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.