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.
Equipment
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!
Notes
*If you don't like Almond Joy candy bars or don't have them on hand, you can use a chocolate candy of your choice or just add chocolate chips.
Swiss Meringue Buttercream