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ALMOND JOY Cupcakes

Details

Time
2 hours 40 minutes
Skill Level
Beginner
Yields
24 cupcakes

It's hard to top ALMOND JOY Snack Size Bars – but they go great on top of cupcakes! This recipe turns the flavors of ALMOND JOY into fun, over-the-top cupcakes. HERSHEY’S SPECIAL DARK Cocoa provides the richness of dark chocolate, while light and fluffy coconut frosting is the tropical twist.

Ingredients & Directions

Prep Time
38 minutes
Bake Time
15 minutes
Cool Time
1 hour

Ingredients

  • 12
    ALMOND JOY Snack Size Candy Bars (.6-oz. each)
  • 1 package
    yellow cake mix with pudding (about 15-oz.)
  • 3
    eggs
  • 1/2 cup
    coconut milk or milk
  • 1/2 cup
    brewed coffee
  • 1/2 cup
    vegetable oil
  • 1/2 cup
    HERSHEY'S Cocoa or HERSHEY'S Special Dark Cocoa
  • sweetened coconut flakes (optional)
  • almond slices (optional)
  • Additional
    ALMOND JOY Snack Size Candy Bars(optional)
READY TO MAKE THIS?

Directions

Equipment Needed 
Oven Oven
Muffin Cup Tin Muffin Cup Tin
Muffin Cups Muffin Cups
Mixing Bowl Mixing Bowl
Mixer Mixer
Cutting Board Cutting Board
Measuring Cups Measuring Cups
Wire Rack Wire Rack
1

Remove wrappers from candy bars. Cut each bar in half widthwise; set aside.

2

Heat oven to 375°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper bake cups.

3

Combine cake mix, eggs, coconut milk, coffee, oil and cocoa in large bowl for 30 seconds. Beat at medium speed of electric mixer 2 minutes. Fill muffin cups 1/2 full with batter. Place candy bar half in center of each cup, pressing candy into batter. Spread batter over candy covering completely.

4

Bake 15 to 19 minutes or until cake springs back when touched lightly in center. Cool completely in pan on wire rack. Prepare and frost with Coconut Frosting. Garnish with coconut, almonds and candy bar piece, if desired.

Coconut Frosting: Place shortening in large mixing bowl. Alternately beat in powdered sugar and coconut milk, beating until desired consistency. Stir in coconut extract.

Additional questions?