today is a monumental day.
we (mainly tracie) have created a cupcake that might even be better than our beloved caramel + whiskey cakes. bite your tongue, right?
oh lord. this cupcake will make you want to slap yo momma.
so in celebration of this culinary feat, we have decided to do something we haven’t done before. we are giving this recipe away!
why? because it honestly is too good to keep to ourselves.
so – gather your friends, go to the store, go home and MAKE THESE CUPCAKES!

step away from yo momma. then proceed.
(printer friendly version

:: cake ::

1 cups all purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cups unsweetened cocoa powder
teaspoon salt
4 tablespoons butter (room temperature)
1 ½ cups sugar
2 large eggs (room temperature)
1 cup coconut milk
1 cup shredded coconut
½ teaspoon vanilla
½ teaspoon coconut extract
¼ cup rum
1 Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar.
2 Combine flour, baking soda, baking powder, cocoa powder, salt, and shredded coconut in a medium bowl. Set aside.
3 In a mixer on medium speed, cream butter and sugar.
4 Add eggs, one at a time, mixing well between each mixture.
5 Add vanilla and coconut extracts.
6 Alternately mix flour mixture and coconut milk into the batter, mixing until just combined.
7 With the mixer on low, add rum.
8 Divide batter evenly into the prepared cups, filling each about three-quarters full.
9 Bake for 18-20 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
10 Top each cake with Coconut Buttercream Frosting (see recipe below). It is best to use a large round tip and just pipe it on in a circular fashion.
11 Complete the cupcake with the Chocolate+Almond Topping (see recipe below).
12 Serve and store at room temperature.

:: coconut buttercream frosting ::

½ cup butter (room temperature)
3 ounces cream cheese (room temperature)
¼ cup coconut milk
½ teaspoon vanilla extract
¼ teaspoon coconut extract
16 ounces powdered sugar
1 Beat butter and cream cheese in an electric mixer on medium speed until creamy.
2 Gradually add powdered sugar on low speed until blended.
3 Slowly beat in the coconut milk and extracts.
4 Increase the mixer to medium speed and beat until smooth.

:: chocolate+almond topping :: 

2 cups milk chocolate chips
1 ½ tablespoons coconut oil (vegetable oil may be used instead)
24 whole, raw almonds
1 Press an almond into the top of each frosted cupcake and place in the freezer for about 5 minutes.
2 Meanwhile, melt chocolate chips and oil in a double broiler.
3 Transfer the melted chocolate into a wide mouthed mug.
4 Remove cupcakes from freezer and dunk the tops into the melted chocolate.
5 After the cakes are dunked, place in the refrigerator to set the frosting!


8 thoughts on “ALMOND JOY CUPCAKE.

  1. Pingback: Coconut CREAM PIE Lara Bars…Only Homemade | Internet Hoarder

  2. You’re so interesting! I do not suppose I have read through a single thing like this before. So good to find another person with a few unique thoughts on this issue. Really.. thanks for starting this up. This site is something that’s needed on the web, someone with some

  3. Wondering if this makes a dozen? Eighteen? — Want to do for a party, and so need to know if I am doubling or ??


    Laurie P.

      • Fabulous! Thanks for getting back to me, pronto; I’m sure these are going to be a hit!

        Now that I’m here–which is the lesser of two evils; to bake both tins at the same time, high and low on the racks and perhaps swap positions part way through the cooking time, or bake them a doz at a time so they can be in the center, but then one is sitting on the counter with the leavening going kaput? — Gracias!

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