • 1 cup Cocoa powder, unsweetened
  • 1 cup Granulated sugar
  • 3 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/3 tbsp Vanilla

• Oils & Vinegars

  • 2/3 cup Vegetable or canola oil

• Nuts & Seeds

  • 1 Almond, slices
  • 1 cup Coconut
  • 1 tsp Coconut extract

• Dairy

  • 1/2 cup Butter
  • 1 cup Buttermilk
  • 8 oz Cream cheese
  • 1/2 cup Heavy whipping cream

Found on yourcupofcake.com

Ingredients

• CHOCOLATE CAKE:
• 1 C. unsweetened cocoa powder
• 1 1/2 C. all-purpose flour
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 4 eggs, at room temperature
• 1 C. granulated sugar
• 1 C. light brown sugar. packed
• 2/3 C. vegetable or canola oil
• 1 Tbsp. vanilla extract
• 2 tsp. almond extract, optional
• 1 C. buttermilk
• COCONUT FLAKE CREAM CHEESE FROSTING:
• 8 oz. cream cheese
• 1/2 C. butter, softened
• 1 tsp. vanilla extract
• 1 tsp. coconut extract
• 3-4 C. powdered sugar
• 1 C. shredded coconut, chopped
• CHOCOLATE GANACHE:
• 1/2 C. chocolate chips
• 1/2 C. heavy whipping cream
• Almond slices for decoration

Directions

• 1. Preheat oven to 350 degrees and line cupcake pans with cupcake liners.
• 2. Combine cocoa powder, flour, baking soda, baking powder and salt together in a large bowl then set aside.
• 3. In a separate bowl, whisk together eggs, sugar, brown sugar, oil and vanilla extract (and almond extract). Pour half into the dry ingredients, then half of the buttermilk, then the rest of the egg mixture and then the rest of the buttermilk. Stir gently between each addition, but be careful not to over mix!
• 4. Fill cupcake liners about 1/2 full and bake for 18-22 minutes or until an inserted knife comes out clean.
• 5. Frosting: Beat cream cheese and butter together for 2 minutes. Add vanilla extract and coconut extract. Add 2 cups powdered sugar and then slowly add in more until you reach your desired consistency. Stir in shredded coconut.
• 6. Chocolate Ganache: Melt chocolate chips and whipping cream together until smooth. Either in the microwave or in a double boiler, be careful not to burn the chocolate.
• 7. Pipe frosting onto cooled cupcakes and spoon over ganache and top with almonds!