Chocolate Cupcakes with Coconut Frosting & Almonds {Almond Joy Cupcakes}


Chocolate Cupcakes with Coconut Frosting – this is such a dreamy flavor combination! You get a rich chocolate cupcake paired with a velvety smooth, luscious and fluffy coconut frosting and they’re finished with shredded coconut and almond slices. These are an almond joy candy bar lovers dream!

Almond Joy Cupcakes

I tried several batches of chocolate cupcakes while creating this recipe and decided I liked this one best. It’s silky texture, moist crumb and rich chocolate flavor makes these a cupcake to remember. If you were ever wondering why boiling water is often added to chocolate cake/cupcakes, it is simply to intensify the flavor of the cocoa .

In this recipe I also chose to add the baking soda to the cocoa and boiling water mixture to deepen the brown color to create a beautifully dark cupcake.

I thought of making a similar almond joy coconut filling to top the cupcakes with, but I decided I’d way rather have a melt in you mouth frosting instead. Even with the frosting, rather than a coconut candy filling, you wouldn’t believe how much these taste like an Almond Joy simply because they contain the same flavors.

Almond Joy Cupcakes

Maybe I’m biased and I will likely always choose a fresh cupcake over a store bought candy bar, but I think these are far better than an the candy bar version.

You can top these cupcakes as you like. If you want you can even leave off the almonds or shredded coconut and you’ll still have an incredibly delicious cupcake.

If you are looking to do the flowers on top out of sliced almonds, I’d recommend when you purchase the almonds that you look for a package of them that still has the skins intact around the edges, and ones that aren’t all broken into bits. Also, if you want to make them simpler you can do 5 – 6 petals instead of making a double petal layered flower. Enjoy!

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Chocolate Cupcakes with Coconut Frosting {Almond Joy Cupcakes}

This is such a dreamy flavor combination! You get a rich chocolate cupcake paired with a velvety smooth, luscious and fluffy coconut frosting and they're finished with shredded coconut and almond slices. These are an almond joy candy bar lovers dream!

Servings: 24
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 2/3 cup cocoa powder
  • 1 tsp baking soda
  • 1 cup boiling water
  • 1/2 cup butter , melted
  • 1/3 cup vegetable or canola oil
  • 1 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup heavy cream
  • 1 3/4 cup all-purpose flour

Coconut Frosting

  • 1 cup butter , at room temperature
  • 1/4 cup coconut milk (canned, well shaken)
  • 1 tsp coconut extract
  • 4 cups powdered sugar

For topping

  • 3/4 cup sweetned , shredded coconut, (optionally ground in a food processor for smaller pieces)
  • 1/2 - 3/4 cup sliced almonds or 24 whole almonds
  • 24 milk chocolate or semi-sweet chocolate chips , optional


  1. Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in lukewarm cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
  2. Divide batter among 24 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with coconut frosting. Sprinkle each frosted cupcake with coconut (before frosting sets), leaving about a 1/2 - 1 inch circle in center of cupcake uncoated with coconut. Gently press 5 or more sliced almonds around 1 chocolate chip in center of cupcake, or gently press 1 whole almond into the center of each cupcake. Store in an airtight container.
  3. Coconut Frosting:
  4. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and coconut milk on medium-low speed until combined, then increase speed to medium-high and whip until very pale and fluffy, about 6 minutes. Blend in coconut extract. With mixer set on low speed, slowly add in powdered sugar then increase speed to medium-high and blend until fluffy, about 2 minutes.
  5. Recipe Source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Almond Joy Cupcakes, Chocolate Cupcakes
Author: Jaclyn


  • Mary Sicari: I make these several times a year because my family and friends are alwáys requesting them. They’re my favorite too. The cake part is delicious and moist, and the frosting is fantastic because of the coconut milk. Don’t skip the coconut and almonds on top! They’re a little extra work, but it’s an unbelievable bite. People who try them for the first time are always surprised they didn’t come from a bakery! January 16, 2017 at 7:39pm Reply

    • Jaclyn: Thanks for the compliments Mary! I’m glad you enjoy the recipe! January 17, 2017 at 10:09am Reply

  • Kristine: I don’t know if I had a faulty can of coconut milk but it wouldn’t thinken for anything. Was wondering if the recipe was supposed to be coconut creamm December 25, 2016 at 3:05pm Reply

  • Forensic Doc: Why do people always post about how the cupcakes or recipes look without actually making them? I want to know how they taste. I see how how they look. March 14, 2015 at 10:52am Reply

  • Katie: What kind of cocoa do you use? December 7, 2014 at 8:42pm Reply

    • Jaclyn: Unsweetened cocoa, I usually just use Hershey’s but I also love Ghiradelli. December 8, 2014 at 4:42pm Reply

  • Almond Joy Cupcake | 2 Sweet Obsession: […] into summer (I’m on break from Hofstra University) and when I stumbled upon the recipe from Cooking Classy I thought that the chocolate sounded good and the coconut was a perfect ingredient to start to […] May 19, 2014 at 5:40am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d