Ingredients
- 2/3 cup all purpose flour
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup coconut cream
- 3/4 cup finely chopped milk chocolate, melted
- Chocolate Frosting
- 3 tablespoons unsalted butter, melted
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon milk
- 1 cup confectioners' sugar, sifted
- 1/4 teaspoon vanilla extract
- 1/2 cup Almond Joy pieces
Preparation
Step 1
Heat oven to 350 degrees F. Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat butter, sugar and vanilla until creamy - about 1 minute. Beat in egg until well combined. Beat in coconut cream until combined. Reduce mixer speed to low and beat in dry ingredients until just combined; beat in melted milk chocolate until combined.
Divide batter into muffin cups. Bake 18-20 minutes or until well risen, and cake pulls away from edges of pan. Cool 10 minutes before transferring cupcakes to a wire rack to cool completely.
To make the frosting, in a medium mixing bowl, whisk together melted butter and cocoa powder until combined. Whisk in milk, confectioners' sugar and vanilla until well combined and smooth - about 2 minutes. Spread frosting over cooled cupcakes. Top cupcakes with Almond Joy pieces.
Makes 12 cupcakes