I love candy. Above all I love candy with good chocolate.I CANNOT do crap chocolate. Those little silver kisses? Ewww! I’ll spit them straight out. No matter how bad my chocolate craving those don’t count as edible to me. I can’t do snickers or the like either. The chocolate just isn’t right.
Can I confess that I cannot remember the last time I ate a whole candy bar ? It makes me feel smug. I feel way too guilty picking one up at the store and even more guilty devouring a whole candy bar at once. However I seem to have no qualms about eating lots of little bites off a large chocolate bar or repeatedly returning to the chocolates my parents had set out at their house yesterday. Somehow if you can eat them in two bites or less they are better for you. Right?
My sister, God bless her, bought a tin of Quality Street chocolates (don’t know what they are? See here). We had to figure out what filling was in each colorfully wrapped chocolate and ate maybe four or more each in less than 10 minutes. Ok maybe it was closer to six. My absolute favorite out of the whole tin was the blue one- chocolate covered coconut. The second I bit in to it I was reminded of these cupcakes. I can’t believe I skipped sharing them with you.
So if the chocolate is small or comes with cake I have absolutely no self control. I’m glad the tin of Quality Street went home with my sister and that these cupcakes are long gone.
These cupcakes are impressive and ridiculously easy. If you are a fan of Mounds, or Bounty, or the blue Quality Street chocolates, or coconut then these are for you. I think the frosting would make a great filling for a layered cake too.
Almond Joy Cupcakes (makes about 18)
adapted from Your Cup of Cake
1 batch of your favorite chocolate cupcakes (I used half this recipe. You could even just use a box mix if you want)
1/4 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups shredded coconut
1 teaspoon vanilla extract
3-4 cups powdered sugar
2 cups chopped chocolate
Bake and cool your cupcakes per your recipe (or box).
Beat butter and cream cheese until smooth. Add shredded coconut and vanilla, mix again. Slowly add powdered sugar until you reach your desired consistency. Pipe your topping onto cooled cupcakes. Use a knife to smooth out the topping. Place chocolate in a microwave-safe bowl and melt and stir until smooth. Dip cupcakes into chocolate and then sprinkle almonds on top. Do it quickly before the chocolate cools.