Yes, I cheated a tad with these Easy Almond Joy Cupcakes!
But who cares?
While cruising the baking & spice aisle on a recent trip to the grocery store to get the basics, I found a secret ingredient to a lifelong favorite of mine. No, not chocolate or cake mix or even pie filling. There it was tucked quietly in amongst the german chocolate, cream cheese and pink lemonade frosting. Betty Crocker PETER PAUL ALMOND JOY Frosting! A sight for sore eyes, and before I even made it to check out where the Almond Joy candy bars would call me by name. But how could I make the ultimate dessert that would live up to the candy? I quickly wrapped up my list with a few extra’s and hurried home to whip up these Easy Almond Joy Cupcakes.
1 box Duncan Hines Classic White Cake Mix
4 Large Egg Whites
½ C Milk, whole or 2%
½ C Coco Lopez Cream of Coconut
1 tsp Pure Vanilla Extract
1/4C Salted Butter, Melted
- Preheat oven to 350 degrees F and line muffin pan with cupcake liners.
- Empty the cake mix into a large mixing bowl. Set aside.
- In a medium mixing bowl, beat egg whites while adding in the milk, cream of coconut and vanilla extract.
- With an electric mixer, combine liquid mixture with dry cake mix while also adding in melted butter. Beat on low speed for 2-3 minutes.
- Fill cupcake liners 2/3 – ¾ full and bake for 15-18 minutes or until toothpick come out clean.
- Allow cupcakes to cool completely
Frosting and Topping:
1 Tub Betty Crocker PETER PAUL ALMOND JOY Frosting (the secret ingredient)
Bosco Fudge Brownie Syrup
- Using a 4” bakers spatula glaze each cupcake with the frosting
- Pipe on frosting with preferred tip and technique (I used a number 21).
- Garnish with the sliced almonds, coconut flakes and fudge syrup.
Your friends and family can decide for themselves if it beats the candy bar or not! Thank you for pinning this easy almond joy cupcake recipe!