This is the last week of vacation for my kids and just so happens to be my busiest time of the month, so something unfortunately has to give and today its my blog. SO... to make it up to you I wanted to share a recipe that I thought would be fun to try if you enjoy Almond Joy...which by the way I don't LOL.
Thanks for understanding and the Mustache Bash photos will post hopefully by the end of the week! Sorry for the delay!!
Almond Joyous Cupcakes
1 package chocolate cake mix (with pudding)
1 large can evaporated milk, undiluted
2 1/2 C sugar
26 large marshmallows
1 (14-ounce) package coconut
1/2 C margarine
1 (12-ounce) package chocolate chips
1 (3 1/2 ounce) package of slivered almonds
Prepare cupcake tins; lightly grease or insert paper liners. Mix and back chocolate cake according to directions on package for cupcakes. In a medium saucepan, mix together 1 cup evaporated milk, 1 cup sugar, marshmallows, and coconut. Heat until marshmallows are melted. Pour over hot cupcakes. In a smaller saucepan, melt margarine and remaining sugar and 1/2 cup evaporated milk. Bring to a boil; add chocolate chips. Stir until chips are melted; add almonds. Pour mixture over cupcakes. Makes 18
1 (8-ounce) container sour cream
1 (8-ounce) container of frozen whipped topping
1 (12-ounce) package flaked coconut
2 C granulate sugar
Mix all ingredients into large bowl and hand mix until blended.
Recipes found in the Cupcake Confidential recipe deck.