Interesting thing about these cupcakes: I won’t eat them. I don’t like coconut, and therefore, don’t like Almond Joy bars. However, my coworker requested that I make an Almond Joy cake for her anniversary (pictured below). Since it was just for her and her hubby, I had some batter left over that I decided to play with. Plus I bought myself a cupcake corer a few weeks ago that I’ve been dying to play with.
I used this recipe for the cake, then just finished it a little differently for the cupcakes, using a chocolate sour cream frosting instead of the melted chocolate drizzled over the top. Also, I switch out sour cream for the oil in the cake. I think it makes the cake more moist and slightly healthier but doesn’t change the flavor.
I know what you’re thinking… coffee AND cupcakes?! Yum! Yes, yum indeed.
Today is the 21st birthday of a girl that my hubby works with and she made sure everyone knew (who didn’t count down the days to their 21st birthday?!). I’ve met her and Jeff gets along with her really well (we’re actually getting together on Monday to celebrate her birthday and Jeff’s first day at his new job) so I decided to make her some cupcakes.
It is a well known fact that she is a coffeeholic so what better than coffee cupcakes? I adapted this recipe from a cupcake book that I have: Fun Stuff Cupcakes. The frosting is just a typical frosting recipe with coffee instead of whipping cream mixed in. I didn’t want the frosting to be overwhelmingly coffee-flavored since the cupcakes also have coffee in them.
These ended up so moist, they were absolutely delicious! Anywho, I’ll stop rambling and give you the recipe…