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Home » Holidays » Halloween Ideas » Almond Joy Cupcakes

Almond Joy Cupcakes

October 20, 2013 by Jenny 14 Comments

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Are you on a countdown for Halloween?  I certainly am, but it's not entirely for the reason that you're thinking.  Yes, I can't wait to see my girls dressed up and hear Riley's little "Trick or Treat."  I am super excited for the day after though.  All that leftover candy!  Last week I shared my Milky Way Cupcakes and if you thought those sounded good just wait.  These Almond Joy Cupcakes are going to knock your socks right off!

Jump to:
  • What makes Almond Joy Cupcakes a great Halloween treat?
  • Almond Joy Cupcakes Recipe
  • More amazing Halloween Recipes:

What makes Almond Joy Cupcakes a great Halloween treat?


I brought these babies to school with me for my colleagues and I caught one of these most poised and conservative teachers devouring her cupcake at her desk.  She literally looked at the cupcake after she bit it as if she couldn't believe what she was eating.  The inside of the cupcake has an almond and brown sugar bottom with a Devil's Food Cake.  The frosting is a coconut crème buttercream that is absolutely to die for!  The finishing touch is a fun size Almond Joy topping these.

The best part about these is that Riley had a blast helping me make the almond and brown sugar bottom because she got to smash the salted almonds with a meat cleaver so that they were crushed.  Plus, they are simple to put together because I took a short cut by using Pillsbury Super Moist Devil's Food Cake Mix.  My favorite part though was that I ended up with leftover Coffee-Mate Coconut Crème from the buttercream frosting in my morning coffee.

Almond Joy Cupcakes: Leftover Candy
Almond Joy Cupcakes from Leftover Halloween Candy

Almond Joy Cupcakes Recipe

A simple yet decadent Almond Joy Cupcake perfect for leftover candy.
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Course: Dessert
Cuisine: American
Keyword: almond joy cupcakes, cupcake ideas, cupcake recipes, halloween recipes, halloween treats, homemade cupcakes
Prep Time: 20 minutes
Cook Time: 39 minutes
Servings: 24 units

Ingredients

  • 1 cup roasted & salted almonds
  • ½ cup butter at room temperature
  • 2 Tablespoons brown sugar
  • Pillsbury Dark Chocolate Cake Mix
  • 1 cup butter
  • ⅓ cup of Coffee-mate Coconut Creme Creamer
  • ¼ cup heavy cream
  • 3 cups confectioners sugar
  • 24 Fun Size Almond Joy Candy Bars

Instructions

  • Place the cup of roasted & salted almonds in a ziploc bag and crush with a meat cleaver.
  • Mix the crushed almonds with the ½ cup of melted butter and the brown sugar.
  • Place a tablespoon of the mixture into the bottom of the cupcake liners and bake at 350 F for 10 minutes.
  • While the almond mixture is baking prepare the Pillsbury Dark Chocolate Cake Mix according to the package directions.
  • Pour the cake mixture over the baked almond mixture and bake in the over for 27 - 30 minutes.
  • While the cupcakes are baking, prepare the coconut buttercream by beating the butter.
  • Add the Coconut Creme and heavy cream and beat into the butter.
  • Add the confectioners sugar a cup at a time.
  • Once the cupcakes are cooled add the frosting and top with a Fun Size Almond Joy Candy.

More amazing Halloween Recipes:

If you're looking for more fabulous leftover candy recipes, then look no further!

  • Fun and Festive Halloween Bundt Cake
  • Easy and Amazing Halloween Bat Treats

 

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Leftover Candy Desserts »

Reader Interactions

Comments

  1. dinner

    March 30, 2016 at 5:07 am

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    me regarding this web page and at the moment this time I am visiting this web site and reading very informative content at
    this time.

    Reply
  2. Tonya Westmoreland

    January 28, 2014 at 12:05 am

    Be sure to use POWDERED coffee mate! I used liquid and messed up a batch of frosting.
    I'm assuming it would have come out correct if I'd used powdered coffee mate.

    Reply
    • Jenny Melrose

      January 28, 2014 at 7:38 am

      Tonya, I've duplicated this recipe multiple times and I've used liquid creamer every time. What happened to the frosting? I'm so sorry it didn't work for you.

      Reply
      • Tonya Westmoreland

        January 28, 2014 at 11:49 am

        My icing came out runny. Do you think it could be because I used margerine instead of real butter?

        Reply
  3. Amy | Club Narwhal

    October 23, 2013 at 10:03 am

    Jenny, I don't blame that teacher one bit--I would totally devour these by the dozen 🙂 They look absolutely amazing!

    Reply

Trackbacks

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  2. Hot Chocolate Cookie Recipe | The NY Melrose Family says:
    February 13, 2015 at 6:00 am

    […] of you know I have a thing for flavoring frosting.  Remember my Coconut Creme Frosting for our Almond Joy Cupcakes or my Cookies & Cream frosting for my Oreo Cupcakes.  So it just made sense to make chocolate […]

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  3. Chocolate Peppermint Holiday Cupcakes | The NY Melrose Family says:
    November 10, 2014 at 8:33 pm

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Jennifer Anderson Hey, I’m Jenny! As a working mom, I understand the importance of saving time and money. My hope is that my blog brings you countless resources for great, fast recipes and easy cleaning, health and DIY tips. MORE ABOUT ME »

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