Chocolate-Almond Cupcakes with Fluffy Coconut Frosting

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

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...

Epicurious

View Full Recipe