...
Go Back
–+ servings
Homemade almond joy cupcakes with coconut filling, topped with ganache, almonds, and coconut flakes

Almond Joy Cupcakes

Decadent almond joy cupcakes with rich chocolate cake, creamy coconut filling, and toasted almond topping.
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cupcakes
Calories: 365kcal
Cost: $10–12

Equipment

  • 1 Standard 12-cup muffin tin with liners
  • 12 Paper cupcake liners standard size
  • 2–3 Large mixing bowls separate wet/dry
  • 1 Electric hand mixer or stand mixer for batter & filling
  • Set Measuring cups/spoons —
  • 1 Wire cooling rack for cooling cupcakes
  • 1 Piping bag & tip for filling
  • 1 Small knife or cupcake corer to core centers
  • 1 Small saucepan for ganache
  • 1 Fine-mesh strainer for sifting

Ingredients

Cupcake Batter

  • 1 cup All-purpose flour
  • 0.5 cup Dark cocoa powder unsweetened
  • 1 cup Granulated sugar
  • 0.5 cup Brown sugar packed
  • 2 Eggs large
  • 0.5 cup Vegetable oil
  • 0.5 cup Buttermilk room temp
  • 1 teaspoon Vanilla extract
  • 0.5 teaspoon Almond extract
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.5 teaspoon Salt
  • 0.5 cup Hot coffee enhances chocolate

Coconut Filling

  • 1 cup Sweetened shredded coconut filling
  • 0.5 cup Coconut cream filling
  • 1 cup Powdered sugar filling
  • 4 oz Cream cheese softened
  • 0.25 cup Unsalted butter softened

Ganache & Topping

  • 0.5 cup Heavy cream for ganache
  • 1 cup Semi-sweet chocolate chips for ganache
  • 0.5 cup Sliced almonds toasted
  • 0.25 cup Coconut flakes garnish

Instructions

  • Preheat oven to 350°F and line muffin tin.
  • Mix dry ingredients: flour, cocoa, sugars, baking soda, baking powder, and salt.
  • Mix wet ingredients: eggs, oil, buttermilk, vanilla, and almond extract.
  • Combine wet and dry mixtures, then add hot coffee. Stir until smooth.
  • Bake cupcakes for 18–20 minutes or until toothpick comes out clean. Cool completely on wire rack.
  • Make the filling: Beat cream cheese and butter, then mix in powdered sugar, shredded coconut, and coconut cream. Chill for 30 minutes.
  • Core cupcakes using a knife or corer. Pipe filling into centers using a piping bag.
  • Make ganache: Heat cream and pour over chocolate chips. Stir until smooth.
  • Decorate cupcakes with ganache drizzle, toasted almonds, and coconut flakes.
  • Chill cupcakes in the refrigerator for at least 1 hour before serving.

Notes

For best results, toast the almonds before topping. Cupcakes can be stored in the fridge for up to 3 days.

Nutrition

Serving: 80g | Calories: 365kcal | Carbohydrates: 46g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 190mg | Potassium: 210mg | Fiber: 3g | Sugar: 32g | Vitamin A: 310IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 2.5mg