Almond Joy Cupcakes!!!

Oh, JOY! A chocolate-almond-coconut explosion from our friends at Delish.com. And, this flourless sweets make for a tasty ending to a Seder supper.
(makes 12 cupcakes)

For the cupcakes:
1&1/2 cups semisweet chocolate chips
1 cup unsalted Kerrygold* butter
5 large eggs
1 cup granulated sugar
2 T. cocoa powder

For the coconut frosting:
1 cup heavy cream
1/4 cup coconut milk
2 T. confectioners' sugar
Pinch kosher salt

For the topping:
3/4 cup sweetened
shredded coconut
12 cocoa-dusted almonds
2 oz. semisweet chocolate, chopped

Heat oven to 375. In a small saucepan, melt the chocolate chips and butter over low heat until smooth, stirring occasionally. Set aside to cool for 10 min., then whisk in the eggs, sugar, and cocoa until well incorporated. Meanwhile, line a 12-cup muffin tin with paper liners. Divide the mixture among the liners (they will be filled about 1/4" from the top). Bake until a wooden pick inserted in the center comes out clean, 25-28 min. Let cool completely (don't worry when they sink). Make the frosting: Using an electric mixer, in a large bowl, beat the cream, coconut milk, sugar, and salt, gradually increasing the speed until med. peaks form, 2-4 min. Spoon frosting on top of cupcakes (scant 1/4 cup each), then sprinkle with coconut and top each with an almond. In a small microwave-safe bowl, melt the chocolate until smooth, about 20 sec. Drizzle over cupcakes.

"Strive to have the strength to handle the consequences and the rewards of your choices."

And, don't forget to have some FUN today!!!!

Love,

Machete Milletti