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Almond Joy Cupcakes dripping in chocolate
5 from 1 vote

Almond Joy Cupcakes


  • 1 C. unsweetened cocoa powder
  • 1 1/2 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 eggs at room temperature
  • 1 C. granulated sugar
  • 1 C. light brown sugar. packed
  • 2/3 C. vegetable or canola oil
  • 1 Tbsp. vanilla extract
  • 2 tsp. almond extract optional
  • 1 C. buttermilk
  • 8 oz. cream cheese
  • 1/2 C. butter softened
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 3-4 C. powdered sugar
  • 1 C. shredded coconut chopped
  • 1/2 C. chocolate chips
  • 1/2 C. heavy whipping cream
  • Almond slices for decoration


  1. 1. Preheat oven to 350 degrees and line cupcake pans with cupcake liners.
  2. 2. Combine cocoa powder, flour, baking soda, baking powder and salt together in a large bowl then set aside.
  3. 3. In a separate bowl, whisk together eggs, sugar, brown sugar, oil and vanilla extract (and almond extract). Pour half into the dry ingredients, then half of the buttermilk, then the rest of the egg mixture and then the rest of the buttermilk. Stir gently between each addition, but be careful not to over mix!
  4. 4. Fill cupcake liners about 1/2 full and bake for 18-22 minutes or until an inserted knife comes out clean.
  5. 5. Frosting: Beat cream cheese and butter together for 2 minutes. Add vanilla extract and coconut extract. Add 2 cups powdered sugar and then slowly add in more until you reach your desired consistency. Stir in shredded coconut.
  6. 6. Chocolate Ganache: Melt chocolate chips and whipping cream together until smooth. Either in the microwave or in a double boiler, be careful not to burn the chocolate.
  7. 7. Pipe frosting onto cooled cupcakes and spoon over ganache and top with almonds!