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.
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.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.