Shelly's Recipe

Chocolate Almond Joy Cupcakes

Category: Cupcakes

FILLING
1 egg white
1/4 teaspoon almond extract
2 tablespoons powdered sugar
3/4 cup sweetened flaked coconut

CUPCAKES
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa
3/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons water
1/4 cup canola oil
1 egg
1 tablespoon distilled white vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

FROSTING
4 oz. cream cheese, softened
3 tablespoons unsalted butter, softened
1/8 teaspoon almond extract
1 3/4 to 2 cups powdered sugar, sifted
2 (1.61-oz.) Almond Joy candy bars, chopped

1. Heat oven to 350. Line 12 muffin cups with paper liners. Whisk egg white and 1/4 teaspoon almond extract in small bowl until slightly frothy; whisk in 2 tablespoons powdered sugar until blended. Stir in coconut.

2. Whisk flour, sugar, cocoa, baking soda and salt in large bowl. Whisk water, oil, egg, vinegar, vanilla and 1/4 teaspoon almond extract in medium bowl until blended. Slowly whisk into flour mixture just until combined. (Batter will be lumpy.) Spoon into muffin cups. Top each with scant 1 tablespoon coconut filling, gently pressing down so filling is even with batter.

3. Bake 25 to 30 minutes or until toothpick inserted in cupcake comes out clean (making sure to avoid filling). Cool in pan on wire rack 5 minutes; remove from pan. Cool completely.

4. Beat cream cheese, butter and 1/8 teaspoon almond extract in large bowl at medium speed 1 minute or until smooth. At low speed, beat in 1 3/4 cups of the powdered sugar, adding additional powdered sugar to desired frosting consistency. Frost cupcakes; sprinkle with candy bars. Store in refrigerator; serve at room temperature.

12 cupcakes