If you are a kid who grew up in the 80’s, then the theme song for the Almond Joy and Mounds candy bar is a permanent fixture in your mind. Sometimes you feel like a nut...sometimes you don’t! Almond Joy's got nuts...Mounds don't! I was always a big fan of the Almond Joy because it loved the roasted almonds that were in the candy bar. The combination of the sweetened coconut and the crunch of the almond was my favorite part. I used the inspiration from the Almond Joy bar to make these cupcake. They are semi-homemade which makes them quick and easy. I love baking with my daughter so these cupcakes are great to make with children. See below on how to make them and I hope you like them as much as I do!
Serves 24
To make the Chocolate Cupcakes
1 box of Chocolate Cake Mix
4 eggs
2/3 cup canola oil
1 4oz box of chocolate instant pudding
1 cup of whole milk
1/2 cup of sour cream
Preheat your oven to 350 degrees
Line your cupcake pan with cupcake liners.
In a large bowl, mix together the eggs, oil, milk, and sour cream together with a whisk.
Mix the the cake mix and pudding mix and stir into the the bowl with the wet ingredients.
Spoon the batter into the the cupcake liners to about 3/4 full.
Bake for 17-18 minutes or until an inserted toothpick comes out clean.
Set aside and cool completely before frosting the cupcakes.
To make the coconut cream cheese frosting
1stick of butter, softened
1 8oz of whipped cream cheese or cream cheese that you have softened
3 tablespoons of milk
1 teaspsoon of vanilla
1 16 oz bag of powdered sugar
1 cup of flaked coconut
5 tablespoons of silvered almonds
Cream the butter and cream cheese until smooth.
Add the milk and vanilla extract.
Add the powdered sugar (1 cup at at time) until smooth.
Stir in the flaked coconut into the icing.
Decorate the cupcake with the icing and top with silvered almonds and enjoy!