Almond Joy Cupcakes

These easy almond joy cupcakes are made from scratch with a simple, moist chocolate cupcake and a coconut almond frosting. Perfect for the candy bar lover's in your life!

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I *may* have a thing with candy bar inspired desserts. As evidenced in my Twix cake, Almond Joy pie and Butterfinger ice cream cake.

Mr. two sugar bugs has a birthday coming up and he happens to be a big fan of the Almond Joy candy bar. In fact he always wants to buy them at Halloween to "give away", but as you likely know Almond Joy's don't have a lot of popularity with the trick-or-treat crowd; which means more for us to eat!

So in honor of his birthday later this month, I created these almond joy cupcakes.

why you will love this chocolate, almond and coconut cupcake recipe

• A soft and tender chocolate cupcake.
• The easiest coconut almond frosting!
• No mixer required.
• Could easily be made dairy free and vegan by substituting my dairy free chocolate cupcake recipe.

ingredients for the tender chocolate cupcakes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ use a kitchen scale for the most accurate measurement or be sure to use the spoon and level method.
• Cocoa powder ~ use a natural unsweetened cocoa powder. Scharffen Berger is my favorite and it brings such nice flavor.
• Sugar ~ brings the sweetness to the chocolate cupcakes.
• Baking soda and baking powder ~ provide the leavening for the cupcakes and help them to rise.
• Kosher salt ~ if you only have table salt, start with half the amount.
• Eggs ~ the two large eggs should be room temperature for the best results. Pull them out of the refrigerator about 1-2 hours prior to making the cupcakes.
• Buttermilk ~ I prefer store bought buttermilk. If you need to make your own; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir. This should also be room temperature.
• Oil ~ vegetable oil or canola oil both work.
• Vanilla ~ for additional flavor.
• Hot water {not shown} ~ the hot water helps to bring out the chocolate flavor in the cocoa powder.

Baking tip: If you have left over buttermilk, pour it into half cup containers and freeze. Allow to come to room temperature before using in your next recipe.

how to make almond joy cupcakes

Preheat the oven to 350°F and prepare 2 muffin pans with 16 cupcake liners {these are my favorite baking liners}.  Set aside.

In a medium size bowl, sift together the flour and cocoa powder. Then whisk in the sugar, baking soda, baking powder and kosher salt. 

In a small bowl, whisk together the eggs, buttermilk, vegetable oil and vanilla.

Add the wet ingredients to the dry and then add the hot water.  Whisk until combined. 

Divide the batter between the 16 cupcake liners {each liner should be about half way full}. Bake for 15-18 minutes, until a toothpick comes out with just a few moist crumbs.  Allow cupcakes to cool in the muffin pan set on a wire cooling rack.

how to make coconut almond frosting

I debated using this frosting as a coconut filling in the cupcakes. Since I love a super easy recipe, I ended up just using it as a frosting and my recipe testers went crazy for them!

If you want to use this as a coconut filling and then use a piping bag for a traditional frosting; I'd suggest coconut Swiss meringue buttercream from my perfect coconut cake. For more information on how to put a filling in cupcakes, see my Baileys cupcakes.

• Coconut ~ sweetened coconut flakes bring the same texture of the inside of an Almond Joy candy bar.
• Almonds ~ I used roasted and salted whole almonds and chopped them into small pieces. If measuring with cups versus a kitchen scale, I measured them prior to chopping.
• Confectioners' sugar ~ just a little to help bind the frosting together.
• Coconut cream ~ be sure to use coconut cream and not coconut milk. Coconut cream has a thicker and creamier consistency.

tips for success with this from scratch recipe

• Only fill the cupcake liners about half full of cupcake batter.
• For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.
• Be sure to use coconut cream in the coconut almond frosting.
• Pack the frosting tightly in a cookie scoop before placing on top of the almond joy cupcakes.

can this recipe be made without dairy?

I have not tested replacing the buttermilk with a vegan buttermilk, but I don't know why it wouldn't work. Use the homemade buttermilk recipe {listed above in the ingredient section or in the recipe card notes below} with a non dairy milk instead of whole milk.

If you are also looking for a cupcake recipe with no eggs; you could use my dairy free chocolate cupcake recipe. Then top with the coconut almond frosting.

how to store

The almond joy cupcakes will keep covered in the refrigerator for 3-4 days.  You can also freeze them for up to three months.

Remember to snap a picture and tag me on Instagram if you make these Almond Joy Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cupcakes and coconut desserts to enjoy

• Rum Coconut Cupcakes
• Perfect Coconut Cake
• Brown Butter Cupcakes with Salted Caramel Frosting
• Coconut Cream Pie
• White Chocolate Cupcakes
• Coconut Pecan Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!