Almond Joy Cupcakes Recipe

Line your cupcake pans and preheat the oven to 375°F.

In a large bowl, cream together the butter and sugar until the mixture is light and smooth.

Beat in the eggs, almond extract, coconut extract, and milk until just combined.

In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Resist the urge to taste the batter; the almond extract can be quite potent before baking, and it won't give you a true sense of the finished flavor.

Fill each cupcake liner about two-thirds full. Bake for 12 to 30 minutes. The baking time will vary quite a bit depending on the size of your liners; larger wrappers might take closer to 30 minutes, while smaller ones could be done in around 12 minutes.

The cupcakes are ready when a toothpick inserted into the center comes out clean.

Add milk a tablespoon at a time, beating until the frosting reaches a consistency you like for spreading or piping.

Meanwhile, toast the coconut. Spread it on a baking sheet and bake at 350°F for 7 to 10 minutes, stirring occasionally, until it's lightly golden and fragrant.

Once the cupcakes have cooled completely, frost them generously and sprinkle with the toasted coconut.