Almond Joys are one of my favorite chocolate candies. I wanted to make a very special batch of cupcakes as a going away present for a friend, and when the thought came to me to turn an Almond Joy into a cupcake, I knew I had to. This cake is so simple, but moist and delicious. The coconut mound on top is coated in ganache, then a hearty amount of toasted chopped almonds on top add the perfect amount of crunch
For the cake
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the coconut mound
1 14 oz bag of shredded coconut
10 oz sweetened condensed milk (almost an entire 14 oz can)
For the ganache
½ cup of semi-sweet chocolate chips
½ cup heavy cream
Yields 24 cupcakes
For the cake:
1. Line tin with paper liners. Preheat the oven to 350.
2. Sift the sugar, flour, cocoa, baking powder and soda, and salt in a bowl. It is important you sift it so the lumps in the flour and cocoa are dispersed.
3. In a separate bowl, whisk the eggs, milk, oil, and vanilla. Whisk it into the dry mixture vigorously until thoroughly combined.
4. Whisk in the boiling water.
5. If you have a large cup with a spout, pour the batter into that to make filling the liners easier. Fill them about 2/3 full.
6. Bake for 22-24 minutes, cool completely. Scoop your desired amount of coconut filling, then refrigerate for 15 minutes. Pour ganache over the top, then sprinkle with almonds. Keep refrigerated until close to serving time.
1. Stir together the condensed milk and coconut. You may need to add more condensed milk or less to get a nice, thick mixture that is easily scoopable.
Note: I love a ton of coconut. If you prefer less, half the recipe as necessary.
For the ganache:
1. Heat cream in a small sauce pan until very hot, but not simmering or boiling. Remove from heat and stir in chocolate chips until smooth. If the ganache starts thickening too much on you, reheat on a very low heat just until it is pourable.