The Pioneer Woman Tasty Kitchen
Profile Photo

Almond Joy Cupcakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

20
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A cupcake replicating the taste of an Almond Joy candy bar.

Ingredients

  • FOR THE CAKE:
  • 2-¼ cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • ½ cups Unsalted Butter, Room Temperature
  • ¾ cups Sugar
  • 1  Egg
  • 1-⅓ cup Coconut Milk
  • FOR THE NUTELLA FILLING:
  • 2 cups Almonds, Raw And Unsalted
  • 1-¼ cup Nutella
  • FOR THE BUTTERCREAM FROSTING:
  • ¼ cups Vegetable Shortening
  • ½ cups Unsalted Butter, Room Temperature
  • 4-½ cups Confectioners Sugar, Divided
  • 1 Tablespoon Meringue Powder
  • ¼ teaspoons Salt
  • ¼ cups Coconut Milk
  • 1 cup Sweetened Shredded Coconut, Plus Extra For Garnish

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy