Almond joy cupcakes with chocolate ganache

• 350 ml all-purpose flour
• 240 ml granulated sugar
• 120 ml cocoa powder
• 5 ml baking soda
• 2 ml salt
• 240 ml coconut milk
• 80 ml vegetable oil
• 5 ml coconut extract
• 240 ml shredded sweetened coconut
• 240 ml semi-sweet chocolate chips
• 120 ml heavy cream
• 120 ml roasted almonds, crushed

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add coconut milk, oil, and coconut extract to the dry ingredients, mixing until smooth. Fold in the shredded coconut.
4. Fill cupcake liners about two-thirds full. Bake for 18-22 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
5. To make the ganache, heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips in a heat-proof bowl and let sit for 5 minutes, then whisk until glossy.
6. Dip the top of each cooled cupcake into the warm ganache to create a thick, smooth coating.
7. Immediately sprinkle the crushed roasted almonds over the wet ganache so they adhere. Allow the chocolate to set before serving.

Serve at room temperature with a glass of cold milk or a hot cup of coffee to balance the rich chocolate.