Almond Joy Cupcakes
Delight in these moist almond cupcakes topped with a rich chocolate ganache and sprinkled with toasted coconut. Each bite offers a perfect balance of nutty flavor and sweetness, making them an ideal treat for any occasion.
Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 2 large Eggs
- 1 teaspoon Almond extract
- 1/2 cup Milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup toasted coconut flakes
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the butter until smooth, then add the sugar and beat until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition, then stir in the almond extract.
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Step 5:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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Step 6:
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
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Step 7:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Step 8:
In a small saucepan, heat the heavy cream until just simmering, then pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth.
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Step 9:
Once the cupcakes are completely cool, dip the tops into the ganache or spread it on with a knife.
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Step 10:
Sprinkle the toasted coconut flakes on top of the ganache before it sets.
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Step 11:
Serve the cupcakes at room temperature and enjoy your delicious Almond Joy Cupcakes!