Monster Chocolate
Almond Cupcakes

Monster Chocolate Almond Cupcakes are baked in large muffin cups to make them like little individual cakes.

They are moist and delicious; and the frosting is fantastic; topped off with mounds of coconut.

1/2 cup (rounded) slivered almonds
1 1/2 cups sugar
6 cups sweetened shredded coconut
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 ounces unsweetened chocolate
2 stick unsalted butter, room temperature
4 large eggs, room temperature
1 can unsweetened coconut milk, stirred
2 tsp pure vanilla extract
Seven Minute Frosting

Equipment: 2 nonstick muffin pans with 6 large
(1-cup) cups. Preheat oven to 350 degrees.
Butter muffin cups.

In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to large bowl and whisk in flour,
cocoa, baking powder, baking soda, and salt.

In glass bowl set over pan of barely simmering
water, melt chocolate, stirring until smooth. Remove
from heat and set aside.

Using electric mixer, beat butter and remaining
1 cup sugar at high speed until fluffy, about 5 minutes.
Beat in eggs 1 at a time, beating well after each
addition. Add melted chocolate and beat at a moderate speed until incorporated. Add 1/2 of the flour mixture and mix at low speed until nearly smooth. Add coconut mild and vanilla and mix at low speed until blended. Add remaining flour mixture, mix at low speed until smooth.

Spoon batter into prepared muffin cups, filling
almost to top. Bake until tester inserted of 1 cake
comes out clean, about 25 minutes. Cool in pans on racks.

Pour remaining coconut onto a deep dish. Run knife around edges of cupcakes and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Makes 12 cupcakes.

Seven Minute Frosting:
1 cup plus 2 tbps sugar
3 large egg whites
1/4 tsp cream of tarter
1/8 tsp salt
1 tbps pure vanilla extract
1/3 cup water

In large metal bowl, whisk together water, sugar, egg whites, cream of tarter, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.

Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)

The frosting is sweet, fluffy and easy to make. This is the perfect frosting for the cupcakes.

Bake these Monster Chocolate Almond Cupcakes for your next family gathering. Everyone will thank you. You can make smaller cupcakes to yield 24, adjust time to 18-20 minutes.

More Chocolaty Recipes Like Monster Chocolate Almond Cupcakes.

Serve Monster Chocolate Almond Cupcakes with A Roasted Chicken.

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