Almond Joy Cupcakes

Preheat oven to 350F and line two 12-count cupcake pans with liners. Line a baking sheet with a non-stick mat or parchment paper.

To make the cake, sift together the flour, baking powder, and salt in a bowl and set aside. In a separate bowl, cream together the butter and the sugar. Add in the egg and combine. Add half of the dry ingredients, mix to combine, then add half of the coconut milk and combine. Repeat with the remaining dry ingredients and coconut milk.

Fill cupcake liners about 2/3 of the way full and bake in the preheated oven for 23 – 28 minutes. Allow to cool in pans for about 5 minutes, then remove and allow to cool on wire racks.

To make the Nutella almond butter filling, spread the almonds on a baking sheet and bake in the preheated oven for about 15 minutes. Remove from the oven and let cool.

Add the roasted almonds one cup at a time to a food processor and process until ground and creamy. Add the Nutella ½ cup at a time and process until creamy.

To make the frosting, combine the vegetable shortening and butter in a bowl and beat until creamy. Add 3 cups of the confectioner’s sugar, 1 cup at a time, and combine completely after each addition. Add the merengue powder, salt, and coconut milk and combine. Add the remaining 1 ½ cup of confectioner’s sugar and beat until the frosting becomes light and fluffy, about 5 minutes. Fold in the shredded coconut.

To assemble the cupcakes, cut a cylindrical-shaped hole out of the middle of the cupcake and fill with a spoonful of the Nutella almond butter filling. Top with the coconut frosting and sprinkle with shredded coconut.