Well, we have made it to day 5 of #Chocotoberfest and my stretchy pants are getting tighter. LOL!! One of my favorite candy bars is an Almond Joy so I figure I just had to turn it into a cupcake. The almond joy cupcakes start with a box mix that has been doctored up so don’t worry no one will ever know that you started with a mix, they then get filled with an almond joy filling that in my opinion tastes exactly like the filling of the candy bar and then topped with the creamiest, fluffiest chocolate frosting I have ever made. After having one only for quality control purposes of course I knew that there was no way I could be trusted around these cupcakes, so my hubby was glad to take them off my hands and take them to work. I received multiple compliments and request for the recipe afterwards, so I knew that there was no way I could take part in #Chocotoberfest and not have my Almond Joy cupcakes take part, but I am sharing with the warning that either you have extra stretchy pants on while enjoying them or a place to unload a few. LOL!! 🙂
Makes 18 Cupcakes
Preheat oven to 350 degrees. Line cupcake tins with cupcake papers and set aside.
1 box chocolate fudge cake mix
1 small (3ounce) box instant chocolate pudding mix
1 cup butter, melted
3 eggs, room temperature
1 cup hot water
Place cake mix,pudding mix, butter, eggs and water into bowl of stand mixer. beat on low for 30 seconds and then turn up to medium speed and continue beating for 2 minutes. Fill each cupcake paper with 1/4 cup of batter. Bake at 350 degrees for 18-22 minutes or until toothpick inserted in center removes clean. Place cupcake tins onto cooling racks for 10 minutes and then remove cupcakes from tins and let cool completely. Once cooled ypou will be ready to fill your cupcakes. Makes 18 cupcakes
Almond Joy Filling
1/4 cup butter, melted
1 cup powdered sugar
1-1/2 cups sweetened coconut flakes
In a small place butter and powdered sugar stir until combined, add coconut and stir until it all comes together. Using an apple core, “core” out a hole in the center of each cupcake. Using your fingers roll a little bit of your coconut filling in your fingers and stuff into each cupcake.
Milk Chocolate Buttercream
2-3/4 cups powdered sugar
6 Tbsp unsweetened cocoa powder
6 Tbsp butter, softened
5 Tbsp evaporated milk
1 tsp vanilla
In a medium bowl sift together powdered sugar and cocoa powder, set aside. In bowl of mixer cream butter until smooth. Once smooth gradually beat in your powdered sugar and cocoa mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy.
Decorating and extra’s
1 piping bag
1 large piping tip (I used a wilton 2d)
9 fun size almond joy bars, cut in half
sweetened coconut flakes.
Fit your piping bag with tip and then fill with milk chocolate buttercream. Pipe frosting onto cupcakes and then sprinkle coconut and top with almond joy candy bar.