Coco-Nut!
You know those days Momma said there'd be?
These rich and decadent babies will make those days disappear!
I've had mad love for the almond-coconut-chocolate combo for years. This trio is the same you'll find in an Almond Joy bar (my Dad's favorite).
For the cupcake batter:
Prepare cake mix following directions on the box, but replace half of the water with mayo.
MIx on medium speed until smooth, fill cupcake tins halfway and bake. Remember to preheat your oven!
I like to use Betty Crocker's Triple Chocolate Fudge cake mix.
For the icing:
2 3/4 cups confectioners sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
Sift the dry ingredients together in a bowl.
In a separate bowl combine butter, evaporated milk & vanilla extract and mix until fluffy.
Gradually incorporate the dry ingredients into the wet ingredients and mix until smooth.
For the topper:
1/2 a cup of shredded coconut
1/2 a cup of crushed almonds
1 tablespoon of butter
1/2 teaspoon of granulated sugar
Heat a medium size skillet over low heat. Add butter and sugar.
When the butter has melted add the almonds, stir occasionally for 2-3 minutes.
Add coconut flakes and stir until the flakes are light brown.
Careful not to burn your flakes.
Let your topping cool completely.
Once the cupcakes have cooled you'll ice them and sprinkle them generously with your crunchy topping.
Enjoy!
This one is for you Dad!
