Almond Joy Cupcakes

So after thinking long and hard about my options for Almond Joy
Cupcakes I decided to do something different. No traditional chocolate cupcake. I chose an almond cupcake with chocolate ganache and coconut almond topping.

Almond Cupcakes

1 3/4 cup sour cream
2 sticks of butter
1/2 cup vegetable oil
3 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups sugar
2/3 cups slivered almonds
4 large eggs
2 tsp. almond extract
1 tsp. vanilla

Cream 1 cup sour cream, butter, and oil in mixer

In a separate bowl mix flour, baking soda, baking powder, and salt. Then add sugar and almonds to dry mixture

Add dry ingredients to to wet ingredients.

In a small bowl mix eggs, remaining sour cream, and vanilla

Add to batter.

Fill cupcake liners and bake at 325 for 20-25 mins.


Chocolate Ganache

Boil 1 cup of heavy cream and 2 tsp vanilla.
Take off heat and pour over 12 ounces of chopped chocolate.
Let sit for 5 mins. prior to stirring. Stir mixture and let cool approx. 15 mins. Dip tops of cupcakes into ganache.


Coconut Topping

Simmer 3/4 cup heavy cream, 1/4 sugar, and a pinch of salt until sugar dissolves.

Remove from heat and add 2 tsp. vanilla and 3 cups shredded coconut. Once cooled stir in 1 1/2 cup almonds. Place a mound on to of each cupcake.