For my little sister’s 19th birthday, I told her to pick any inspiration for a cupcake and I would figure out how to make it. Since she loved the coconut cream pie cupcakes, she tasked me with an Almond Joy inspired cupcake.
I started out with my favorite Devil’s Food Cake recipe.For the filling I stuck with Emeril’s Coconut Cream Pie filling recipe.
I then topped the cupcake with stabilized whipped cream topping, but instead of just adding vanilla I also used almond extract. Then I dipped each of the cupcakes in chocolate and topped with toasted almonds and coconut.