Creating Almond Joy Cupcakes can be easy if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Add Coconut and Chocolate Chips: Gently fold in the shredded coconut and chocolate chips to the batter.
6. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
7. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Add the heavy cream and coconut extract, beating until fluffy.
10. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the coconut frosting.
11. Garnish: Top each frosted cupcake with toasted shredded coconut and a few sliced almonds for decoration.

Follow these steps, and you’ll have a batch of delectable Almond Joy Cupcakes that look and taste incredible!