Ode to Almond Joy

There is no denying the fact that I love sweets. I'm a sucker for the candy display in the grocery store checkout lines. Of all the different candy selections, my most likely go-to is an Almond Joy. As I previously mentioned, my husband doesn't like coconut, so this is pretty much the only candy bar that I am not obligated to give him a bite of. The worst part about an Almond Joy is the fact that it isn't very big, and before I know it, it's gone.

I've had my eye on this recipe for a while, but finally was able to make it. Can you believe that I had to talk my husband into actually eating one? I don't think he actually ate one until the day after they had been prepared. Weirdo.

The chocolate cupcake is my go-to chocolate cupcake recipe. The filling is an attempt to recreate the filling of the actual Almond Joy candy bar - a combination of cream of coconut and actual shaved coconut. The frosting recipe I actually found on another blog, and it was A-maaaazing! It wasn't too coconutty, nor was it too rich. It was light, and smooth, with just enough coconut flavor to bring the cupcake together.

Almond Joy Cupcake

Chocolate Cupcake:
Recipe available here on my blog

For the filling: 
Inspired from A Cup of Sugar A Pinch of Salt
1 c shredded coconut, sweetened
3/4 c creme of coconut

For the frosting:
Inspired from A Cup of Sugar A Pinch of Salt
1/2 c unsalted butter, softened
1/2 c shortening
3 c confectioners' sugar
1 can coconut milk, reduced to about 1/2 c
1 1/2 tsp vanilla extract

For the garnish:
Chocolate ganache (My recipe listed here)
Whole almonds

Prepare cupcake recipe according to my blog entry:

Preheat your oven to 350 degrees and line your muffin pan with cupcake liners. In a medium bowl combine flour, cocoa, baking soda, and salt. Whisk together, then set aside. In a large measuring cup combine milk and water, and set aside.

In your mixer bowl cream together butter and sugar, for about 2 minutes. Once it's nice and fluffy add your eggs, one at a time, and continue to beat for another minute until mixture is smooth and creamy. Add vanilla and mix until combined. Reduce mixer speed to low, then slowly add 1/3 of your flour mixture, followed by 1/2 of your milk mixture. Repeat this, then finish by adding last bit of flour mixture. Mix only until just combined. Remove mixer bowl, and stir a few times through with spatula, to ensure everything is incorporated well.

Grab your scooper and scoop batter into cupcake liners, filling about 2/3 full. Bake for 15-17 minutes, or until tops bounce back when touched. Cool in pans for about 5 min, then remove to cooling racks.
While cupcakes cool, prepare your filling and frosting.

Start by reducing your coconut milk. Pour can of coconut milk in 2 qt saucepan. Bring to a boil, then reduce temperature to medium-low. Keep on low boil/simmer, stirring often, until it's reduced down to about 1/2 a cup. This took me about 35-40 minutes. Pour about 1/3 c into measuring cup, and allow to cool completely. While this cools, prepare your coconut filling.

Combine cream of coconut (found in liquor stores, or in alcoholic beverage area of grocery store) and shaved coconut. Stir together until nice and thick. Add more coconut, if needed. Core out cooled cupcakes and use a pastry bag (with no tip) to fill insides with cream. Set these aside, and finish preparing your frosting.

Cream together butter, shortening, vanilla, and 1/3 c coconut milk. Once smooth, add confectioners' sugar, until completely combined. If frosting is too stiff, go ahead and add a bit more of the cooled milk, until desired consistency is reached. Pipe or spread frosting over cupcakes, and drizzle with ganache, if desired...then top with an almond!

Enjoy!!