Almond Joy Cupcake Recipe!

:: cake ::

1 ⅓	cups	all purpose flour
¼	teaspoon	baking soda
2	teaspoons	baking powder
¾	cups	unsweetened cocoa powder
⅛	teaspoon	salt
4	tablespoons	butter (room temperature)
1 ½	cups	sugar
2	large	eggs (room temperature)
1	cup	coconut milk
1	cup	shredded coconut
½	teaspoon	vanilla
½	teaspoon	coconut extract
¼	cup	rum

1	Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar.
2	Combine flour, baking soda, baking powder, cocoa powder, salt, and shredded coconut in a medium bowl. Set aside.
3	In a mixer on medium speed, cream butter and sugar.
4	Add eggs, one at a time, mixing well between each mixture.
5	Add vanilla and coconut extracts.
6	Alternately mix flour mixture and coconut milk into the batter, mixing until just combined.
7	With the mixer on low, add rum.
8	Divide batter evenly into the prepared cups, filling each about three-quarters full.
9	Bake for 18-20 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
10	Top each cake with Coconut Buttercream Frosting (see recipe below). It is best to use a large round tip and just pipe it on in a circular fashion.
11	Complete the cupcake with the Chocolate+Almond Topping (see recipe below).
12	Serve and store at room temperature.

:: coconut buttercream frosting ::

½	cup	butter (room temperature)
3	ounces	cream cheese (room temperature)
¼	cup	coconut milk
½	teaspoon	vanilla extract
¼	teaspoon	coconut extract
16	ounces	powdered sugar

1	Beat butter and cream cheese in an electric mixer on medium speed until creamy.
2	Gradually add powdered sugar on low speed until blended.
3	Slowly beat in the coconut milk and extracts.
4	Increase the mixer to medium speed and beat until smooth.

:: chocolate+almond topping :: 

2	cups	milk chocolate chips
1 ½	tablespoons	coconut oil (vegetable oil may be used instead)
24	whole, raw	almonds

1	Press an almond into the top of each frosted cupcake and place in the freezer for about 5 minutes.
2	Meanwhile, melt chocolate chips and oil in a double broiler.
3	Transfer the melted chocolate into a wide mouthed mug.
4	Remove cupcakes from freezer and dunk the tops into the melted chocolate.
5	After the cakes are dunked, place in the refrigerator to set the frosting!

Source: http://cupcakefriday.wordpress.com/2012/01/27/almond-joy-cupcake/