ALMOND JOY Cupcakes

Name: ALMOND JOY Cupcakes Recipe | Hersheyland
Prep time: 38 min
Total time: 160 min
Yield: 24 cupcakes
Ingredients: 12 ALMOND JOY Snack Size Candy Bars (.6 oz each); 1 package yellow cake mix with pudding (about 15 oz); 3 eggs; 1/2 cup coconut milk or milk; 1/2 cup brewed coffee; 1/2 cup vegetable oil; 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa; 1 cup shortening; 5 cups powdered sugar; 1/4 cup coconut milk or milk; 1-2 tsps coconut extract; sweetened coconut flakes (optional); almond slices (optional); Additional ALMOND JOY Snack Size Candy Bars (optional)

Details

Timing
Timing
Total:
Bake:: 15 Min.
Prep:: 38 Min.
Skill Level:: Beginner
Yields:: 24 cupcakes

What's even better than an ALMOND JOY Candy Bar? How about an easy ALMOND JOY cupcakes recipe? HERSHEY’S SPECIAL DARK Cocoa creates a rich dark chocolate cupcake that contains half an ALMOND JOY Snack Size Candy Bar. Top with a light and fluffy coconut frosting and another ALMOND JOY Snack Size Candy Bar for a chocolate dessert with a hint of tropical flavor. If you and your friends loved this ALMOND JOY Cupcakes recipe, create more chocolate, almond and coconut treats like these Chocolate Almond Macaroon Bars.

Ingredients & Directions

Prep Time: 38 minutes
Bake Time: 15 minutes
Cool Time: 1 hour

Ingredients

12

ALMOND JOY Snack Size Candy Bars (.6 oz each)
1 package

yellow cake mix with pudding (about 15 oz)
3

eggs
1/2 cup

coconut milk or milk
1/2 cup

brewed coffee
1/2 cup

vegetable oil
1/2 cup

HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
Coconut Frosting
1 cup

shortening
5 cups

powdered sugar
1/4 cup

coconut milk or milk
1-2 tsps

coconut extract
sweetened coconut flakes (optional)
almond slices (optional)
Additional

ALMOND JOY Snack Size Candy Bars (optional)

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

Oven

Muffin Cup Tin

Muffin Cups

Mixing Bowl

Mixer

Cutting Board

Measuring Cups

Wire Rack

Remove wrappers from candy bars. Cut each bar in half widthwise; set aside.

Heat oven to 375°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper bake cups.

Combine cake mix, eggs, coconut milk, coffee, oil and cocoa in large bowl for 30 seconds. Beat at medium speed of electric mixer 2 minutes. Fill muffin cups 1/2 full with batter. Place candy bar half in center of each cup, pressing candy into batter. Spread batter over candy covering completely.

Bake 15 to 19 minutes or until cake springs back when touched lightly in center. Cool completely in pan on wire rack. Prepare and frost with Coconut Frosting. Garnish with coconut, almonds and candy bar piece, if desired.

Coconut Frosting: Place shortening in large mixing bowl. Alternately beat in powdered sugar and coconut milk, beating until desired consistency. Stir in coconut extract.

Additional questions?

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