Almond Joy Cupcake Parody

Name: Almond Joy Cupcake Parody
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 8 oz cream cheese, softened; 1 cup shredded coconut; ½ cup powdered sugar; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips; 1 cup toasted almond slivers; Additional shredded coconut for garnish

Highlighted under: Artisan Dessert Bakes

I absolutely love creating desserts that evoke nostalgia, and this Almond Joy Cupcake Parody does just that! With its rich chocolate base, creamy coconut filling, and a touch of almond crunch, each bite takes me back to my childhood. It’s a delightful twist on the classic candy bar that’s both fun to make and to eat. The combination of flavors is simply irresistible, making it perfect for special occasions or a sweet treat just for myself. I can’t wait for you to try it and enjoy these flavors as much as I do!

Created by

Emily

Last updated on 2026-02-07T21:14:28.285Z

As I embarked on making these cupcakes, I decided to tweak the original cake recipe to capture more of the essence of an Almond Joy bar. I experimented with adding toasted coconut and almond pieces to the batter, which not only enhanced the flavor but also provided a delightful texture. This little twist really brings that candy bar experience into cupcake form!

My favorite part of this recipe is creating the filling. By combining cream cheese with shredded coconut, I achieved a rich and creamy center that perfectly complements the chocolate base. Don’t skip this step; it’s the secret behind the lush, decadent taste that will have everyone asking for the recipe!

Why You'll Love These Cupcakes
Decadent chocolate cake base that rivals any bakery
Creamy coconut filling that’s reminiscent of the beloved candy bar
A crunchy almond topping for an irresistible finish

The Secret to Moist Cupcakes

One key to achieving a moist cupcake is the balance of wet and dry ingredients. The combination of buttermilk and vegetable oil plays a crucial role in keeping these cupcakes tender. Buttermilk adds acidity, which reacts with the baking soda to create lift while also enriching the flavor. Be careful not to overmix the batter; mix until just combined to avoid developing gluten, which can lead to a dense cupcake.

Another important factor is baking time. Cupcakes can go from perfectly baked to overdone in a matter of minutes. Start checking the cupcakes at the 18-minute mark by inserting a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), they are done. Remember, they will continue to cook slightly as they cool on the rack.

Perfecting the Coconut Filling

The coconut filling is where the nostalgic flavors truly shine. Using softened cream cheese creates a creamy texture that contrasts beautifully with the fluffy cupcake. If you want a more intense coconut flavor, consider using coconut cream instead of cream cheese and adjusting the sugar to balance the richness. This swap will give you a more traditional coconut cream filling and a slightly different texture.

When mixing, be sure to thoroughly combine the ingredients until smooth. You want to avoid lumps of cream cheese in the filling as they won’t blend well within the cupcake. If you're short on time, this filling can be made a day in advance and stored in the fridge. Just make sure to let it warm up slightly before filling the cupcakes to ensure easy spreading.

Creative Serving Ideas

These Almond Joy Cupcake Parodies are not just a treat; they can also be a centerpiece for your dessert table. Consider garnishing them with a light drizzle of additional melted chocolate for a more decadent look. To elevate the presentation, you can place a whole almond on top of each cupcake, reinforcing the classic flavor profile of the Almond Joy bar.

If you're planning for a special occasion, mini versions of these cupcakes would also work beautifully. Simply use a mini muffin tin and adjust the baking time to about 12-15 minutes. Mini Almond Joy cupcakes make for a cute party treat and are easier for guests to grab. Just remember to reduce the filling amount accordingly, so they don’t overflow.

Ingredients

Gather these ingredients to create your Almond Joy Cupcake Parody:

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract

For the Coconut Filling

8 oz cream cheese, softened
1 cup shredded coconut
½ cup powdered sugar
1 tsp vanilla extract

For the Topping

1 cup semi-sweet chocolate chips
1 cup toasted almond slivers
Additional shredded coconut for garnish

Make sure to have all your ingredients ready for a smooth cupcake-making experience!

Instructions

Follow these steps to whip up your Almond Joy Cupcake Parody:

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with baking liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.

Make the Coconut Filling

While the cupcakes are cooling, prepare the filling. In a bowl, combine softened cream cheese, shredded coconut, powdered sugar, and vanilla. Mix until smooth and well blended.

Assemble the Cupcakes

Once the cupcakes are cool, use a knife to cut a small cone shape out of the center of each cupcake. Fill the hole with the coconut mixture, then replace the cut-out piece on top.

Add the Topping

Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle or pour the melted chocolate over the filled cupcakes. While the chocolate is still warm, sprinkle with toasted almond slivers and additional shredded coconut.

Serve and enjoy your Almond Joy Cupcake Parody with friends, or keep them all to yourself!

Pro Tips

For the best flavor, use high-quality cocoa powder and fresh, unsweetened shredded coconut. Let the cupcakes sit for a few hours, as the flavors deepen and improve over time!

Storage Tips

To keep your Almond Joy Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you prefer them chilled, they can be kept in the refrigerator, but be aware that the texture might not be as moist as at room temperature. If leaving in the fridge, cover them to avoid drying out. They also freeze well if you want to make them ahead of time; just ensure they're well-wrapped to avoid freezer burn.

If freezing, I'd recommend freezing the cupcakes without the toppings. You can frost and decorate them once they are thawed out. To defrost, simply move them to the fridge overnight or leave them at room temperature for a couple of hours.

Custom Variations

Feel free to experiment with the flavors. For a tropical twist, you can add a few drops of coconut extract to the coconut filling. Alternatively, substitute the shredded coconut with finely crushed pineapple for a fruity explosion. Just make sure to drain the pineapple well to avoid excess moisture in your filling.

If you’re looking for a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free blend. The cocoa powder and sugar remain unchanged, but pay attention to the baking time as gluten-free cupcakes often bake slightly quicker than traditional ones.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

→ How do I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to 5 days.

→ Can I freeze the cupcakes?

Absolutely! Freeze the un-frosted cupcakes for up to 3 months. Thaw before filling and topping.

→ Can I use a different filling?

Yes! You can use a chocolate ganache or any flavored frosting if you prefer.