Almond Joyful Cupcakes

IMG_6211Wednesdays have officially become movie night. Movie night started after I was obsessively talking about my love for actor Paul Dano to my friend Jason, who may quite possibly love film even more than I do. When he asked what I thought of Dano in There Will Be Blood and I mentioned that I hadn’t seen it, a beautiful weekly tradition was born. Wednesday nights I go to Jason’s apartment and we gather his other roommates to have “Family Dinner”, watch a movie I have never seen, and bake something. I really, really wanted to make these cupcakes for them last week, and then found out they all hate Almond Joys. It was devastating. (Luckily, they all enjoyed the s’mores cupcakes I brought instead.) Hopefully you love Almond Joys more than the boys do, because I really wanted to share this easy recipe with you today.

IMG_6215Recipe: Almond Joyful Cupcakes

Makes 20 cupcakes

What You Need:

  • 1 box Golden Vanilla cake mix
  • 1 tub Betty Crocker Almond Joy frosting
  • 1 teaspoon coconut extract
  • 1/3 cup shredded coconut


What To Do:

1. Mix your cake mix according to the packaging.

2. Add in coconut extract.

3. Bake. (Mine took 18 minutes).

4. After letting the cupcakes cool, Spread a thick layer of frosting onto eack cupcake and sprinkle coconut on top.

5. Refridgerate for 30 minutes before eating so that the coconut can firmly stick to each cupcake.

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3 Responses to Almond Joyful Cupcakes

  1. Nat D. says:

    Not a huge fan of shredded coconut, unless it’s toasted! Then it’s awesome. It just has the texture of hair! Yuck. But I love coconut “pieces.” Love your pictures today!

  2. This recipe looks easy and I like easy when baking! Will give it a try.

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