Almond Joy Cupcakes are a sweet treat made with chocolate cake mix, creamy frosting, shredded coconut and toasted almonds that are bursting in flavor with International Delight® Almond Joy™ baked in.
Yields: 24 cupcakes
International Delight® Almond Joy™ Cupcakes
15.25 ounce box Devils Food chocolate cake mix
2 eggs with yolk
2 egg whites
3/4 cup International Delight® Almond Joy™
1/2 cup sour cream
1/2 cup unsalted butter, room temperature
Almond Joy Frosting
4 tablespoons unsalted butter, room temperature
1/2 cup all-vegetable shortening
4 cups confectioners sugar
1/3 cup International Delight® Almond Joy™
Sliced toasted almonds
Preheat oven to 350 degrees.
In a large mixing bowl, cream 1/2 cup butter with hand or stand mixer. Add the eggs, sour cream, 3/4 cup International Delight® Almond Joy™, and cake mix. Beat until you have a smooth batter.
Place cupcake liners into cupcake pan.
Fill cupcake liners 3/4 the way full with the batter.
Bake 15-17 minutes.
Begin the frosting by beating 4 tablespoons butter with 1/2 cup shortening with a hand or stand mixer. Slowly add in confectioners sugar and International Delight® Almond Joy™. Note that you may not use the entire 1/3 cup International Delight® Almond Joy™ for the frosting. Mix in until it is at the consistency you want- should be creamy but still not budge if held upside down on a spoon.
Place the frosting into a pastry with large decorating tip. Frost each cupcake and sprinkle some coconut on top with a couple almond slices.