Almond Joy Cupcakes
User Reviews
4.4
39 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
20 cupcakes
-
Course
Cake
Almond Joy Cupcakes
Report
Quick and easy Almond Joy Cupcakes are made with a doctored up cake mix and topped with fluffy buttercream and sweet coconut.
Share:
Ingredients
For the Cupcakes
- 1 Devil’s Food cake mix 15.25 ounce package
- 1 instant chocolate pudding mix 3.4 ounce package
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 egg lightly beaten, large
- 2 teaspoons vanilla extract pure
- ½ cup water warm
- 10 ALMOND JOY Candy bars cut in half, snack size
For the Buttercream
- 3 sticks 1 1/2 cups unsalted butter, room temperature (I used Challenge Butter)
- 1 ½ pounds confectioners' sugar 24 ounces, sifted
- 2 teaspoons vanilla extract I used clear vanilla
- 2-4 tablespoons heavy cream
For the Garnish
- coconut shredded
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.
Genuine Reviews
User Reviews
Overall Rating
4.4
39 reviews
Good
Other Recipes
You'll Also Love
