Chocolate Almond Joy Cupcakes

Ingredients

• Egg white - 1 whole
• Almond extract - 1/4 tsp
• Powdered sugar - 2 tbsp
• Sweetened flaked coconut - 3/4 cup
• All-purpose flour - 3/4 cup
• Sugar - 1/2 cup
• Unsweetened cocoa - 1/4 cup
• Baking soda - 3/4 tsp
• Salt - 1/8 tsp
• Water - 6 tbsp
• Canola oil - 1/4 cup
• Egg - 1 whole
• Distilled white vinegar - 1 tbsp
• Vanilla extract - 1/2 tsp
• Almond extract - 1/4 tsp
• Cream cheese - 4 oz
• Unsalted butter - 3 tbsp
• Almond extract - 1/8 tsp
• Powdered sugar - 2 cup
• Almond Joy candy bars - 1 5/8 oz

Instructions

1. 1Preheat the oven to 350°F and line muffin cups with paper liners.
2. 2Make the coconut filling: whisk the egg white and 1/4 tsp almond extract in a small bowl until slightly frothy, then whisk in 2 tbsp powdered sugar until blended and stir in the sweetened flaked coconut.
3. 3Whisk the dry cupcake ingredients together in a large bowl: all-purpose flour, 1/2 cup sugar, unsweetened cocoa and 3/4 tsp baking soda and 1/8 tsp salt.
4. 4Combine the wet cupcake ingredients in a medium bowl by whisking together 6 tbsp water, 1/4 cup canola oil, 1 whole egg, 1 tbsp distilled white vinegar, 1/2 tsp vanilla extract and 1/4 tsp almond extract until blended.
5. 5Slowly whisk the wet ingredients into the flour mixture just until combined; the batter will be lumpy, and that is fine.
6. 6Spoon the batter into the prepared muffin cups, then top each with a scant 1 tbsp of the coconut filling, gently pressing it down so the filling sits even with the batter.
7. 7Bake 25 to 30 minutes or until a toothpick inserted in the cupcakes comes out clean, taking care to avoid the filling when testing.
8. 8Cool the cupcakes in the pan on a wire rack for 5 minutes, then remove them from the pan and let them cool completely on the rack before frosting.
9. 9Make the frosting: beat the softened cream cheese, softened unsalted butter and 1/8 tsp almond extract in a large bowl at medium speed for 1 minute or until smooth.
10. 10At low speed, beat in 1 3/4 cups of the powdered sugar, then add additional powdered sugar from the remaining amount as needed to reach your desired frosting consistency.
11. 11Frost the cooled cupcakes and sprinkle with chopped Almond Joy candy bars for a crunchy finish.
12. 12Store the cupcakes in the refrigerator and serve at room temperature; optional: pair with a cold glass of milk for extra nostalgia.