Vegan Almond Joy Cupcakes Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate cupcakes:</li><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">50g unsweetened cocoa powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml unsweetened almond milk</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">15ml apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">60ml strong brewed coffee, cooled</li><li class="ingredients-single-item">For the coconut filling:</li><li class="ingredients-single-item">200g coconut cream (the thick part from chilled coconut milk)</li><li class="ingredients-single-item">50g powdered sugar</li><li class="ingredients-single-item">50g shredded coconut</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">For the almond buttercream:</li><li class="ingredients-single-item">150g vegan butter, room temperature</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">30ml almond milk</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the chocolate drizzle and garnish:</li><li class="ingredients-single-item">100g dark chocolate (dairy-free), chopped</li><li class="ingredients-single-item">30ml coconut oil</li><li class="ingredients-single-item">30g sliced almonds, toasted</li><li class="ingredients-single-item">30g shredded coconut, toasted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Cupcake liners</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Piping bag with star tip</li><li class="equipment-single-item">Cupcake corer or small knife</li><li class="equipment-single-item">Microwave-safe bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line a 12-cup muffin tin with cupcake liners. In a small bowl, combine the almond milk and apple cider vinegar, then set aside to curdle for about 5 minutes. This creates a vegan "buttermilk" that will help activate the baking soda and create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. Make a well in the center of the dry ingredients. Pour in the curdled milk mixture, vegetable oil, vanilla extract, and cooled coffee. The coffee enhances the chocolate flavor without making the cupcakes taste like coffee. Whisk everything together until just combined - overmixing will develop the gluten and make your cupcakes tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Tap the pan gently on the counter to release any air bubbles. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the cupcakes are cooling, prepare the coconut filling. In a medium bowl, whip the chilled coconut cream and powdered sugar using an electric mixer until light and fluffy. Fold in the shredded coconut and vanilla extract. The mixture should be thick but still soft enough to pipe. Place the filling in the refrigerator until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove the centers of each cupcake, creating a well about 2cm deep. Be careful not to cut through the bottom. Fill each cavity with the coconut cream filling, just to the top of the cupcake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the almond buttercream, beat the vegan butter in a large bowl using an electric mixer for 2-3 minutes until creamy. Add half the powdered sugar and mix on low speed until incorporated, then add the remaining powdered sugar, almond milk, almond extract, and salt. Increase the speed to medium-high and beat for 3-4 minutes until the frosting is light and fluffy. If the frosting seems too stiff, add a splash more almond milk; if too soft, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the buttercream to a piping bag fitted with a star tip. Starting from the outer edge and working your way inward, pipe the buttercream in a spiral pattern on top of each filled cupcake. The buttercream should completely cover the coconut filling and form a nice peak. Refrigerate the frosted cupcakes for about 15 minutes to firm up the frosting while you prepare the chocolate drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Allow the chocolate mixture to cool slightly until it's still pourable but not so hot that it will melt the buttercream.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully drizzle the melted chocolate over each cupcake, allowing it to cascade down the sides of the buttercream. While the chocolate is still wet, sprinkle with the toasted sliced almonds and coconut flakes. The warm chocolate will help the toppings adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the chocolate to set for about 30 minutes at room temperature or place in the refrigerator for 10 minutes. Serve the cupcakes at room temperature for the best flavor and texture. These cupcakes will keep in an airtight container in the refrigerator for up to 3 days - just bring to room temperature before serving.</li></ol>