These almond joy cupcakes are better than the candy bar! Decadent, creamy coconut topping is easy to make and tops your favorite chocolate cupcake recipe.
I love Almond Joy candy bars. They are one of my all-time favorites. Jonathan is a big coconut fan so I usually make him something coco-nutty for his birthday. This year we had out of town company for his birthday and I needed something fast and easy so I threw together these Almond Joy Cupcakes.
Making Almond Joy Cupcakes
The frosting for almond joy cupcakes takes about 5 minutes to whip together. It was the perfect solution. Jonathan and our company all loved the birthday treat. The topping is fresh and free of all the preservatives you find in candy bars. I think it’s a solid upgrade. Honestly I eat things that have all sorts of crazy additives but I try to limit those in my life. My philosophy is a few won’t kill you but eating all that stuff consistently and frequently might add up over a lifetime.
I have just included the recipe for the topping here. You can pair it with any chocolate cupcake recipe you like. If you do plan to use a mix for these, I reccomend Betty Crocker mixes. They are the only boxed cake mix I will use. The flavor is just better than any other mix in the store. Try adding a teaspoon or two of high quality vanilla and maybe a handful of chocolate chips. It elevates the mix quite a bit.
Since Jonathan’s birthday I have made them a few more times for various events. Every single time they got inhaled. Coconut lovers consistently agree they are top notch. Happy Baking!!!
MORE CHOCOLATE CAKES TO LOVE
- Chocolate Cake with Ganache and Vanilla Mousse Filling
- Better Than Homemade Chocolate Cake Mix
- Ultimate Chocolate Cupcakes
- Wacky Cake (Depression Cake – No Milk or Eggs)
Almond Joy Cupcakes
Ingredients
- 1 stick butter
- 1 lbs powdered sugar
- 14 oz sweetened flaked coconut usually 1 bag
- ¾ cup condensed milk
- 2 teaspoons vanilla
- 1 batch of chocolate cupcakes (https://www.mirlandraskitchen.com/ultimate-chocolate-cupcakes/)
- chocolate covered almonds for garnish
Instructions
- Melt butter in a large sauce pan over medium heat.
- Toss in sugar, coconut, condensed milk, and vanilla. Mix well.
- Remove from heat and cool in fridge for 1 hour.
- When cool enough to hold shape, form balls and squish to flat rounds. Top cupcakes with rounds of frosting and garnish with a chocolate covered almond.
Nutrition Disclaimer
MirlandrasKitchen.com is written to share great recipes. While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.
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Michelle says
Tastes really good but the condensed milk turned the icing to a darker brown than what is pictured. Unless I missed it, I would have appreciated the recipe specifying sweetened or unsweetened coconut.
Next time I make it, which I will because it really is good, I think I’ll melt all the liquids together first then add coconut.
Mirlandra says
Hi Michelle, You are absolutely right that it should have specified sweetened coconut flakes. I’ve updated the recipe card to reflect that.
I had a look at the picture and I suspect that the overhead light compromised the color of the frosting a few shades in the photo. This post has been on my list to update with new photos. It is one of the first posts I ever wrote 10 years ago! I had NO idea about photography and some of the pictures were terrible for sure! It is also possible that if we used different brands of condensed milk the shade could be a little different but either way I think those photos need updating. I like to make sure the photos I share are what you would expect the recipe to look like when you make it!
Thanks so much for the feedback!