Description
A delightful twist on the classic candy bar, combining rich chocolate, crunchy almonds, and sweet coconut into scrumptious cupcakes.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 2 tablespoons cream
- 1/4 cup chopped almonds (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line your cupcake pan with liners.
- In a mixing bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, whisk the eggs and vanilla extract until frothy.
- Gradually combine your wet and dry ingredients, mixing until incorporated. Gently fold in the shredded coconut and chocolate chips.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.
- For the frosting, beat together the softened butter, powdered sugar, cocoa powder, and cream until the mixture is smooth and fluffy.
- Frost each cooled cupcake generously, then top with chopped almonds and additional chocolate chips if desired.
- Serve and enjoy!
Notes
Store cupcakes in an airtight container at room temperature for up to three days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg