Ingredients

The following ingredients have 24 Servings
  • !International Delight® Almond Joy™ Cupcakes
  • 15.25 ounce box Devils Food chocolate cake mix
  • 2 eggs with yolk
  • 2 egg whites
  • 3/4 cup International Delight® Almond Joy™
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, room temperature
  • !Almond Joy Frosting
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup all-vegetable shortening
  • 4 cups confectioners sugar
  • 1/3 cup International Delight® Almond Joy™
  • !Garnish
  • Shredded coconut
  • Sliced toasted almonds

Instruction

  • 1. Preheat oven to 350 degrees. 2. In a large mixing bowl, cream 1/2 cup butter with hand or stand mixer. Add the eggs, sour cream, 3/4 cup International Delight® Almond Joy™, and cake mix. Beat until you have a smooth batter. 3. Place cupcake liners into cupcake pan. 4. Fill cupcake liners 3/4 the way full with the batter. 5. Bake 15-17 minutes. 6. Let cool. 7. Begin the frosting by beating 4 tablespoons butter with 1/2 cup shortening with a hand or stand mixer. Slowly add in confectioners sugar and International Delight® Almond Joy™. Note that you may not use the entire 1/3 cup International Delight® Almond Joy™ for the frosting. Mix in until it is at the consistency you want- should be creamy but still not budge if held upside down on a spoon. 8. Place the frosting into a pastry with large decorating tip. Frost each cupcake and sprinkle some coconut on top with a couple almond slices.