Almond Joyous Coconut Cupcakes

These Almond Joyous Coconut Cupcakes are a delightful twist on the classic flavor combination of chocolate, coconut, and almonds. They’re moist, fluffy, and perfect for any occasion, whether you’re hosting a party or simply treating yourself to something sweet. The cupcakes feature a rich coconut base, reminiscent of the beloved candy bar, and are topped with a creamy almond buttercream that adds a nutty finish.

What makes these cupcakes truly special is the surprise of shredded coconut and chocolate chunks baked right into the batter, ensuring each bite is filled with flavor. The addition of almond extract in the frosting creates a harmonious blend that will have you coming back for more!

Almond Joyous Coconut Cupcakes

Serves: 12 Prep Time: 20 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 350 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup chocolate chips

ALMOND BUTTERCREAM FROSTING

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons almond milk
• 1 teaspoon almond extract
• 1/4 cup chopped almonds for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Stir in the shredded coconut and chocolate chips until evenly distributed.
4. In another bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and almond extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
6. Scoop the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. While the cupcakes are cooling, make the almond buttercream frosting by beating the softened butter until creamy.
10. Gradually add the powdered sugar, beating until fully combined. Add almond milk and almond extract, and mix until smooth and fluffy.
11. Once the cupcakes are completely cool, frost them with the almond buttercream and top with chopped almonds.

Notes

Tip: For an even richer flavor, consider adding a pinch of salt to the frosting to enhance the sweetness.

For an extra touch, sprinkle toasted coconut flakes on top of the almond buttercream. This adds texture and enhances the coconut flavor. If you prefer a more intense chocolate flavor, consider adding cocoa powder to the cupcake batter to create a chocolate-coconut hybrid.

These cupcakes can be made ahead of time and stored in an airtight container for up to three days. For best results, keep the frosting separate until you’re ready to serve.