Name: Almond Joy Cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 cup sugar; 1 cup whole milk; 2 large eggs, room temperature; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1-1/2 cups cake flour; 1/2 cup baking cocoa; 1-1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 1/4 teaspoon salt; FOSTING:; 1/2 cup butter, softened; 2 teaspoons whole milk; 1 teaspoon vanilla extract; 3/4 teaspoon almond extract; 2-1/2 cups confectioners' sugar; 1 cup marshmallow creme; 3/4 cup sweetened shredded coconut; GANACHE:; 2 cups dark chocolate chips; 1 cup heavy whipping cream; 12 fun-size Almond Joy candy bars, halved, optional

I created these Almond Joy cupcakes for my daughter, Julianna, after our spring break trip to Fort Lauderdale. I wanted to thank her for the "joy" she brought me during our time together. She's a huge help to me in the kitchen and a big inspiration in my life. —Jennifer Gilbert, Brighton, Michigan

Ingredients

1 cup sugar

1 cup whole milk

2 large eggs, room temperature

1/3 cup canola oil

1 teaspoon vanilla extract

1-1/2 cups cake flour

1/2 cup baking cocoa

1-1/2 teaspoons baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

FOSTING:

1/2 cup butter, softened

2 teaspoons whole milk

1 teaspoon vanilla extract

3/4 teaspoon almond extract

2-1/2 cups confectioners' sugar

1 cup marshmallow creme

3/4 cup sweetened shredded coconut

GANACHE:

2 cups dark chocolate chips

1 cup heavy whipping cream

12 fun-size Almond Joy candy bars, halved, optional

Instructions

1 Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, milk, eggs, oil and vanilla until smooth. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into egg mixture. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 16-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.

2 In a large bowl, beat butter until creamy. Beat in milk and extracts. Gradually beat in confectioners’ sugar until smooth. Add marshmallow creme and coconut; beat on medium speed until combined. Spread frosting over cupcake tops.

3 Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Cool slightly, stirring occasionally. Spoon ganache over frosting. If desired, garnish with Almond Joy candy bar pieces. Refrigerate until set, about 15 minutes.