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.