What's inside

this cute little cupcake holder?

(Thanks, Lynn, I love it)

(Answer:  Something Yummy)

What's inside this cute little cupcake?

(Answer:  Something Yummy)

Here's the recipe I saw on Pinterest.

  It is a keeper.

Here is the link:

http://www.yourcupofcake.com/2012/07/almond-joy-cupcakes.html

Here is the recipe:

The only thing I did differently was use my own 

chocolate cupcake recipe shown at the end.

Almond Joy Cupcakes

Yield: 24 Cupcakes

Ingredients

Chocolate Cake:

1 box Devil's Food Cake Mix

4 eggs

2/3 cup oil

1 small pkg. chocolate instant pudding

1 cup milk

1/2 cup sour cream

2 teaspoons vanilla extract

Coconut Topping:

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 chocolate Melts

sliced almonds

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a bowl and set it aside.

3. In a large bowl, gently whisk eggs, oil, milk, sour cream and vanilla extract together.

4. Add cake mix and pudding mix, stir until combined.

5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.

6. Topping: Beat butter and cream cheese until smooth. Add shredded coconut and vanilla, mix again. Slowly add powdered sugar until you reach your desired consistency.

7. Pipe your topping onto cooled cupcakes.

8. Use a knife to smooth out the topping.

9. Place chocolate melts in a microwave-safe bowl and melt and stir until smooth.

10. Dip cupcakes into chocolate and then sprinkle almonds on top. Do it quickly before the chocolate cools.

Copyright © YourCupofCake

My Chocolate Cupcake Recipe

 Yields 30

2 cups Sugar
1 3/4 cups Flour
3/4 cup Hershey's cocoa
2 teaspoon baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 Eggs
1 cup Buttermilk or sour milk
1 cup Boiling water
1/2 `cup Vegetable oil
1 teaspoon Vanilla 

Stir together sugar, flour, cocoa, baking soda, baking powder, and salt.  Add eggs, buttermilk, boiling water, oil and vanilla; beat on medium speed of mixer for 2 minutes (batter will be very thin).  Pour batter in prepared tins (approximately 2/3 full, which is approximately ¼ cup)   Bake at 350 for 15 minutes or until wooden pick inserted in center comes out clean.   Let cool before frosting.