Almond Joy Cupcakes

Almond Joy Cupcakes

(AKA My sister is old enough to have a BSSA?!)

I've been pretty hesitant to start a blog. Probably because it brings back cringe-worthy memories of my Diaryland days back in middle and high school. But Facebook's notes feature just wasn't cutting it anymore, so here goes.

Anyway, my baby sister is graduating this weekend. That's weird. It has become my habit to make people cupcakes on such momentous occasions. Noelle loves coconut and I recently became mildly obsessed with Swiss Meringue Buttercream. While the almost pound of butter that goes into it makes me feel like I should make a public apology to the National Heart Association, the outcome is totally worth it. It's MUCH better than regular (American?) buttercream, with a creamy, fluffy texture and perfect piping capabilities. And you can flavor the basic recipe below for just about anything your butterlovin' heart desires. I chose dark chocolate since dark chocolate is featured in the inspiration for this cupcake--Almond Joys.

My whole family loves Almond Joys and since we'll all be gathering together this weekend to celebrate Noelle's big day, this was the perfect cupcake!

Almond Joy Cupcakes

Makes 12-15 cupcakes

For the cake (adapted from 6 Bittersweets):

2 1/4 c. cake flour

1 tsp. baking powder

1/2 tsp. salt

3/4 c. butter, room temperature

1 1/4 c. sugar

3 eggs, room temperature

1 tsp. vanilla extract

1/2 tsp. coconut extract

1 c. coconut milk (I suggest pouring this into a bowl and whisking until it reaches a uniform consistency before measuring)

Dark Chocolate Swiss Meringue Buttercream (recipe below)

Toasted Coconut (toast sweetened flaked coconut at 250 degrees on a cookie sheet until lightly browned, stirring every few minutes to ensure even browning)

Dark Chocolate Covered Almonds (I made these myself with the leftover melted dark chocolate from the frosting and some regular raw almonds. Much cheaper route.)

1. Preheat your oven to 350 degrees. Line a cupcake tin with paper liners.
2. In a bowl, whisk together the flour, salt, and baking powder. Set aside.
3. Using a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add each egg one at a time, mixing to incorporate before adding the next. Add the extracts.
4. Turn the mixer to low speed. Mix in half of the flour mixture and mix until just combined.
5. Add the coconut milk, mixing to combine.
6. Add the rest of the flour, mixing until just combined. I like to shut the mixer off right before the flour is almost totally incorporated and then finish mixing by hand to make sure I don't over mix.
7. Fill each liner 1/2-3/4 full. Bake in oven for 15-18 minutes until a toothpick comes out clean.
8. Frost with the SMBC. I used an Ateco 808 tip to achieve this look. Start in the middle of the cupcake. Applying even pressure to your piping bag, making a circular motion around the cupcake and ending back in the middle. Apply as much frosting as you need to get the height you desire.
9. Sprinkle each cupcake with some toasted coconut and top with a chocolate covered almond. Voila!

Dark Chocolate Swiss Meringue Frosting

5 egg whites

1 1/2 c. sugar

1/8 tsp. cream of tartar (optional, but helps to stabilize the meringue)

1 1/4 - 2 c. butter, softened and cut into tablespoon sized pieces

1/4 tsp. salt

1/2 tbs. vanilla extract

10 oz. dark chocolate, melted and cooled to room temperature

1. Whisk together the egg whites, sugar, and cream of tartar in a stainless steel bowl. Place over a pot of simmering water and bring to 150 degrees, whisking constantly. The mixture should be white and frothy when you're finished.
2. Transfer to the bowl of your stand mixer. Beat at a medium-high speed until mixture is cool, doubled in volume, and beginning to form stiff peaks.
3. Add the butter, one tablespoon at a time. Near the end of the process, the mixture will start to look curdled. No worries, it goes away once you add the rest of the ingredients.
4. Add in the salt and vanilla and mix to combine. Slowly add in the cooled, melted chocolate. Mix thoroughly until smooth and uniform.

*A Note about this frosting: One you get over the initial shock of adding a pound of butter to something you are making, you will probably find yourself dreaming about this stuff. Lucky for you, it makes a ton! So feel free to generously frost your cuppies. Or, you can store your leftovers in the fridge for up to 3 days or in the freezer for up to 2 weeks in an airtight container. Or just eat it when no one is watching. Whatever. I'm not judging you.