These Almond Joy Cupcakes are a coconut lovers dream. Rich, dark chocolate coconut cake, gooey coconut filling and topped with a decadent dark chocolate coconut frosting. Perfection!
Before I tell you all about these amazing cupcakes, and answer some frequently asked questions about baking cupcakes, I’m going to tell you about this week.
I’d like to take a minute to welcome you to Back to School Treats Week (known as #BackToSchoolTreats on social media).
A large group of bloggers has banded together with the help of our incredible hostess, Terri from Love and Confections and her awesome helper, Christie from A Kitchen Hoor’s Adventures.
Let’s talk about these delicious Almond Joy Cupcakes.
They start with a really incredible, moist dark chocolate coconut cake.
After they cool, they are filled with coconut cream and then topped with decadent, dark chocolate coconut frosting.
But then, they are sprinkled with coconut flakes and chopped almonds.
To fancy them up just in time for Back to School, we added some fun, primary, school color sprinkles.
This is totally optional and not necessary to enjoy these incredible cupcakes!
More Back to School Recipes
Baked Funfetti Doughnuts
Chocolate Chip Maple Pecan Granola
Chocolate Malt Waffles
Coconut Oatmeal Breakfast Bars
Nutella Waffles with Strawberry Syrup
Oatmeal Pear Bars
PB&J Overnight Oats
Peanut Butter & Jelly Muffins
Caramel Apple Back to School Cupcakes
Caramel Apple Iced Tea
Iced Salted Caramel Latte
Big thank you to Sweets & Treats for the sprinkles that made our Back to School Almond Joy Cupcakes festive, Dixie Crystals sugar for both the granulated and powdered sugar used in this recipe, and to Taylor and Colledge for providing the incredible Gourmet Coconut Extract Paste which literally put these cupcakes over the top!
Also, there is a giveaway down below, so be sure and read all about that!
Are you ready to make these Almond Joy Cupcakes?
Almond Joy Cupcakes
Suggested Equipment
Ingredients
Cupcakes
- ¾ cup butter room temperature
- 2 cups granulated sugar
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- ¾ cup dark cocoa powder
- 2 teaspoons baking powder
- ½ teaspoons salt
- 1 ½ cup milk
Filling
- 14 ounces sweetened condensed milk
- 14 oz shredded coconut
- ½ teaspoons coconut extract
Frosting
- ½ cup salted butter
- ⅔ cup dark cocoa powder
- 3 cups powdered sugar
- ⅓ cup whole milk
- 1 ½ teaspoons coconut extract
Instructions
- Preheat oven to 350 degrees F. Add paper liners to a muffin tin. Set aside.
- In a bowl, mix the butter and sugar until fluffy, about 2 minutes. Add eggs, one at a time, just until eggs are combined. Mix in vanilla and beat until blended.
- Add the flour, dark cocoa powder, baking powder and salt.
- Add the milk to the flour mixture a little at a time, beating just until everything is combined.
- Spoon batter into cupcake tins lined with paper liners or lightly greased, to 2/3 full.
- Bake in a preheated 350 degree oven for 16-18 minutes, until done. Use a toothpick to test for doneness, inserting in center, if it comes out clean with no batter or crumbs, the cupcakes are ready.
- Let cupcakes rest in pan for 2-3 minutes before removing to racks to cool completely.
- In a large bowl, mix together the sweetened condensed milk, coconut and coconut extract paste until completely combined.
- Using a melon baller, or tiny scoop, coming in from the top of the cupcake, remove a bit of the cake down through the center. Reserve the little cake ball. Fill the center of each cupcake with the coconut cream and place the remaining cake back on top pushing down gently to fill the hole. Repeat with all cupcakes.
- When ready to frost the cupcakes, melt the butter. In a large bowl combine the melted butter and cocoa. Add powdered sugar and milk, alternating a little at a time, until combined. Beat until frosting is spreadable or able to be piped. Add coconut paste. Mix well.
- Fill piping bag and pipe the frosting on top of each cupcake.
- Sprinkle with shredded coconut and chopped almonds. Use sprinkles for a fun back to school treat.
When I was a kid I used to look forward to coming home and eating snack cakes. We buy snack cakes for our kids to eat after school, but they also raid the fridge and will even eat fruit on ocasion!!
I didn’t know almond joys could be made better! These look perfect.
How fun! I love how you garnished the tops!
Chocolate, Almonds and Coconut. A Heavenly combination.
These look so yummy and all the sprinkles of goodies on top looks scrumptious!
Say what??? Those pictures look like a party is happening there! My husband would adore these cupcakes. Great idea!
Your photos are gorgeous! I love the way the you topped the cupcakes with almonds, coconut and sprinkles!
I’m pretty sure that I’d be eating that coconut filling with a spoon! What a fun treat for Back to School.
HUGE fan of anything Almond Joy flavored!
I love the coconut cream inside! These are soooooo adorable and they sound amazing.
Almond Joy was one of my favorite candy bars as a child. I can just imagine how decadent these cupcakes are!
These look so festive and just perfect for a back to school treat
Almond Joy is one of my favorite candy bars. These look so delicious and packed with that almond and coconut flavor I love!