89. Almond Joy Cupcakes by Jamie Brown!

INGREDIENTS

CUPCAKES:

1 cup butter, softened
1 3/4 cup sugar
3 eggs
2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup baking cocoa
1 3/4 cup milk1 tbsp vanilla extract1/2 tsp ground cinnamon

FROSTING:

1 cup butter, softened
4 cups powdered sugar
1/2 tsp ground cinnamon
2 tsp vanilla extract5 tbsp milk
1 bag sweetened coconut

slivered almonds for garnish

CUPCAKES DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add sugar, beating 5-7 minutes.  Add eggs, one at a time, beating just until yellow disappears.
3. Combine flour and next 4 ingredients in a large bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla.  Pour batter into 3 greased and floured 9 inch cake pans. 4. Bake for 22 minutes or until a toothpick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes.  Remove from pans and cool completely on wire racks.

5. Spread 3/4 cup frosting between each layer and spread remaining on top and sides.

FROSTING DIRECTIONS

Combine all ingredients except almond and coconut in a mixing bowl.  Beat at medium speed with an electric mixer until smooth and fluffy.  Fold in coconut and garnish cupcakes with almonds in small bunches on top.