Almond Joy Cupcake Topping

Kristina’s birthday wasn’t too long ago.  I believe we all know by now that Kristina loves coconut as does Justin and myself! Even Grumpy & Chris love it!

I can’t take the credit at all for this cupcake idea.  I found it in the Food Network Magazine.  I knew the moment I saw the cupcake concept that I was going to do it for Kristina’s birthday.  We share a love for Hershey’s Coconut Cream Kisses and I was really wishing to find a coconut cream topping that reminded me of them….but this topping is close and good enough for now.  The cupcake recipe I used is the Cooking Light recipe for Coconut Cupcakes with Lime Buttercream Frosting (an amazing recipe!).  I made the toppings as follows:

Coconut topping:

7 oz coconut
1/2 cup coconut milk
1/2 cup water
2 tablespoons water

Mix all of the above and cook over medium heat until liquid is absorbed and coconut mixture thickens.  Set aside to cool.

Chocolate topping:

6 oz semi sweet chocolate chips
1-1/2 tablespoons corn syrup
1 tablespoon unsalted butter

Place all of the above in a microwavable measuring cup and microwave 30 seconds at a time until melted and smooth (don’t microwave too long or it will seize!).

Top cupcake with a spoonful of coconut then with a dollop of chocolate mixture.  Place 1-2 almonds (roasted and salted) 🙂 Enjoy!