Almond Joy Cupcakes

Your favorite chocolate coconut candy, reinvented with this gluten-free cupcake recipe.

INGREDIENTS
CUPCAKES

• 1 1/2 c. semisweet chocolate chips
• 1 c. (2 sticks) unsalted butter
• 5 large eggs
• 1 c. granulated sugar
• 2 tbsp. cocoa powder

COCONUT FROSTING

• 1 c. heavy cream
• 1/4 c. coconut milk
• 2 tbsp. confectioners’ sugar
• pinch kosher salt

TOPPING

• 3/4 c. sweetened shredded coconut
• 12 cocoa-dusted almonds
• 2 oz. semisweet chocolate, chopped

DIRECTIONS

• Heat oven to 375°F. In a small saucepan, melt the chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in the eggs, sugar, and cocoa.
• Meanwhile, line a 12-cup muffin tin with paper liners. Divide the mixture among the liners (they will be filled about 1⁄4-inch from the top). Bake until a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don’t worry when they sink).
• Make the frosting. Using an electric mixer, in a large bowl, beat the cream, coconut milk, sugar, and salt, gradually increasing the speed until medium peaks form, 2 to 4 minutes.
• For full instructions please see : www.womansday.com

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