Name: Chocolate-Almond Cupcakes with Fluffy Coconut Frosting
Prep time: 30 minutes plus cooling
Total time: 55 minutes
Yield: Makes 12 cupcakes
Ingredients: 3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds); 1 1/2 cups sugar; 6 cups sweetened shredded coconut (from two 14-ounce bags); 2 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 ounces unsweetened chocolate; 1 cup (2 sticks) unsalted butter, room temperature; 4 large eggs, room temperature; 1 (13 1/2-ounce) can unsweetened coconut milk, stirred; 2 teaspoons pure vanilla extract; Seven Minute Frosting; Jordan almonds (optional); 2 nonstick muffin pans, each with 6 large (1-cup) cups

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Chocolate-Almond Cupcakes with Fluffy Coconut FrostingDeborah Ory; food styling: Susan Sugarman; prop styling: Lynn Butler Beling

These little gems stirred up our childhood memories of coconut-filled candy bars. We baked them in extra-large muffin cups to make them more like little individual cakes. If you choose to use regular-sized muffin cups, the recipe will yield 24 cupcakes and the cooking time will be shorter.

Recipe notes

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