Almond Joy Cupcakes
Do you love chocolate? What about buttercream? Yes?! Then you will be excited to try these Almond Joy Cupcakes with a Swiss Meringue Buttercream topping. They are just the right amount of sweetness – you can eat the entire cupcake without feeling like you just ate a whole cake.
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Oh, the joy of Halloween! Yes, I admit it isn’t my favorite. I could avoid it pretty well up until the last couple of years. But now that my kids are older, they want to dress up and trick or treat. I get it. I would have loved all the candy, too, when I was a kid, although Halloween wasn’t big in Switzerland when I was young.
Long story short, we had a massive amount of Halloween candy at home. That made me wonder what I could make with at least some of the candy. The result is; these glorious Almond Joy Cupcakes!
Buttercream
Forget about regular buttercream! This Swiss Meringue Buttercream tops it all, and you will never go back to the simple version. Don’t be intimidated; it’s not as difficult as it might sound. All you need to do is warm up the egg whites over a water bath (double boiler), whip them into a meringue, and then add the butter & flavorings – if desired.
Beer
You read that right; there is beer in this cupcake batter. The beer’s carbonation makes the end product super light and airy and the outside nice and crispy. If you are worried that you will taste the beer in the cupcake, don’t be because you won’t taste it at all. If you are really against using beer, you can substitute it with plain sparkling water.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked these Almond Joy Cupcakes. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Almond Joy Cupcakes
Ingredients
For batter
- 125 g All-purpose flour
- 150 g Sugar
- 50 g Cacao powder
- 1 tsp Salt
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1 Egg
- 100 ml Whole milk
- 100 ml Vegetable oil
- 120 ml Beer IPA or Guinness
- 150 g Almond Joy candy bar*
Buttercream
- 3 cups Swiss Meringue Buttercream
Instructions
Cupcake batter
- Preheat oven to 350 Fahrenheit or 180 Celcius.
- Line a muffin tin with muffin liners.
- Mix flour, sugar, cacao powder, baking powder, and salt into a large bowl.
- In a small bowl, lightly whisk the egg, milk, vegetable oil, and vanilla extract.
- Add the egg/milk mixture and the beer to the dry ingredients and mix it.
- Fill the batter in the muffin liners. Fill them about ⅔ of the way.
- Bake for about 20 -25 minutes. The time varies depending on your oven. Keep a close eye on your cupcakes.
Buttercream
- Get a pastry icing bag ready and fill some of the buttercream in it.
- Pipe buttercream on your cupcakes and sprinkle it with chocolate. Enjoy!