- With Sprinkles on Top - http://www.withsprinklesontop.net -

I Want Candy: Almond Joy Cupcakes

I don’t like coconut [as I have mentioned 3,409 times on this blog so far – ha!]. So let’s jump right into learning a bit about the Almond Joy!

Almond Joy Cupcakes
Recipe source: Food Network Magazine Jan/Feb 2010

For the cupcakes:
2 large eggs plus 4 egg whites, at room temperature
1 cup cream of coconut (I found this in the Mexican food aisle at the grocery store)
1 teaspoon coconut extract
1 teaspoon vanilla extract
2-1/4 cups cake flour, sifted
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 Tablespoons unsalted butter, cut into pieces, at room temperature

For the topping:
2 cups whole milk
1 14-oz bag of shredded coconut
1 Tablespoon powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt

For the glaze & garnish:
6 oz. bittersweet chocolate, finely chopped
3 Tablespoons light corn syrup
1 Tablespoon unsalted butter
48 roasted almonds, for garnish (I used sliced almonds instead)

1. Make the cupcakes: Preheat the oven to 325F and line two 12-cup muffin pans with paper liners. Whisk the whole eggs and egg whites in a large bowl. Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles a coarse meal (about 3-4 minutes). Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute. Beat in the remaining egg mixture until combined, scraping down the bowl as needed.
3. Divide the batter among the prepared cups, filling each about halfway. Bake until a toothpick comes out clean — about 18-22 minutes. Let cool in the pans 10 minutes; transfer to racks and cool completely.
4. Make the topping: Combine the milk, coconut, powdered sugar, vanilla, and salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes. Cool completely. (this took longer than 15 minutes for me — and I had to add extra powdered sugar to get the mixture to thicken)
5. Make the glaze: Put the chocolate, corn syrup, butter, and 3 Tablespoons hot water in a microwave-safe bowl; cover and microwave on 50% powder until the chocolate melts (about 2 minutes). Whisk to combine. Keep warm.
6. Top each cupcake with a heaping Tablespoonful of the coconut mixture, pressing gently until compact. Spoon 1 teaspoon glaze on top and garnish with almonds. Refrigerate until the glaze sets, about 20 minutes.

Makes about 24 cupcakes.