Almond Joy Cupcakes





  • 1 1/2 c. semisweet chocolate chips
  • 1 c. (2 sticks) unsalted butter
  • 5 large eggs
  • 1 c. granulated sugar
  • 2 tbsp. cocoa powder

Coconut Frosting

  • 1 c. heavy cream
  • 1/4 c. coconut milk
  • 2 tbsp. confectioners’ sugar
  • pinch kosher salt


  • 3/4 c. sweetened shredded coconut
  • 12 cocoa-dusted almonds
  • 2 oz. semisweet chocolate, chopped


  1. Heat oven to 375°F. In a small saucepan, melt the chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in the eggs, sugar, and cocoa.
  2. Meanwhile, line a 12-cup muffin tin with paper liners. Divide the mixture among the liners (they will be filled about 1⁄4-inch from the top). Bake until a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don’t worry when they sink).
  3. Make the frosting. Using an electric mixer, in a large bowl, beat the cream, coconut milk, sugar, and salt, gradually increasing the speed until medium peaks form, 2 to 4 minutes.
  4. Spoon frosting on top of cupcakes (scant 1⁄4 cup each), then sprinkle with coconut and top each with an almond.
  5. In a small microwave-safe bowl, melt the chocolate until smooth, about 20 seconds. Drizzle over the cupcakes.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach