Almond Joy Cupcakes

INGREDIENTS:

For the Cupcakes
1 (15.25 ounce) package devil’s food cake mix (see note below)
1 (3.4 ounce) package instant chocolate pudding mix
3/4 cup sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
10 snack size Almond Joy candy bars, cut in half

For the Butter cream frosting
3 sticks (1 1/2 cups) unsalted butter, room temperature
1 ½ pounds (24 ounces) confectioners' sugar, sifted
2 teaspoons vanilla extract
2-4 tablespoons heavy cream

For the Garnish
shredded coconut

DIRECTIONS:

1. Preheat oven to 350°F. Line muffin tin with paper liners.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about one minute on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

Push half a snack size Almond Joy into the center and use a spoon to cover the candy bar.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 5 minutes or so before removing them to a cooking rack to cool completely. Once cupcakes are cool, prepare the butter cream frosting

5. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 8 minutes. This process will lighten the color of the butter and ensure you butter cream in extra smooth and fluffy.

6. Turn speed down to low and gradually add in the confectioners' sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in 1-2 tablespoons heavy cream and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5-6 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire. Pipe the butter cream onto cupcakes and topped with shredded coconut.