ALMOND JOY Cupcakes

directions

• 1. Remove wrappers from candy bars. Cut each bar in half widthwise; set aside.
• 2. Heat oven to 375°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper bake cups.
• 3. Combine cake mix, eggs, coconut milk, coffee, oil and cocoa in large bowl for 30 seconds. Beat at medium speed of electric mixer 2 minutes. Fill muffin cups 1/2 full with batter. Place candy bar half in center of each cup, pressing candy into batter. Spread batter over candy covering completely.
• 4. Bake 15 to 19 minutes or until cake springs back when touched lightly in center. Cool completely in pan on wire rack. Prepare and frost with COCONUT FROSTING. Garnish with coconut, almonds and candy bar piece, if desired. Makes 24 cupcakes.
• COCONUT FROSTING
• 1 cup shortening
• 5 cups powdered sugar
• 1/4 cup coconut milk or milk
• 1 to 2 teaspoons coconut extract
• Place shortening in large mixing bowl. Alternately beat in powdered sugar and coconut milk, beating until desired consistency. Stir in coconut extract. Makes 4 cups frosting.