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Almond Joy Cupcakes

Name: Almond Joy Cupcakes
Prep time: 1800 s
Cook time: 1560 s
Total time: 4260 s
Yield: 12
Ingredients: 1 1/2 cup Wheat flour white all-purpose unenriched; 1 cup Sugars granulated; 1/2 cup Cocoa dry powder unsweetened; 1 teaspoon Leavening agents baking soda; 1/2 teaspoon Salt table; 250 grams Beverages water tap well; 1/3 cup Oil grapeseed; 1 tablespoon Vinegar distilled; 2 teaspoons Vanilla extract; 1 cup Nuts coconut meat dried (desiccated) sweetened shredded; 1/2 cup Nuts almonds; 1 cup Candies semisweet chocolate; 125 grams Nestle Milkpak Cream

71'

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Not included in this recipe

Fish

Egg

Crustaceans

Fish-free

Egg-Free

Crustaceans-Free

Ingredients

Servings

- 12 Portions +

Wheat flour, white, all-purpose, unenriched

1 1/2 cup Wheat flour, white, all-purpose, unenriched

Sugars, granulated

1 cup Sugars, granulated

Cocoa, dry powder, unsweetened

1/2 cup Cocoa, dry powder, unsweetened

Leavening agents, baking soda

1 teaspoon Leavening agents, baking soda

Salt, table

1/2 teaspoon Salt, table

Beverages, water, tap, well

250 grams Beverages, water, tap, well

Oil, grapeseed

1/3 cup Oil, grapeseed

Vinegar, distilled

1 tablespoon Vinegar, distilled

Vanilla extract

2 teaspoons Vanilla extract

Nuts, coconut meat, dried (desiccated), sweetened, shredded

1 cup Nuts, coconut meat, dried (desiccated), sweetened, shredded

Nuts, almonds

1/2 cup Nuts, almonds

Candies, semisweet chocolate

1 cup Candies, semisweet chocolate

Nestle Milkpak Cream

125 grams Nestle Milkpak Cream

Almond Joy Cupcakes

Nutri value

Go to instructions

Instructions

9 Steps

71'

Total

30'

Preparation

26'

Cooking

10'

Waiting

Step by step

1 of 9

10'

Preheat Oven and Prepare Muffin Tin

Preheat your oven to 350°F and line a muffin tin with cupcake liners.

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2 of 9

Mix Dry Ingredients

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

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3 of 9

Combine Wet Ingredients

Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, and 2 tsp vanilla extract to the dry ingredients. Mix until just combined.

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4 of 9

Add Coconut and Almonds

Fold in 1 cup sweetened shredded coconut and 1/2 cup sliced almonds.

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5 of 9

Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

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6 of 9

21'

Bake the Dish

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.

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7 of 9

Cool the Cupcakes

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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8 of 9

Make Ganache

While the cupcakes cool, make the ganache by heating 1/2 cup heavy cream until just boiling. Pour over 1 cup chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. For a thicker ganache, let it cool slightly before spreading.

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9 of 9

10'

Frost Cupcakes

Spread the ganache over the cooled cupcakes and top with additional coconut and almonds if desired. Toast the almonds beforehand for an extra crunch.

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