Almond Joy Cupcakes

Name: Almond Joy Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 cupcakes
Ingredients: 1 15.25 ounce package devil’s food cake mix (see note below); 1 3.4 ounce package instant chocolate pudding mix; ¾ cup sour cream; ¾ cup vegetable oil; 3 large eggs; 2 teaspoons pure vanilla extract; ½ cup warm water; 10 snack size Almond Joy candy bars; 3 sticks; 1 ½ pounds 24 ounces confectioners' sugar, sifted; 2 teaspoons vanilla extract; 2-4 tablespoons heavy cream; shredded coconut

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4.4

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
20 cupcakes
Course
Cake

Almond Joy Cupcakes

Iris Warren

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Quick and easy Almond Joy Cupcakes are made with a doctored up cake mix and topped with fluffy buttercream and sweet coconut.

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Ingredients

Servings

For the Cupcakes

1 15.25 ounce package devil’s food cake mix (see note below)
1 3.4 ounce package instant chocolate pudding mix
¾ cup sour cream
¾ cup vegetable oil
3 large eggs lightly beaten
2 teaspoons pure vanilla extract
½ cup warm water
10 snack size Almond Joy candy bars cut in half

For the Buttercream

3 sticks 1 1/2 cups unsalted butter, room temperature (I used Challenge Butter)
1 ½ pounds 24 ounces confectioners' sugar, sifted
2 teaspoons vanilla extract I used clear vanilla
2-4 tablespoons heavy cream

For the Garnish

shredded coconut

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Instructions

1. Preheat oven to 350°F. Line muffin tin with paper liners.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about one minute on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Push half a snack size Almond Joy into the center and use a spoon to cover the candy bar.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 5 minutes or so before removing them to a cooking rack to cool completely. Once cupcakes are cool, prepare the buttercream frosting
5. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 8 minutes. This process will lighten the color of the butter and ensure you buttercream in extra smooth and fluffy.
6. Turn speed down to low and gradually add in the confectioners' sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in 1-2 tablespoons heavy cream and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5-6 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cupcakes and topped with shredded coconut.

Notes

- If you do not use boxed mixes, you can substitute your favorite from scratch recipe, or check out the organic and all-natural cake mixes available.
- Store cupcakes in the refrigerator for up to 3 days. Allow Almond Joy Cupcakes to sit at room temperature for one hour before serving.